Bethmännchen

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Bethmännchen are a traditional German Christmas cookie originating from Frankfurt. These small, almond-paste-based confections are a popular treat during the holiday season in Germany.

History

The Bethmännchen cookie was created in the early 19th century by the Parisian pastry chef Jean Jacques Gautenier, who was employed by the wealthy Bethmann family in Frankfurt. The cookie was named after the family and has since become a staple of Frankfurt's culinary heritage.

Ingredients

Bethmännchen are made from a simple mixture of marzipan, powdered sugar, rose water, and egg whites. The dough is shaped into small balls and traditionally decorated with three halved almonds, which are pressed into the sides of each cookie. The number of almonds is said to represent the three sons of the Bethmann family.

Preparation

To prepare Bethmännchen, the marzipan is first kneaded with powdered sugar and rose water until smooth. Small portions of the dough are then rolled into balls, and three almond halves are pressed into the sides of each ball. The cookies are brushed with egg white to give them a shiny finish and are then baked until golden brown.

Cultural Significance

Bethmännchen hold a special place in German Christmas traditions. They are often found at Christmas markets and are enjoyed as a festive treat. The cookies are also given as gifts during the holiday season.

Variations

While the traditional recipe remains popular, there are several variations of Bethmännchen. Some recipes include additional flavorings such as vanilla or lemon zest. Others may use different types of nuts or decorations.

See also

• Marzipan
• Christmas cookies
• Frankfurt
• German cuisine