Wednesday, December 26, 2007

German Christmas Biscuits

Vanilla Crescents - Vanille Kipferl

This makes a lot of biscuits, but trust me they disappear very quickly

Heat oven to 180c.

200g plain flour, 1/4 tsp backing powder, 100gm caster sugar, 15gm vanilla sugar, 1 egg, 125g soft butter, 100g ground almonds. 80gm icing sugar 15 gms vanilla sugar.

Sieve the flour and backing powder into a large bowl. Add all the rest of the ingredients (if you have a food processor - using the pastry mixing thingy)or if like me, you like getting down and dirty mix with your hands till the pastry comes together (I added another egg as my mix was a bit dry)knead very lightly and then pop in a plastic bag and refrigerate for 30 minutes.

Take lumps of the pastry and roll into a long sausage. cut into 4 - 5 cm lengths and form little crescents.

Cook for 10 minutes.

Mix the icing sugar and the vanilla powder and sprinkle over the biscuits while they are still hot. Then sprinkle again when they are cold.

Cinnamon stars - Zimtsterne

Heat oven to 140 c (120 c in fan assisted oven)
3 egg whites, 250 gms icing sugar, 7gms vanilla sugar (or 1 tsp vanilla extract, 3 drops of almond essence, 1 tsp cinnamon, 400 gms ground hazelnuts,

Beat the egg whites until they are stiff. Sieve the icing sugar and fold into the egg white. (put 3 heaped tablespoons aside for icing the biscuits after they are cooked)

then fold the vanilla sugar, almond essence, cinnamon and half the ground hazelnuts into the egg white mix. Add as much of the rest of the ground hazelnut it takes for the mixture to come away from the sides of the bowl.

Sprinkle icing sugar on a surface and roll out the biscuit mixture to 1 cm thickness. Cut out star shapes then 'paint' them with the icing sugar egg white mixture you put aside.

cook for 25 minutes.


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