Bethmännchen Cookies
Prep time
Cook time
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Easy Marzipan Based Gluten free Bethmännchen Cookies. One of the easiest Christmas Cookies out there.
Recipe type: Cookies
Cuisine: German
Serves: 30 cookies
  • 400 grams raw Marzipan
  • 3 Tablespoons Honey
  • 90 peeled Almond half's
  • 2 Egg Yolks
  1. First peel your almonds by keeping them soaked in water over night or you prepare a small pot with boiling water and drop them into the boiling water for minimum 30 seconds or until you can see the skin is detaching from the nuts. Half your almonds and keep aside. Gluten-free Elisenlebkuchen Cookies #stepbystep #recipe
  2. Chop your Marzipan paste into smaller bits and add the honey. Mix it all well to a smooth dough. Bethmännchen Cookies #stepbystep #recipe
  3. Form the dough into a smooth long and lean roll and cut off one inch pieces. Roll each piece into a ball and form them all into cone like shapes with 3 sides. Bethmännchen Cookies #stepbystep #recipe
  4. Preheat your oven to 180 Celsius!
  5. Keep your almonds ready and the mixed egg yolks. Bethmännchen Cookies #stepbystep #recipe
  6. Carefully push on each marzipan piece on all the three sides 3 halved almonds but so that the almond peaks are on top. Brush your Bethmännchen with the egg yolks. Bethmännchen Cookies #stepbystep #recipe
  7. Bake for about 10-13 minutes in the oven or until the peak of the cookies are changing light brown.
  8. Let cool and store in a cool and dry place. In a cool climate store in a metal box + Apple skin to keep them moist. In a tropical climate store in a airtight container.
Recipe based from "Weihnachtsbäckerei" Neumann & Göbel
Recipe by Masala Herb at