Bethmännchen

Name: Bethmännchen
Cook time: 1 h
Total time: 1 h
Yield: 36
Ingredients: 45-48 whole almonds (with skin); 250 g Marzipan raw mass; 1 egg (size M); 60 g Icing sugar; 20 g Flour; 1 TEASPOON Whipped cream; baking paper; 7-10 Tbsp Icing sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 36

45-48 whole almonds (with skin)
250 g Marzipan raw mass
1 egg (size M)
60 g Icing sugar
20 g Flour
1 TEASPOON Whipped cream
baking paper
7-10 Tbsp Icing sugar

Directions

1
Put the almonds in a small pot with a little water, bring to the boil, drain and let it cool down for 2-3 minutes. Peel the skin. Halve the almonds lengthwise. Dice the marzipan and place in a mixing bowl. Separate the egg. Mix icing sugar and flour and sieve onto the marzipan. Add the egg white and knead with the dough hooks of the hand mixer.
2
Whisk egg yolk and cream with a fork. Form approx. 36 balls from the marzipan mixture with wet hands. Place on a baking tray lined with baking paper. Brush with the whisked egg yolk and press 3 almond halves on each side of the balls. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Remove from the oven and allow to cool on a rack. Dust with icing sugar as desired