Bethmännchen

Name: Bethmännchen
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 38 Almond kernels with skin (approx. 40 g); 250 g Marzipan raw mass; 60 g Icing sugar; 30 g Flour; 1 egg (size M); 1 TEASPOON Whipped cream; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

38 Almond kernels with skin (approx. 40 g)
250 g Marzipan raw mass
60 g Icing sugar
30 g Flour
1 egg (size M)
1 TEASPOON Whipped cream
baking paper

Directions

1
Bring the almonds to the boil in a small pan with a little water and simmer for about 3 minutes at medium heat. Pour onto a sieve, quench and press the almonds out of the skin. Cut the almonds in half lengthwise with a small knife.
2
Roughly dice the marzipan. Pass the icing sugar and flour through a fine sieve. Separate the egg. Put the egg white, icing sugar, flour and marzipan in a bowl and mix to a smooth mixture with the dough hooks of the hand mixer.
3
Turn into small balls with moistened hands. Place on a baking tray lined with baking paper. Whisk egg yolk and cream. Brush the balls with it. Press three almond halves on each ball.
4
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 20 minutes. Remove from the oven, place on a cake rack and allow to cool.