Marzipan Nougat Checks

Name: Marzipan Nougat Checks
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 200 g Low-fat curd; 1 egg (size M); 8 TABLESPOONS Oil; 70 g Sugar; 250 g Flour; 1 TEASPOON Baking Powder; 1 package (200 g) Marzipan raw mass; 7-10 Tbsp Icing sugar; 200 g firm nut nougat mass; 70 g Pistachio kernels; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

200 g Low-fat curd
1 egg (size M)
8 TABLESPOONS Oil
70 g Sugar
250 g Flour
1 TEASPOON Baking Powder
1 package (200 g) Marzipan raw mass
7-10 Tbsp Icing sugar
200 g firm nut nougat mass
70 g Pistachio kernels
7-10 Tbsp Flour
baking paper

Directions

1
Mix curd, egg, oil and sugar. Mix flour and baking powder. Stir half of the flour into the quark mixture. Knead in the remaining flour. Roll out the dough into a rectangle (36 x 32 cm) on a floured work surface.
2
Roll out the raw marzipan mixture into a rectangle (32 x 9 cm) on a work surface dusted with icing sugar and place it on the lower part of the dough. Warm the nougat in a hot water bath, spread on the remaining dough and sprinkle with pistachio kernels.
3
Roll up the dough from the long side from top to bottom. Cut the roll into 16 approx. 2 cm wide strips. Place snails on two baking trays lined with baking paper. Bake in the preheated oven (electric: 175 ° C/ gas: level 2) for 20-30 minutes.
4
Let it cool down on a cake rack. Dust with icing sugar.