Knead a dough from curd cheese, butter, flour and a pinch of salt and let it rest for 1 hour. Then roll out the dough on a floured work surface to the thickness of the back of a knife and place the prepared filling in small heaps at intervals of approx. 6 cm. Brush all around the filling with egg, fold the dough over and cut out in the shape of a half moon. Press the ends firmly between your fingers. Place on a baking tray lined with baking paper, brush with egg and sprinkle with chopped almonds. Bake in the preheated oven at 180 °C for about 15 minutes. For the filling, cream butter with sugar until fluffy. Mix in egg and curd cheese and stir in vanilla cream powder. Season with salt and a little lemon zest.
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