Remove the top baking paper from the pastry sheets, put half of the spreadable marzipan mixture on each, smooth it down to the edges and then distribute the almond sticks, raisins and orange peel evenly on both of them
Then, with the help of the baking paper underneath, roll up the sheets of dough from one of the longer sides, applying light pressure. The seam should then be at the bottom. Put the crumbles on the surface - also evenly - and gently press them down a little. Place both rolls again on a firm surface and cool for another 30 minutes.
In the meantime, preheat the oven to 200 ° O / bottom heat. Line the tray with baking paper or foil. Then cut the rolls into approx. 3.5 cm wide slices and place them upright and with enough space on the sheet (the interfaces are then on the side). Slide the tray into the oven on the 2nd rail from below. The baking time is 15-20 minutes. The bobbes should be slightly golden-brown and crispy on the outside and "marzipan-soft" on the inside. After it has cooled down, dust a little more with powdered sugar and ....... leave to taste.
7 ............. this is a pastry from childhood again ......... I loved it and I'm glad to have found the recipe again ....... ..
The link for the raw marzipan paste see here: Marzipan