Description
Classic German Bethmännchen cookies made with homemade marzipan, almond flour, and decorated with sliced blanched almonds. These chewy, nutty treats are perfect for holiday celebrations and are easy to prepare with just a few simple ingredients.
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 Topping
- 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: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare the almond halves: Slice the blanched almonds lengthwise in half and set aside. These will be used to decorate each cookie.
- Make the marzipan dough: In a mixing bowl, combine 2 cups blanched almond flour, 1 cup powdered sugar, and ¼ teaspoon salt. Add the 2 large egg whites, almond extract, and optional rose water, then mix until a smooth, pliable dough forms.
- Shape the cookies: Using your hands, roll the dough into small balls (about 1 inch in diameter) to form the cookie bases.
- Prepare the egg wash: Separate the large egg, placing the white in a small bowl. Lightly beat the egg white for brushing.
- Apply the egg wash and topping: Brush each dough ball lightly with the beaten egg white. Then sprinkle with a mixture of ½ cup powdered sugar and ½ cup blanched almond flour for extra texture and sweetness.
- Decorate with almond halves: Press three almond halves into the top of each cookie gently but firmly, arranging them evenly for the traditional Bethmännchen look.
- Bake the cookies: Place the prepared cookies on the baking sheet and bake in the preheated oven for 12–15 minutes, or until the tops are lightly golden and set.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use blanched almonds for the best appearance and texture in these cookies.
- The rose water is optional but adds a traditional floral note often found in German marzipan treats.
- These cookies keep well in an airtight container for up to a week, making them perfect for holiday gifting.
- If you can’t find blanched almond flour, you can make your own by finely grinding blanched almonds.
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
