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Bethmännchen -without marzipan-

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Ingredients for 30 servings:

  • 1 egg white
  • 200 g almond(s), peeled and ground
  • 125 g icing sugar, sifted
  • 1 tsp cornstarch
  • Condensed milk
  • Almond(s), peeled and halved
  • egg yolk
  • Water

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Beat egg whites until stiff. Briefly stir in the almonds, powdered sugar, and cornstarch. Form the mixture into walnut-sized balls and brush with condensed milk. Place three almond halves on each ball, so the tops are pointed. Place the Bethmännchen on a baking sheet and let dry overnight. Brush the Bethmännchen with egg yolk mixed with water and bake at 180°C for about 15 minutes. Variation: If desired, refine with 1 tablespoon of rose water or Amaretto. Tip: Do not use homemade almonds; they are too greasy and the Bethmännchen could spread.

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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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