Mutzenmandeln from the oven

Ingredients for 1 servings:

• 100 g marzipan paste
• 1 tbsp rose water
• 1 tbsp rum
• ¼ bottle of bitter almond flavor
• 1 m.-sized eggs
• 125 g butter, melted
• 125 g sugar
• 100 g almonds, ground
• 350 g flour
• 1 tsp baking powder
• 100 g almonds, chopped
• 75 g icing sugar, sifted

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Warm the marzipan slightly, e.g., in the microwave, and mix with rose water, rum, bitter almond flavoring, egg, and melted butter until smooth. Stir in the sugar. Combine the ground almonds, flour, and baking powder and add to the wet ingredients. Knead everything into a dough. Knead in the chopped almonds towards the end. Wrap the dough in plastic wrap and chill for at least 1 hour. Line a baking tray with baking paper. Remove the dough from the refrigerator and knead thoroughly with your hands again. Then form small drops with your hands and place them on the tray. Bake everything at 180°C (top/bottom heat) for about 15-20 minutes. As soon as the drops appear from the oven, roll them in powdered sugar and then let them cool. To store, store the Mutzenmandeln in an airtight container. Tip: Brush with melted butter after baking and before adding the powdered sugar. Then it gets even juicier.