The 30 best cookie recipes for Christmas

Mocha Walnut Stars

Ingredients for about 60 pieces

• 600 g walnut kernels
• 3 egg whites (egg size M)
• 250g powdered sugar
• 1 tsp ground cinnamon
• 1 pinch nutmeg, freshly grated
• 2 TL Instantkaffeepulver
• 1/2 TL Cocoa Powder
• Powdered sugar for rolling out

1. Finely grind the walnuts in batches in the food processor. Beat the egg whites very stiff with the whisk of the hand mixer. Gradually stir in the powdered sugar. Set aside 4 tablespoons of the egg white mixture for the glaze. Mix the cinnamon, nutmeg, ground coffee and nuts, fold evenly under the remaining egg whites. Cover and chill for approx. 1 hour.
2. Preheat the oven to 150 degrees (130 degrees for a fan oven). Line three baking sheets with parchment paper. Roll out the nut dough in portions on a work surface dusted with a little icing sugar to a thickness of 1/2 cm. Cut out stars and place on the baking sheet.
3. Mix the remaining whipped cream with the cocoa. Decorate the stars with it. Bake in the oven for about 20 minutes. Leave to cool on the sheets.

Chocolate Almond Macaroons

Ingredients for 50 pieces

• 4 egg whites ( eggs size M)
• 200 grams of sugar
• 250 g ground almonds
• 2 tbsp chopped almonds
• 3 EL Cocoa Powder

1. Preheat the oven to 140 degrees (120 degrees for a fan oven). Line two baking sheets with parchment paper. Beat the egg whites with a hand mixer (wire whisk) until stiff, so that a knife cut is visible.
2. stir in sugar. Mix the almonds with 2 tbsp cocoa. Stir evenly into the beaten egg whites in 3 portions. Using teaspoons, place the batter in portions on the baking sheet. Bake in the oven for about 25 minutes. Leave to cool on a wire rack. Then remove from the parchment paper. Dust with the remaining cocoa.

Fruit Spice Cubes

Ingredients for 65 pieces

• 75 g dried mangoes
• 75 g dried figs
• 75 g dried cranberries
• 100 ml orange juice
• 175 g Butter
• 200 g mild blossom honey
• 2 eggs (size M)
• 250 g wheat flour (Type 550)
• 3 tsp baking powder
• 2 tsp gingerbread spice
• 100 g whole almonds
• 150 g dark chocolate

1. Cut the mangoes and figs into small cubes. Bring to the boil with the cranberries and orange juice, remove from the heat. Cream the butter and honey with a hand mixer (wire whisk). Beat in eggs one at a time. Combine the flour, baking powder and spices and stir in. Fold in fruit with juice and almonds.
2. Preheat the oven to 180 degrees (160 degrees for a fan oven). Line the baking sheet with parchment paper. Cut a square (26 x 26 cm) with folded aluminum foil. Pour the batter into the baking rim. Bake in the oven for about 25 minutes. Let cool down.
3. Finely chop the chocolate and melt in a water bath. Cut the fruit cake into 3 x 3 cm cubes. Dip the cubes halfway into the chocolate.

Buckwheat almond platter

Ingredients for about 45 pieces

• 200 grams of buckwheat flour
• 75 g tender oat flakes
• 1/2 tsp cardamom, ground
• 180 g Butter
• 1 egg + 1 yolk (size M)
• 100 grams of liquid honey
• 1 pinch of salt
• Zest and juice of 1/2 organic orange
• 1/2 Vanillastange
• 75 g chopped almonds
• 50 grams of brown sugar
• 100 g dark chocolate

1. Mix flour with oats and cardamom in a mixing bowl. Cut butter into pieces. Add butter, egg, yolk, honey, salt, orange juice and zest. Scrape the vanilla pulp out of the pod and add it. Knead everything into a smooth dough.
2. Knead the dough briefly on a floured work surface, divide into thirds. Shape each piece into a roll (3 cm Ø). Mix the almonds with the sugar, turn the rolls in it. Chill for about 3 hours.
3. Preheat the oven to 180 degrees (160 degrees for a fan oven). Line two baking sheets with baking paper. Cut the rolls into 1/2 cm wide thalers, bake for approx. 10 minutes. Let cool down. Chop the chocolate, melt in a saucepan. Drizzle with chocolate and leave to set.

