Cream marzipan raw mixture, sugar, lemon juice and zest, egg and butter.
Sift flour, cornstarch and baking powder and stir in well. Fill the mixture into a piping bag with a star-shaped nozzle and pipe small sticks onto baking paper.
Bake at 170 °C for approx. 15 minutes. After cooling, brush the bottom of the sticks with jam and stick together.
Let dry well and dip the ends in chocolate icing.
Preparation Tip:
Alternatively, you can try a different jam for the Stangerl.
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