German Marzipan Cookies: 8 Irresistible Treats for Holidays

Bethmännchen are traditional German marzipan cookies that are chewy, nutty, and beautifully adorned with blanched almonds.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the blanched almonds lengthwise in half and set aside.
In a mixing bowl, combine 2 cups blanched almond flour, 1 cup powdered sugar, and ¼ teaspoon salt. Whisk together.
Beat 2 large egg whites lightly and add to the almond mixture with 2 teaspoons almond extract and ½ teaspoon rose water (if using). Mix until smooth.
Shape the marzipan dough into small balls, about the size of a walnut. Place them on the prepared baking sheet.
Separate the large egg and beat the egg white. Brush each cookie ball with the egg white.
Press three halved blanched almonds onto each cookie.
Bake for 15 minutes, or until set and lightly golden on the bottom.
Allow the cookies to cool on the baking sheet before transferring to a wire rack.