Nut-marzipan combs

Name: Nut-marzipan combs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 125 g Marzipan raw mass; 150 g ground hazelnuts; 1 TEASPOON Cinnamon; 120 g Sugar; 2 Eggs (size M); 3 Egg yolk (size M); 80 ml Milk; 80 ml Oil; 200 g Low-fat curd; 1 pinch Salt; 400 g Flour; 1 package Baking Powder; 2 TABLESPOONS Whipped cream; 30 g sliced hazelnuts; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

125 g Marzipan raw mass
150 g ground hazelnuts
1 TEASPOON Cinnamon
120 g Sugar
2 Eggs (size M)
3 Egg yolk (size M)
80 ml Milk
80 ml Oil
200 g Low-fat curd
1 pinch Salt
400 g Flour
1 package Baking Powder
2 TABLESPOONS Whipped cream
30 g sliced hazelnuts
7-10 Tbsp Flour
baking paper

Directions

1
For the nut filling, finely grate the marzipan. Knead with nuts, cinnamon, 45 g sugar and eggs. For the quark and oil dough, mix 2 egg yolks with milk, oil, quark, 75 g sugar and salt until smooth. Mix flour with baking powder, sieve onto the quark mixture. Knead to a smooth dough with the dough hooks of the hand mixer.
2
Roll out to a rectangle (approx. 40 x 28 cm) on a floured work surface. Cut 8 smaller rectangles (approx. 14 x 10 cm) from this rectangle. Put some nut mixture on each of the dough pieces. Whisk 1 egg yolk with cream, brush the edges of the dough with it. Fold over to form a pocket and press down well. Cut the longer side several times about 1 cm. Place combs on 2 baking trays lined with baking paper. Brush with the remaining egg yolk and sprinkle with sliced hazelnuts. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
3
Cut the longer side several times about 1 cm. Place combs on 2 baking trays lined with baking paper. Brush with the remaining egg yolk and sprinkle with sliced hazelnuts. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down on a cake rack. Whipped cream tastes good with it