If you like marzipan you will love Bethmännchen. Frankfurter Bethmännchen, as these cookies are known in Germany have a long tradition and in Frankfurt am Main (where grew up) they will always be on any coffee and cake spread. They are especially popular during advent and can be found in most Christmas markets. Keep an eye out for them!
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They are different from the marzipan cookies recipe that I also have on my website. These cookies have harder outside and a soft chewy inside, that is flavoured with a hint of rosewater (affiliate link) and orange liquor.
I grew up near Frankfurt and these marzipan almond cookies are intrinsically linked to my childhood. Just as the Frankfurt Green Sauce, which recipe I already posted.
What are Frankfurter Bethmännchen?
Bethmännchen is specilialty from Frankfurt am Main. It's a cookie in the shape of a ball of marzipan, icing /confectioners sugar, almonds and rosewater (affiliate link). You decorate them with blanched almonds and glaze them with egg wash before being baked.
The recipe is a variation of another famous Frankfurter recipe: Frankfurter Brenten.
History
According to the legend, the history of the Bethmännchen cookies started in 1838 in the home of the banker's family von Bethmann. It was there that this delicacy was served for the first time. It was invented by the French cook who used ground almonds, fine sugar, rosewater (affiliate link) and egg white. He decorated them with four almonds to represent the sons of the family: Moritz, Karl, Alexander and Heinrich. Unfortunately, Heinrich died young, so that after that only three almonds were used.
The delicacy soon spread across the world when in 1863 Moritz von Bethmann served it to his esteemed guest, including the Emporer Franz Joseph from Austria.
The Bethmann Bank and family still exist, and my father interviewed the Freiherr von Bethmann in the 1990s. Von Bethmann brought Bethmännchen as a present!
How to make Frankfurter Bethmännchen
Ingredients
- 200 g raw marzipan
- 80 g confectioners/icing sugar
- 80 g ground almonds
- 1 egg white
- 1 egg yolk
- 2 tablespoons flour
- 1 tablespoon rosewater (affiliate link)
- 1 tablespoon orange liqueur (affiliate link) (you can substiute with Amaretto (affiliate link) if you prefer)
- 4 tablespoons milk
Bethmännchen Recipe Steps
- Line a baking tray with baking parchment.
- Add a little water (about 500 ml into a saucepan and add the almonds to it. Bring the water to a boil for no longer then 2 minutes. Then quickly strain the almonds. You will find that the skin just slips off the nuts. With a knife (now is the best time as they are softend) slice the almonds in half lengthwise. Spread them on a paper towel to dry.
- Separate the egg and place the egg yolk and egg white into separate bowls. Place the egg yolk in the fridge until needed.
- Sieve the icing /confections sugar to avoid any lumps. Roughly chop the marzipan in smaller pieces. Mix with the sugar, ground almonds, egg white, liquer and knead to a homogenous dough.
- Next form the dough into an even roll and with a knife cut of equally size pieces. (I weighted them to ensure that they were equal and for me they were roughly 20 g each).
- Form the dough pieces into balls and place them on the baking tray. (My balls had a rough 3 cm diameter)
- Press three almond halfs into each ball.
- Leave the cookies to dry for at least an hour (if you like overnight).
- Now mix the milk and egg yolks. Apply the egg wash with a pastry brush on the cookies. I like to also apply a further tablespoon or rosewater (affiliate link) or orange liqueur (affiliate link) onto the cookies before baking.
- Preheat your oven to 170°C or 338°F top to bottom heat and bake your cookies for approximatley 15 minutes.
- Leave to cool. If desired you can dust them with icing sugar before serving.
Recipe Variations
There are not one recipe for these iconic Frankfurter cookies but every Frankfurt family has their own. Here are some ways you can adapt the recipe:
- without egg - to make vegan Bethmännchen simply omit the egg in the dough. Instead of coating the cookie with egg wash you can brush it with a little lemon juice and (soya, oak or almond) milk instead. Naturally the bethmännchen are without butter.
- without flour - You do not have to use the flour in the recipe. Lots of recipes don't but I like adding it for the consistency and flavour. (Otherwise I think it gets to sweet).
- without rosewater (affiliate link) - You do not have to add the rosewater (affiliate link) into the dough nor brush with it. It is traditional to use rosewater (affiliate link) but not obligartory.
- non-alcoholic bethmännchen - If you do not want to use liquor, it is fine. For me the best liquors are orange liqueur (affiliate link) or amaretto (affiliate link). But you can leave it out.
