Our delicious baking recipe for Bethmännchen with a lot of marzipan is a treat for gourmets. These cookies are not only well received as Christmas cookies.
For about 80 pieces
500 g of soft marzipan raw material
50 g forest honey
30 g sieved wheat flour
10 ml of rose water
70 g peeled almonds, finely ground
For the decor:$config[ads_text] not found
3 minced almond halves for each Bethmännchen
20 g of gum arabic powder (from the pharmacy)
20 ml of water
1 Preheat the oven to 200 degrees (top and bottom heat) and place baking trays in baking paper.
2 Knead the marzipan paste with the other ingredients. Make 5 equal, 1 cm thick strands, then cut into 2 cm pieces.
3 Form each piece into a ball, place the 3 almond halves on top and place on the prepared sheets.
4 Bake the Bethmännchen in the oven on a medium rack for approx. 10 minutes. At the end of the baking process they should be golden.
Mix the gum arabic and water and bring to a boil. Then the Bethmännchen immediately shine with it, let it cool down.
Tip: Use marzipan with almonds from the Mediterranean, so you have a higher bitter almond content and thus a stronger flavor.
Variants: Why not try dried fruits, such as apricots or prunes, that you chop before processing? My favorite variety is the dried figs, laurel and cinnamon.
Baking time per plate: approx. 10 minutes