Bethmaennchen German Marzipan Christmas Cookies Food

BETHMAENNCHEN - GERMAN CHRISTMAS COOKIES

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.

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.

BETHMAENNCHEN (MARZIPAN COOKIES)

Steps:

• 1. Preheat to 300ºF Break marzipan into small pieces in a mixing bowl. Sift the powdered sugar over the marzipan and add the ground almonds, flour, rose water and egg white. Use your hands to combine ingredients in to a dough. (The dough will be somewhat sticky but it will get firm after being chilled. If too sticky, add some more ground almonds and powdered sugar.)
• 2. Wrap the cookie dough in plastic wrap and refrigerate for at least an hour.
• 3. Roll the dough into small balls, about the size of walnuts. Place the balls on a lined cookie sheet and press 3 almond halves evenly around each cookie, pointed side up.
• 4. Brush each cookie with the egg yolk mixture and bake for about 15 minutes until the egg wash turns golden in color. Cool completely on wire rack. Store in an airtight container.

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.