John Myers
Contents
show
Christmas Baking: Chocolate and Almond Cookies
The perfect christmas baking: chocolate and almond cookies recipe with a picture and simple step-by-step instructions.
For the dough:
- 150 g Sugar
- 150 g Soft butter
- 1 Egg
- 350 g Wheat flour
- 1 tsp Baking powder
- 1 Sachets Vanilla sugar
- 1 Heaped tablespoons Cocoa for baking
- 1 Knife point Ginger bread spice
- 2 tbsp Milk
- 100 g Grated almonds
Aside from that:
- Roll out some flour to make the dough
- Different cookie cutters
- Parchment paper
For decorating and glazing:
- 100 g Milk chocolate, leftovers
- 100 g Dark chocolate, leftovers
- 140 g Finely sifted powdered sugar
- 2,5 tbsp Orange juice
- To decorate as you like, hazelnut brittle, chopped almonds, sugar sprinkles, etc.
- Preheat the oven to 200 degrees (top and bottom heat). Beat the sugar, butter and the egg with the hand mixer until frothy. Mix the flour, baking powder, vanilla sugar, cocoa and gingerbread spice and add together with the milk, stir in loosely. Add the grated almonds and knead everything into a smooth dough.
- Spread some flour on the work surface and roll out the dough. Cut out cookies with different shapes and place on a baking sheet lined with baking paper. Bake the cookies, tray by tray, on the middle rack for 10 minutes. Let rest briefly, then leave to cool completely on a wire rack.
- Then glaze the biscuits with chocolate or cover with icing, if you like. For the chocolate glaze, we melted the two types of chocolate together in a water bath, mixed them and coated about 1/3 of the biscuits with it. For the icing, stir the powdered sugar with the orange juice until smooth, and coat the remaining cookies with it. Then decorate with hazelnut brittle, chopped almonds or sugar sprinkles as you like (our baking cookies were a spontaneous idea of my daughter, unfortunately there was only hazelnut brittle left, approx. 50 g). We used it to decorate 3/4 of all cookies, the rest was just covered with icing. Everyone can do what they want :-).
- Let the cookies dry completely, keep them airtight and keep them dry. Shelf life approx. Two weeks if they are not eaten beforehand. They won’t last that long with us, my family is working on them ;-).
Facebook Comments