Bethmaennchen (Marzipan Cookies)

Bethmaennchen  (marzipan Cookies) Recipe

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Carolyn Haas


A tasty German cooky made popular in Frankfurt over 200 years ago. I love marzipan, so this is one of my favorites!


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25 Min
15 Min


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

How to Make Bethmaennchen (Marzipan Cookies)


  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.

Printable Recipe Card

About Bethmaennchen (Marzipan Cookies)

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: German
Hashtags: #german, #Germany

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