It pays to make them yourself - they are quick to make and delicious when they are fresh.
fine sugar (e.g. Viennese sugar)
Rose water (from the pharmacy)
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.
Tipps & Hinweise
Let the Bethmännchen cool down and pack them in a tin, eat them immediately or make a gift out of them.