Bethmaennchen German Christmas Cookies Food

BETHMAENNCHEN (GERMAN MARZIPAN CHRISTMAS COOKIES)

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.

ELISENLEBKUCHEN (GERMAN CHRISTMAS COOKIES)

Steps:

• Preheat oven to 150°C (or 300°F).
• Place powdered sugar and egg whites in a mixing bowl and beat, using a whisk attachment on an electric mixer on high speed, until stiff (but not dry) peaks form- this may take while (up to 8 minutes- but may take less depending upon your mixer).
• Combine the lemon zest, the candied lemon peel, and the nuts, then gently fold in the egg whites mixture- do not overmix.
• Line a baking sheet with parchment paper, then set out the oblaten wafers.
• Place a 1 rounded Tbsp of cookie dough onto each oblaten in a mound.
• Bake about 20 minutes until light brown, in the center of the oven.
• If necessary, set a second (empty) cookie sheet in the rack directly above the cookies to help keep the tops from overbrowning.
• Remove from oven and let cool on wire racks.
• Melt chocolate in either a double boiler or in the microwave briefly until you can stir down the chocolate into a melted glaze (be careful not to burn if you use the microwave- chocolate tends to hold its shape even if it is melted inside when melted this way).
• Drizzle the tops of each cookie with the melted chocolate.
• If you prefer, you may melt even more chocolate and carefuly dip the cookies halfway.
• Let dipped cookies dry on a cooling rack.
• Pack into airtight containers.
• IF USING AMERICAN MEASUREMENTS: Use about 2 cups ground almonds, 2 1/3 cups powdered sugar, 1 cup candied lemon peel, and a couple of Hershey's milk chocolate bars (regular size)- or more.

BELGRADER BROT (GERMAN CHRISTMAS COOKIES)

Steps:

• Grease and flour a large baking sheet.
• Preheat oven to 300°F.
• In a large bowl, beat eggs until fluffy.
• Add sugar gradually and continue beating until thickened and pale.
• Mix together the dry ingredients.
• Gradually add to egg mixture and mix until combined.
• Fold in lemon rind, candied fruit and almonds.
• This dough is soft and sticky, so either oil or wet your hands before handling.
• Divide dough into thirds.
• On the baking sheet, form the dough into three long flat "loaves" spaced a few inches apart to allow for spreading. If your baking sheet is large enough, it will all fit on one sheet.
• Bake for 20-25 minutes, until lightly browned.
• While the cookies are baking, make the icing by combining the ingredients. You should have a spreadable consistency.
• Remove cookies from the oven and let stand a few minutes.
• Ice the loaves while they are still on the baking sheet.
• Allow to rest for 5 minutes, then slice the loaves crosswise into approximately 1/2-3/4 inch slices. Do not wait too long before slicing, as the icing will flake off if it cools too much before you slice.
• Allow to cool on the baking sheet. These freeze well and keep well.

BETHMAENNCHEN (TRADITIONAL GERMAN MARZIPANE COOKIE)

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.