Bethmaenchen

Dice the marzipan and seperate the egg yolk from the egg white. Knead the marzipan, egg white, icing sugar and flour and teh rose water. Dust your hands in flizr and form around 30 little balls and place them on a lined backing tray. Mix the egg yolk with the cream and brush this onto the marzipan balls. Stick three almond hlaves into every ball.

Backe for around 15-20 minutes at 175C until the cookies are light brown.

Thanks to Julia Schmidt for this classic recipe.