Brenten from Frankfurt

The Brenten are a specialty from Frankfurt am Main and have been made in this Hessian town from marzipan, sometimes with flour, rose water and lemon peel, since the Middle Ages. For this purpose, the marzipan mass is pressed into wooden moulds made from fruit trees, dried and then baked. Traditionally, these precious pastries are baked and consumed during Advent and Christmas time. A real treat that you can now bring to your home.

Duration: 30 minutes (Plus drying time overnight)

Amount: 1-2 baking trays


500 grams marzipan raw mass

125 grams icing sugar

1 egg white

20 grams of flour

Optional 10 grams of rose water

Optional some ground lemon peel


  1. Knead the marzipan, icing sugar, unbeaten egg white and flour and, if necessary, rose water and lemon peel.
  2. Roll out the dough on a Brenten mould sprinkled with icing sugar.
  3. Carefully knock it out of the mould and cut the edges straight.
  4. Place on a greased, floured baking tray and leave to dry overnight.
  5. If there is no wooden mould at hand, the dough can also be rolled out ½ cm thick on a board sprinkled with sugar and cut into strips.
  6. Bake in the preheated oven at 150 °C on the middle rail for about 15 minutes.

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