Frankfurter Brenten

Description

Small, pale marzipan biscuits pressed into carved wooden moulds, left to dry for a day and then baked only until barely coloured, so that the embossed picture stays sharp. Known in Frankfurt am Main since the Middle Ages, they are made from much the same marzipan dough as the better-known Bethmännchen - but shaped in a mould instead of by hand.

1. 1

   Knead the marzipan paste with the icing sugar, egg white, flour and rose water into a smooth, firm dough. It should be mouldable without sticking; if it is too soft, work in a little more icing sugar.

   ⏱️ approx. 12 min
2. 2

   Roll the dough out about 5 to 8 mm thick on a floured surface. Dust the carved wooden moulds well with flour too, and knock out any excess.

   ⏱️ approx. 8 min
3. 3

   Press the moulds firmly onto the dough, lift them off again and cut the Brenten out cleanly along the edge of the impression. Place them on a baking sheet lined with parchment.

   ⏱️ approx. 20 min
4. 4

   If you like, set half an almond on each and press it in lightly. Leave the biscuits to dry uncovered at room temperature for 24 hours - this is the decisive step that keeps the moulded picture sharp during baking.

   💡 Tip: Do not cover them and do not refrigerate - the surface is meant to form a dry skin.

5. 5

   Heat the oven to 150 °C (conventional) and bake the Brenten on the middle shelf for 15 to 20 minutes, until they are only just pale yellow. They should not brown.

   ⏱️ approx. 18 min

   💡 Tip: Slide an empty baking tray in two shelves higher: it shields the top heat and keeps the biscuits pale.

6. 6

   Let them cool on the tray, then layer them in a tin with a tight-fitting lid. Brenten only become properly short after a few days and keep for several weeks.

   ⏱️ approx. 5 min