Summary

Ingredients

• 300 grams flour
• 0.5 teaspoon ½ baking powder
• 60 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 125 g butter
• 200 g marzipan
• 300 g flaked almonds
• 150 g butter
• 150 g crème fraîche
• 200 g suar
• 200 g cake icin
• 2 packs vanilla sugar
• Grease for the tin
• possibly brandy

Print Recipe Pin Recipe

Instructions

1. Make a shortcrust pastry from the first 6 ingredients. Roll out or press in on a greased baking sheet.
2. Grate the marzipan mixture into a bowl using a household grater. Add the almonds (possibly 2 spoons of brandy to taste). Melt the remaining butter in a saucepan, add the creme fraiche, sugar and vanilla sugar and bring to the boil once. Pour this mixture over the marzipan and almond mixture and mix. Distribute the nut mixture evenly on the dough and smooth it out.
3. Bake at 175 ° C (preheat) on the second rack from the bottom for about 25 minutes. Then let it cool down. Then cut into squares and divide them into triangles. Brush the tips or sides with liquid cake icing.