Traditional Frankfurt Bethmännchen Recipe
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Traditional Frankfurt Bethmännchen is a soft marzipan pastry decorated with three almond halves. The pastry is famous at Christmas time, but you can find it in Frankfurt also throughout the year. I guess we always find an excuse to have a little marzipan now and then. Recipe Traditional Frankfurts Bethmännchen Marta 5 from 1 vote Total Time 1 hour Course Dessert Cuisine German INGREDIENTS 250 g marzipan80 g sugar powdered40 g flour1 egg white1 egg yolk65 g ground almonds50 g almond halfs1 tbsp water 250 g marzipan 80 g sugar powdered 40 g flour 1 egg white 1 egg yolk 65 g ground almonds 50 g almond halfs 1 tbsp water INSTRUCTIONS Take a large bowl and mix together: marzipan, powdered sugar, flour, ground almonds and egg white.Preheat the oven to 150 degrees Celsius.Prepare a medium size bowl with a cold water and make sure you keep your hands wet while dealing with marzipan. Form small cones (higher then an almond halve) from the dough and decorate each one with 3 almond halves. Remember to keep you hand wet!Bake for 10 minutes.Mix water with egg yolk and after 10 minutes has passed, brush your cookies using just a little bit of egg mixture. We just want the top of the cookie to be nice and brown!Bake your cookies for another 5 minutes. Take a large bowl and mix together: marzipan, powdered sugar, flour, ground almonds and egg white. Take a large bowl and mix together: marzipan, powdered sugar, flour, ground almonds and egg white. Preheat the oven to 150 degrees Celsius. Preheat the oven to 150 degrees Celsius. Prepare a medium size bowl with a cold water and make sure you keep your hands wet while dealing with marzipan. Form small cones (higher then an almond halve) from the dough and decorate each one with 3 almond halves. Remember to keep you hand wet! Prepare a medium size bowl with a cold water and make sure you keep your hands wet while dealing with marzipan. Form small cones (higher then an almond halve) from the dough and decorate each one with 3 almond halves. Remember to keep you hand wet! Bake for 10 minutes. Bake for 10 minutes. Mix water with egg yolk and after 10 minutes has passed, brush your cookies using just a little bit of egg mixture. We just want the top of the cookie to be nice and brown! Mix water with egg yolk and after 10 minutes has passed, brush your cookies using just a little bit of egg mixture. We just want the top of the cookie to be nice and brown! Bake your cookies for another 5 minutes. Bake your cookies for another 5 minutes. Bethmännchen is a German pastry that originated in Frankfurt. Bethmännchen are baked for Christmas; you can buy them at Frankfurt’s Christmas Market. The legend says that this cookie was developed for Simon Moritz Bethmann (a wealthy banker from Frankfurt) in 1838, who had four children; therefore, the pastry was decorated with four almond halves. Since the death of his son Heinrich, the cookies have been decorated only with three almond halves. The recipe hasn’t been changed since that time.Today, I will show you how to bake Bethmännchen! The ingredients—marzipan, almonds, powdered sugar, flour, and eggs—are simple. This recipe is similar to the Vanillekipferl recipe I tried for the first time with Katharina, my husband’s sister. She knew how to make them, so I decided to help her and see her process. The Bethmännchen turned out delicious, encouraging me to bake them myself again. Now, I even have German Christmas cookies mastered! I hope you will enjoy this recipe, exactly like the German people did for over a century! Related Recipes In my Kitchen