Marzipan and rose-water Bethmännchen
Small golden marzipan bites edged with almond halves.
Active time30 min
Cooking15 min
Total1 h 15 minResting : 30 min
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Ingredients
- 1 medium egg
- 50 g whole raw blanched almonds
- 65 g shop-bought ground blanched almonds
- 15 ml water
- 0.2 ml dilute food-grade rose water
- 40 g plain wheat flour
- 80 g icing sugar
- 250 g raw marzipan with at least 50% almonds
Preparation
Heat the conventional oven to 150 °C and line a tray. Crack the egg and separate the white and yolk into two bowls. Cut the marzipan into pieces. Sift the icing sugar, then mix marzipan, icing sugar, flour, whites, ground almonds and rose water until even.
1 medium egg65 g shop-bought ground blanched almonds0.2 ml dilute food-grade rose water40 g plain wheat flour80 g icing sugar250 g raw marzipan with at least 50% almonds- oven
- tray
- baking paper
- two bowls
- knife
- board
- sieve
- mixing bowl
- mixer with dough hooks
- food-safe measuring syringe
Split the whole almonds lengthwise into halves. Shape balls of about 19 g dough, making about 25 pieces. Place on the tray and press 3 almond halves upright around each ball. Gently pinch the top into a cone.
50 g whole raw blanched almonds- knife
- board
- lined tray
Whisk the reserved yolks with the water. Lightly brush the bites and almonds without soaking. Bake for 15 minutes at 150 °C until lightly golden.
15 ml water- bowl
- fork
- brush
- oven
- tray
Carefully transfer to a rack and cool for 30 minutes, until completely cold. The bites are fragile when hot. Serve once firm.
- flat spatula
- rack
Allergens
- Eggs
- Gluten
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration