Xmas Biscuits 2019 recipes & spreadsheet

Bakery_Xmas_Biscuits_2019IMG_9286

i) Rum Ringlets (160)   2019

600g flour

600g ground almonds

600g sugar

600g butter, chopped into small pieces

3 pinches of salt

3 tbs rum

Glaze

600g icing sugar

6-12 tbsp rum (or Bacardi & lime juice)

Mix icing sugar and rum to make a paste to cover the cold biscuits

Decorate with chopped almonds

The Day Before:

Sieve the flour and mix with the sugar and ground almonds

Add the rum and butter

Work into a smooth dough

Cover in cling film and let rest in cold for an hour

On the Day

Roll the dough out onto a little flour to about 5mm

Cut out rings with a 4cm (approx) cutter

Place the cookies on a lined baking tray

Bake for 8 minutes at 200*c

Allow to cool

ii) Zimt Sterne (220)   2019

9 egg whites

750g icing sugar

3 tsp vanilla sugar

9 drops almond oil

3 level tsp cinnamon

1500g ground hazelnuts

Preparation (day before) :

Whisk egg whites until stiff, gradually add icing sugar

Take away at least 10 tbsp of the mixture to use later for the icing

Add the spices and ground hazelnuts to the remaining mix 

Knead to produce a smooth dough – it should not be sticky

Roll out quite thick (5 –10mm) on icing sugar – it may be easier with a sheet of baking paper covering the dough

Next Day First Thing

Cut out cookies with a wet star-shaped cutter. Place cookies on a lined baking tray. Leave to dry for about 1 hour

Carefully coat the cookies with the egg white/icing sugar mix set aside earlier, taking care not to go over the edges

Leave to dry for 20 minutes. Bake for 20 minutes at 120-150*c  (The icing on top of the cookie should not change colour and the cookies should remain soft.) Cool on a cooling rack.

Notes: not too thin; don’t overcook; take out while still soft; takes a long time to cut out – 2-3 people.

iii) Schoko Makronen (90)   2019

 18 egg whites

360g sugar

340g grated chocolate

750 ground almonds

2 tsp cinnamon

4 peel lemons

4 peel oranges

Preheat oven to 150

Whisk egg whites until stiff, set aside

In separate bowl mix sugar, chocolate, ground almonds, cinnamon, add lemon/orange peel to taste

Gradually lift egg whites under and mix dough

Fill into piping bag & squirt small heaps on to baking paper on tray

Bake for 25 mins at 150

Leave to cool on baking rack

Notes: It didn’t work too well in 2019 – maybe try again. Ensure whites fully beaten and that they are baked for long enough…..

iv) Vanille Kipferl (140)     2019

 Ground vanilla sugar for this

100g ground almonds

100g ground hazelnuts

140g sugar

2 pinches of salt

400g unsalted butter

4 egg yolks

560g flour

10 tsp vanilla sugar

1 cup icing sugar

Preparation – day before

Mix the ground almonds and hazelnuts, sugar, salt, butter and egg yolk together, kneading the butter into the mix

Gradually add the sieved flour, and knead to a smooth dough

Cover in cling film and allow to rest in a cool place for 1 hour

Grind vanilla sugar

On the Day

Cut the dough into half and form two long rolls

Cut rolls into small even sections and shape them into ‘smiles’

Place on a lined baking tray

Bake for 10–12 minutes at 180* until they are a light golden colour

Repeatedly dust with the vanilla and icing sugar mix while still warm – the biscuits will continue to absorb the sugar

Notes: not too small or they just crumble; good crescent moons…Maybe do in the afternoon…

v) Stuffed Medjool Dates (190) 2019

4kg organic Medjool dates

whole almonds and walnuts

pistachios

marzipan

dried apricot – chopped small

rose petals

desiccated coconut

125g chocolate

Carefully slice the dates open lengthwise and remove the pip

Stuff to your heart’s content and set aside

Make artworks or pretty patterns….

Dip the stuffed dates into the melted chocolate

Place on a cooling rack to dry

vi) Sterntaler (170)    2019

600g plain flour
200g sugar
1 tsp vanilla sugar

550g unsalted butter

200g ground almonds

50g cocoa powder

Preparation Day Before :Mix all ingredients into a smooth dough using a mixer and hands

Add cocoa to half the dough and keep separate

Cover in cling film and leave to rest in a cool place for 1 hour

Next Day

Roll out the dough on a little flour to approx 2mm

Cut out with a medium size round cookie cutter

Place on a lined baking tray

Bake for 5 minutes at 175/180*c, until a pale golden colour

Leave to cool on a cooling rack; Dust with icing sugar

vii) Croquants (120)   2019 SEE PHOTO ABOVE

250g butter

250 g sugar

2 pinches of salt

1 tsp cinnamon

zest of 1 lemon

2 eggs

Preparation Day Before or leave to rest for 30 mins:

Cream all the above ingredients together

200 g roughly chopped hazelnuts

200 g toasted, flaked almonds – roughly chopped

500 g flour

2 whisked egg whites

Add all the above to the creamed mixture

Mix to a dough

Cover & rest in the fridge or cool place for 30 mins

Next Day

Form into finger-thick rolls 4-5 cm long

Leave some straight, curl the end/s of others; make holes in to hang on the tree

Place on a lined baking tray

Brush with egg yolk – enough to cover

Bake at 200*c in the centre of the oven for about 15 mins

Notes: didn’t work v well in 2019

viii) Nürnberger Elisen Lebkuchen (100)     2019

 to fit on small oblaten

1500g ground almonds

1500gsugar

420g mixed candied peel

30g ground cinnamon

15g ground cardamon

50g ground cloves

210g flour

peel of 3 lemons

30 egg whites

On the Day

Mix all the dry ingredients together in a bowl.
In a large bowl, whisk the egg whites to form peaks.

