Best Bethmaennchen Marzipan Cookies Recipes

Bethmaennchen (German Marzipan Christmas Cookies) image

Provided by nch

Time 45m

Yield 40

Number Of Ingredients 3

Steps:

Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.

Nutrition Facts : Calories 51.6 calories, Carbohydrate 6.3 g, Fat 2.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 5.5 g

Bethmaennchen (Marzipan Cookies) image

Provided by Carolyn Haas

Categories Cookies

Time 40m

Number Of Ingredients 9

8 oz marzipan
3/4 c powdered sugar
3/4 c ground almond meal
1/3 c flour
2 tsp rosewater
1 egg white
3/4 c blanched whole almonds, split in half
1 egg yolk
1 tsp water (mix with the egg yolk)

Steps:

1. Preheat to 300ºF Break marzipan into small pieces in a mixing bowl. Sift the powdered sugar over the marzipan and add the ground almonds, flour, rose water and egg white. Use your hands to combine ingredients in to a dough. (The dough will be somewhat sticky but it will get firm after being chilled. If too sticky, add some more ground almonds and powdered sugar.)
2. Wrap the cookie dough in plastic wrap and refrigerate for at least an hour.
3. Roll the dough into small balls, about the size of walnuts. Place the balls on a lined cookie sheet and press 3 almond halves evenly around each cookie, pointed side up.
4. Brush each cookie with the egg yolk mixture and bake for about 15 minutes until the egg wash turns golden in color. Cool completely on wire rack. Store in an airtight container.