Bethmännchen

Name: Bethmännchen
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 70 g Almond kernels without skin; 250 g Marzipan raw mass; 60 g Icing sugar; 30 g Flour; 1 egg (size M); 1 TEASPOON Whipped cream; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

70 g Almond kernels without skin
250 g Marzipan raw mass
60 g Icing sugar
30 g Flour
1 egg (size M)
1 TEASPOON Whipped cream
baking paper

Directions

1
Cut the almonds in half lengthwise with a small knife. Coarsely grate the marzipan. Pass the icing sugar and flour through a fine sieve. Separate the egg. Put egg white, icing sugar, flour and marzipan grater in a bowl. Knead with the dough hook of the hand mixer to a smooth mixture.
2
Form small balls with moistened hands. Place on a baking tray lined with baking paper. Whisk egg yolk and cream and brush the balls with it. Press 3 almond halves on each ball. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 20 minutes. Let them cool down on a kitchen grid