Gluten-free Christmas Bethmännchen (marzipan almond cookies) with almonds and honey

Gluten-free Bethmännchen made with ground almonds, honey, egg white and rosewater with three almond halves, without icing sugar. Frankfurt Christmas cookies, 183 kcal per three pieces.

At a glance

• Serves 10
• Prep time: 30 min
• Cooking time: 14 min
• Total time: 44 min
• Calories: 183 kcal per serving
• Protein: 6 g
• Fat: 14 g
• Carbs: 7 g

Ingredients

• 200g ground almonds
• 60g honey
• 1 egg white
• 45 blanched almonds
• 1 egg yolk
• 1 tbsp water
• 1 tsp rosewater

Method

You’ll need: oven · baking tray · chopping board · knife

1. Knead the ground almonds, honey, egg white and rosewater into a smooth paste you can shape. If it's too sticky, chill it for 15 minutes.
2. Halve the blanched almonds lengthways.
3. Shape the paste into 30 walnut-sized balls and press three almond halves upright against the sides of each, from the bottom up, so they meet at the top.
4. Whisk the egg yolk with the water and brush it over the Bethmännchen.
5. Bake them in a preheated oven at 160 °C (140 °C fan) for 12 to 14 minutes, until lightly browned but still soft inside.
6. Let them cool on the tray and store them in a well-sealed container.

Good to know

Bethmännchen are little marzipan balls from Frankfurt that stay soft inside. You make this paste yourself from almonds and honey, with no icing sugar at all.

Swaps

Honey → maple syrup (vegan with aquafaba instead of egg white). Rosewater → orange blossom water or a little bitter almond extract. Blanched almonds → pistachios (green tips). Egg yolk → almond milk for brushing.

Cooking tips

Blanched almonds are easier to halve if you soak them briefly in hot water. Don't bake them too long, otherwise they turn dry.

Storage

Keeps for 2 weeks in a tin with baking paper between the layers.

Allergens

Contains almonds and egg; gluten-free and dairy-free. Honey is not suitable for children under one year old; fine during pregnancy.

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