Hussar corners

Name: Hussar corners
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Walnut kernels; 50 g candied ginger; 4 TABLESPOONS Almond liqueur (Amaretto); 200 g Marzipan raw mass; 150 g Flour; 1/2 package Baking Powder; 75 g Edible curd; 3 TABLESPOONS Milk; 3-4 Tbsp Oil; 50 g Sugar; 1/2 package Vanillin sugar; 1/4 TEASPOON Cinnamon and ground cloves; 7-10 Tbsp juice of 1/2 lemon; 80 g Icing sugar; 2 TABLESPOONS ground pistachios; 7-10 Tbsp Flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Walnut kernels
50 g candied ginger
4 TABLESPOONS Almond liqueur (Amaretto)
200 g Marzipan raw mass
150 g Flour
1/2 package Baking Powder
75 g Edible curd
3 TABLESPOONS Milk
3-4 Tbsp Oil
50 g Sugar
1/2 package Vanillin sugar
1/4 TEASPOON Cinnamon and ground cloves
7-10 Tbsp juice of 1/2 lemon
80 g Icing sugar
2 TABLESPOONS ground pistachios
7-10 Tbsp Flour
baking paper

Directions

1
Finely grind the walnuts and chop the ginger. Knead both with liqueur and marzipan. Mix flour and baking powder. Add quark, milk, oil, sugar, vanillin sugar and spices and knead to a smooth dough with the dough hooks of the hand mixer.
2
Place the dough on a lightly floured work surface and knead briefly with floured hands. Roll out the dough to a rectangle (approx. 25 x 40 cm). Spread the marzipan mixture on the dough with a knife.
3
Roll the dough into a thin roll and cut it into about 20 triangles (about 2 cm wide). Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 ° C/ gas: level 2) for approx. 18 minutes.
4
Meanwhile, mix icing sugar and lemon juice to a smooth glaze. While still warm, brush the corners with the mixture and sprinkle with ground pistachios. Results in about 20 pieces.