Christmas mushrooms (porcini mushrooms)

Ingredients for 1 servings:

• 300 g almonds, chopped
• 300 g hazelnuts, chopped
• 300 g flour
• 150 g powdered sugar
• 150 g marzipan paste
• 4 egg whites
• 2 bags of vanilla sugar
• 4 tsp cocoa powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Super delicious Christmas cookies, makes about 150 pieces.

Beat the egg whites until frothy and stir in the powdered sugar and vanilla sugar. First, stir in all other ingredients (except the cocoa powder) and then knead by hand for about 2 minutes until a smooth dough forms. You may need to add a little more flour if the dough is still wet. Separate 1/3 of the dough, add the 4 teaspoons of cocoa powder, and knead again by hand until the cocoa powder is well blended. Let both dough sections rest for about 1 hour. Then, form the bases for the mushrooms (small cones) from the light dough. You’ll need to moisten your fingers every now and then because the dough is sticky. Later, form the mushroom caps from the dark dough and place them on the bases. Preheat the oven to 150°C (300°F) and place the mushrooms in the oven for 7 minutes. It’s best to let the mushrooms stand outside overnight before placing them in the cookie tin. This is an old recipe from my grandmother from Moravia. The mushrooms are very decorative. Adults and children alike love them.