Frankfurter Brenten / White Marzipan Cookies - Molded Cookie Series

Christmas time is upon us again...... And nothing says "Fröhliche Weihnachten!" quite like Frankfurter Brenten (aka: FrankFurter Printen or White Marzipan cookies).  

Though not quite as well known as Springerle or Speculaas, they are still quite delicious and make a lovely addition to any cookie plate assemblage.   The dough is also SUPER easy to throw together and the drying time is much shorter than for Springerle.  You could almost say they are "healthy" with their almond paste-y goodness.  But the best part will always be the texture.... crispy on the edges like cookie, but chewy in the center like candy - all at the same time.  Genius!

Rose water is the conventional flavoring, which is delicious, but I am more partial to Orange Flower water, or Cointreau, or Grand Marnier or even Bourbon.... It's only a hint of a flavor (for it's only 1 teaspoon) but the possibilities are endless.  A word of caution, use small mold to make small cookies.  They are very rich, so this is a serious case of "less is more"; though I will admit that when preparing these at the shop, I make them almost twice this size.

Frankfurter Brenten

- 8 oz Almond Paste
- 2.5 oz All-Purpose Flour (71g)
- 7.1 oz Confectioner's sugar ( 201g)
- 1 Large Egg White
- 1 tsp Rose water or Orange flower water gives an authentic European aroma and flavor.
            (or you can substitute vanilla or Bourbon, or Grand Marnier or Rum or Brandy)

I use SOLO almond paste, because it comes in a convenient 8oz box.....  Odense comes in a 7oz tube which is significantly less convenient.  I'm just sayin'.

These are the tools I have chosen to use today...  A rolling pin, of course, a pastry brush, individual round molds made of resin and a corresponding cutter as well as a square multi-image wooden mold and a pizza wheel to cut them apart.

Here is a close-up of the Resin molds.  The 3 darker brown molds are from Anis Paradies in Switzerland while the pale mold is from "The Springerle Baker" in North Carolina.

Here is a close up of the wooden mold (I just realized, as I am adding the photo, that it's upside down)  I don't have any history on this mold, other than that I found it on eBay and it came from Tennessee.

The flat sticks that keep showing up in the photos are my dough guides....  3, 5 & 10 mm, which can also be stacked to make other thicknesses like 8mm, 13mm and 15mm.  Dough guides take all the guesswork out of whether or not your dough is the proper thickness for pressing cookies and whether your dough is rolled evenly or not.

You can also use round dowels from the hardware store (which is what I use to use when I made Gingerbread houses back in the day) But enough about equipment and such; let's begin, cause even though these cookies are easy to mix up, they still don't mix themselves...

Grate the almond past into the bowl of your mixer.

Add the AP Flour, Confectioners' Sugar and Egg white.

Turn the mixer on low and let the ingredients all blend together until you have a lumpy meal texture.

With the mixer running, add the Rose Water, Orange Blossom Water or Liquor...

the dough should come together almost immediately.

Remove the dough from the mixing bowl and knead into a firm, smooth dough.

You may need to knead in an extra ½ teaspoon of water if the dough still seems too crumbly.
Gather dough into a flattened round, wrap tightly with plastic wrap and let the dough rest for one hour on the counter.  (You can also rest the dough up to 24 hours in the refrigerator)

Working on a dry surface dusted with confectioner's sugar, roll out the dough to 8mm thickness.

Using a pastry brush, brush the desired cookie mold with confectioner's sugar

and press firmly into the dough.

Lift the mold straight up, to keep from blurring the design.

Cut the cookie out with your chosen cutter.

and transfer to a parchment lined cookie sheet.

Repeat, brushing the cookie mold for every pressing.

When you have filled a pan, set them aside to dry, uncovered, for 3-4 hours.

You can re-roll the scraps twice.

Here is a close up of that Peach Mold from "The Springerle Baker".

Using a multi mold is the same process, you just need a different type of cutter to separate the cookies from each other.

Just dust the mold with confectioners' sugar, press the mold into the dough, lift straight up to preserve the impression,

then use a pastry wheel to separate the cookies......

Move to a parchment lines baking sheet for drying.

Bake at 300 degrees F for 15-20 minutes.

The peaks on the cookies will turn slightly brown, as will the bottoms, while the remainder stays cream colored.

If you want to prevent browning, place an empty cookie sheet on the top shelf of the ovens you bake the cookies on the center shelf.

Let the cookies cool for a few minutes before you place them on a cooling rack.

Cool completely and then store in tins. These cookies are best if eaten within 3 or 4 days.

~~Mangia!!

