in Germany

Bethmännchen

updated

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Ingredients for 1 servings:

  • 400 g almonds
  • 285 g powdered sugar
  • 2 cl rose water
  • 50 g honey
  • 3 egg whites, size M

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Blanch the almonds, peel off the skins, and let them dry. Then, using an almond mill, grate 345g of the almonds and mix well with 285g of powdered sugar, 2cl of rose water, 50g of honey, and two egg whites. Halve the remaining almonds for decoration. Form the dough into small balls (approx. 20g) and place them on a baking sheet lined with baking paper. Whisk an egg white well and brush the balls with it. Then press three almond halves onto each ball and set aside to dry for about 350°F to 550°F. Preheat the oven to 170°C (350°F) and bake the Bethmännchen for about 15-20 minutes, until they are a nice light brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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