Summary

Ingredients

• 250 g honey
• 100 g suar
• 1 tablespoon margarine
• 5 g potash
• 2 tablespoon kirsch
• 400 g flour
• 0.5 teaspoon ½ nutmeg, grated as fresh as possible
• 1 teaspoon clove (s), ground
• 2 teaspoons cinnamon
• 0.5 ½ lemon (s), untreated, only the grated zest
• 1 egg (s)
• 1 egg (s), including the yolk
• 600 g marzipan raw mass

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Instructions

1. Heat honey, sugar, and margarine over medium heat, stirring constantly, until the sugar dissolves
2. Dissolve potash in kirsch
3. Mix flour with grated nutmeg, ground clove, cinnamon, and grated lemon zest
4. Add the honey mixture and potash mixture to the flour mixture
5. Knead everything together into a smooth dough
6. Roll out the dough into a square approximately 40 × 40 cm
7. Brush with whisked egg (optional; the filling will hold without it)
8. Cut into 8 cm wide strips
9. Shape marzipan into rolls approximately 40 cm long and 2 cm in diameter
10. Roll each marzipan roll tightly into a dough strip with seam-side down
11. Place on a baking tray with seam-side down and refrigerate overnight
12. Using a ruler, shape the rolls into triangular sticks
13. Brush with egg yolk
14. Cut into approximately 1 cm thick slices
15. Bake on baking paper in a preheated oven at 180-200°C (356-392°F) for about 15 minutes until golden brown