Bethmänchen – German Christmas cookies

Ingredients:

• 3/4 cup almond halves
• 2 tbsp. almond halves, peeled
• 3/4 cup crushed almonds and 2 tbsp. (ready-made almond paste is usually sold in sausages in the delicatessen department)
• 1 tbsp rose water
• 7 tablespoons powdered sugar
• 2 small eggs
• 3.5 tbsp flour
• 120 almond halves, for decoration

Preparation:

1. Preheat oven to 175°C.
2. Break the marzipan paste into small pieces and mix with one of the eggs, rose water, powdered sugar, and flour. Grind the measured almonds and stir in.
3. Separate the remaining egg and beat the yolk.
4. Form walnut-sized balls from the marzipan mixture. Press three almond halves onto the sides of each ball. Place them vertically, evenly spaced, around the marzipan ball.
   
   Brush each ball with beaten egg yolk and place on a baking sheet.
5. Place the baking sheet on the middle shelf of the oven and bake the balls for 15 minutes until golden brown.