First knead the flour, baking powder, 60 g sugar, salt, egg and 125 g cold fat in pieces with the dough hook of the hand mixer. Then knead quickly with your hands to form a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes.
Rub the marzipan directly into a bowl on the coarse side of a household grater. Add brandy and ground nuts. Melt 125 g of fat in a saucepan. Stir in creme fraiche, 250 g sugar and vanilla sugar and bring to the boil once.
Pour the mixture over the nuts and mix everything well. Grease a baking sheet (about 35 by 40 cm). Roll out the shortcrust pastry on top. Push the dough with your hands to the edges and in the corners and press down. Spread the nut mixture evenly on the dough.
Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the 2nd rack from the bottom for 20-25 minutes. Remove the baked goods and let them cool on the tray. Then cut into 16 squares (approx. 8 by 8 cm). Halve these diagonally into 2 triangles each. Roughly chop the couverture and melt it in a hot water bath. Dip the tips of the nut wedges in the couverture and let them dry well on a wire rack.
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