Bethmännchen

Dish

Bethmännchen

Bethmännchen are made with marzipan, almonds, powdered sugar, and rosewater. The dough is rolled into small balls and topped with a halved almond before being baked until lightly golden. These cookies are perfect for those who love a nutty, chewy cookie that is not too sweet. They are easy to make and can be stored in an airtight container for up to a week.

Jan Dec

Origins and history

Bethmännchen originated in Frankfurt, Germany and are a traditional holiday cookie. They are often served during Christmas and are a staple in many German households.

Dietary considerations

Vegetarian

Variations

There are many variations of Bethmännchen, including adding spices like cinnamon or nutmeg to the dough, or dipping them in chocolate.

Presentation and garnishing

Bethmännchen can be presented on a decorative plate or platter. They can be garnished with a dusting of powdered sugar or a sprig of fresh mint.

Tips & Tricks

To make the cookies extra nutty, use high-quality almonds and let them come to room temperature before mixing them with the other ingredients.

Side-dishes

Bethmännchen can be enjoyed on their own or with a cup of tea or coffee. They are also great served with fresh fruit or a scoop of ice cream.

Drink pairings

Tea or coffee