Mutzen almond
Mutzen almonds , Muze (n) almonds or almond Mutzen are small biscuits from shortcrust in almond-like shape. Colloquially, terms such as “Mutzen” or “Muzen” are also common; but these should not be confused with the Rhenish hats .
To prepare it, a shortcrust pastry is first made from flour, shortening, sugar, eggs and baking powder or deer horn salt . In some regions it is also common to add marzipan paste. Other flavoring ingredients are, depending on the recipe, grated bitter almonds or almonds , rum or liqueur . The cooled dough is cut into elongated dumplings with teaspoons or rolled out as thick as a finger and cut out with special teardrop-shaped shapes. Finally, the Mutzen almonds are fried in fat , drained and rolled in sugar or dusted with powdered sugar. In the Rhineland and Westphalia they are traditionally consumed between New Year's Eve and Carnival .
For the East Prussian variant, a mass of butter, egg yolk and sugar is mixed with egg whites and mixed with flour to form a dough that can be rolled out. Typical aromatics are cinnamon and rum . The almonds are then cut out and fried in fat.
For the Tiopati variant in Senegambian cuisine, i.e. in Senegal and Gambia , the mass of butter, flour, eggs and baking powder is refined with nutmeg and fried in peanut oil.
Individual evidence
- ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985
- ↑ Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6
- ^ Youssou N'Dour , Isabelle Rozenbaum: Senegal. with 53 African recipes 2004, ISBN 3-88472-636-6