Bethmaennchen, also known as German Marzipan Christmas Cookies, are a delightful holiday treat that originated in the city of Frankfurt, Germany. These cookies are a true testament to the culinary prowess and creativity of German bakers, combining the rich flavors of marzipan, almonds, and spices into a bite-sized confection that is both visually appealing and incredibly delicious. With a history dating back to the 19th century, Bethmaennchen have become an integral part of German Christmas traditions and are eagerly anticipated by families and friends during the festive season.
Check out the recipes below so you can choose the best recipe for yourself!
BETHMAENNCHEN (GERMAN MARZIPAN CHRISTMAS COOKIES)
Bethmännchen are a marzipan specialty from Frankfurt, Germany. It translates to "little praying men". They can easily be made at home, It's important to only use very neatly halved almonds for good-looking Bethmännchen.
Provided by nch
Time 45m
Yield 40
Number Of Ingredients 3
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
- Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
- Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
- Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 6.3 g, Fat 2.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 5.5 g
BETHMAENNCHEN - GERMAN CHRISTMAS COOKIES
My family first had these yummy almond cookies (pronounced "BAIT-men-chen") when a German exchange student made them for us at Christmas time so she could have a taste of home. She blanched, skinned, and halved the almonds herself, which took most of the preparation time. When pressed for time I have substituted store-bought chopped almonds, but I'm told that that's anathema for anyone who wants the real thing. This prep time excludes preparing the almonds.
Provided by LightEra
Categories Dessert
Time 40m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Finely grind the measured almonds.
- Break the marzipan dough into small pieces and mix with one of the eggs, rosewater, powdered sugar, ground almonds and flour.
- Separate the remaining egg and beat the yolk, set aside.
- Form marzipan mixture into balls the size of walnuts.
- Press three almond halves onto the sides of each ball. The almonds should stand up and down and be evenly spaced around the ball.
- Brush each ball with the beaten yolk and place on a cookie sheet.
- Place cookie sheet on the middle rack and bake 15 minutes until golden brown.
Nutrition Facts : Calories 39, Fat 2.6, SaturatedFat 0.2, Cholesterol 7.1, Sodium 2.8, Carbohydrate 3, Fiber 0.6, Sugar 1.6, Protein 1.4
BETHMAENNCHEN (TRADITIONAL GERMAN MARZIPANE COOKIE)
This sweet, soft cookie is very popular during the holiday season in Germany and can be found on almost every cookie tray. It is super easy to make, too. Traditionally it uses three almonds per cookie, but we prefer to use just one, so this is a bit different than the others. If you like, try these with other nuts or maybe a flavoured marzipane. NOTE: These need to chill for 30 minutes.
Provided by Lalaloula
Categories Dessert
Time 40m
Yield 40 cookies
Number Of Ingredients 5
Steps:
- In a large bowl beat egg white and powdered sugar with a wire whisk until thick and creamy. You may also use your electric mixer for this, but be careful not to overbeat the egg whites, you dont want them to form peaks. Add the ground nuts or almonds and stir to combine.
- Knead in the marzipan until a soft, but not too sticky dough forms. If dough is too sticky to handle, add a few more tbs ground nuts until the consistency is easy to work with.
- Chill dough for about 30 minutes.
- With dampened hands (this is important, you have to redampen your hands every once in a while or this will turn into a nightmare) form 40 small balls and place them on a paper lined cookie sheet.
- In a small bowl beat the egg yolk, then use this to glaze each cookie.
- Press one whole blanched almond atop each cookie.
- Bake in the preheated oven at 150°C/300°F for about 20 minutes or until nicely browned, but not too dry.
Nutrition Facts : Calories 23.6, Fat 0.1, Cholesterol 4.7, Sodium 1.9, Carbohydrate 5.6, Sugar 5.5, Protein 0.2
Tips:
- Use high-quality marzipan: The quality of the marzipan will greatly impact the final product, so be sure to use a good quality brand.
- Chill the marzipan before rolling: Chilling the marzipan will make it easier to handle and less likely to stick to your hands or the rolling pin.
- Roll the marzipan thinly: The thinner you roll the marzipan, the crispier the cookies will be.
- Cut the marzipan into even shapes: This will help the cookies bake evenly.
- Bake the cookies until they are just golden brown: Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before decorating: This will help prevent the decorations from melting.
Conclusion:
Bethmaennchen are a delicious and festive Christmas cookie that is sure to be a hit with your family and friends. They are easy to make and can be decorated in a variety of ways. With a little planning, you can make Bethmaennchen cookies that are both beautiful and delicious.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love