Bethmännchen

Instructions

1. Mix the ground almonds and icing sugar in a bowl.
2. Add the egg white and rose water, then knead until you have a smooth, firm dough.
3. Shape into small balls about 2 cm in diameter.
4. Place them on a tray lined with baking paper and gently flatten the tops.
5. Brush them with egg yolk and press a whole almond or a pistachio into the centre.
6. Bake at 160 °C for 12 to 15 minutes, until golden around the edges.
7. Let cool completely before eating.