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Rhenish Mutzenmandeln special

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Ingredients for 1 servings:

  • 350 g whole wheat flour
  • 150 g almonds, chopped
  • 150 g sugar
  • 3 m.-sized eggs
  • 1 tbsp rum
  • 3 drops of bitter almond flavor
  • 150 g butter
  • 1 packet of powdered sugar
  • 2 tsp, leveled baking powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 28 minutes

Mutzenmandeln with wholemeal flour and chopped almonds

Combine the flour and chopped almonds with baking powder, make a well, and add the eggs, sugar, and spices. Stir in some of the flour and almond mixture until a paste forms. Then knead in the cold butter, cut into pieces, and let the dough rest in the refrigerator for about an hour until firm. Using two dessert spoons, form into balls and fry in sunflower oil. Dust the cooled balls with powdered sugar.

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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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