High-protein Bethmännchen (marzipan almond cookies) with almond flour and quark

High-protein Bethmännchen made from defatted almond flour, low-fat quark and honey with rosewater, each with three almond halves on the outside. Frankfurt snacks with 26 g protein per serving (6 pieces).

At a glance

• Serves 5
• Prep time: 35 min
• Cooking time: 14 min
• Total time: 49 min
• Calories: 326 kcal per serving
• Protein: 27 g
• Fat: 17 g
• Carbs: 13 g

Ingredients

• 150g defatted almond flour
• 60g ground almonds
• 30g whey protein powder
• 100g low-fat quark
• 50g honey
• 1 egg white
• 45 blanched almonds
• 1 egg yolk
• 1 tbsp milk
• 1 tsp rosewater

Method

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

1. Soak the blanched almonds in warm water for 10 minutes and halve them lengthways.
2. Knead the almond flour, ground almonds, protein powder, low-fat quark, honey, egg white and rosewater into a smooth paste. If it is too moist, chill it for 15 minutes.
3. Preheat the oven to 160 °C (140 °C fan). Shape 30 balls, place them on a baking tray lined with baking paper and press three almond halves upright against the sides of each.
4. Beat the egg yolk with the milk and brush the Bethmännchen with it.
5. Bake them at 160 °C for 12 to 14 minutes, until pale golden, and leave them to cool on the tray.

Good to know

Bethmännchen are marzipan balls from Frankfurt with three almond halves. Here you make the paste yourself from almond flour, quark and honey. They taste of marzipan, just less sweet.

Swaps

Rosewater → 2 drops of bitter almond extract. Low-fat quark → skyr. Honey → maple syrup. Protein powder → 30 g more almond flour (less protein).

Cooking tips

Use a plain whey protein without sweeteners, otherwise the dough tastes artificial. Soaked almonds split easily along the seam with a small knife.

Storage

Keeps for 1 week in a tin somewhere cool.

Allergens

Contains almonds, egg and milk (quark, protein powder, milk); no gluten-containing grains. Not suitable for children under 1 year because of the honey.