"Frankfurter Bethmännchen" translated: a little Bethmann from Frankfurt; the name comes from the family of Simon Moritz von Bethmann in Frankfurt
1/2 cup ground almonds
3/4 cup plus 2 Tbsp prepared marzipan/almond paste
1 Tbsp water
1 Tbsp Amaretto
7 Tbsp powdered sugar
3 to 5 Tbsp cornstarch
120 almond halves, reserved for decoration
Preheat oven to 350 degrees F.
Break the marzipan dough into small pieces and mix with one of the eggs, water, Amaretto, powdered sugar, ground almonds and cornstarch.
Separate the remaining egg and beat the yolk, set aside.
Form marzipan mixture into balls the size of walnuts, placing three almond halves onto the top of each ball.
Brush each ball with the beaten yolk and place on a cookie sheet.
Place cookie sheet on the middle rack. Bake 15 minutes until golden brown.
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