Rhenish Almonds

Cream butter with rum, eggs, sugar, vanilla pulp, bitter almond oil and whipped cream. Stir in the almond kernels. Mix baking powder with flour and put in a sieve, gradually sift into the dough and fold in or knead.

Wrap dough in plastic wrap and let rest for half an hour. Roll out the dough on a floured work surface to a thickness of 8 mm. Using a suitable mold (see tip), cut out almond-shaped muffins.

Heat the lard to 170-180 °C. Bake the almonds until golden brown, turning them over. Lift out the almonds with a coarse-meshed skimmer and drain briefly on kitchen roll. Immediately turn in sugar to the other side or sprinkle with sugar. Eat quickly.

Tip: If you prefer lard, eat the pastry on the spot, because lard hardens quickly. It is best to use a special Mutzen mold to cut out the pastry. It also works without a cutter: Simply cut the rolled-out dough into 1 x 1.5 cm cubes and bake to completion. If you don’t have a deep fryer, hold a wooden spoon handle in the fat. When small bubbles rise from the wood, the fat has the right heat.

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