Bethmännchen (Traditional German Marzipan Cookies)
(0 votes)
(0 votes)
Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
522
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 522 kcal | (25 %) | ||
| Protein | 12.45 g | (13 %) | ||
| Fat | 27.06 g | (23 %) | ||
| Carbohydrates | 57.95 g | (39 %) | ||
| Sugar added | 19.56 g | (78 %) | ||
| Roughage | 2.94 g | (10 %) |
more nutritional values
| Vitamin A | 81.53 mg | (10,191 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 7.81 mg | (65 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.52 mg | (47 %) | ||
| Niacin | 2.21 mg | (18 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 32.74 μg | (11 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 21.35 μg | (47 %) | ||
| Vitamin B₁₂ | 0.49 μg | (16 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 269.21 mg | (7 %) | ||
| Calcium | 140.82 mg | (14 %) | ||
| Magnesium | 105.57 mg | (35 %) | ||
| Iron | 2.11 mg | (14 %) | ||
| Iodine | 25.98 μg | (13 %) | ||
| Zinc | 1.85 mg | (23 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Cholesterol | 144.82 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
30
- For the cookies
- 50 grams almonds (blanched)
- 200 grams Marzipan
- 1 egg
- 80 grams powdered sugar
- 2 Tbsps Pastry flour
- 2 Tbsps Rose water
- 45 almonds (blanched, halved)
- For the egg wash
- 2 egg yolks
Preparation steps
1.
For the cookies: Process the almonds through an almond mill twice or grind in the mixer.
2.
Cut the marzipan into cubes, place in a bowl and mix with the egg, powdered sugar, flour, rose water and ground almonds until smooth.
3.
Preheat the oven to 150°C (approximately 300°F). Grease a baking sheet with butter and line with parchment paper.
4.
For the egg wash: Whisk the egg yolks.
5.
Shape the dough into 3 cm (approximately 1-inch) diameter balls. Press 3 almond halves into the sides of the balls, so that the tips of the almonds almost touch.
6.
Place on the baking sheet and brush with the egg wash.
7.
Bake for 12 minutes, or until light golden brown. Let cool on a wire rack.
8.
Store the cooled cookies between layers of parchment paper in an airtight container.
Current Recipe Search
