Walnut corners with marzipan

Walnut corners with marzipan

Nut corners with marzipan are flavoured with cognac and remain juicy for several days. Place the marzipan paste in the freezer for a few minutes so that the marzipan can be grated more easily later. Preheat the oven to 180°. Prepare the shortcrust pastry for the nut corners with marzipan. Knead flour with baking powder, a pinch of salt, 60 g sugar, a small organic egg and 125 g butter until crumbly and finally knead by hand until smooth. Place baking paper on a damp cloth so that it does not slip. Place the shortcrust pastry on the baking paper, dust lightly with flour and roll out to about the size of the baking tray (29 x 28 cm). Roughly grate the marzipan paste. Mix hazelnuts, chopped and hazelnuts, ground with the marzipan. Bring 150 g butter with 250 g sugar, Bourbon vanilla sugar and cream fraiche to the boil briefly and mix with the nuts and marzipan. Stir the cognac into the nut mixture and spread on the shortcrust pastry. Bake the baking tray on the 2nd rail from the bottom for approx. 30 minutes, remove from the oven and allow to cool. First cut nut corners with marzipan into 16 squares (7x7 cm) and then cut diagonally into 32 triangles. Melt the chocolate coating in a warm water bath and spread marzipan with a baking brush all around on the nut corners, as shown in the picture above. Let nut corners dry very well with marzipan before giving them a cookie tin.

Servings: 32, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
253 kcal
23 g
4 g
17 g

(C)opyright by Marions Kochbuch