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Home » Food » By Course » Dessert » Bethmännchen (German Marzipan Cookies)

Bethmännchen (German Marzipan Cookies)

December 13, 2014 by Kimberly Killebrew · 94 Comments

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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!

bethmännchen recipe german marzipan cookies authentic traditional bethmaennchen rezept

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.

frankfurt germany historic

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!

bethmännchen recipe german marzipan cookies authentic traditional bethmaennchen rezept

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.

marzipan recipe homemade traditional authentic how to make almond paste rose water

Bethmännchen Recipe

Let’s get started!

How To Skin Almonds.  First we’re going to blanch and skin the almonds.

In the meantime (or can be done well in advance), blanch the whole almonds.  Bring a small pot of water to a boil and add the almonds.  Boil for exactly one minute, no longer or the nuts will become soft.

Drain the nuts and rinse with cold water.

Remove the skins by squeezing the nuts – they’ll slip right out!  Cut the almonds in half along their natural seam.

blanching whole almonds

Okay, we’re ready to proceed with the cookies.

Break up the marzipan into small pieces and place them in a mixing bowl.

Sift the powdered sugar on top of the marzipan.

marzipan and powdered sugar in bowl

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.

making cookie dough

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.

wrapping cookie dough

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.

forming cookie balls and adding almonds

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.

egg washing cookies

Enjoy!

bethmännchen recipe german marzipan cookies authentic traditional bethmaennchen rezept

For more traditional German Christmas goodies be sure to try our:

  • Stollen
  • Pfeffernüsse 
  • Lebkuchen  
  • Springerle
  • Gugelhupf
  • Printen 
  • Magenbrot
  • Speculoos 
  • Vanillekipferl 
  • Zimtsterne
  • Marzipan
  • Marzipankartoffeln
  • Heidesand 
bethmännchen recipe german marzipan cookies authentic traditional bethmaennchen rezept

Bethmännchen (Marzipan Cookies)

Kimberly Killebrew
Delicious centuries-old German Christmas cookies that are easy to make and taste wonderful!
Print Recipe
4.55 from 35 votes
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine German
Servings 35 cookies
Calories 78 kcal

Ingredients
 
 

  • 8 oz marzipan , (click link for recipe) **SEE NOTE
  • 3/4 cup powdered sugar
  • 3/4 cup ground blanched almonds/almond meal (for the sake of consistency and ensuring the almonds are dry and compact enough, I recommend using store-bought almond meal)
  • 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 ground almonds, 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

Not all marzipan is created equal.  Some use a higher ratio of sugar to almonds which may result in your cookies deflating.  For the best results, be sure to use the homemade marzipan.  It's SUPER easy to make!

Nutrition

Calories: 78kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Cholesterol: 5mg | Sodium: 3mg | Potassium: 41mg | Sugar: 5g | Vitamin A: 5IU | Calcium: 18mg | Iron: 0.4mg
Keyword Bethmaennchen, Bethmannchen, Marzipan Cookies
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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94 Responses

  1. Dana says

    December 10, 2018 at 7:34 am

    I love your recipes — they remind me of my German grandma! May I substitute a package of almond paste for the marzipan? thank you — and Merry Christmas!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 10, 2018 at 8:54 am

      Hi Dana, thank you! The consistency is a bit softer but it should work just fine. Happy baking!

      Reply
  2. David & Sally Zerr says

    December 2, 2018 at 11:11 am

    I am thinking about trying this recipe this weekend at the Christmas cookie baking weekend at our daughters farm, but what i find very interesting is the story behind the recipe. Here in the United States, I went to grade school with several Bethmann’s who live in St Peters Missouri. Like myself, most of them have a farming background.

    Reply
  3. Schatzi Beckman says

    August 31, 2018 at 2:49 pm

    Hi Kimberley – my husband and I have been sugar and gluten free for three years and I’ve been learning to adapt many recipes for us. I’m going to try these using Lakanto monkfruit blend powdered sugar (superior to Swerve), and corn starch for the flour (reduce to half). I may have to adapt a little more for texture.
    In my former life I was a cook, now I’m a scientist! I know there’s little difference but I really have to rework recipes for our needs.
    I’m so glad to find your blog, there’s so much here to explore!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 1, 2018 at 10:43 am

      Hi Schatzi, I admire your dedication to reworking recipes to fit your lifestyle. Please let us know how these cookies turn out with those substitutions!

      Reply
  4. Michelle says

    August 17, 2018 at 8:57 am

    Hi tried these yesterday and they turned out quite flat but taste lovely. Think the problem was the shop bought marzipan which only has 25% almonds so I think if you make your own marzipan or buy a 50/50 one they probably won’t go flat . Thanks for a lovely recipe though.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 17, 2018 at 9:16 am

      Hi Michelle, yes that is exactly the reason. They will hold their shape with the higher almond content.

      Reply
  5. Anna Beta says

    February 20, 2018 at 12:52 pm

    Hi, I just finished making these last night, and they turned out nice and round like the photos. 2tsp of rosewater is a bit too much for my taste, though. I’ll reduce it to 1 next time. Delightful the next day, too!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 20, 2018 at 10:35 pm

      Wonderful, Anna, I’m so glad you enjoyed them, thank you!

