Ingredients

• For the dough:
• 190 g flour (1 1/2 cups plus 1 tablespoon)
• 20 g (2 1/2 tablespoons) cornstarch
• 1/2 teaspoon baking powder
• 70 g (1/3 cup) sugar
• 1 pinch salt
• 20 g (2 1/2 tablespoons) chickpea flour, mixed with 6 tablespoons water
• 110 g (1/2 cup) refined coconut oil, very soft
• For the filling:
• 50 ml (3 tablespoons plus 1 teaspoon) rum or Kirschwasser (or a
• combination of alcohol and soy milk)
• 100 g (3.5 oz) marzipan, cubed
• 25 g (2 tablespoons) sugar
• 100 g (3.5 oz) raisins
• 50 g (1/2 cup) sliced almonds
• For the streusel topping:
• 40 g (1/3 cup plus 1 tablespoon) flour
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 teaspoon water

Directions

1. To make the dough:
   Combine flour, starch, and baking powder in a bowl and mix well. Add remaining ingredients and use a hand held mixer to form into a dough. Form a ball, wrap in plastic and transfer to the fridge, cool for 30 minutes. Line a baking sheet with parchment paper and preheat the oven to 200°C (400°F).
2. To make the filling:
   Combine Kirschwasser, marzipan and sugar. Mix with a hand held blender or a food processor into a smooth purée.
3. Carefully roll the dough into a log (35×30 cm or 13.8 x 11.8 inches). This works best if you place it between two layers of plastic wrap. Spread the marzipan mass on top, leaving a little margin on all sides. Sprinkle with raisins and almonds. Now roll the dough into a log very carefully and slowly. Cut into 10 pieces. Place on a baking sheet with a cut side up.
4. To make the streusel topping:
   Combine all ingredients and form crumbs. Sprinke on top of the bobbes and press them into the dough gently. Bake for 12-15 minutes or until golden brown.