Description
Bethmännchen are traditional German marzipan cookies that are chewy, nutty, and beautifully adorned with blanched almonds. These festive treats are made from simple ingredients including homemade marzipan, making them a perfect holiday delight with rustic charm and authentic flavor.
Ingredients
Scale
Marzipan Dough
- 2 cups blanched almond flour
- 1 cup powdered sugar
- ¼ teaspoon salt
- 2 large egg whites
- 2 teaspoons almond extract
- ½ teaspoon rose water (optional)
Cookie Decoration
- ½ cup powdered sugar
- ½ cup blanched almond flour
- 1 large egg, separated
- 1/3 cup blanched (skinless) almonds, sliced in half
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Almonds: Slice the blanched almonds lengthwise in half carefully to use for decorating the cookies later. Set aside.
- Make the Marzipan Dough: In a mixing bowl, combine 2 cups blanched almond flour, 1 cup powdered sugar, and ¼ teaspoon salt. Whisk the mixture to distribute ingredients evenly.
- Add Wet Ingredients: Beat 2 large egg whites lightly until frothy, then add to the almond mixture along with 2 teaspoons almond extract and ½ teaspoon rose water (if using). Mix thoroughly until a smooth, pliable marzipan dough forms.
- Form Cookie Balls: Using your hands, shape the marzipan dough into small balls, about the size of a walnut. Place them evenly spaced on the prepared baking sheet.
- Prepare Egg Wash: Separate the large egg and beat the egg white gently. Using a pastry brush, lightly brush each cookie ball with the egg white to help the decorations stick and create a glossy finish.
- Decorate Cookies: Press three halved blanched almonds onto the top of each cookie, arranging them evenly around the surface to create the classic Bethmännchen look.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 15 minutes, or until set and lightly golden on the bottom.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring to a wire rack. This helps them set perfectly and maintains their chewy texture.
Notes
- For best results, use blanched almonds to avoid any bitterness from the skin.
- Slicing almonds lengthwise in half creates the traditional and rustic look of Bethmännchen cookies.
- Rose water adds an authentic floral aroma but is optional depending on preference.
- These cookies keep well stored in an airtight container for up to one week, perfect for gifting or holiday celebrations.
- Make sure the dough is pliable but not too sticky. Adjust almond flour or egg white quantities slightly if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 172 kcal
- Sugar: 13 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.002 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 11 mg
