Cut the ginger into coarse pieces and whisk with the almond kernels in a blitz chopper to a fine paste. Knead together with the marzipan paste. 2.
Form the mixture into a roll (21 cm ø) and cut into 25 pieces. Roll the pieces into balls and shape into cones with 3 fingertips. Place wide side down on a baking sheet lined with parchment paper, place 4-5 pine nuts on each cone and press gently until smooth, pressing 1 pine nut into the top of the cone.
3. mix egg with 1 tbsp. water and brush the Bethmännchen with it all around. Bake in the heated oven on the 2nd rack from the bottom at 180 °C (gas 2-3, convection oven 150 °C) for 10-12 min until the tops are golden brown. Cool.
Place the Bethmännchen between layers of parchment paper in a tin. If kept cool and dry, they will keep for 4 weeks.
Tip: The classic Bethmännchen are topped with almond kernels. Pine nuts are the fine nutty variant.
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