John Myers
Ingredients for 1 servings:
- 360 g flour
- 80 g baking cocoa
- 2 tsp gingerbread spice
- 2 packets of vanilla sugar
- 150 g almonds, ground
- 140 g brown sugar
- 320 g butter, soft
- 2 eggs
- 3 tbsp espresso, freshly brewed and cooled
- Powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
Christmas cookies, makes about 80 cookies
Mix the flour, cocoa, gingerbread spice, vanilla sugar, almonds, and sugar. Make a well in the center. Add the softened butter, egg, and espresso powder, and quickly knead everything into a smooth dough. Shape into a ball, flatten slightly, and wrap in foil. Chill for about 1 hour. Preheat the oven to 180°C (top/bottom heat). Roll out the dough between two sheets of foil to a thickness of about 0.5 cm. Peel back the top layer of foil and cut out any desired shapes. Place the dough pieces on a baking sheet lined with baking paper and bake in the preheated oven on the middle rack for about 10 to 12 minutes. Remove from the oven and let cool on the baking sheet for a few minutes, as they are still quite soft and fragile. Dust with powdered sugar. Makes about 80 pieces, depending on the size of the molds and the thickness of the dough.
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