Next to the Frankfurt green sauce, the Bethmännchen are probably the best known speciality of the city of Frankfurt am Main. They are marzipan chocolates decorated with almonds. Originally a Christmas biscuit, it is now available all year round from confectioners. Or you can just venture into the recipe yourself.
About the origin of the name: The story says that the cook of the councillor’s family Bethmann created these marzipan balls for tea. The 3 almonds indicate the 3 sons. More information can be found here.
Ingredients & Shopping list
- 200 g marzipan
- 1/2 egg white
- 20 g fine sugar (e.g. Viennese sugar)
- Rose water (from the pharmacy)
- 50 g halved almonds
- Knead the marzipan paste, rose water and 15 g sugar. Add as much rose water drop by drop until a smooth dough is formed.
- Roll out the dough to a thickness of about 2 cm. Cut into equal cubes and form the individual pieces into balls.
- Slightly moisten the almond halves and place 3 of each on the Bethmännchen. Place the pieces on a baking sheet. Let dry overnight.
- The next day, mix the egg white with the remaining sugar and brush the marzipan pieces with it.
- Preheat the oven to 100°C. Bake everything until the tops are lightly browned. This will take about 15 minutes. To keep the bottom heat off a bit, place a second baking sheet under the first.
Tips & Hints
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