Coconut dumplings with marzipan

Ingredients for about 50 pieces

• 2 egg whites (egg size L)
• 50 grams of sugar
• 1 pinch of salt
• 100 g powdered sugar
• 225 g Coconut grater
• 50 g marzipan, chilled

preparation

1. In a bowl, beat the egg whites with a hand mixer until stiff. Slowly add the sugar and salt and continue beating until the sugar has completely dissolved.
2. Mix the icing sugar and grated coconut carefully. Finely grate the marzipan on a grater or dice very finely and mix evenly with the coconut mixture. Gently fold or stir the mixture into the beaten egg whites. Preheat the oven to 150 degrees (130 degrees for a fan oven). Line two baking sheets with parchment paper.
3. Use two teaspoons to form dumplings out of the coconut mass. Keep dipping the teaspoon in cold water. Place the dumplings a little apart on the baking sheets. Bake for 18-20 minutes. To let it cool down.

cardamom hearts

Ingredients for 100 pieces

• 1 unwaxed lemon
• 60 g soft butter
• 50 g fresh cream
• 1 tbsp liquid honey
• 75g brown sugar
• 1 egg (size M)
• 200 grams of wheat flour
• 1 pinch baking powder
• 1/4 teaspoon ground cardamom
• 150g powdered sugar
• white sugar pearls or similar for decoration

1. Finely grate the lemon zest. Place the butter, crème fraîche, honey and sugar in a mixing bowl. separate egg. Add the egg yolk, wheat flour, baking powder, cardamom and lemon peel and knead everything with a hand mixer (dough hook) to form a smooth dough. Wrap in foil and chill for about 30 minutes.
2. Preheat the oven to 180 degrees (160 degrees for a fan oven). Line two baking sheets with parchment paper. Roll out the dough very thinly in small portions on a lightly floured work surface. cut out hearts. Place on the sheets.
3. Bake the cookies in the oven for about 8 minutes. Place on a wire rack to cool. Mix powdered sugar with egg white. Decorate the cookies with icing and sugar pearls.

Wholemeal Banana Cookies

Ingredients for about 25 pieces

• 2 small egg yolks
• 2 small egg whites
• 1/2 tsp baking powder
• 1 small banana
• 200 grams of rolled oats

preparation

1. Beat the egg whites until stiff.
2. Mash the banana with a fork and mix it with the egg yolk to form a smooth batter.
3. Add the baking powder, stir in the egg whites and the oat flakes.
4. Fill the finished dough into a piping bag and pipe beautiful cookies onto a baking tray lined with baking paper.
5. Bake the cookies in a hot oven at 180 degrees for about 15 minutes.

Butterplätzchen

Ingredients for about 100 pieces

• 500 grams of wheat flour
• 250 grams of sugar
• 250g softened butter
• 2 eggs (size M)
• Zest of 1/2 organic lemon
• 5 grams of baking powder
• 1 pinch of salt
• flour for processing
• 4 egg yolks (size M)
• Granulated sugar for rolling

preparation

1. Knead the sugar, butter, eggs, lemon zest and salt into a smooth mass.
2. Sift the flour with the baking powder and stir into the butter mixture.
3. Wrap the dough in foil and refrigerate for about an hour.
4. Preheat the oven to 160 degrees (top and bottom heat) and line the baking trays with baking paper.
5. Divide the dough into four pieces each weighing around 250 g, roll out on a lightly floured work surface into 1 cm diameter logs and cut into 8 cm long rolls. Brush them with the beaten egg yolks and roll them in granulated sugar.
6. Place the S-shaped rolls on the baking trays and bake one after the other on the middle shelf in the oven for about 20 minutes.

