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.