Noëlchen

Ingredients for 1 servings:

• 250 g butter
• 350 g wheat flour type 405
• 50 g almonds, ground
• 200 g sugar
• 1 packet of vanilla sugar
• 7 tbsp Cointreau or other orange liqueur
• 150 g powdered sugar
• 1 pack of chopped pistachios

Instructions

Working time approx. 30 minutes; Rest time approx. 3 days 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 3 days 1 hour 50 minutes

Christmas cookies with alcohol

Brown the butter in a pan and let it cool. Mix the flour, sugar, and ground almonds in a bowl. Mix in the cooled, melted butter, vanilla sugar, and 4 tablespoons of Cointreau and knead the dough well. Roll this dough into sausages about 4 cm thick. If the dough crumbles, thicken with a little cold water. Place the rolled sausages in the refrigerator for about 1 hour. Cut these sausages into slices about 0.5 cm thick. Bake in a preheated oven at 180 degrees (top/bottom heat) or 175 degrees (fan oven) for about 15-20 minutes; do not let them overbrown! In the meantime, mix a glaze with the powdered sugar and the remaining Cointreau. Spread the glaze on the cooled cookies and sprinkle with the chopped pistachios. The Noëlchen should be stored in a tin for a few days to allow them to develop their full flavor.