Tip : You can also process the dough without cooling directly with a pastry syringe or a piping bag.

Stuffed almond stars

Ingredients for 60 pieces

• 150 g whole wheat flour
• 150 g Dinkelmehl (Type 630)
• 100 g ground almonds
• 100 grams of brown sugar
• 1 pinch of salt
• 200 g Butter
• 1/2 tsp ground cinnamon
• 1 egg (size M)
• 200 grams of orange marmalade
• 100 g dark chocolate

1. Mix flours, almonds, sugar and salt in a mixing bowl. Add butter in pieces, cinnamon and egg and knead everything with the hand mixer (dough hook) to a smooth dough. Wrap in foil and refrigerate for about 1 hour.
2. Preheat the oven to 180 degrees (160 degrees for a fan oven). Line baking sheets with parchment paper. Roll out the dough thinly on a lightly floured work surface. cut out stars. Using a small cutter, punch out the center of the half. Bake cookies in the oven for about 10 minutes.
3. Let the cookies cool on a wire rack. Boil the jam in a saucepan for about 5 minutes. Allow to cool slightly and brush all over the cookies. Place perforated biscuits on top. Possibly fill the middle with additional jam. Melt the chocolate in a water bath and sprinkle over it.

Hazelnut cookies with chestnut filling

Ingredients for about 40 pieces

• 100 g chestnut puree
• 150 grams of sugar
• 100 ml whipping cream
• 2 eggs (size M)
• 1 EL Orange liqueur
• 1 pinch of cinnamon
• 200 grams of wheat flour
• 100 g hazelnuts, ground
• 1 teaspoon Baking powder
• 150 g butter Icing sugar for dusting

preparation

1. Mix the puree with 50 g sugar, cream and one egg and bring to the boil while stirring.
2. Add liqueur and cinnamon.
3. Put the cream in the fridge and let it cool down.
4. Mix flour with nuts, baking powder and the rest of the sugar, add a second egg and butter and mix the ingredients into a smooth dough.
5. Chill the dough for 30 minutes.
6. Preheat the oven to 180 degrees (160 degrees for a fan oven) and line two baking sheets with baking paper.
7. Roll out the dough thinly in portions on a floured work surface and cut out cookies.
8. Bake the cookies for about 12 minutes.
9. Assemble two biscuits with cream. Dust with powdered sugar. Keeps refrigerated for 3-4 days.

Christmas cream stars

Ingredients for about 120 pieces

• 500g flour
• 300g softened butter
• 250 g sour cream (sour cream, 24% fat)
• 150 g finest sugar
• 1 pinch of salt
• 2 egg yolks
• 2 tbsp water
• approx. 25 g chopped almonds
• ca. 75 g Hagelzucker

1. Mix the flour with butter, sour cream, sugar and a pinch of salt and shape into a ball with a spatula. Be careful, the dough is very sticky! Chill overnight.
2. Preheat the oven to 190°C (convection: 170°C). Roll out the dough between layers of cling film and refrigerate if it gets too soft.
3. Cut stars out of the dough and place on a baking sheet lined with baking paper.
4. Mix the egg yolks with water and brush the stars. Mix the almonds and granulated sugar and sprinkle with stars.
5. Bake on the middle shelf for about 10 minutes.

Oatmeal Date Cookies

Ingredients for about 25 pieces

• 125g softened butter
• 80 g mild blossom honey
• 1 egg (size M)
• 50 g dark chocolate
• 50 g dried dates
• 150 g Dinkelmehl (Type 630)
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tablespoons coarse oatmeal
• 50g chopped almonds

1. Preheat the oven to 200 degrees (180 degrees for a fan oven). Cream the butter and honey with a hand mixer (wire whisk). stir in the egg. Roughly chop the chocolate, cut the dates into large pieces. Mix flour, baking powder, salt, rolled oats and almonds and stir into the batter. Fold in the chocolate and dates.
2. Line two baking sheets with parchment paper. Use a teaspoon to spread 25 portions of batter onto the baking sheets. Bake in the oven for about 8-10 minutes. Remove cookies from the oven and let cool on a wire rack.

