|150 g||Wheat Flour Type 405|
|80 g||Almond Leaves|
For the almond balls it is best to use a floury potato variety. Peel the potatoes and bring to the boil in salt water. Then cook in 20 to 25 minutes. Drain and steam dry. Press it while still warm through a potato press or crush it with a masher. Stir in hot milk little by little. Add butter and beat the puree loosely. Season with salt and nutmeg. Stir in an egg yolk and add enough flour to make the potato mass malleable. That depends on the size of the egg yolk. However, the dough should remain a little sticky so that it does not taste too much like flour and the almond balls remain loose inside. Form small balls with floured hands and lay them next to each other on a board. Then turn the dough balls in whisked egg and roll in almond leaves. Heat the deep fryer to 180° and bake the almond balls floating for 2 minutes until golden brown. Drain onto kitchen paper.