Bethmännchen

Name: Bethmännchen
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 360 g peeled almonds; 2 TABLESPOONS Rose water; 125 g liquid honey; 2 Eggs (size M); 1 pinch Salt; 50 g Wheat flour (Type 1050); 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

360 g peeled almonds
2 TABLESPOONS Rose water
125 g liquid honey
2 Eggs (size M)
1 pinch Salt
50 g Wheat flour (Type 1050)
7-10 Tbsp Grease

Directions

1
Grind 280 g almonds in the universal chopper until fine. Place in a mixing bowl, add rose water and honey. Work through with the dough hooks of the hand mixer. Knead together quickly.
2
Place in the refrigerator for about 2 hours. In the meantime cut the remaining almonds in half. Separate the eggs. Lightly beat the egg whites and 1 pinch of salt, mix with the flour and work into the marzipan mixture.
3
Form walnut-sized balls and place them on a greased metal sheet. Mix the egg yolk with 1 tablespoon of water and brush the balls with it. Press 3 almond halves on each ball. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes.
4
Makes about 60 pieces.