Peanut Sticks

For about 50 pieces

• 100 grams of peanuts
• 2 egg whites (size M)
• 100 grams of sugar
• 1 pinch of cinnamon powder
• 1 Tsp Cocoa Powder
• 1 tsp grated orange zest

1. Preheat the oven to 140 degrees (convection: 120 / gas: level 2). Finely grind peanuts. Put the egg whites in a bowl and beat with a hand mixer (wire whisk) until very stiff. Gradually stir in the sugar. Mix nuts with cinnamon and quickly fold in.
2. Fill the mixture into a piping bag (round nozzle) and pipe each bar-shaped onto a baking tray lined with baking paper. Bake in the oven for about 20 minutes. Mix the cocoa with the orange zest and dust the sticks with it while they are still hot. Let cool down.

Walnut balls with date and marzipan filling

Ingredients for about 50 pieces

• 100 grams of walnuts
• 200 g wholemeal flour
• 1 level tsp baking powder
• 100 g whole cane sugar
• 1 Jodsalz socket
• 1 egg yolk (size M)
• 150 g Butter
• 75 g dried dates
• 40 g marzipan
• 30g chopped almonds
• 2 tbsp sugar

preparation

1. grind walnuts. Mix flour, baking powder, sugar, salt, egg and butter in a bowl. Knead everything with the hand mixer (dough hook) to a smooth dough. Chill for about 30 minutes. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3).
2. Dice the dates and marzipan. Mix with almonds. Form small balls from the mixture and place on a baking tray lined with baking paper. Make a well in each ball. Place the date filling in the well. Bake in the oven for about 20 minutes. Roll hot in sugar. Let cool down.

walnut moons

Ingredients for about 50 pieces

• 200 grams of walnuts
• 2 egg whites (size M)
• 200 grams of powdered sugar
• 1⁄2 TL Zimtpulver
• 1 tsp grated orange zest
• 150 g ground almonds
• 50 g flaked almonds
• 50 grams of chocolate

preparation

1. Preheat the oven to 140 degrees (convection: 120 / gas: level 2). grind walnuts. Beat the egg whites in a bowl with a hand mixer (wire whisk) until very stiff. Mix powdered sugar with cinnamon and orange zest. Quickly fold into the egg mixture in 2 batches. Mix in the ground almonds and nuts. Stir two-thirds of this into the egg cream. Knead the rest into the dough.
2. Roll out the dough in small batches on powdered sugar. cut out moons. Place on a baking sheet lined with baking paper. Top with flaked almonds. Bake in the oven for about 20 minutes (the moons should still be soft on the bottom). Let cool down. Melt the chocolate in a water bath. Sprinkle moons with it. let the chocolate solidify.

Biscuit cookies with praline filling

Ingredients for about 35 pieces

• 100 g dark chocolate (70%)
• 20 g Butter
• 150 grams of whipped cream
• 2 eggs (size M)
• 2 tbsp hot water
• 100 grams of brown sugar
• 100 grams of wheat flour
• 100 g cornstarch
• 200 grams of walnuts
• 1 EL Orange liqueur
• 2 Tsp Cocoa Powder

preparation

1. crush chocolate. Bring the butter and cream to the boil in a saucepan. Place in a bowl and refrigerate for 2 hours. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3). Beat the eggs and water in a bowl with a hand mixer (beater) at the highest setting for 1 minute. stir in sugar. Continue stirring for approx. 2 minutes. Mix flour with starch. Stir in briefly.
2. Using teaspoons, spoon the batter onto a baking sheet lined with parchment paper (leave a little space). Place a walnut half on half of the cookies. Bake in the oven for about 12 minutes. Let cool down. Chop remaining nuts. Whip the chocolate mass with the hand mixer (beater) until creamy. Stir in nuts and liqueur. Spread the biscuits without nuts with cream, cover with nut biscuits. Dust with cocoa. Store cool.