      Reply
  6. Claudia says

    December 14, 2017 at 11:03 am

    I did not read all the comments, so forgive me if this is a question that has already been asked.
    Are there metrics for this recipe? I made the marzipan and there was a button in the recipe where it could be switched to metrics, could not find it here.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 14, 2017 at 5:15 pm

      Hi Claudia, I’ve just updated it so the metric conversion feature is now available. Happy baking!

      Reply
  7. Pepper's Mom says

    December 10, 2017 at 5:17 am

    I have just finished baking these for the first time. I ended up with 28 pieces and they took 30 minutes to get that golden brown color. They were black at the bottom though. I checked at 10 minutes and every 5 minutes after that. I thought it would only take 10 minutes because I used a dark pan that I lined with parchment paper. They held their shape well, they didn’t flatten. I did refrigerate the dough to harden a bit for less than an hour, maybe 35-45 minutes only coz’ I can’t wait to bake them. I used my homemade marzipan from this site as well. They taste good. It doesn’t really blow me away and yet I can’t stop eating. They are hard cookies but soft and chewy inside which is kinda weird but they taste good. Thank you so much for teaching us how to make this cookie. I will definitely make these again.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 10, 2017 at 10:00 am

      I’m glad you enjoyed them, burnt bottoms and all! :) You don’t want these “golden brown” just “golden” and it’s a very subtle golden on the egg glaze. 15 minutes, 20 max, is really all these cookies need to be done so I would still aim for 15 minutes next time.

      Reply
    • Nancy says

      September 27, 2020 at 11:38 pm

      Double cookie sheets can help with over browned cookie bottoms.

      Reply
  8. Annie L. says

    December 5, 2017 at 11:35 pm

    These are SO delicious!! This was my first time making them and I LOVE the flavor and texture, I’ve never had anything quite like it. Thank you for this wonderful recipe and excellent instructions!

    Reply
  9. Mary says

    December 4, 2017 at 2:49 pm

    This recipe sounds wonderful! Can’t wait to try it. Can I used almond flour in place of ground almonds?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 4, 2017 at 4:00 pm

      Hi Mary! Yes, they’re one and the same.

      Reply
  10. Natalie Loftus says

    November 22, 2017 at 2:14 pm

    I love these cookies and they turned out PERFECTLY! Thank you, Kimberly!

    Reply
  11. kathryn says

    May 11, 2017 at 4:37 pm

    This recipe looks really delicious. I love German (and all European) baking, but have a big lemon allergy…. and many of the German baking recipes today have lemon and lemon peel in it. I feel like there must be older recipes out there, before the arrival of the lemon (1800’s) to northern Europe… but I haven’t been able to find them. Anyways, this recipe is a real keeper for me! In all honesty I am going to make it tomorrow… a little Christmas flavour in May is okay I think :-)

    ps. I loved the bit of history you included with this recipe, somehow knowing the story behind a recipe adds a little bit of magic and makes it more delicious. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 13, 2017 at 10:07 pm

      Thanks, Kathryn, I’m so glad you enjoyed them! :) Yes, lemon zest is commonly added to a lot of German baked goods but you can simply omit it, no need to find another version of the recipe. Omitting it won’t change the texture of the baked good and in most cases nor will omitting a tablespoon or two of lemon juice if it’s called for. Happy baking! :)

      Reply
  12. Jeanne Hunter says

    December 21, 2016 at 11:34 am

    Hi Kimberly. I so enjoyed your intro. wife of one, mother of 2, cook to many… I’m from South Africa. I’ve just Googled for a easy marzipan recipe as its quite expensive to buy. (I’m a young 64 yr old granny of 5 who loves baking)
    Where can I get your Stollen recipe. I do have another in an Anchor yeast recipe book, but yet to try it.
    Thanks and Blessings this CHRISTmas. Jeanne (pronounced French way)

    Reply
    • Kimberly @ The Daring Gourmet says

      December 21, 2016 at 12:22 pm

      Hi Jeanne, thanks so much for your note. I was really hoping to get my Stollen recipe posted and finish the photo shoot in time for this Christmas but time slipped away from me so it’s going to have to wait a while now. Merry CHRISTmas to you and your family, too! :)

      Reply
  13. Jen says

    December 19, 2016 at 10:03 am

    I can’t get Rose Water in time to make these before Christmas. Is there any substitute for this?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 19, 2016 at 10:21 am

      Hi Jen, no there’s no substitute for that flavor. That said, these cookies will taste great even without it. For a little extra flavor you can add 1/2 teaspoon or so of almond extract.

      Reply
  14. Cindy says

    December 12, 2016 at 6:41 pm

    Just an FYI, my husband loves these cookies and has made multiple batches with the same result. I thought I would show him up and use your recipe. But, same result. I also chilled the dough overnight and after rolling into balls, chilled again. Guess this just us not our cookie to make ourselves. 😂 They flattened out in the oven.

    Reply
    • Cori Landon says

      December 12, 2016 at 7:27 pm

      I’ve made these three times already (once last year, twice this year) and they’ve turned out great each time, not flat at all. Maybe try adding more ground almonds? I followed the recipe exactly though.

      Reply
      • Kimberly @ The Daring Gourmet says

        December 12, 2016 at 7:30 pm

        That’s awesome, Cori, so glad you enjoyed them, thank you!

        Reply
    • Kimberly @ The Daring Gourmet says

      December 12, 2016 at 7:28 pm

      Hi Cindy, your husband used this recipe with the same results or another recipe?

      Reply
  15. Cindy says

    December 10, 2016 at 7:56 am

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 12, 2016 at 3:56 pm

      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.

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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