This sweet, soft cookie is very popular during the holiday season in Germany and can be found on almost every cookie tray. It is super easy to make, too. Traditionally it uses three almonds per cookie, but we prefer to use just one, so this is a bit different than the others. If you like, try these with other nuts or maybe a flavoured marzipane. NOTE: These need to chill for 30 minutes.
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- 1In a large bowl beat egg white and powdered sugar with a wire whisk until thick and creamy. You may also use your electric mixer for this, but be careful not to overbeat the egg whites, you dont want them to form peaks. Add the ground nuts or almonds and stir to combine.
- 2Knead in the marzipan until a soft, but not too sticky dough forms. If dough is too sticky to handle, add a few more tbs ground nuts until the consistency is easy to work with.
- 3Chill dough for about 30 minutes.
- 4With dampened hands (this is important, you have to redampen your hands every once in a while or this will turn into a nightmare) form 40 small balls and place them on a paper lined cookie sheet.
- 5In a small bowl beat the egg yolk, then use this to glaze each cookie.
- 6Press one whole blanched almond atop each cookie.
- 7Bake in the preheated oven at 150°C/300°F for about 20 minutes or until nicely browned, but not too dry.
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Nutritional Facts for Bethmaennchen (Traditional German Marzipane Cookie)
Serving Size: 1 (274 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 23.5
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 4.6 mg
- Sodium 1.8 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 0.0 g
- Sugars 5.4 g
- Protein 0.1 g
The following items or measurements are not included: