Nut corners with marzipan and little sugar

Ingredients for 1 servings:

• 300 g spelt flour
• 60 g cane sugar
• 125 g butter
• 1 egg(s)
• 1 pinch of salt
• ½ pack of baking powder
• 200 g rosehip pulp (can be replaced with another jam of your choice)
• 300 g almonds, ground
• 100 g almonds, chopped
• 1 tsp cinnamon
• 2 tbsp Amaretto
• 4 tbsp agave syrup
• 200 g raw marzipan (from the organic store, has less sugar)
• 125 g butter
• 200 g dark chocolate coating

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

low in sugar, juicy, delicious almond flavor

Dough: Cut cold butter into small pieces. Mix with flour, baking powder, brown sugar, eggs, and salt to form a smooth shortcrust pastry. Line a baking sheet with baking paper and roll out the shortcrust pastry onto it. Brush the dough with rosehip pulp, right into the corners. Melt the butter in a saucepan. Tear the marzipan into small pieces and add it to the melted butter along with the almonds, cinnamon, amaretto, and agave juice. Mix with a wooden spoon or a dough hook until smooth. Spread the nut mixture over the dough or jam. A wet spoon is very helpful. Bake in a hot oven at 150°C (convection oven) for 30 minutes. Remove the sheet and, while still warm, cut into triangles with a knife. Once cooled, the nut wedges can be dipped in chocolate, if desired.