Bethmaennchen Traditional German Marzipane Cookie Recipes

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
• Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
• Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
• Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.

Steps:

• In a large bowl beat egg white and powdered sugar with a wire whisk until thick and creamy. You may also use your electric mixer for this, but be careful not to overbeat the egg whites, you dont want them to form peaks. Add the ground nuts or almonds and stir to combine.
• Knead in the marzipan until a soft, but not too sticky dough forms. If dough is too sticky to handle, add a few more tbs ground nuts until the consistency is easy to work with.
• Chill dough for about 30 minutes.
• With dampened hands (this is important, you have to redampen your hands every once in a while or this will turn into a nightmare) form 40 small balls and place them on a paper lined cookie sheet.
• In a small bowl beat the egg yolk, then use this to glaze each cookie.
• Press one whole blanched almond atop each cookie.
• Bake in the preheated oven at 150°C/300°F for about 20 minutes or until nicely browned, but not too dry.