Bethmännchen (German Marzipan Cookies)
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An authentic German Bethmännchen recipe! Firm on the outside, chewy on the inside, and packed with marzipan, these traditional German marzipan Christmas cookies are absolutely delicious!
What are Bethmännchen?
One of the most famous and beloved of all German Christmas cookies, Bethmännchen have been a favorite for almost 200 years. With a firm exterior and delightfully chewy interior, these almond-studded marzipan cookies will win your heart – or at least your palate. No German Christmas is complete without them.
And if you’re thinking, *groan* “Marzipan is hard to find and it’s so expensive!”, don’t worry – I’ve got you fully covered with a recipe for homemade marzipan that is SO easy you’ll never buy it again!
Today’s recipe originated in the city of Frankfurt, two hours north of where I grew up in Stuttgart. Let me tell you a little story of long ago.
Once upon a time in the village of Frankfurt, Germany lived the affluent Bethmann family. They had hired a Parisian pastry chef, Jean Jacques Gautenier, who held the position of head cook in their home. In 1838, their cook created a marzipan cookie with four almond halves decorating the sides of each cookie in honor of the family’s four sons, Karl, Moritz, Alexander and Heinrich (yes, very German names), and named them Bethmännchen (“little Bethmann’s”). The legend goes that Heinrich died a few years later and ever since then the cookies have been made with three almonds. Whether factual or not, one thing is certain: These wonderful cookies have stood the test of time for a reason and have remained unaltered for nearly two centuries.
Of course Frankfurt has changed quite a lot since 1838. Today it’s one of the most modern cities in Germany and a European financial mecca. But many of the beautiful centuries-old structures still stand, mingled with the new.
Frankfurt is also home to one of the largest Christmas markets in Germany and the stats show that two years ago over 4.3 million tourists spent their holidays there.
Bethmännchen marzipan cookies can be found in every bakery and in many homes throughout Frankfurt during the Christmas season and are popular throughout Germany. I grew up 2 hours south of Frankfurt in Stuttgart and every Christmas my mom and I would make these cookies. Simple, easy, delicious. Give them a try!
The central ingredient in Bethmännchen is marzipan. It can be challenging to find and always comes with a hefty price tag, but you don’t have to worry about that because I’ll show you how to make your very own homemade marzipan that’s super easy and is much cheaper!
Check out my recipe for easy homemade Marzipan.
Bethmännchen Recipe
Let’s get started!
Break up the marzipan into small pieces and place them in a mixing bowl.
Sift the powdered sugar on top of the marzipan.
Separate the egg and add the egg white to the marzipan mixture and reserve the yolk for later.
Add the ground blanched almonds, flour, and rose water. Use your fingers to combine the ingredients.
The cookie dough will be somewhat sticky. If it’s too sticky to work with add some more ground almonds and powdered sugar. Note: The dough will firm up after it’s been refrigerated so a little sticky is fine.
Wrap in plastic wrap and chill the dough in the fridge for at least 1 hour.
Form the dough into 3/4 to 1-inch balls and place them on a lined cookie sheet, spaced at least an inch apart. Rub your hands with a little powdered sugar if the dough is still a little too sticky.
Evenly spaced, press three almond halves around the sides of each cookie, pointed sides up.
Brush the bethmaennchen with the egg yolk that’s been mixed with 1 teaspoon water.
Preheat the oven to 350 degrees F and bake the Bethmaennchen on the middle rack for about 15 minutes until the egg wash begins to turn golden. Transfer to a wire rack and cool completely. Store in an airtight container. These cookies will keep for at least 2 weeks.
Enjoy!
For more favorite traditional German Christmas goodies try my:
- Stollen
- Pfeffernüsse
- Lebkuchen
- Springerle
- Gugelhupf
- Printen
- Speculoos
- Vanillekipferl
- Zimtsterne
- Kokosmakronen
- Magenbrot
- Bethmännchen
- Heidesand
- German Rum Balls
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Bethmännchen (Marzipan Cookies)
Ingredients
- 8 oz marzipan , (click link for recipe) **SEE NOTE
- 3/4 cup powdered sugar
- 3/4 cup almond flour
- 1/3 cup all-purpose flour
- 1 medium egg white
- 2 teaspoons rose water
- 1 medium egg yolk , mixed with 1 teaspoon water
- 3/4 cup blanched whole almonds split in half (see post for pictured instructions on how to blanch and skin almonds)
Instructions
- Preheat to 350 degrees F.Break marzipan into small pieces in a mixing bowl. Sift the powdered sugar over the marzipan and add the almond flour, flour, rose water and egg white. Use your hands to combine the ingredients in to a dough. The dough will be somewhat sticky but it will get firm after it's sat in the fridge. If too sticky, add some more ground almonds and powdered sugar.Wrap the cookie dough in plastic wrap and refrigerate for at least an hour.
- Roll the dough into small balls, no more than 1-inch in diameter. Sprinkle your hands with a little flour or powdered sugar if the dough is too sticky. Place the balls on a lined cookie sheet and press 3 almond halves evenly around each cookie, pointed side up. Brush each cookie with the egg yolk mixture and bake for about 15 minutes until the egg wash turns golden in color.Transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to several weeks.
Notes
Nutrition
Originally published on Daring Gourmet December 13, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I can’t get the cookies to stay as a ball. I have tried a few times and the balls flatten out to cookies. What am I doing wrong?
Hi Cindy, that’s the first time I’ve heard of that happening and I’m really not sure why it did. Provided the marzipan was made correctly, the only thing I can think of is that the dough wasn’t chilled long enough.
Hi there, these look delicious and I’m looking forward to trying them. Are these soft cookies or hard? Also, have you ever tried replacing the rose water with orange blossom water? Do you think it would taste ok?
Hi Sarina, they’re firm cookies but definitely not crunchy-hard, and towards the center they’re more on the chewy side. I use orange blossom water regularly in Middle Eastern cooking and am very familiar with it – I would not recommend it for these cookies. The flavor of rose water is the traditional – and best – flavor profile for marzipan.
I have just made these with left over marzipan from the Christmas cake and they are probably the best biscuits I’ve ever made
A huge hit
I am so thrilled to hear that, Gerri, thanks so much!
I grew up in Rhinebach which is not far from Frankfurt. My school and church are still standing . But there are changes. Love your recipes doris
Thanks so much, Doris! That’s wonderful that those buildings are still intact and that you can go back and visit them.
I followed the recipe to the letter, put the dough in the fridge for about 5 hours, put them in the oven within 10 minutes of removing them from the fridge and they just went completely flat and sticky and took around half an hour to brown. Tasted good though.
Hi Ash, I don’t know how I missed your comment and I apologize for my delayed response. 30 minutes is way too long, baking time is only about 15 minutes. The cookies shouldn’t be brown, they turn just barely a golden color. Egg cooks very fast so after 15 minutes the cookies will be done. I’ve never heard of these cookies going flat and sticky before, that is so odd. Did you buy marzipan or use my homemade recipe? I suppose it could be some odd variation with the brand of marzipan, I don’t know. Two other possibilities are that the dough didn’t chill long enough or you used too large of an egg for the egg white. In any case, even despite being flat, I’m glad to hear they tasted good!
DELICIOUS! loved them!
WHAT SUPER RECIPES!
Do you have a recipe for a real STOLLEN with marizapan? FOR A FAMILY OF 10 !
YOUR RECIPES ARE SOOOOO REAL! THANKS A MILLION
Thanks, Marina! I’m planning on publishing my recipe for Marzipan Stollen as we approach the holidays so stay tuned :)
My cookies turned out amazing!! Working with the cold dough must be key they came out perfect its 80 degrees here. My Husband loves marzipan!! Thank you so much for sharing! Merry Christmas from Florida! Ann
I’m so happy to hear that, Ann, thank you so much and Merry Christmas!
Mine baked a little flatter than yours in the picture (they’re about 1cm high in the middle). Do you think I might need to add more ground almonds / icing sugar / flour for a firmer mixture?
(They’re still amazingly delicious though.)
Hi Alison, I’m so glad you enjoyed them! are you at a very high altitude? Chilling the dough first for at least one hour (and if your fridge is not at a high chill setting you’ll need to refrigerate longer) and then working quickly with the dough after you remove it from the fridge is key so that it’s baked while still cold.
Is the baking temperature 300 or 325? In the pictures it said 325 but the recipe said 300…
Hi Sherri, thanks for catching that. It’s 300 F. Happy baking!