Bethmännchen (Marzipan Cookies)
User Reviews
4.9
Bethmännchen (Marzipan Cookies)
Description
Bethmännchen are traditional marzipan cookies made by combining finely chopped marzipan with powdered sugar, almond flour, all-purpose flour, rose water, and egg white into a dough that firms up after refrigeration. The dough is shaped into small balls roughly one inch in diameter, then adorned with three blanched almond halves each, which lend texture and tradition to the cookies. An egg yolk and water wash is applied before baking at 350°F, which browns the surface with a glossy finish.
The resulting cookies offer a soft, chewy inside with a slightly crisp surface, driven by the sweet almond paste and a subtle floral hint from rose water. They store well in airtight containers for several weeks, allowing the almond flavors to deepen over time.
For best results, homemade or high-quality marzipan is recommended, as commercially prepared versions can differ in sugar-to-almond ratios which may affect cookie texture and rise.
Ingredients
- 8 oz marzipan , (click link for recipe) **SEE NOTE
- 3/4 cup powdered sugar
- 3/4 cup almond flour
- 1/3 cup all-purpose flour
- 1 egg white, medium size
- 2 teaspoons rose water
- 1 egg mixed with 1 teaspoon water, yolk, medium size
- 3/4 cup almond see post for pictured instructions on how to blanch and skin almonds, blanched, split in half
Instructions
- Preheat to 350 degrees F.Break marzipan into small pieces in a mixing bowl. Sift the powdered sugar over the marzipan and add the almond flour, flour, rose water and egg white. Use your hands to combine the ingredients in to a dough. The dough will be somewhat sticky but it will get firm after it's sat in the fridge. If too sticky, add some more ground almonds and powdered sugar.Wrap the cookie dough in plastic wrap and refrigerate for at least an hour.
- Roll the dough into small balls, no more than 1-inch in diameter. Sprinkle your hands with a little flour or powdered sugar if the dough is too sticky. Place the balls on a lined cookie sheet and press 3 almond halves evenly around each cookie, pointed side up. Brush each cookie with the egg yolk mixture and bake for about 15 minutes until the egg wash turns golden in color.Transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to several weeks.
Notes
- Use homemade marzipan for better texture; commercial marzipan can have different sugar-to-almond ratios affecting cookie shape and rise.
- If the dough feels too sticky, add more ground almonds and powdered sugar to firm it up before chilling.
- Chill the dough for at least an hour to make shaping easier and improve consistency.
- Store the baked cookies in an airtight container to keep freshness for several weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Cholesterol | 5mg | 2% |
| Sodium | 3mg | 0% |
| Potassium | 41mg | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 5IU | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
