Milanese cookies, cinnamon stars and the like get aromatic company with a special zing.
Orange thaler
Mix 75g flour and ½ teaspoon baking powder in a bowl. Add 80g Epifin (wheat-based binding flour, you can also use cornflour), 70g ground almonds, 80g sugar, 1 pack of vanilla sugar, 1 pinch of salt, 100g soft butter, the grated zest of an orange, 2 egg yolks and 4 tbsp orange juice to the bowl. Knead everything into an even dough. Divide the dough into 4 parts and shape into rolls with a diameter of 2 cm. Wrap the rolls in cling film and place them in the fridge for 3 hours.
Preheat your oven to 180 degrees. Line a baking tray with baking paper.
Cut the rolls into 1 cm wide slices and place them on the baking tray. Bake the biscuits for 13 minutes.
Leave the biscuits to cool completely. Mix 50g candied orange peel with 150g powdered sugar and 3 tbsp orange jam. Coat the biscuits with the glaze. Tips: - Sprinkle colorful sugar pearls, orange zest or chocolate chips on the icing.
- You can replace the orange ingredients with lemon or grapefruit.
Chocolate "S "
Stir 150g soft butter until peaks form. Trickle 100g sugar and 1 tbsp gingerbread spice into the butter. Stir until the mixture is creamy. Stir 3 eggs into the mixture, one at a time. Stir 1 pinch of salt and 20g of cocoa powder into the mixture and stir well again. Pour the batter into a piping bag. Use a piping nozzle with a diameter of 8 mm.
Line a baking tray with baking paper. Preheat your oven to 180 degrees.
Pipe approximately 6cm S shapes onto the baking tray. Bake them for 10 minutes. Leave the biscuits to cool completely.
Tips:
- Dip the ends in melted chocolate and leave to cool.
- If the chocolate is still liquid, you can sprinkle colorful sugar pearls, chopped nuts or almond slivers on top.
- If you only want to enjoy chocolate curls, leave out the gingerbread spice.
Gingerbread figures
Place 250g honey, 100g brown sugar and 150g butter in a pan and allow everything to melt - but do not bring to the boil. Finely chop 50g candied orange peel . Mix 500g flour, 1 sachet baking powder, 1 tbsp cocoa powder, 2 tsp gingerbread spice, 100g ground almonds and the grated zest of an orange. In a bowl. Add the candied orange peel and the honey mixture and knead everything into an even dough. Leave the dough to rest overnight in the fridge.
Take the dough out of the fridge 30 minutes before using it. Preheat your oven to 180 degrees. Line a baking tray with baking paper.
Flour the work surface. Cut off a piece of the dough and knead it again. Roll it out to a thickness of 5 mm. Cut out shapes (Mailänderli shapes) and place them on the baking tray. Bake them for 10 minutes. Leave the biscuits to cool completely.
Tips:
- Dip some of the biscuits in melted chocolate and leave to cool.
- Mix powdered sugar with a few drops of lemon juice and food coloring. Pour into a piping bag and decorate the biscuits to your taste.
Now that's something to nibble on at Christmas. The recipes are from: Christmas baking 2014, Dr. Oetker magazine, LE Menu 2014.
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