Bethmännchen with pistachios

Ingredients for 1 servings:

• 1 m.-sized egg(s)
• 200 g marzipan paste
• 1 tbsp flour
• 80 g powdered sugar
• 100 g pistachios, ground
• 50 g almonds
• 1 tbsp milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Separate the egg. Coarsely grate the marzipan. Pour boiling water over the whole almonds. After about five minutes, drain the water and remove the almond skins. Halve the almonds, using a knife if necessary. Set the almonds aside. Mix the egg whites, the marzipan, the flour, the powdered sugar, and the pistachios into a dough. Form the dough into small balls, lightly moistening your hands with water. Place the balls on a baking sheet lined with baking paper and attach three almond halves to the sides of each ball. Whisk the egg yolk with a tablespoon of water or milk and brush the balls with a pastry brush. Bake in a preheated oven at 175 degrees Celsius on the middle rack for about 15-20 minutes.