Curled Bethmännchen

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Grate marzipan. Sift 80 g icing sugar and 30 g flour over it. Add egg white. Knead to a smooth dough.

2. 2

   Colour half the dough red. Roll out the doughs separately between 2 lightly floured layers of baking paper to a thin rectangle (approx. 15 x 18 cm). Remove the upper paper in each case. Brush one dough sheet with water.

3. 3

   Carefully turn over the other sheet of dough using the paper. Put the double pastry sheet in a cool place for about 1 hour.

4. 4

   In the meantime boil the almonds briefly in water, then quench. Squeeze the seeds out of the skin and cut them in half lengthwise.

5. 5

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Pull paper from the dough sheet. Divide the plate into thirds lengthwise. Spread a thin layer of water on the surface. Place the third of the dough on top of each other.

6. 6

   Cut lengthwise into 3 strips (each approx. 2 x 15 cm). Cut each strip into pieces of approx. 1 cm. Place on a baking tray lined with baking paper. Bake in a hot oven for about 20 minutes. Take out and let cool down.

7. 7

   For the icing, stir lemon juice and 75 g icing sugar until smooth. Coat the Bethmännchen with the icing. Place the almond halves on top and press down gently. Let the icing dry.

Nutrition Facts

KCAL
40 kcal

CARBS
3 g

FATS
2 g

PROTEINS
1 g