in Germany

Rhenish Mutzenmandeln

updated

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Ingredients for 12 servings:

  • 80 g butter
  • 80 g sugar
  • 1 tsp lemon(s) – zest, grated
  • 3 eggs
  • 3 tbsp sour cream
  • 2 tbsp rum
  • 80 g almonds, peeled and grated
  • 350 g flour
  • 1 tsp baking powder
  • Fat, for frying
  • Powdered sugar, for sprinkling
  • Cinnamon, for sprinkling
  • Sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream butter, sugar, and eggs until fluffy. Add rum, ground almonds, and sour cream. Add sifted flour with baking powder, mix well, and chill the dough. Roll out the dough to about 1 cm thick. Cut out almond-shaped pieces using a small cutter or scoop out small dumplings with a teaspoon. Fry them in hot oil in a deep fryer until golden brown. Drain on kitchen paper. Mix together the powdered sugar, sugar, and cinnamon and sprinkle over the doughnuts.

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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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