Summary

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

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Instructions

1. 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.
2. Grind half of the almonds very finely and cut the rest in half.
3. 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).