Bethmännchen

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 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. Dice marzipan roughly. Pass icing sugar and flour through a fine sieve.

2. 2

   Separate the egg. Put the egg white, icing sugar, flour and marzipan in a bowl and mix with the dough hooks of the hand mixer to a smooth mixture. Turn into small balls with moistened hands. Place on a baking tray lined with baking paper. Whisk the egg yolk and cream. Brush the balls with it. Press three almond halves on each ball. Bake in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 18-20 minutes. Remove from the oven, place on a cake rack and let it cool down.

3. 3

   Whisk the egg yolk and cream. Brush the balls with it. Press three almond halves on each ball. Bake in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 18-20 minutes. Remove from the oven, place on a cake rack and let it cool down. Dust with icing sugar

Nutrition Facts

KCAL
60 kcal

CARBS
5 g

FATS
3 g

PROTEINS
1 g