Bethmännchen

Ingredients

• 250 g marzipan dough
• 100 g powdered sugar
• 40 g poppy seeds
• 1 Egg white
• 2 drops rose water
• 150 g halved, peeled almond kernels
• 100 g apricot jam

Instructions

1. 1.

   Preheat the oven to 120°C fan.

2. 2.

   Knead the marzipan dough with powdered sugar and poppy seeds. Add the egg white and rose water and knead again. Shape small balls about 2-3 cm in diameter, pressing two halved almonds into each ball on its side. Place on a baking sheet lined with parchment and bake for 12 minutes until pale.

3. 3.

   Remove from oven and cool on a rack. Warm the apricot jam in a small pot and brush the cooled balls with the liquid jam, letting them dry.