Saturday, November 20, 2010

Recipes for classic Christmas cookies

Even the leaves in Grandma's Cookbook appetite for tried and trusted. Hardly the wind has swept the last leaves of the trees and the clocks are switched to winter time, begins a new season: the baking season! Even baking muffle has started taking a rolling pin and cookie sheet. Grandma's handwritten cookbook is dusted off and old, traditional recipes unearthed. Even cooks or chefs, food preparation like to pay homage to the latest trend in fall, the Christmas season back on tried and tested. Cinnamon may be missing on any Christmas table. Vanilla and almond cookie plate under the Christmas tree should find to be on every colorful.

Honey cakes and pastries from batter may be several weeks before the hard baked enough, by lying in the can improve in flavor and consistency. Macaroons and butter cookies taste best fresh, however, and are baked last. Whose grandmother has left no recipes will find it here. This bakery offers the buttery taste. The typical spices of Christmas cookies are missing, however, so they taste but also throughout the year.


* 200 grams butter
* 150 grams sugar
* 1 packet vanilla sugar
* 250 grams flour
* 1 egg yolk
* 2 tablespoons sugar


Heat the butter and let brown strongly. This causes a caramel aroma. Cool, the butter and let be, together with the sugar foamy, stir in the flour and knead. Divide the dough into rolls about three inches in diameter shape, brush with the egg yolks and sugar roll. In the refrigerator to be cut with a sharp knife in about a quarter-inch thick slices and fifteen minutes at 175 ° C light brown.



* 300 grams flour
* 250 grams butter
* 125 grams sugar
* 150 grams ground almonds
* 3 egg yolks
* 2 tablespoons powdered sugar
* 1 packet vanilla sugar


Prepared from flour, butter, sugar and almonds a batter let this rest cold, then small crescent-shaped and bright yellow bake at 175 ° C. The icing sugar with the vanilla sugar and mix on the still hot croissants seven.



* 500 grams of mixed nuts (chopped hazelnuts, green pumpkin seeds, almonds)
* 80 grams candied cranberries
* 40 grams candied lemon peel
* 40 grams orange peel
* 100 grams sugar
* 50 grams honey
* 100 grams cream
* 200 grams of dark chocolate


The nut mixture on a baking sheet and lightly toast in a hot oven, then chop into chunks. The Cranberries (original recipe, it candied cherries) into cubes, orange peel and lemon peel finely. Butter, sugar, honey and cream to a boil, give the nuts and fruits are added and mix well. A sheet with parchment paper and put little heaps in wide margin. Florentine diverges greatly! Bake at 200 ° C. for ten minutes. If neither they run too much, nor can the soft mass inserts something together. Melt the chocolate and coat the bottom of the cooled Florentine with it.

Tip: Easy to paint the dough mixture on a baking paper, cut after baking and cooling, in small pieces and then with chocolate is about to draw.

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