If you look to buy Bethmännchen in Frankfurt you do not have to look very hard. Any Kontioreu. Examples are the Kleinmarkthalle (an all-year market hall) in the old part of Frankfurt. There you will find most delicacies.
Alternativley head to the Konditorei Condit Conteur or the Cafe Goldene Waage, which are both in the city center.
Troubleshooting
- My dough is too sticky - add a little flour to the dough..
- The dough is too dry - add another spoon of rosewater to your dough
- My bethmännchen are too hard - you probably baked them for too long. But do not worry, just add a slice of apple to the cookie tin when storing the cookies. This should soften them again.
Storage Instructions
These traditional cookies from Frankfurt will stay fresh for up to 4 weeks. It is important that you leave them too cool entirely before placing them in a cookie tin.
Interested in German Christmas?
- Read my Guide on German Christmas Food.
- Discover all about German Christmas Market Food
- And see all of our Christmas Recipes
More German Christmas Baking Recipes
- Lebkuchenherzen Recipe - German Gingerbread Hearts
- German Butter Cookies
- Vanillakipferl
- Baiser Cookies (Germen Merengue Cookies)
- Kokusmakronen (German Coconut Macaroons)
- Spitzbuben (German Jam Cookies)
- Stollen Recipe (German Christmas Cake)
Recipe
Authentic Bethmännchen - Marzipan Almond Cookies
Equipment
- pastry brush
- Baking Tray
- baking parchment
Ingredients
- 200 g marzipan 7 oz
- 80 g confectioners /icing sugar 2.8 oz
- 2 tablespoon flour
- 1 egg white
- 1 egg yolk
- 4 tablespoons milk
- 1 tablespoon rosewater
- 2 tablespoon orange liquor (you can substitute with Amaretto if you prefer)
Instructions
- Line a baking tray with baking parchment.
- Add a little water (about 500 ml into a saucepan and add the almonds to it. Bring the water to a boil for no longer than 2 minutes. Then quickly strain the almonds. You will find that the skin just slips off the nuts. With a knife (now is the best time as they are softened) slice the almonds in half lengthwise. Spread them on a paper towel to dry.
- Separate the egg and place the egg yolk and egg white into separate bowls. Place the egg yolk in the fridge until needed.
- Sieve the icing /confections sugar to avoid any lumps. Roughly chop the marzipan in smaller pieces. Mix with the sugar, ground almonds, egg white, liquer and knead to a homogenous dough.
- Next form the dough into an even roll and with a knife cut of equally size pieces. (I weighted them to ensure that they were equal and for me they were roughly 20 g each).
- Form the dough pieces into balls and place them on the baking tray. (My balls had a rough 3 cm diameter)
- Press three almond halves into each ball. (see picture)
- Now mix the milk and egg yolks. Apply the egg wash with a pastry brush on the cookies. I like to also apply a further tablespoon or rosewater (affiliate link) or orange liquer onto the cookies before baking.
- Preheat your oven to 170°C or 338°F top to bottom heat and bake your cookies for approximately 15 minutes.
- Leave to cool. If desired you can dust them with icing sugar before serving.
Notes
Recipe Variations
There are not one recipe for these iconic Frankfurter cookies but every Frankfurt family has their own. Here are some ways you can adapt the recipe:- without egg - to make vegan Bethmännchen simply omit the egg in the dough. Instead of coating the cookie with egg wash, you can brush it with a little lemon juice and (soya, oak or almond) milk instead. Naturally, the bethmännchen is without butter.
- without flour - You do not have to use the flour in the recipe. Lots of recipes don't but I like adding it for the consistency and flavour. (Otherwise, I think it gets to sweet). This will make the cookies gluten-free.
- without rosewater (affiliate link) - You do not have to add
- the rosewater (affiliate link) into the dough nor brush with it. It is traditional to use rosewater (affiliate link) but not obligatory.
- non-alcoholic bethmännchen - If you do not want to use liquor, it is fine. For me the best liquors are orange liqueur (affiliate link) or amaretto (affiliate link). But you can leave it out.
I am adding this recipe to the baking list for Christmas together with your stollen, which was a success last year! I am dribbling right now and can't wait to make these marzipan cookies! I know who will be more than willing to help me bake, LOL!!
I’ve never tried them before but these look so delicious. Thanks for sharing the recipe and it’s variations. Will bake them soon
I remember having those during our vacation in Germany. So yummy!
I love marzipan.
Thank you for sharing
I miss Frankfurt a lot and therefore will be making these cookies since I cant travel yet.