Nut wedges with whiskey cream liqueur

Ingredients for 1 servings:

• 500 g flour
• 2 eggs
• 200 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 300 g butter or margarine
• 1 pinch(s) of baking powder, if necessary
• 100 g marzipan paste
• 2 tbsp liqueur (whisky cream liqueur)
• 400 g hazelnuts, ground
• 150 g butter
• 250 g sugar
• 2 packets of vanilla sugar
• 1 cup crème fraîche
• 200 g chocolate or couverture, dark
• Flour for the work surface

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

they are worth a sin …, makes about 20 pieces

Make a shortcrust pastry from flour, baking powder, 2 eggs, 200g sugar, 1 sachet of vanilla sugar, salt, and 300g cold butter or margarine. Chill for 30 minutes, then roll out on a floured surface to a baking sheet size approx. 1cm thick and place on a baking sheet lined with baking paper. Mash the marzipan mixture with a fork and mix it with the liqueur in a bowl. Add the ground hazelnuts. Place the butter, crème fraîche, sugar, and vanilla sugar in a saucepan and bring to a boil. Pour over the hazelnut mixture and mix well. Spread the nut mixture onto the rolled-out shortcrust pastry and smooth it down. Preheat the oven to 200°C and bake for 20-25 minutes. Once cooled, cut into not-too-large triangles or diamonds and dip the corners in melted chocolate.