Bethmaennchen (German Marzipan Christmas Cookies)
14 ounces marzipan
1 large egg white
Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.
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