Summary

Ingredients

• 5 tablespoon, heaped applesauce
• 100 g raw cane suar
• 175 g almond (s), blanched and finely round
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ clove powder
• 1 pinch nutmeg
• 1 pinch (s) salt

Also:

• 1 tablespoon spelled flour
• 2 tablespoon raisins or dates, diced
• 2 tablespoon sunflower seeds
• 100 g marzipan, vean

For the cast:

• 2 tablespoon, heaped powdered sugar
• lemon juice

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Instructions

1. Preheat the oven to 160 degrees and cover the baking sheet with baking paper.
2. Mix the applesauce, sugar, almonds and the spices together. Place on the baking sheet, spread thinly and bake for 20-25 minutes. Take out of the oven and put the baked but still soft batter back into a bowl. Let cool to lukewarm and add the flour, the finely diced dates and the sunflower seeds. Knead everything well.
3. Shape the dough into walnut-sized balls - use your finger to make a recess and fill it with marzipan (hazelnut-sized pieces). Close the hollows, flatten the balls a little and place them on the baking sheet. Bake for another 15 minutes, then let cool down completely.
4. Mix the powdered sugar with enough lemon juice so that the topping has the consistency of mustard and decorate the cold cookies with it.