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Frankfurter Bethmännchen | Bake to the roots

Frankfurt Bethmännchen (Almond Christmas Cookies)

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:24
  • Total Time: 00:45
  • Yield: 25
  • Category: Cookies
  • Cuisine: German


Classic Christmas cookies from Germany: Frankfurt Bethmännchen. Delicious almond and marzipan cookies!


2.5 oz. (70g) almonds (with skin)
8.8 oz. (250g) marzipan for baking
1/2 cup (60g) confectioners’ sugar
1 oz. (30g) all-purpose flour
1 medium egg
1 tsp. heavy cream


1. Add the almonds to a small pot with some water and bring to a boil. Remove from the heat and rinse with cold water to cool them down quickly. Squeeze the almonds to remove the skins. Some of the almonds will split in half already – all others should be halved as well. It’s easy to do that with the help of a knife. Take a close look at the tip of the almond to find the spot where the two halves connect and slide in with the knife to separate them. Set aside on a piece of paper to dry a bit.
2. Cut the marzipan into small pieces and add together with the confectioners’ sugar, and flour to a large bowl. Divide the egg – mix the egg yolk with the heavy cream and set aside. Add the egg white to the bowl and mix everything until you get a very sticky but smooth dough.
3. Preheat the oven to 300°F (150°C). Line a baking sheet with baking parchment. Shape the dough into 25 small balls and place on the baking sheet. Brush with the egg yolk mixture and press three almond halves onto each ball so they stick to the sides (see pictures). Bake for 20-24 minutes until lightly golden in color. Take out of the oven and let cool down on a wire rack.


Enjoy baking!