Best Marzipan Christmas Cookies Recipes
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
MARZIPAN CHRISTMAS COOKIES
These are a lot of work, but they're so delicious, and so pretty, that they're definitely worth it. You need a pastry bag with a #2 star tip to make 'em. I only make one batch a year to put in Christmas cookie baskets.
Provided by KLHquilts
Categories Dessert
Time 1h30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour with cardamom, baking soda, and salt.
- Soften butter. With electric mixer at medium speed, beat butter, brown sugar, and sour cream until light and fluffy.
- At low speed, beat in flour. Remove from mixer and stir in nuts.
- Divide dough in half. Shape each half into a roll about 1-1/2" in diameter. Wrap in plastic wrap and refrigerate overnight.
- Preheat oven to 350. Cut rolls into 1/4" slices and place on ungreased cookie sheets.
- Beat egg whites slightly with electric mixer. Crumble almond paste into egg whites, beating until added. Add sugar two tablespoons at a time, beating until well blended. Place mixture in a pastry bag with a #2 star tip and pipe a circle around the edge of each cookie (to form a wreath shape).
- Bake 12-15 minutes, or until light brown.
- When cooled, fill center of wreaths with cherry preserves.
Nutrition Facts : Calories 146.8, Fat 6.3, SaturatedFat 2.8, Cholesterol 10.7, Sodium 58.2, Carbohydrate 21.4, Fiber 0.7, Sugar 13.7, Protein 1.8
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