Marzipan treats like these are 'at the heart of winter festivities' in Germany
Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
Our cookbook of the week is Advent: Festive German Bakes to Celebrate the Coming of Christmas by Anja Dunk. Over the next two days, we’ll feature another recipe from the book and an interview with the author.
To try another recipe from the book, check out: Lebkuchenherzen ( Lebkuchen hearts) and Quarkstollen (Quark Stollen).
These bite-size, almond-studded cookies are among Anja Dunk’s preferred Christmas treats. “They have been one of my favourites since I was little. I love marzipan,” says the London-based author, cook and artist, whose mother was born in Germany, her father in Wales.
In Germany, marzipan is “at the heart of winter festivities,” she writes. The beloved almond confection appears throughout Advent; these Bethmännchen are accompanied by recipes for spiced marzipan bites, marzipan shortbread, almond and marzipan crescents, snowflake cake and marzipan ‘potatoes.’
Hailing from Frankfurt, Bethmännchen are one of several regional specialties Dunk features in the book. Scented with orange-blossom water, they have “a Turkish delight quality, which fits in very well with Christmas time.”
They also look the part and shine as part of a Bunter Teller: a “colourful plate” of Advent cookies, which is “probably one of the most ‘German’ of German traditions.”
Dunk has always thought the chewy cookies resemble little crowns, with three blanched almonds pressed vertically into their sides and brushed with golden egg yolk before baking.
“They’re a lovely addition,” she says, “because they’re sort of a cross between a confection and a cookie.”
210 g (1 3/4 cups) ground almonds (almond flour) 15 g (2 tbsp) cornstarch 100 g (3/4 cup minus 1/2 tbsp) icing sugar Pinch of fine sea salt 50 g (1 3/4 oz) marzipan, grated 1 tsp almond extract 1 tsp orange blossom water 1 egg white, whisked to stiff peaks 120 g (4oz) blanched almonds 1 egg yolk, loosened with a fork
Heat the oven to 180°C (160°C fan/350°F) and line a baking sheet with non-stick baking parchment.
Mix the ground almonds, cornstarch, icing sugar, salt and grated marzipan together in a bowl. Add the almond extract and orange blossom water and stir through. Now mix in the egg white and bring it all together with your hands into a ball of dense dough.
Pinch off cherry-tomato-sized pieces of dough and roll each into a ball between the palms of your hands. Place on the baking sheet and press 3 blanched almonds vertically (pointy side facing up) into the sides of the dough as though they were forming the corners of a triangle. Brush each one with egg yolk.
Bake in the oven for 10–12 minutes until just golden all over but still soft in the centre. Transfer onto a wire rack to cool. Stored in an airtight tin, these will keep well for a month.
Recipe and image excerpted from Advent: Festive German Bakes to Celebrate the Coming of Christmas by Anja Dunk. Text © Anja Dunk 2021. Photography © Anja Dunk 2021. Published in 2021 by Quadrille, an imprint of Hardie Grant Publishing.
Co-founders Demetra and Anthony Kentris set out to create a brand that offers everyday basics that are made in Canada using eco-conscious textiles
Support LGBTQ+ communities and look good while doing it
Vancouver-headquartered brand uses first design as jumping off point for vintage-inspired Archive collection.
What to expect from the two-day super sale
Sign up to receive the daily top stories from the National Post, a division of Postmedia Network Inc.
A welcome email is on its way. If you don't see it, please check your junk folder.
The next issue of NP Posted will soon be in your inbox.
We encountered an issue signing you up. Please try again
Postmedia is committed to maintaining a lively but civil forum for discussion and encourage all readers to share their views on our articles. Comments may take up to an hour for moderation before appearing on the site. We ask you to keep your comments relevant and respectful. We have enabled email notifications—you will now receive an email if you receive a reply to your comment, there is an update to a comment thread you follow or if a user you follow comments. Visit our Community Guidelines for more information and details on how to adjust your email settings.
365 Bloor Street East, Toronto, Ontario, M4W 3L4
© 2022 National Post, a division of Postmedia Network Inc. All rights reserved. Unauthorized distribution, transmission or republication strictly prohibited.
This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Read more about cookies here. By continuing to use our site, you agree to our Terms of Service and Privacy Policy.