Christmas Black Forest firs

Ingredients for 1 servings:

• 250 g flour
• 250 g butter
• 120 g glucose
• 120 g hazelnuts, ground, or walnuts
• 40 g cocoa
• 1 m.-sized egg(s)
• ½ lemon(s), organic, zest
• ½ jar jam
• 1 ½ tsp lemon juice
• 8 tsp, heaped powdered sugar
• some powdered sugar for dusting
• Flour for the work surface

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Christmas cake once three-dimensional, chocolate Linzer cake differently – for about 10 – 12 trees

Preheat oven to 180°C. Weigh out flour, butter, glucose, ground nuts, cocoa powder, egg, and lemon zest and knead all the dough ingredients together. Sprinkle a little flour on the work surface. Roll out the dough to about 8 mm thick. Cut out stars in 4 different sizes. Arrange 3 very large, 2 medium, 2 small, and 2 mini stars on the baking paper for each Christmas tree (makes about 10-12 trees). Bake the stars for 12-15 minutes at 180°C. Mix together 8 heaped teaspoons of icing sugar and 1.5 teaspoons of lemon juice until the sugar is dissolved. This should form a firm glaze. After baking, let the stars cool until they are just firm but still slightly warm (jam trees hold together better when made with warm biscuits). Place the largest star on a plate. Place ½ teaspoon of jam in the center of the star. Place the next large star on top of the first star, twisted against the first. Place jam in the middle again. Place the next star on top, twisted against the first, and so on. Follow the sequence: First the 3 very large stars, then 2 medium-sized ones, then 2 small ones, and finally 1 of the two mini stars, one on top of the other, twisted against each other. Make sure the tree is vertical. Don’t skimp on the jam! Attach the last star (mini star) vertically with icing. Finally, sprinkle the tree with powdered sugar. Prepare at least 1 day before consumption. Preferably a week. Tip: If you need it the next day, you can put a plate of water next to it and place the trees around the outside of the plate overnight. This way the Linzer cake absorbs enough moisture and becomes nice and moist.