Baking Christmas cookies: You only need ten minutes for Bethmännchen
Created: 11/30/2022, 08:00
By: Janine Napirca
Where does the name Bethmännchen come from for the delicious almond biscuits from Frankfurt and how is the recipe prepared in just ten minutes?
Have you ever wondered where the name Bethmännchen came from?
The Christmas cookies originally come from Frankfurt am Main and should not be missing from your Christmas bakery.
The Bethmännchen consist of marzipan, ground almonds and powdered sugar, are decorated with three blanched almonds and brushed with egg yolk – an irresistible treat.
Why are the Frankfurt almond biscuits called Bethmännchen?
The Bethmännchen were named after the Bethmann banking family.
According to a nice legend, a confectioner from Paris invented the sweet Christmas cookies in the Bethmann house in the 19th century.
At first, four half almonds probably adorned the Bethmänchen – representing the four sons of the family.
After the death of a son, three almond halves were left over for each Bethmännchen.
Sample image - not the actual recipe image
Not only Bethmännchen have an unusual name whose origin not everyone knows.
Have you ever wondered why Italians call their spinach dumplings priest stranglers or where the name Tote Oma for a GDR classic comes from?
Baking cookies in the Christmas bakery: You need the following ingredients for ten-minute Bethmännchen
200 g raw marzipan mass
60 g powdered sugar
100 g ground almonds
4 tablespoons flour
1 egg
40 g blanched almonds
3 tbsp milk
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This is how you can prepare the Bethmännchen for Advent or Christmas in just ten minutes
Roughly chop the marzipan and sift the icing sugar over it.
Then add both the ground almonds and the flour and stir well.
Separate the eggs and add the egg whites to the bowl with the remaining ingredients.
Set the yolk aside in another container.
Knead the Bethmännchen dough with your hands and then shape it into balls the size of a walnut, which you place on a baking tray lined with baking paper.
Preheat the oven to 175 degrees Celsius top/bottom heat (155 degrees Celsius fan oven).
Press three blanched almonds into each ball.
Whisk the reserved egg yolk with the milk and brush the Bethmännchen balls with it.
Let the Bethmännchen bake for about a quarter of an hour.
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Before you eat the Bethmännchen, you should let them cool down a bit.
In a cookie plate for the Advent and Christmas season, the Bethmännchen are wonderful next to juicy Hilda rolls, tender snowballs and heavenly buttery clouds.