History
The Bethmännchen is credited to the household of the Bethmann banking dynasty in the 19th century, its three almond halves said to represent the family's sons, with a fourth almond retired from the design after one son died. It became the defining sweet of the Frankfurt Christmas market, where stalls sell them by the paper bag beside hot apple wine, and Konditorei counters begin production in late autumn. The city treats the little marzipan domes with complete seriousness, and recipes pass through families like heirlooms.
Common allergens: Tree nuts, Egg, Gluten
Make it at home
Ingredients
- 400g raw marzipan paste
- 100g icing sugar
- 50g ground almonds
- 1 tablespoon flour
- 1 egg white, plus 1 yolk for glazing
- About 75 blanched almond halves
- 1 tablespoon rose water, optional
Method
- Knead the marzipan with icing sugar, ground almonds, flour and egg white into a smooth, firm paste.
- Roll walnut-sized balls and press three almond halves upright around each, points meeting at the top.
- Glaze with beaten egg yolk and rest for 30 minutes.
- Bake at 180 degrees Celsius for 12 to 15 minutes until the ridges turn gold. Cool fully before storing.
Tip from the editors. Exactly three almonds per piece, by tradition; a tin keeps them a fortnight and the flavour improves after two days.
Where to eat bethmännchen
Bethmännchen in Frankfurt
Featured by TableJourney as a signature dish of Frankfurt. See where to eat Bethmännchen in Frankfurt or the Frankfurt signature dishes guide.
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