Baked Nut-Stuffed Apples
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse the apples and cut off the tops to create lids. With an apple corer or a knife, core the apples and remove some of the flesh, leaving a thin wall. Chop the walnuts and place in a bowl with the hazelnuts and raisins. In a small bowl, crush the marzipan with the liqueur with a fork and add to the nuts. Beat the egg with the vanilla sugar until stiff and fold into the nut mixture. Spoon the mixture into the apple shells and top with the lids, Place in a buttered baking dish and bake until golden brown and tender, about 25 minutes. Serve dusted with cinnamon.