Marzipan nut corners

Ingredients for 32 servings:

• 300 g flour
• ½ tsp baking powder
• 310 g sugar
• 1 pinch of salt
• 1 egg(s)
• 250 g butter or margarine
• 200 g marzipan – raw mass
• 2 tbsp brandy
• 400 g hazelnuts, ground
• 100 g crème fraîche
• 2 tbsp vanilla sugar
• 200 g semi-sweet chocolate coating
• Grease for the sheet

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, knead the flour, baking powder, 60g sugar, salt, egg, and 125g cold fat in small pieces using the dough hook of a hand mixer. Then quickly knead with your hands until you have a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Grate the marzipan directly into a bowl using the coarse side of a household grater. Add the brandy and ground nuts. Melt 125g fat in a saucepan. Stir in the crème fraîche, 250g sugar, and vanilla sugar, and bring to a boil. Pour the mixture over the nuts and mix everything well. Grease a baking sheet (approx. 35 x 40cm). Roll out the shortcrust pastry on it. Push the dough to the edges and corners with your hands and press it down. Spread the nut mixture evenly over the dough. Bake in a preheated oven (electric oven: 175°C / fan: 150°C / gas mark 2) on the second rack from the bottom for 20-25 minutes. Remove the pastry and let it cool completely on the baking sheet. Then cut into 16 squares (approx. 8 x 8 cm). Cut each square diagonally into two triangles. Roughly chop the chocolate and melt it in a hot water bath. Dip the tips of the nut wedges into the chocolate and let them dry thoroughly on a wire rack.