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Frankfurt Bethmännchen

updated

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Ingredients for 1 servings:

  • 200 g almonds
  • 200 g marzipan paste
  • 1 tbsp rose water (from the pharmacy)
  • 100 g powdered sugar
  • 1 egg(s)
  • 50 g flour
  • 1 egg yolk, for brushing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Blanch the almonds in boiling hot water and let them stand for 3 minutes. Then press the almond kernels out of the skins and let them dry thoroughly. Grind half of the almonds very finely and halve the others. Finely crumble the marzipan mixture and mix thoroughly with rose water, icing sugar, egg, ground almonds and flour. Form the marzipan mixture into walnut-sized balls. Press 3 almond halves, points facing up, into the sides of each dough ball. Brush the Bethmännchen with the beaten egg yolk and bake on a greased baking tray on the middle shelf of an oven preheated to 175°C (gas mark 2) for 15 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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