John Myers
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Recipes for Christmas cookies are usually not at hand when you need them. We have therefore put together five classic cookies for the Advent bakery, which are uncomplicated and make the colorful plate really tempting. You can simply bake them.
The crescent-shaped croissants are classics that should not be missing on the Christmas pastry plate. Their secret: fluffy and light, they literally melt in your mouth. The reason: They are baked without eggs.
- Ingredients for about 50 vanilla crescents: 120 g powdered sugar, approx. 3 g bourbon vanilla, 150 g very finely ground almonds (use peeled almonds for lighter crescents), 300 g flour (type 550), 200 g margarine or butter in small pieces
- Preparation: Mix the powdered sugar with the bourbon vanilla. Set aside 70 grams in a shallow dish.
Mix the remaining 50 grams of icing sugar well with the other ingredients and knead. The easiest way to do this is with a hand mixer and then with your washed, clean hands. - Wrap the dough in kitchen foil or a freezer bag and leave it in the fridge for at least 2 hours.
- Then separate pieces about the size of a walnut from the dough, and shape the balls into rolls about 5-7 cm long, which you then shape into small crescents, tapering at the ends.
- Place the croissants at a distance on the baking tray that you have previously lined with parchment paper.
- You can now bake the croissants on the middle shelf for around 15 minutes at around 170 degrees circulating air.
- Allow the pastry to cool briefly and then roll it while it is still warm in the vanilla icing sugar provided – or for a less sweet version, dust the croissants very lightly using a small kitchen sieve.
They are always eye-catcher. Choose the simple, rolled, a round variant of the black and white pastry classics and you’ll quickly reach your nibbling goal. A special feature of this recipe is whole wheat flour.
- Ingredients for about 40 black and white cookies: 250 g wholemeal flour (wheat or spelled), 1/2 teaspoon cream of tartar, 75 g brown sugar, 1/2 bottle of butter and vanilla flavoring, 1 egg, 130 g of butter in pieces, 1 pinch of salt, 20 g cocoa, 10 g rum, 1 egg white, freezer bag, size approx. 30 x 25 cm
- Preparation: First mix flour, baking powder, and sugar.
- Add the butter, the flavoring, and the pinch of salt and knead everything.
- Remove half of the dough (approx. 250 g). Knead the cocoa and rum into the remaining half.
- Place the pieces of dough in freezer bags and place them in the fridge for about an hour.
- Then roll out the pieces of dough in the freezer bags to cover the entire surface. Then cut the plastic bags at the edges and remove the upper part.
- Whisk the egg white and brush it over the surface of the light dough sheet.
- Place the dark sheet of dough on top of the light one, halve the length once, and then roll out two compact rolls from the originally longer side.
- Place the rolls again in the remaining plastic bag film and cool them again for about 30 minutes.
- Then you can cut about 20 circular, thin strips from each roll (about 0.5 mm thick) and place them on a baking tray lined with baking paper.
- Bake the black and white pastry at 175 degrees Celsius on the middle rack for around 12 minutes.
Coconut macaroons
For lovers of coconut, there are these delicious macaroons with a refreshing note of lemon. Another advantage: the pastry does not take much time and is easy to make.
- Ingredients for about 50 small macaroons: 50 baking wafers, 3 egg whites (eggs size M or L), 75 g brown sugar, 1-2 teaspoons grated zest of one lemon, 1-2 teaspoons lemon juice, 1 pinch salt, 200 g grated coconut.
- Preparation: Beat the egg whites with the sugar, salt, and lemon juice in a bowl with a hand mixer until stiff.
Then fold the grated coconut and the zest of the lemon into the beaten egg white. - Use a teaspoon to place small heaps on the wafers and place them on a baking tray lined with baking paper.
- Bake the coconut macaroons for about 20 minutes at about 160 degrees until the tops are lightly browned.
- They taste best fresh and slightly cooled because they are still slightly crispy. If they become soft when stored in the tin, it is advisable to briefly put them in the oven again at around 150 degrees before serving them.
