These Bethmännchen are a traditional German recipe. They are marzipany little bites and the almonds on the side give a lovely crunch in contrast to the soft balls.
I make ours vegan but you can simply just use the egg instead of aquafaba if you prefer. Or better yet, just the eggwhite in the dough and the eggyolk mixed with a bit of water to brush over the Bethmännchen before baking.
Often rosewater is part of the recipe but if that is not usually something you have kicking around in the pantry, then they are also lovely without. If you do have it, add 1-2 teaspoons to this recipe.
