These sweets are a variation of German Bethmännchen, signature marzipan sweets from the city of Frankfurt that are especially popular during Christmas season. I have substituted a portion the almonds with pistachios.
2 people made this
125g skinned almonds
75g unsalted raw pistachios
180g icing sugar
1/2 teaspoon orange blossom water
1 egg white
60 raw unsalted pistachios, halved
Method Prep:30min › Cook:15min › Ready in:45min
Process almonds and 75g pistachios with the icing sugar in a food processor to a fine paste, adding the orange blossom water and a few teaspoons water, enough to make a smooth paste.
Preheat the oven to the lowest possible setting, ideally 100 C / Gas 1/4. Line a baking tray with baking parchment.
Divide the paste into walnut size pieces. Using your hands (moistening them with a few drops of water prevents sticking) shape into balls, then stretch it slightly to make a rounded cylinder.
Decorate each piece with 3 pistachio halves, placing them at equal distance from each other and gently pressing them into the paste to stick.
Lightly beat the egg white and brush it thinly onto the pieces. Place them on the prepared baking tray.
Bake in the preheated oven until slightly firm but not colored, about 15 minutes. Let cool completely. Place in paper petit four cases and store in an airtight container.