Christmas Baking

We’re early birdies this year (with my flatmate Gesa):

Bethmännchen
(makes 30-40 cookies)

Ingredients:

110g whole almonds, peeled and cut into halves
110g almond meal
200g marzipan paste, crumbled
1 TS rose water
100g confectioner’s sugar
1 egg
50g flour
1 egg yolk for coating

Directions:

1. Preheat the oven to 175°C.

2. In a mixing bowl combine the crumbled marzipan paste, rose water, confectioner’s sugar, egg, almond meal and flour until well-combined and smooth.

3. From the dough shape small balls of the size of walnuts and press three almond halves into the upper, left and right side of each ball. Cover with the egg yolk and bake on a prepared baking sheet on the middle rack for about 15 minutes until golden.

 

Vanillekipferl
(makes about 40 cookies)

Ingredients:

50g almond meal
50g hazelnut meal
280g flour, sifted
70g raw cane sugar
1 pinch of salt
200g butter or vegetable margarine, cold
2 egg yolks
5 pckg. vanilla sugar
½ cup confectioner’s sugar

Directions:

1. In a mixing bowl, mix the sifted flour, almond and hazelnut meal, sugar, salt, butter/margarine and egg yolks and knead until well-combined. Wrap in foil and let rest in the refrigerator for about 2 hours.

2. Preheat the oven to 190°C.

3. From the dough shape small crescents of about 4 cm in length and bake on a prepared baking sheet on the middle rack for about 10 minutes until golden.

4. Mix the vanilla sugar and confectioner’s sugar und spread on a plate. Carefully turn each cookie in the mixture to cover.

 

Engelsaugen
(makes about 40 cookies)

Ingredients:

240g flour
150g butter/vegetable margarine
2 egg yolks
70g confectioner’s sugar and a bit more for dusting
2 ts vanilla sugar
zest of one organic lemon
1 pinch of salt
raspberry, black currant or blueberry jam (or whatever jam you prefer)

Directions:

1. In a mixing bowl, combine all ingredients except for the jam and knead with your hand mixer (dough hook) until well-combined and smooth. Wrap the dough in foil and let rest in the refrigerator for 1-2 hours.

2. Preheat the oven to 180°C.

3. With a teaspoon shape little balls from the dough and with your thumb, make little holes in the middle of the balls, being careful not to press all the way down to the bottom. With a small spoon, carefully fill the jam into the holes.

4. Bake on a prepared baking sheet on the middle rack for about 10-15 minutes.

5. Let the cookies cool and dust with the remaining confectioner’s sugar.

 

Albert Cookies
(makes about 40 cookies)

Ingredients:
250g flour
125g corn starch
1ts baking powder
125g sugar
1 pckg. vanille sugar
2 eggs
125g butter or vegetable margarine

Directions:

1. In a mixing bowl, combine all ingredients and knead until well-combined and smooth. Wrap the dough in foil and let rest in the refrigerator for about 30 minutes.

2. Preheat the oven to 180°C.

3. Roll out the dough on a clean surface dusted with flour and cut out cookies with cookie cutters.

4. Carefully transfer the cookies on a prepared baking sheet and bake on the middle rack for about 10 minutes until golden.

5. Let the cookies cool completely and decorate with colored icing, glitter etc.

 

Orangey Chocolate Christmas Cookies
(makes about 25-30 cookies)

Ingredients and Directions:
101 cookbooks
I replaced the peppermint extract with orange zest, orange juice and cinnamon.

 

Spice Biscuits
(makes about 25 cookies)

Ingredients and Directions:
Jerusalem: A Cookbook
As I didn’t find any candied citrus in the supermarket, I peeled an organic orange with a julienne shaver, covered the peel in sugar and baked in the oven on the middle rack at 200°C for 5 minutes.

 

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