Carefully fold the dry ingredients into the egg white mix to make a dense batter

Place the rice paper bases on a baking sheet. Cover each one in batter. Bake immediately at 150* for 25–30 minutes – don’t let them dry out.
Chocolate glaze Melt 300g (or more) dark & milk chocolate over hot water. When the cookies are cold, glaze them with either a plastic brush or dip them in the chocolate.

Notes: 2-3 people; takes a long time; do before lunch

ix) Lime Pistachio Meringue Biscuits (150)   2019 Do EARLY

600g ground unsalted pistachios (pre-prepared)

6 limes (zest and 6 tbsps juice)

6 egg whites

6 pinches of salt

750g icing sugar

450g ground almonds

(Day Before: Grind the pistachios into a medium fine meal)

On the Day:

Wash the limes with hot water, dry them and peel the zest into a small bowl. Juice the limes.

In a large bowl, mix the egg whites with salt and whisk until stiff. Gradually add the icing sugar

Continue whisking for another 1 minute

Add the lime juice.

Set aside 600g of the whisked mixture and 12 tablespoons of the ground pistachios to make the icing later.

To the rest of the whisked mixture, add the ground almonds, remaining ground pistachios and the lime peel. Mix gently to make a dough

Leave to stand in the fridge for 1 hour
Roll the dough into small balls of approximately 1cm width, using sugar on your hands to prevent it sticking!! Space the balls out on a lined baking tray

Use a fork to squeeze them flat. Use the leftover egg white to coat the cookies. Sprinkle with the leftover pistachios

Leave to dry at room temperature for 1 hour

Bake at the bottom of the oven for 10 minutes at 180*c

Leave to cool before taking them off the baking paper

Notes: do a test bake first. Don’t overdo!

x) Florentiner (210)   2019

450g unsalted butter

1125ml whipping cream

900g sliced/splintered almonds

900g mixed peel

1125g sugar

9 tsp vanilla sugar

2 tsp cinnamon

600g plain flour

280g milk chocolate

280g plain chocolate

On the Day

Slowly bring the cream and butter to a boil in a pan

Reduce the heat and keep them warm

In a bowl, mix all the dry ingredients  (not the chocolate)

Add the dry mix to the hot cream and butter

Simmer for a couple of minutes

Place the pan in a ‘bain marie’ to keep the mixture from setting

Put small heaps of the mixture on a lined baking tray.

Bake for 12–15 minutes at 175*c

Place on a rack until cold

Melt the milk and dark & white chocolate (separately) over hot water or in microwave

Dip some cookies halfway into the chocolate, coat the base of the rest – or artistic pattern on top

Cool on a rack

Notes: Very big pyrex dish needed; better not to divide the mix; don’t use oblaten and try and keep to small shape. Ensure not too liquid

xi) Gelee Ringe   2019 (160)

 1kg butter

700g sugar

6 eggs

peel of 2 lemons

1500g flour

4 tsp baking powder

2 Redcurrant and 1 Apricot Jam

Preparation:

The day beforeSieve flour and baking powder together

Add butter, eggs, sugar and lemon peel

Work into smooth dough

Cover in cling film and rest in the cold for 1 hour

On the Day

Roll out the dough on a little flour to about 2 – 3 mm

Cut out cookies with a medium size cookie cutter

Count how many cookies you have

Cut a shape out of the centre of half of them.  (Use a small cutter)

Place the cookies on a lined baking sheet

Bake for 10 – 12 minutes at 180*c

 Notes: Go thicker rather than thinner. More cutters. Spread out well on tray

 

 

 

 

 

 

 

 

 

 

 

 

Christmas biscuits – some general considerations for the cooks who want to make them:

Christmas biscuits – some general considerations for the cooks who want to make them:

I class Christmas biscuits into two categories:

One sort needs to be made well in advance, is fairly hard and softens over time. I remember that they were challenging to the teeth and as a child I never liked them that much. So I haven’t made them ever. This includes the variety of ‘Lebkuchen’ which are made with whole eggs. I like those but never quite knew how to get them right. The exception are the varieties of the almost fat-free Italian cantucci. Overall I prefer the second sort:

 

The 2nd sort includes shortbread varieties. Both the shortbread and egg white only varieties tend to be lightly baked, fairly or totally blonde. Now shortbread if baked too much tends to get crumblier.. And does not tend to taste so good. They should kind of melt in the mouth which they do well when lightly baked and if the mix contains enough butter/fat.

 

Now for the varieties with egg whites: It is important to remember what happens if you fry an egg: The egg white at first it is fairly soft but if fried long and hot enough it can get leathery and much more tough. The same applies to our biscuits and ‘lebkuchen’. For that attractive melt-in-the mouth sensation the egg whites in the dough mix need to be cooked enough to hold it all together, but not so much that the cookie has become a tough cookie.

 

Also biscuits need to be stored in an airtight container and will last several weeks, even months

 

Hope these comments help with the Christmas preparations and at other times too.

Michael Göpfert

7.12.19