Delectable Dutch Delight - Banket

Nothin says lovin' like Dutch treats from the oven; and this one is one of my favorites.

I promised Banket when I made my Almond Paste, so here we go.  True, it's a little past the season for Banket, but I like to think of this as playing "catch-up".  I made SO much Almond Roca, Fudge, Divinity and various Christmas Cookies as well as Christmas ornaments with the kids, that I really didn't have time to make this as well.  One only has so much time between ThanksGiving and Christmas Eve.

So what exactly IS Banket?  Well, it is the epitome of Almond Paste goodness, that is for sure.  Flaky, buttery pastry dough lovingly wrapped around that ever so evocative filling of Almond Paste.  YUM!  Baked until golden, then sliced on the bias to be served with coffee, tea or whatever you wish.

Traditionally served all over the Nederlands, as well as American Dutch communities, in copious quantities, around the Christmas holiday, Banket not only shows up in simple sticks, but in letter shapes as well.  I have not attempted to make letters as of yet, since I am perfectly happy with the sticks. 

If you don't feel like going to all the trouble to turn your pastry dough, you can opt for ready made puff pastry instead.  Though the only time I have ever had it made with puff pastry was when I bought it from a bakery. Most of the homemade Banket I have eaten has been made of turned "Pate Brisee".

Banket

385g (13.6 oz) (3 cups) AP Flour
1 tsp Baking Powder
1/2 tsp Kosher Salt
228g (8 oz) (1 cup) Unsalted Butter
1/3 - 1/2 cup Ice Water (depending on the weather)

2 large Eggs (separated)
228g (8 oz) Almond Paste 
125g (10 TB) Granulated Sugar
18g (2 TB) Cornstarch 

Place Flour, Baking Powder and Salt in a bowl; whisking to combine.

Add Butter, in slices.

Using the tips of your fingers, work the Butter into the Flour; producing little "flakes" (This is important; do not work it into "cornmeal" or your pastry will not be as flaky)

Add the Ice Water, beginning with about 5 TB (which is a little less than 1/3 cup) and work this into the dough until it just barely holds together. (if it is still dry add additional water 1 TB at a time.  Again, just until the dough comes together)

Immediately, turn the dough out onto a lightly floured surface and roll out.

Fold into thirds.

Turn the dough and roll again.

Fold into thirds.

Then wrap it in plastic wrap and refrigerate for 30 minutes to relax the gluten.

Remove the dough and roll out, then fold.

Turn, roll and fold again.

Wrap in plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator and roll it out a third time.

Fold into thirds, roll and fold into thirds again.

Wrap the dough and store in the refrigerator overnight.

Whew!  I know it's a lot of work, but the flaky pseudo-puff pastry you will end up with is worth the effort.

Now once you have the dough made, turned and stored in the refrigerator, you can make the filling, cause you can store that in the refrigerator as well... Or you can wait until right before you are ready to make your Banket.

Preheat your oven to 350 F degrees and separate your eggs... Beat the yolks with a fork.

Add 1 tsp of water to the Whites and whisk them until they just begin to foam.

Break up the Almond Paste into the bowl of your electric mixer and add the Egg Yolks.

Beat this well, until the paste becomes batter-like.

Meanwhile, combine Sugar and Cornstarch in a small bowl.

When the Almond Paste and Egg Yolks have become homogeneous, lower the speed of the mixer and begin adding the Sugar mixture.

Continue beating until a soft dough forms.

Divide this into 4 pieces of approximately 100 g each.

Remove the pastry from the refrigerator and divide into 4 pieces as well.

Roll each piece out into a 4 x 14 inch rectangle.

Roll the Almond Dough into a 12 inch snake and place it near the edge, then apply egg white wash to the short ends of the pastry.

Fold the short sides over the ends of the Almond filling.

Now roll the pastry around the Almond dough, leaving it a little loose.  (The filling will swell a little while baking so give it a little room to expand or it will burst out the sides.)

Apply more egg wash at the seam and pinch to close.

Place on a parchment lined baking sheet, seam side down, and continue this way until you have 4 sticks.

Make vents every inch or so down each pastry to allow for steam to escape.

Brush with the Egg White wash and sprinkle with a little granulated sugar, if desired. (I usually don't)

Bake for 30 minutes or until golden brown.

Allow to cool on the baking sheet for 15 minutes before move to a rack and cool completely.

They can be stored in the refrigerator wrapped in plastic wrap and aluminum foil for about 1 week or in the freezer for about 2 months.

Mine never seem to last that long, for as soon as they are cool enough to eat, I slice 'em up and consume with delight.

Mangia!!
~~