Nusskringel

Ingredients for about 80 pieces

• 120 g Pecannüsse
• 175g softened butter
• 200 g whole cane sugar
• 3 egg yolks (size M)
• 1 Jodsalz socket
• 300 grams of wheat flour
• 2 teaspoons of baking soda
• 100 g Naturjogurt
• 100 grams of dark chocolate

preparation

1. Grind 100 g nuts, chop the rest. Cream the butter with the sugar in a bowl using a hand mixer (beater). Gradually stir in the egg yolks with the salt. Mix flour with baking powder and ground nuts, stir in yoghurt. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3).
2. Fill the dough in portions into a piping bag with a star nozzle. Pipe donuts (Ø 5 cm) onto a baking tray lined with baking paper. Bake in the oven for about 15 minutes. Let cool down. Melt the chocolate in a water bath. Dip the donuts halfway in, sprinkle with the chopped nuts and allow the chocolate to set.

Almond speaker

Ingredients for about 50 pieces

• 1⁄2 vanilla bean
• 80 grams of cold butter
• 200 grams of wheat flour
• 100 g ground almonds
• 1⁄2 tsp baking powder
• 80 grams of sugar
• 1 Jodsalz socket
• 100 ml buttermilk
• 75 g chopped almonds
• 1 unwaxed lemon

preparation

1. Halve the pod, scrape out the pulp. Place in a bowl with the butter, flour, almonds, baking powder, sugar, salt and buttermilk. Knead a dough with the hand mixer (dough hook). Form 3 cm thick rolls from the dough. Wrap in foil and refrigerate for about 2 hours.
2. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3). Brown the chopped almonds in a pan without fat. Grate the lemon zest and mix with it. Roll the dough rolls in the mixture. Cut 1⁄2 cm thick slices with a sharp knife and place on a baking tray lined with baking paper. Bake in the oven for about 15 minutes. Let cool down.

Nuss-Baklava

Ingredients for about 30 pieces

• 300 g frozen puff pastry
• 150 grams of hazelnuts
• 150 grams of walnuts
• 100 g pine nuts
• 100 g Butter
• 4 tbsp honey
• 2 eggs (size M)
• 1 Jodsalz socket
• 1⁄2 tsp ground cardamom
• 50 grams of brown sugar
• 1⁄2 untreated orange
• 2 EL Rum

preparation

1. Thaw the puff pastry. Chop nuts and pine nuts. Melt butter in saucepan. Mix 75 g butter with nuts, pine nuts, honey, eggs, salt and cardamom. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3). Roll out the puff pastry thinly. Line a casserole dish with baking paper.
2. Cover the base with a third of the puff pastry. Spread half of the remaining butter, then half of the nut mixture. Cover with half of the remaining puff pastry. Press something. Brush with the rest of the butter. Spread the rest of the nut mixture on top. Place the rest of the puff pastry on top and press down. Divide the top layer of dough into cubes (3 x 3 cm) with a knife. Bake in the oven for about 25 minutes.
3. Boil the sugar with 50 ml water in a pot and let it boil down for about 10 minutes. Grate the orange zest and squeeze the fruit. Add both to the syrup with the rum. Take the baklava out of the oven. Spread syrup over it. To let it cool down. To dice.

Fig Nut Cookies

Ingredients for about 60 pieces

• 50 grams of hazelnuts
• 50 g macadamia nuts
• 100 g dried figs
• 200 g Butter
• 150g brown sugar
• 1 egg (size M)
• 150 grams of wheat flour
• 1 teaspoon Baking powder
• 100 g ground hazelnuts
• 1 Jodsalz socket

preparation

1. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3). Roughly chop the nuts. Dice the figs. Cream the butter and sugar in a bowl with a hand mixer (beater). Mix in the egg well. Mix the flour with the baking powder, ground nuts and salt, stir in. Finally fold in the chopped nuts and figs.
2. Using a teaspoon, scoop the batter onto a baking sheet lined with parchment paper. Leave a space of 5 cm between the biscuits. Bake in the oven for about 12 minutes. Let cool down.

