Homemade biscuits still taste the best. A Christmas cookie that you can easily bake yourself is the Mailänderli. Here are a few tips to make it taste and look special.
Mailänderli (approx. 40 pieces)
Mix 100 g softened butter and 125 g sugar by hand or with a hand mixer until you have a light, airy mixture. Then add 1 pinch of salt, 1 teaspoon of lemon juice and an egg. Mix 250 g flour and 1 teaspoon baking powder, sieve into the mixture and mix everything into a dough. Cover the dough or wrap it in cling film and refrigerate for 1-2 hours. Roll out the dough to a thickness of 7-10 mm. Dust the work surface and the rolling pin with flour to prevent the dough from sticking. Cut out different shapes and place them on a baking tray lined with baking paper. Separate 1 -2 eggs and brush the biscuits with the beaten egg yolk. Bake the Mailänderli for 12-15 minutes at 175°C.
There are different variations to give your Mailänderli a special look or a unique taste.
Delicious additions to the dough are dried and finely chopped fruit, ground nuts or, for adults, a little Grand Marnier or Amaretto.
To decorate your biscuits, you can sprinkle almond slivers, almond sticks, candied fruit, poppy seeds or sesame seeds onto the Milanese biscuits before baking.
Sweet decorations after baking:
- Mix powdered sugar with a few drops of water, lemon or orange juice, Amaretto or Grand Marnier to make a glaze and brush onto the Guetzli.
- Mix the icing with food coloring and create colorful Christmas cookies.
- Fill a corner of a disposable plastic bag with chocolate icing and cut off a small corner. Pipe patterns and shapes onto your cookies.
- If you finish your Mailänderli with icing, you can also decorate them with colorful sugar pearls, sugar crystals, almond slivers, almond sticks or cut-out marzipan figures.
Let your imagination run wild and you will see that your Mailänderli are the "fanciest" of all this year.
Also read the previously published articles:
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