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!!

Marx Foods Challenge - Cocktails and Mocktails

It's been a while since I have participated in one of the Marx Foods challenges, but when I heard that it was for Cocktails and Mocktails I said to myself, "Self, it's about time you got your challenge on." 
So I sent an email to Kate and lo and behold...   a box full of goodies showed up with the challenge to create a Cocktail and a Mocktail using at least 1 of the ingredients from the goody box in each one.... No repeats.

I suppose this is as good of a place as any to put the disclaimer statement in.....  so here it goes...

I am not employed by Marx Foods, I have never been employed by Marx Foods, nor am I related to anyone (that I know of) who is or has been employed by Marx Foods.  I am not being paid by Marx foods for any of the opinions contained within this blog post.  I am of sound mind and body (most of the time anyway) and therefore all opinions below are my very own.  :)  

OK, now that that part is out of the way, lemme tell ya what they sent me for the challenge....

Dried Pineapple, Saffron, Long Pepper, Dill Pollen, Fennel Pollen and Juniper Berries.

Hmmmm....  Juniper Berries are already a key ingredient in Gin so that was out, and I have used so much Fennel Pollen over the years that even the Dill Pollen couldn't inspire me into something.  Dried Pineapple?  Well, I do like Pina Coladas and gettin' caught in the rain, but I prefer fresh Pineapple for that.  SO.......

This will be all about Saffron and Long Pepper.

But the saffron will be first, cause I'm just wild about saffron......  Not saffron powder, which is often cut with tumeric and ground safflower stamens (making it uber-bitter and not at all very saffron-esque), but good saffron.  Nice red stamens of grassy effervescence are my favorite.  As a result, they often need to be soaked in warm water to release their color, flavor and fragrance.

For my Cocktail I decided to combine Saffron Simple Syrup with Rose Water, Silver Tequila and Lemon Juice.  My original name was going to be the Spanish Rose.... But I looked it up on the Internet and some fancy bartender in San Francisco has already laid claim to the name for a cocktail with a saffron foam on top (evidently I am on the right track with the syrup)  So I have now dubbed this the "Mellow Yellow"  For it IS very yellow, and it is definitely for those that are wild about saffron.

Saffron Simple syrup is, well, very simple.....

Place 1 1/4 cups Hot water in a sauce pan.
Add about 1/2 tsp Saffron Stamens to the warm water and allow them to soak for an hour.

Slowly, but surly, it will turn more and more yellow.

Place the saucepan over LOW heat and pour in 1 1/4 cups granulated sugar.

Stir until it is clear, then bring the whole thing to a simmer/slow boil.

Boil for 5 minutes.

Remove the pan from the flame and allow to cool for 20 minutes.

Strain out the spent saffron stamens.

Pour into a glass bottle, stopper and keep in a cool dark place to maintain the saffron's integrity.

Spanish Gold in a bottle.

For the Mellow Yellow Cocktail........

Grab a shaker and fill it with the following.
1 Jigger (1 1/2 oz) Tequila Blanco (I chose Corazon silver)
Juice of 1 Medium Lemon (which is about 1 1/2 oz or a jigger)
1 TB Saffron Simple Syrup (maybe a little more, if your not as much of a sour puss as I am)
1 1/2 tsp Rose Water
Crushed Ice

Shake all the ingredients together and strain into a Martini-ish glass.

Garnish with a rose stabbed through a lemon slice and float on top like a Spanish Galleon.

(I was really stuck on the whole Spanish thing)

Now, lets talk some long pepper.  Yes my friends, long pepper has been around a long time... The Romans used it profusely...  Somewhere along the line, through many centuries of history, the Peppercorn gained favor and graces almost every table in America.  I had heard and seen Long Pepper several times in gourmet shops and the like, but didn't bite.  I was much too obsessed with my Tellicherry and Malabar Black Peppercorns and my Swarak White Pepper Corns and the occasional foray into Green Peppercorns...  Not to mention the "Pink" Peppercorns that aren't really Pepper at all.

So now here I am with a sampler of Long Pepper... Ya know what... It tastes just like Black pepper, BUT, it's a little sweeter, and smells slightly more floral...  (sigh)  I think I am hooked now. 

I decided to put it to the test with my Mocktail.

One of my favorite things to do is to "pepper" my Strawberries to bring out their flavor... I know it sounds weird, but the Italians have been doing it for centuries and I think it's about time the citizens of the U.S. caught up.  Another one of my favorite things, that is a little more commonplace here in the U.S. is Lemon pepper.  I love lemon and pepper together.... and that is what gave me the idea... I love Lemon and Pepper, Strawberries and Pepper and I love Strawberry Lemonade so why can't I combine all three into a Trifecta of thirst quenching deliciousness?

Thus I present......  Strawberry Lemon Long Pepper-ade

Select 3 ripe and juicy strawberries....

Remove the tops and cut in half (this will make muddling a little easier)

Place your Long Pepper in a pepper grinder (I had to break mine up just a little bit)

Apply a few grinds of Long Pepper to your slices Strawberries.

Move the strawberries to a cocktail shaker along with some broken ice.

Muddle until you have achieved a "puree".

Add your favorite Lemonade and stir, then pour into an awaiting glass.

Garnish with a Long Peppered Strawberry.

Cin Cin!!
~~