nut leaves

Ingredients for approx. 100 pieces:

• 100 g Brazil nuts
• 375 g whole wheat flour
• 1 teaspoon Baking powder
• 80 g maple syrup
• 1 Jodsalz socket
• 1 egg (size M)
• 200 g Butter
• 1⁄2 vanilla bean
• 350g powdered sugar
• 2 egg whites

preparation

1. Finely grind Brazil nuts. Place the flour, baking powder, syrup, salt, egg, butter and nuts in a bowl and knead into a smooth dough using a hand mixer (dough hook). Chill for about 1 hour. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3).
2. Roll out the dough on a floured work surface to about 1⁄2 cm thick. cut out leaves. Place on baking sheets lined with parchment paper. Bake in the oven for about 12 minutes. Let cool down. Halve the vanilla pod and scrape out the seeds. Mix in powdered sugar and egg white to form a glaze. Spread over the cooled cookies. Let the cast dry.

cinnamon stars

ingredients

• 500 g ground almonds
• 300 grams of powdered sugar
• 5 tsp cinnamon
• 2 egg whites
• 1 pinch of salt

• 1 egg white
• 125g powdered sugar

1. Sift the powdered sugar. Beat the egg whites with a pinch of salt and gradually sprinkle in the icing sugar. Leave some powdered sugar.
2. Mix the almonds and cinnamon and fold into the egg whites.
3. Sprinkle the dough and the work surface with powdered sugar. Roll out the dough between cling film and cut out.
4. Place stars on a baking sheet. Preheat the oven to 150°C (125°C for a fan oven).
5. Mix a glaze from an egg white and powdered sugar and spread on the stars. Then bake for 15 minutes.

Coconut macaroons

ingredients

• 200 g Coconut grater
• 4 egg whites (size M)
• 200 grams of sugar
• 1 packet of vanilla sugar

preparation

1. Roast coconut flakes in a coated pan until golden brown and let cool. Meanwhile, preheat the oven to 140°C (120°C for a fan oven).
2. Beat the egg whites until stiff and gradually add the sugar and vanilla sugar.
3. Carefully fold the desiccated coconut into the beaten egg whites.
4. Place small heaps on a baking sheet with two teaspoons and bake for about 20 minutes.

Recipe for gingerbread

ingredients

• 75 g Margarine
• 125 grams of sugar
• 2 Eggs
• 1 TL Cocoa
• 1 tsp cinnamon
• 1 pinch of clove powder
• 100 g ground lemon peel
• 100 g ground orange peel
• 150 ground nuts
• 125 ml milk
• 250 g flour
• 2 drops of bitter almond flavoring
• 1 pack of baking powder
• 1 pack of wafers
• 1 pack of couverture

preparation

1. Preheat the oven to 150°C.
2. Mix the margarine with the sugar, eggs, cinnamon, cocoa and ground cloves until fluffy.
3. Stir in the lemon peel, orange peel, nuts, milk, flour, bitter almond oil and baking powder.
4. Line a baking sheet with parchment paper and place wafers on it. Spread 1 tablespoon of batter on each wafer. Spread the dough with a wet knife and bake on the middle shelf for about 10 minutes.
5. Allow the gingerbread to cool and spread with melted couverture.

rascals

Ingredients for approx. 45 pieces

For the shortcrust pastry:

• 200g softened butter
• 100 grams of sugar
• 1 pinch of sea salt
• Zest of 1 organic lemon
• Mark of 1 vanilla bean
• 1 egg (size M)
• 300 grams of wheat flour

For the filling:

• 150 g cherry jam

In addition:

