Eat like a German - German Recipe:
Bethmännchen

Bethmännchen
Bethmännchen
[ source: Wikipedia]

Serves:

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Bethmännchen (German for "a little Bethmann") is a pastry made from marzipan of almonds, powdered sugar, rosewater, flour, and egg. It is usually baked for Christmas, adorned with three halved almonds, glazed with yolk and baked. The name has its roots with the family of Simon Moritz von Bethmann in Frankfurt am Main, Germany. Legend has it that Parisian pastry chef Jean Jacques Gautenier developed the recipe at this family's home in 1838.

According to legend, the Bethmännchen were invented in 1838 by the Parisian pastry chef Jean Jacques Gautenier, who was working in the house of the banker and alderman Simon Moritz von Bethmann. Originally, Bethmännchen were adorned with four almond halves, one for each of the four Bethmann sons (Moritz, Charles, Alexander and Henry). After Henry's death in 1845, an almond half was omitted. This legend is controversial, especially since Simon Moritz Bethmann, died in 1826 - so the Bethmännchen are probably older.

[ source: wikipedia ]

Ingredients:

  • 250 grams of marzipan raw mass
  • 1 egg
  • 80 grams of powdered sugar
  • 65 grams almonds (peeled and crushed)
  • 40 grams of flour
  • 3 drops of rose water (from the pharmacy)
  • 60 grams almonds (shelled whole almonds)

Procedure:

Coarsely chop the marzipan raw mass. Separate the egg. Sift the powdered sugar. Knead the marzipan, icing sugar, almonds, flour, egg white and rose water together using your hands. Cover and refrigerate for about 1 hour.

Form about 40 small marzipan balls. Half the whole almonds and place three of them each on the side of the balls; press on firmly. Beat yolk with 1 tablespoon and lightly brush it over the Bethmännchen; it will give them a nice sheen and keep them from drying out too quickly.

Place on a baking paper-lined baking sheet and bake for about 15 minutes. Let them cool on a wire rack.




Gaby Leeser
Gaby Leeser

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