Almond domes (Bethmännchen) from Advent: Festive German Bakes to Celebrate the Coming of Christmas (page 74) by Anja Dunk

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Notes about this recipe

  • pie4u on December 03, 2021

    This is the second recipe I have tried from this really beautiful book. Very easy and quick to make. Mine came out a bit dry, but that was likely on me for using somewhat old marzipan and baking a little longer than recommended as I wanted to achieve the brown color. It was a bit challenging to get the almonds to stick to the outside but not a huge deal. Very tasty particularly if you love the flavor of marzipan as I do.

  • Victoria_from_London on November 23, 2021

    Use more than 1 tsp orange b/w next time. Divides into 24 blobs the size of small cherry tomatoes. Luisa Weiss's version uses halved almonds, which is fiddly to do (easier after you blanch them yourself) but I do find the halves stay stuck on better than whole almonds. I think they are a dry sort of treat - great with a drink but a little dry on their own.

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