Christmas Cookies: Brittle Heaps with Currant Jelly

5 from 4 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 555 kcal


  • 240 g Spelt flour
  • 50 g Powdered sugar
  • 100 g Hazelnut brittle
  • 1 pinch Salt
  • 4 Pc. Egg yolk
  • 140 g Butter
  • 100 g Currant jelly


  • Mix the flour, powdered sugar, brittle and salt in a bowl. Add the butter in pieces and egg yolks. Work with the dough hook and finally with your hands into a smooth dough. Wrap in foil and chill for at least 30 minutes.
  • Tear off small portions of the dough, about the size of a walnut, and shape into balls between your hands. Place on a baking tray lined with baking paper and make a well with a wooden spoon handle.
  • Bake in the preheated oven at 200 degrees (or fan oven 175 degrees) on the middle rack for about 8-10 minutes. Take out and let cool. Briefly heat the jelly and put it in a freezer bag. Cut off a small point and fill the hollows of the cookies with it.


Serving: 100gCalories: 555kcalCarbohydrates: 31.8gProtein: 4gFat: 46.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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