Bethmännchen
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Bethmännchen
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Bethmännchen are Frankfurt pastries made from a ball of marzipan in rose water, topped with 3 almond halves, and baked in the oven.
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Ingredients
- 1 cup plain marzipan
- ¾ cup icing sugar
- ¾ cup almond flour
- 3 tablespoons all-purpose flour
- 4 tablespoons rose water
- 1 egg white
- 1 egg yolk
- 2 oz. whole almonds
- 6 tablespoons milk
Equipment
- baking sheet
- parchment paper
- pastry brush
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Instructions
- Boil water in a saucepan.
- After boiling, reduce heat to low.
- Immerse the almonds and cook them over low heat for 5 minutes.
- Drain and hull them.
- Cut the almonds in half and set them aside.
- Crush the marzipan in a bowl and knead it with the icing sugar and ground almonds.
- Then add rose water and egg white to the marzipan mixture. If the dough is too sticky, then add up to 3 tablespoons of flour.
- Line a baking sheet with parchment paper.
- Preheat the oven to 350 F (180˚C).
- Divide the dough into 25 small equal pieces and roll them out.
- Squeeze three almonds cut in half on the side of each ball, creating a pyramidal shape.
- In a bowl, whisk together the egg yolk and milk and brush this mixture over all the Bethmännchen.
- Gradually place the Bethmännchen on the baking sheet and bake for about 15 minutes.
- Then leave to cool before keeping them in an airtight metal box.
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