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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl beat egg white and powdered sugar with a wire whisk until thick and creamy. You may also use your electric mixer for this, but be careful not to overbeat the egg whites, you dont want them to form peaks. Add the ground nuts or almonds and stir to combine. | 2. Knead in the marzipan until a soft, but not too sticky dough forms. If dough is too sticky to handle, add a few more tbs ground nuts until the consistency is easy to work with. | 3. Chill dough for about 30 minutes. | 4. With dampened hands (this is important, you have to redampen your hands every once in a while or this will turn into a nightmare) form 40 small balls and place them on a paper lined cookie sheet. | 5. In a small bowl beat the egg yolk, then use this to glaze each cookie. | 6. Press one whole blanched almond atop each cookie. | 7. Bake in the preheated oven at 150°C/300°F for about 20 minutes or until nicely browned, but not too dry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1		separated	71.5	0.36	6.28	4.755
sugar	70		powdered	32676.0	8380.68	0.0	0.0
nut hazelnut	50	g	ground used used	314.0	8.35	7.475	30.375
marzipan	400		cut	10086.6667	0.0	2244.0	56.6667
almond			blanched	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.