Ingredients for Bethmaennchen German Christmas Cookies
- 3 almond halves (for decoration per cookie)
- 3 almond halves (for decoration per cookie)
- 8 ounces marzipan
- 1 teaspoon rosewater
- 1/2 cup powdered sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup almonds (for grinding)
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How to Make Bethmaennchen German Christmas Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Finely grind 1 cup of almonds using a food processor.
- In a large bowl, combine 8 ounces of marzipan (crumbled), 1 large egg (lightly beaten), 1 teaspoon rosewater, 1/2 cup powdered sugar, 1 cup ground almonds, and 1/2 cup all-purpose flour. Mix until well combined.
- Separate the remaining 1 large egg. Set the egg white aside and beat the yolk until light and frothy.
- Roll the marzipan mixture into walnut-sized balls (approximately 1 inch in diameter).
- Gently press three almond halves into the sides of each ball, evenly spaced and standing upright. (For store-bought chopped almonds, use a small amount to create a similar effect.)
- Brush each ball with the beaten egg yolk.
- Place the cookies on the prepared baking sheets, leaving some space between them.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
1g
Carbs
1g
