Frankfurt Bethmännchen
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g almond (s)
- 200 g marzipan paste
- 1 tablespoon rose water, (from the pharmacy)
- 100 g powdered suar
- 1 egg (s)
- 50 grams flour
- 1 egg yolk, for brushing
Print Recipe
Pin Recipe Instructions
- Scald the almonds at boiling temperature and let them steep for 3 minutes. Then press the almond kernels out of the skins and let them dry very well.
- Grind half of the almonds very finely and cut the rest in half.
- Finely crumble the raw marzipan mixture and mix thoroughly with rose water, powdered sugar, egg, ground almonds and flour. Shape the marzipan mixture into walnut-sized balls. Press 3 almond halves with the tips upwards into the sides of the dough balls. Brush the Bethmännchen with the whisked egg yolk and bake golden yellow for 15 minutes on a greased tray on the middle rail of the oven preheated to 175 degrees (gas level 2).
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