Mutzenmandeln are a sweet pastry from the Rhineland. It is baked for New Year’s Eve and carnival, but is also delicious at any other time of year.
A cookie cutter gives the pastry an almond-like shape. Hence the term Mutzenmandeln, or muzen. But they can also be easily shaped with two spoons. The Mutzen are fried in boiling fat and sprinkled with sugar, as with carp.
Perhaps a mulled wine to go with it?
Recipe sweet Mutzenmandeln
Ingredients & Shopping list
- 125 g butter
- 250 g sugar
- 100 g ground almonds
- 75 g marzipan
- 2 eggs
- 2 tsp vanilla sugar
- 4 tbsp rum
- 1 tbsp rose water
- 1 heaped tbsp baking powder
- 1 pinch lemon zest
- Powdered sugar
- 1 ltr frying fat (for deep frying)
- 400 g flour
- For the almonds, cream the butter with 150 g sugar and the vanilla sugar.
- Gradually add the flour, baking powder, eggs, rum, rose water, almonds, marzipan, lemon zest and a pinch of salt.
- Let the dough rest in the refrigerator for 60 to 90 minutes.
- Heat the rendering fat in a small saucepan or deep fryer to about 180 °C.
- From the firm dough with a spoon cut off about 70 small dumplings and brown them in the oil for 3 to 4 minutes on each side. The Mutzmandeln become beautifully even with a Ausstechfom, which produce equal 20 pieces aud once.
- Scoop out the mutzen almonds and drain on some kitchen paper.
- While still warm, toss in remaining sugar and dust with powdered sugar before serving, if desired.
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