Spiced Bethmännchen with salted almonds

Ingredients for 4 servings:

• 200 g almonds, whole, with shell
• 250 g marzipan paste
• 1 egg(s)
• 100 g almond(s), ground
• 50 g powdered sugar
• 50 g cornstarch
• 1 tsp, heaped rosemary, finely chopped, fresh or dried
• 1 tsp, heaped sea salt

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 18 minutes; Total time approx. 2 hours 8 minutes

sweet, spicy and salty – a really good mix

Blanch the almonds so the skins can be easily removed. Separate the egg and beat the egg white until frothy. Combine half of the egg white with the blanched almonds and the sea salt, then roast on a baking sheet (lined with baking paper) in the oven at 200°C (fan oven) for 8 minutes until golden brown. Grate the marzipan mixture. Add the remaining egg white, the ground almonds, the powdered sugar, the cornstarch, and the rosemary to the grated marzipan and knead well until everything is well blended. Roll the dough into a log (approx. 2-3 cm thick), wrap it in cling film, and refrigerate for 1 hour. This will make it easier to work with. Cut the log into 1 cm thick slices (depending on the thickness of the log) and shape the dough pieces into balls. Firmly press three salted almonds around each ball of dough. Mix the egg yolk with a little water and brush the Bethmännchen with it. Bake at approximately 160°C for 18 minutes. Baking time may vary depending on the size of the Bethmännchen. The Bethmännchen are ready when they are lightly browned.