Tender Mutzen with Almonds

Beat the soft butter and sugar in a bowl for several minutes until thick and fluffy.

Stir in the egg, crème fraîche and 3 drops of almond extract until everything is well combined.

Mix the flour and baking powder, add them along with the chopped almonds to the mixture and briefly knead into a smooth dough.

Cover the dough and let it rest in the refrigerator for about 30 minutes.

Heat about 1 litre of oil in a wide pan.

Either scoop the dough into small drops with two teaspoons or roll it out on a floured surface to about 1 cm thickness and cut out shapes with a Mutzen almond cutter.

Fry the dough drops or cut pieces in batches in the hot oil until golden brown, turning them occasionally.

Lift the finished Mutzen out with a slotted spoon and drain them on kitchen paper.

Roll in powdered sugar or a mixture of sugar and cinnamon if desired, and serve.