Bethmännchen
Bethmännchen are a delicious Frankfurt specialty and belong to the family of noble marzipan baked goods.
Ingredients
- 10 oz. marzipan paste
- ¾ cup ground almonds
- 1 cup powdered sugar
- 4 tbsp. rose water
- 1 egg white
- 1 tbsp. all-purpose flour optional
- 120 peeled almond halves about 2.5-3 oz. whole almonds
Glaze
- 1 tbsp. powdered sugar
- 4 tbsp. milk
- 1 egg yolk
Instructions
- Knead marzipan paste with powdered sugar and ground almonds until well combined.
- Add rose water and egg white to the mixture and knead to a smooth consistency. If dough is to soft incorporate 1 tbsp. of flour.
- Roll the dough into 40 small balls and shape them carefully into the traditional cone shape.
- Brush the Bethmännchen with rose water and decorate them with three almonds halves.
- Traditionally the tip shows upwards. (see picture above)
- Allow the Bethmännchen to dry overnight in a cool space but not the refrigerator.
- Mix the powdered sugar, egg yolk and milk until smooth and brush the cookies carefully with the mixture.
- Bake on a with parchment lined baking sheet at about 350°F for 15 minutes or until the tops are lightly brown.
- Allow to cool completely and store in an airtight container.
Notes
These cookies make a great last minute gift - not only for Christmas. Something sweet with tradition - the perfect gift for those who love all things German.
Nutrition
Yield: 1PortionCalories: 83kcalCarbohydrates: 10gProtein: 2gFat: 4gFiber: 1gSugar: 8g