Tag Archives: marzipan

Little Bethmanns

2 Nov


have you ever had a ‘Bethmännchen‘? The literal translation is ‘little Bethmann’, and it is a delicious little marzipan cookie, similar in taste to amaretti, but bigger and softer. They are a specialty of Frankfurt am Main, Germany,where I used to live for a while, and since over the last year or so I have developed a fondness for marzipan (I used to hate it), I made a batch of them over the weekend and they were AWESOME. Yes.

makes 25 or so

7 oz. marzipan, store-bought (about a cup)
1.7 oz. powdered sugar (about 3.5 tbsps.)
bitter almond extract to taste; I used about a teaspoon
1 egg white
3.5 oz ground almonds (about half a cup)

chopped almonds for decoration
1 egg yolk
1 tbsp. milk

Combine marzipan, powdered sugar, almond extract, egg white, and ground almonds, and knead into a sticky ball of dough. Form into walnut-sized balls and set them on a papered baking sheet.

Preheat your oven to 400°F.

Decorate the dough balls with three pieces of almond each, and brush with an egg-milk-mixture.

Bake for about 15 mins., until lightly brown. Let cool before eating (if you can wait that long).

I can’t think of much to say; if you like marzipan, almonds, amaretto and the like, you will like these cookies. Promise.

xoxo, F.

p.s. Yes, I am aware that instead of bitter almond extract, rose water is originally used. Here’s a recipe (which I haven’t tried).


Plum Marzipan Pie

26 Jun

Hello there!


Earlier this week I bought some plums. They looked good, and I had eaten some the week before which were good, so I cast all doubt aside – it does seem a bit early in the year for plums, no? – and took them home. They were a disappointment! No goody juicy plum flavor at all, just very boring and kind of stale. Soooooo I started thinking about what to do with them, because I am opposed to wasting food, and also because I had been looking forward to eating them. I find that tasteless fruit develops flavor when baked or cooked, don’t you? And sooooo I decided to make a pie, despite the heat outside. Marzipan goes well with plums, flavor-wise, and it also bakes well. Since it is not Christmas, I only added a hint, a tiny hint of cinnamon. The outcome of the whole endeavor: a beautiful little pie in which the refreshing, slightly sour flavor of the plums is combined with the almondy sweetness of the marzipan. Here we go:

makes a small pie, i.e. is half of a regular recipe

1 1/4 cup flour
pinch of salt
1 stick butter, very cold, cut into pieces
1/8 cup ice water

10 plums
1 cup marzipan (approx. 7 oz.)
2 tbsps. brown sugar
cinnamon to taste


In a bowl, mix flour and salt. Add the butter; knead a little, then add half of the water and knead some more. Keep kneading and adding teaspoons of water until you have a smooth ball of dough. Wrap in plastic wrap and put into your fridge for approx. 30 mins.

In the meantime, wash, pit and quarter the plums. Cut the marzipan into pieces (about the same size as the plum quarters). Combine plums and marzipan with sugar and cinnamon; mix gently.


Preheat your oven to 350° F.

Cut the dough ball in half. Roll out one half and transfer into your pie pan. Add the filling. Roll out the remaining dough; cut some small vents, i.e. using a cookie cutter. Put on top of the filling, and connect the two dough layers by pressing the rims together and tucking the bottom rim under the top rim (heck, this is hard to describe! I hope you get what I’m trying to say). If you want to brush the crust with water, egg white, or something else, now is the time (I tend to not do that).

Bake for about 50 mins., until the crust is light brown and the filling is throwing bubbles.
Let cool a little before eating. Enjoy!


I did not add much sugar, since marzipan is sweet enough for my taste. I could, however, well imagine this pie with additional chocolate chunks or more cinnamon or nuts in the filling. Maybe at Christmas.