Mutzenmandeln Recipe
Yield: 50 CookiesRecipe by luhu.jp
Ingredients:
3 1/2 ounce: Margarine,
3 1/2 ounce: Sugar,
1: Peel of a Lemon, grated
3: Eggs,
3 1/2 ounce: Cornstarch,
11 ounce: Flour,
2 ounce: Almounds, ground
1 tsp: Baking Powder,
1 tbsp: Rum,
Powdered Sugar,
Oil for deep fry,
Directions:
1. Cream the margarine, sugar and lemonpeel until foamy. 2. Add the
eggs, one at a time. 3. Mix the flour, cornstarch and baking powder
together; add
the almonds and the rum and add to margarine mix; stirring good.
4. Let the dough rest, for 1 hour in the refridgerator. 5. With two
teaspoons form little dumpling like cookies. 6. Heat oil to 180 C and
fry the cookies until golden, about 3 minutes a batch. 7. Dry on a
paper towel and sprinkle with powdered sugar.
Translated by Brigitte Sealing
Source from luhu.jp
eggs, one at a time. 3. Mix the flour, cornstarch and baking powder
together; add
the almonds and the rum and add to margarine mix; stirring good.
4. Let the dough rest, for 1 hour in the refridgerator. 5. With two
teaspoons form little dumpling like cookies. 6. Heat oil to 180 C and
fry the cookies until golden, about 3 minutes a batch. 7. Dry on a
paper towel and sprinkle with powdered sugar.
Translated by Brigitte Sealing
Source from luhu.jp