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Bethmnnchen pastries from Frankfurt

Bethmnnchen pastries from Frankfurt

Ingredients for Bethmnnchen pastries from Frankfurt

1st Egg 200 grams
Marzipan raw material 50 g
Powdered sugar 1 tbsp
Flour (15 g) 50 g
Peeled almonds (approx)

Bethmnnchen pastries from Frankfurt Directions

Egg separate. Marzipan into small cubes. Protein, marzipan, icing sugar and flour, knead smooth.

Large walnut balls and cool 1 hour. On set with baking paper-lined baking sheet. Whisk egg yolks and 1 tablespoon water, balls in it. Depending three almond halves firmly to the press pages.

In a hot oven (stove: 150 degrees / Gas: Level 1) Bake about 20 minutes.


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