No, of course, this treat has nothing to do with prayer in church. Rather, it is a particularly delicious Christmas biscuits, which, although from Frankfurt, but is famous beyond the Hessian borders.
Origin of the Bethmännchen
Originally it comes from the house of Frankfurt City Council Simon Moritz von Bethmann. Bethmännchen are decorated with three almonds. It used to be 4, for each son of the family (Moritz, Karl, Alexander and Heinrich) one. When Heinrich died young in 1845, an almond was omitted.
Ingredients for Bethmännchen
- 40 whole almonds
- 200 g marzipan raw material
- 50 g of powdered sugar
- 1 tbsp rosewater
- 50 g peeled almonds ground
- 1 egg yolk
- 1 tbsp sweet cream
Preparation of Bethmännchen
Brew almonds with boiling water, drain, peel and halve. In the oven at about 50 degrees for 30 minutes to dry.
Knead marzipan, sifted powdered sugar, ground almonds and rose water. From this form about 25 balls. Place the balls on a sheet of baking paper and spread with the whipped cream yolk mixture. Press on each side 3 almond halves with the tip upwards.
Bake at 220 degrees for about 8 minutes.