Prep 25 mins
Cook 15 mins
My family first had these yummy almond cookies (pronounced "BAIT-men-chen") when a German exchange student made them for us at Christmas time so she could have a taste of home. She blanched, skinned, and halved the almonds herself, which took most of the preparation time. When pressed for time I have substituted store-bought chopped almonds, but I'm told that that's anathema for anyone who wants the real thing. This prep time excludes preparing the almonds.
- 3⁄4 cup almond halve, plus
- 2 tablespoons peeled almond halves
- 120 almond halves, reserved for decoration
- 3⁄4 cup prepared marzipan, plus
- 2 tablespoons prepared marzipan (a prepared almond paste usually packaged in logs, available in specialty food stores)
- 1 tablespoon rose water
- 7 tablespoons powdered sugar
- 2 small eggs
- 3 1⁄2 tablespoons flour
- Preheat oven to 350°F.
- Finely grind the measured almonds.
- Break the marzipan dough into small pieces and mix with one of the eggs, rosewater, powdered sugar, ground almonds and flour.
- Separate the remaining egg and beat the yolk, set aside.
- Form marzipan mixture into balls the size of walnuts.
- Press three almond halves onto the sides of each ball. The almonds should stand up and down and be evenly spaced around the ball.
- Brush each ball with the beaten yolk and place on a cookie sheet.
- Place cookie sheet on the middle rack and bake 15 minutes until golden brown.
This is a tasty recipe, and the final product comes out just as pictured. Lovely on cookie trays. I did not imagine that almond and rosewater would go so well together! There are only two modifications I would suggest. First, this recipe desperately needs a bit of salt. It is quite costly to make, and when you taste the nice flavors in the final product -- they are a bit dull and just 'missing' something. As a pretty well rounded cook, I can tell you that you need a pinch of salt to make these flavors pop. I baked them as written, and once I realized it--it was just too late. Secondly, take care with the 15 minute baking time-- I would say honestly more like 10-12 minutes. They burn easily on the bottom without looking like it on top. I used Silpat mats, which protected them further-- so on a metal sheet with no silicone, you might need to start watching around the 8 minute mark.