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1
Knead the marzipan dough
10 Mins
Room temperature, about 20°C (68°F)
Crumble the 200g of raw marzipan into a large bowl and work in the 100g of ground almonds, the 100g of sifted icing sugar and the 1g of salt. Pour in the beaten egg white with the 5ml of rose water and 2ml of almond extract a little at a time, kneading with your hands until the mixture comes together into a smooth, firm dough.
If the dough cracks when you roll it, work in another teaspoon of egg white. If it sticks to your hands, dust the surface with a little icing sugar.
Done when: A smooth, pliable dough that rolls without cracking or sticking.
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2
Rest the dough
10 Mins
Room temperature, about 20°C (68°F)
Wrap the dough tightly in cling film and rest it for 10 minutes so the sugar settles and the dough firms up. Meanwhile, preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Resting matters: a rested dough keeps its dome shape in the oven instead of spreading flat.
Done when: A firm dough that holds a clean edge when unwrapped.
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3
Shape the domes and press in the almonds
10 Mins
Room temperature, about 20°C (68°F)
Divide the dough into 20 equal pieces of about 24 g each and roll each one into a ball, then shape it slightly taller than round, like a little dome. Press three almond halves into the sides of each dome, points facing up and evenly spaced, pushing gently inward so the almonds stand upright around the cookie.
Press all three almonds at once with your fingertips — pushing one at a time can squash the dome lopsided.
Done when: 20 little domes, each wearing three upright almond halves.
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4
Brush with egg yolk
5 Mins
Room temperature, about 20°C (68°F)
Set the domes on the lined tray, leaving about 3 cm between them. Brush the tops lightly with the beaten egg yolk, taking care not to brush over the almond halves, which should stay pale.
A thin coat is enough — a thick coat pools at the base and browns too fast.
Done when: Glossy golden tops with pale almond halves standing out.
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5
Bake until golden
15 Mins
180°C (350°F)
Bake on the middle shelf for 12 to 15 minutes, until the tops turn a deep golden brown and the bases feel set when you lift a cookie with a spatula. The centres stay soft — that is the point.
Start checking at 12 minutes; the yolk glaze browns quickly and the difference between golden and burnt is about a minute.
Done when: Deep golden tops, set bases, and a soft, chewy centre.
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6
Cool on the tray
10 Mins
Room temperature, about 20°C (68°F)
Leave the cookies on the tray for 10 minutes so they firm up, then move them to a wire rack to cool completely. They keep their chew best once fully cool.
Do not move them while hot — the soft centres will dent under your fingers.
Done when: Firm cookies that hold their dome shape when lifted.
auto_awesome Finishing Touches & Plating
Serve the Bethmannchen at room temperature with strong black coffee, or pack them into a tin lined with parchment paper for a Christmas gift.
Germany
3h 30m
