Bethmännchen

Name: Bethmännchen
Cook time: 45 min
Total time: 45 min
Yield: 35
Ingredients: 75 g Almond kernels without skin; 250 g Marzipan raw mass; 60 g Icing sugar; 30 g Flour; 1 egg (size M); 1 TABLESPOON Milk; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 35

75 g Almond kernels without skin
250 g Marzipan raw mass
60 g Icing sugar
30 g Flour
1 egg (size M)
1 TABLESPOON Milk
baking paper

Directions

1
Cut the almonds in half lengthwise with a small knife. Coarsely grate the marzipan. Sift icing sugar and flour. Separate the egg. Put egg white, icing sugar mixture and marzipan in a bowl and knead with the dough hooks of the hand mixer to a smooth mixture.
2
Shape into small balls with slightly moist hands. Place on a baking tray lined with baking paper. Whisk egg yolk and milk. Brush the balls with it. Press 3 almond halves on each ball.
3
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 15-20 minutes. Let them cool down.