John Myers
Ingredients for 1 servings:
- 300 g marzipan
- 1 egg(s)
- 100 g powdered sugar
- 4 tsp flour, light gluten-free
- 200 g almonds, whole
- Egg yolk, for brushing
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
gluten-free
Mix all ingredients, except for the halved almonds and the egg yolk, into a sticky dough. With wet hands, form balls and place them on a baking tray lined with baking paper. Press three almond halves onto each ball and brush the tips of the balls with a little egg yolk. Bake at 150 degrees Celsius (convection oven) for about 15 minutes until light golden brown. To halve the almonds, put the whole almonds in a bowl, pour boiling hot water on them and wait until you can reach into it with your hands. Then press the almonds between your thumb and forefinger and in most cases the brown skin will peel off on its own. If not, use a sharp knife to help it along. Many almonds can be split easily straight away, but if not, use a knife to help it along.
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