Delicate Mutzen almonds à la Didi

Ingredients for 2 servings:

• 500 g wheat flour type 405
• 250 g almond flour, from peeled almonds
• 3 tsp baking powder
• 225 g sugar
• 2 bitter almonds
• 4 cl rum
• 6 m.-sized eggs
• 225 g butter
• 4 cl rose water
• Powdered sugar for dusting
• 3 liters of oil for frying

Instructions

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

with almond flour, approx. 150 Mutzenmandeln

Vigorously grind the almond flour with the bitter almonds and mix with the wheat flour and baking powder. Cream the butter with the sugar until fluffy, then beat with the eggs until smooth. Using the dough hook on a mixer, continuously add the almond flour mixture and rose water, knead the mixture into a smooth dough. Using a little flour, knead the dough vigorously with your hands. Roll out the dough to about 1 cm thick and cut out the Mutzen almonds using Mutzen almond cutters. Heat the oil in a deep fryer or a large pot to 175°C and fry the Mutzen almonds for 5-8 minutes, stirring constantly. Drain the fried Mutzen almonds on kitchen paper and roll them in powdered sugar while still hot. The remaining dough can be used to make Mutzen leaves. The specified amount is sufficient for about 150 Mutzen almonds. Alaaf.