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Authentic German Bethmännchen Marzipan Almond Cookies on a festive platter

Bethmännchen

Delicious Authentic German Bethmännchen are soft marzipan cookies with a tender center and an almond topping, perfect for holiday baking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Baking, German
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 250 g marzipan Good quality makes a difference.
  • 80 g powdered sugar Plus a bit extra for your hands.
  • 1 large egg white From 1 large egg.
  • 1 tsp rose water or orange blossom water Optional but very traditional.
  • 60-90 pieces whole blanched almonds Sliced into halves if needed.
  • 1 pinch salt
For Baking
  • Baking sheet and parchment paper

Method
 

Preparation
  1. Preheat your oven to 325°F (about 165°C). Line a baking sheet with parchment paper.
  2. Break the marzipan into chunks and put it in a bowl. Add powdered sugar and a pinch of salt. Use clean hands to knead it together until smooth.
  3. Add the egg white a little at a time, mixing until you get a thick paste that you can roll.
  4. Roll into small balls, about the size of a walnut. Place them on the baking sheet with space between each one.
  5. Press three almond halves onto the sides of each ball.
Baking
  1. Bake for about 12 to 15 minutes, until set with a light touch of color.
  2. Let them cool on the tray for 10 minutes, and then move them to a rack to cool completely.

Notes

Store in an airtight container and keep them cool and dry. They get even better after a day. Can be frozen in a single layer and then transferred to a container.