Vegan marzipan nut corners

Ingredients for 1 servings:

• 300 g flour
• 250 g margarine, vegan
• 280 g sugar
• 60 g applesauce
• ½ tsp locust bean gum
• ½ tsp baking powder
• 200 ml soy cream (Soy Cream Cuisine) or oat cream
• 200 g marzipan paste
• 2 packets of vanilla sugar
• 1 pinch of salt
• 200 g hazelnuts, ground
• 200 g hazelnuts, chopped
• 200 g dark chocolate coating
• Grease for the tray

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Sift the flour with the baking powder and locust bean gum and knead into a shortcrust pastry with 125g margarine, 80g sugar, and the apple sauce. Cover the dough and refrigerate for at least 30 minutes. Coarsely grate the marzipan. For the topping, melt 125g margarine and bring to a boil with the plant-based cream, 200g sugar, the vanilla sugar, and the salt. Then dissolve the marzipan in it and mix in the nuts. Grease a baking tray (approx. 35 x 40 cm). Roll out the shortcrust pastry onto it, reaching into all corners. Spread the nut mixture evenly over the pastry. Bake in a preheated oven (top/bottom heat: 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 on the tray. Then cut into squares (approx. 8 cm sides) and divide them diagonally to form triangles. Chop the chocolate and melt it in a water bath. Dip the tips of the nut wedges into the chocolate and let them dry thoroughly on baking paper or a wire rack.