BETHMAENNCHEN (MARZIPAN COOKIES)

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.