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 jelly

Instructions

1. 1.

   Preheat the oven to 120°C fan. Line a baking tray with parchment paper.

2. 2.

   Knead the marzipan dough with powdered sugar and poppy seeds. Add the egg white and rose water, kneading until smooth. Shape small balls about 2-3 cm in diameter, pressing two halved almonds into each ball. Place on the tray and bake for 12 minutes until lightly golden. Remove and cool on a wire rack.

3. 3.

   Warm the apricot jelly in a small pot and brush it over the cookies, allowing them to dry.