1 Mix the flour and baking soda. Whip the eggs, yoghurt and rapeseed oil together and add the flour.
Knead a flexible dough that will not stick to your hands. Use a little more flour, if necessary.
Cover the dough with plastic and let it stand for two hours at room temperature.
2 Mix the almond paste, cardamom and icing sugar, which will produce marzipan.
You may use ready-made marzipan, but don’t forget to blend in the cardamom.
3 Roll out the dough to a thickness of half a cm. Cut out circular cakes by using a glass or something similar. Take teaspoonfuls of marzipan and place the marzipan in the centre of the circular cakes. Fold the cakes together so that they look like a half moon. Press the edges well together so that the marzipan does not fall out. Deep-fry the cakes and then place
them in a sieve to let the oil drain. When the cakes have
cooled down, toss them in icing sugar.