- For the dough
- 300 grams Pastry flour
- 100 grams almonds
- 150 milliliters milk
- 25 grams Yeast
- 80 grams sugar
- 100 grams Marzipan
- 150 grams softened butter
- 25 grams or 0.9 ounces each of lemon, pine nuts and raisins
- 35 whole almonds
For the dough: Combine flour and almonds in a bowl, create a well in the center. Heat milk to lukewarm. Pour a third of the milk into the well. Dissolve yeast and 1 teaspoon sugar in well and stir gently. Cover and let rest for 10 minutes.
Dice marzipan and dissolve in remaining milk. Add marzipan milk, remaining sugar and butter to well. Knead until smooth. Cover and let rise for 30 minutes. Knead in lemon, pine nuts and raisins. Let rise for 15 minutes more.
Roll out dough to about 2.5 cm (approximately 1 inch) thick on lightly floured surface. Cut into small squares and place squares on a baking sheet lined with parchment. Press an almond into each piece. Bake in an oven preheated to 180-200°C (approximately 350-400°F) for about 20 minutes.
Melt butter. Remove dough from oven and immediately brush with butter. Serve dusted with powdered sugar.