• flour for processing
• Additional Baking Utensils: 2 cutters of the same size, one with a notch

preparation

1. For the shortcrust pastry, knead the butter, sugar, salt, lemon zest, vanilla pulp and egg into a smooth mass, then briefly fold in the sifted flour. Form the dough into a ball, wrap it in cling film and chill for about 1 hour.
2. Preheat the oven to 150 degrees (top and bottom heat) and line the trays with baking paper.
3. Halve the dough. Roll out one half on a lightly floured work surface to a thickness of approx. 3 mm and cut out biscuits with the cutter without leaving a gap. Process the rest of the dough in the same way, but use the cutter with a slot.
4. Place the cookies on the prepared baking trays and bake one after the other in the oven on the middle shelf for about 25 minutes. Then take it out and let it cool down.
5. Strain the cherry jam through a fine sieve and put a dot of it on each cookie without a gap. Place the biscuits with the recess on top and press down slightly.

Tips for cutting out cookies

• Before you prepare a shortcrust pastry, you should take the butter and eggs out of the fridge an hour beforehand so that they are at room temperature and easier to mix with the other ingredients.
• Let the finished shortcrust pastry rest in the fridge for about an hour to make it easier to cut out the cookies. Only process part of the dough at a time, keep the rest in the fridge.
• To prevent the dough from sticking to the rolling pin, you can stretch cling film around the wood. When dusting the dough with flour, be sparing. Too much flour will damage the buttery taste.
• Gently dip your cookie cutters in flour to make the cookies easier to remove. Using a knife, carefully place the cookies on a baking sheet lined with parchment paper.

Spekulatius

ingredients

• 250 g flour
• 1 teaspoon Baking powder
• 50 g ground almonds
• 125 grams of sugar
• 1 packet of vanilla sugar
• 1 Pck. Speculative spice
• 1 pinch of salt
• 1 EI (Gr. M)
• 100 g soft butter

preparation

1. Sift flour and mix with almonds and baking powder. Add the sugar, vanilla sugar, speculoos spice, salt, egg and butter and mix to form a smooth dough.
2. Chill the dough for 30 minutes.
3. Grease the speculoos mold and dust with flour. Roll out the dough in small portions. Alternatively, roll out the dough on a work surface and cut out.
4. Preheat the oven to 180°C (160°C for a fan oven). Bake the cookies for about 10 minutes.

Shortbread

ingredients

• 250 g flour
• 125 grams of sugar
• 125 g Butter
• 1 No.
• 1 packet of vanilla sugar
• 1/2 pack baking powder
• 125 g ground nuts e.g. B. almonds or hazelnuts

preparation

1. Knead the flour with sugar, butter, egg, vanilla sugar, baking powder and nuts into a dough and leave to rest in the fridge for an hour.
2. Fill the dough into a piping bag and place donuts, sticks, hearts or flowers on a baking sheet.
3. Preheat the oven to 180°C and bake the biscuits for about 10 minutes.

Pig’s ears

ingredients

• 1 pack of ready-made puff pastry
• 50 grams of sugar
• 1 packet of vanilla sugar
• Some water
• possibly cinnamon

preparation

1. Roll out the puff pastry and spread a thin layer of water on it with a pastry brush.
2. Mix the sugar with vanilla sugar, optionally add cinnamon and spread on the puff pastry.
3. Roll up the dough from both long sides to the middle and cut into 5 mm thick slices. If necessary, moisten the dough a little and press it together so that the rolls do not come loose.
4. Place the slices on a baking sheet and sprinkle with sugar. Bake at 180°C for about 10 minutes until the sugar has caramelized.

Vanillekipferl

ingredients

• 200 grams of flour
• 75 grams of sugar
• 1 packet of vanilla sugar + 2 packets of vanilla sugar
• 100 g ground almonds
• 150g butter or margarine
• 2 egg yolks

preparation

1. Mix flour with sugar, a packet of vanilla sugar and almonds. Add the butter or margarine in small pieces and the egg yolks. Knead everything into a smooth dough. Put the dough in the fridge for about 30 minutes.
2. Preheat the oven to 180°C (convection: 160°C).
3. Form small rolls from the dough and press into croissants. Place the croissants on the baking sheet and bake for about 10 minutes.
4. After baking, roll the still hot croissants in vanilla sugar.