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| Frankfurter Brenten Recipe |
Category: Desserts
Rating:
N/A
Servings: 7-1/2
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Ingredients
1 3/4 cup powdered sugar
1 cup almond paste
11 tablespoon all-purpose flour, divided
3 teaspoon rose water or water
1 egg white
Cooking Directions:
Combine powdered sugar, almond paste, 1/3 cup plus 2 tablespoons flour, rose water, and the egg white in a large bowl. Knead gently until dry ingredients are moistened.
Turn the dough out onto a lightly floured surface. Knead until smooth (about 6 minutes); add enough of remaining flour, 2 teaspoons at a time, to prevent dough from sticking to hands. Roll dough to 1/8-inch thickness on a lightly floured surface. Using a petite cookie mold with 1-1/4-inch-square imprints, press mold firmly into dough to imprint.
Remove the mold; cut the cookie squares apart, and place on baking sheets covered with parchment paper or unglazed brown paper (do not use recycled paper). Cover with a towel, and let stand at room temperature in a cool, dry place for 24 hours to dry.
Bake cookies at 275 degrees for 12 minutes. Let cool on wire racks. Yield: 7-1/2 dozen (serving size: 1 cookie).
Per serving: 24 Calories; 1g Fat (25% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium
NOTES : These dainty marzipan cookies come from Frankfurt, Germany.
Recipe by: Cooking Light, Nov/Dec 1994, page 164
desserts
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