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Butter-tender, chocolaty and incredibly delicious: these are the 5 best Christmas cookies recipes we just can’t keep our hands off!
Which varieties do we absolutely have to bake? Which biscuit classics, new creations and family recipes will make Christmas taste as heavenly as it has to taste?
At the latest from the 1st of Advent, baking Christmas biscuits is the perfect leisure activity with friends. And after 7 years of baking biscuits together, it’s high time to choose our favourites!
We advise you: Don’t bake too small quantities, or there won’t be anything left at Christmas! Because these Christmas cookies are addictive!!! 😉
Our best Christmas cookies recipes are fruity and chocolaty, crispy and buttery and taste delicious with wonderful Christmas spices as a complement to chocolate mousse or festive Christmas dinners!
Do you already know these 5 recipes for Nordic Brown Cake, Nuremberg Elisen Gingerbread, Viennese Hazelnut Biscuits, Raspberry Spitzbuben and Lemon Crescent with Chocolate Dip?
Line two baking trays with baking paper and wafers. Place a quartered piece of mocha chocolate in the centre of each wafer.
Whip the egg whites until very stiff. Then sift in the icing sugar, add the vanilla sugar and continue beating. Add a teaspoon of lemon juice. Now add 2 tsp iced coffee powder and 1 tsp dark cocoa to the frothy mixture and fold in the powder to make a marbled mixture.
Place a mound of meringue on each wafer over the chocolate meringue using 2 teaspoons.
Let the meringue dry in the oven at 100° C convection for about 10 minutes. Leave to cool on a cake rack.
Melt the remaining mocha chocolate in a bain-marie and place a blob of chocolate and a mocha bean on the top of each meringue.
Working time: 30 minutes.
In a mortar, finely mash the dried bananas and mix them together with the flour and baking powder. Now add the mashed banana, sugar, cinnamon egg yolk and softened butter and knead well.
Wrap the dough in foil and chill in the fridge for about 1 hour.
Then roll out the dough on the floured work surface, cut out stars and place on a baking tray lined with baking paper.
Bake in the oven preheated to 180°C (gas mark 2-2 ½ ) with fan for about 10 minutes.
Pull the baking paper with the stars onto a cake rack and allow to cool.
Now melt the two couvertures in separate bowls in a water bath. Dip the star halves alternately into the couverture and leave to cool on the baking parchment.
Working time: 45 minutes.
Cooling time: 1 hour
First mix the dry ingredients – flour, sugar, salt and the scraped out pulp of a vanilla pod. Now cut the soft butter into pieces and add it. Knead the dough well with your hands until it is a homogeneous mass.
Shape the dough into a long sausage and place it in the fridge for 30 minutes, wrapped in cling film.
Meanwhile, sift the sugar/powdered sugar with the vanilla sugar onto a flat plate and mix.
Now shape the croissant dough into rolls about 4cm thick and cut into pieces 1cm thick. Form a curved croissant out of each piece and place on a baking tray lined with baking paper, spacing them generously apart.
Bake the Kipferl in a preheated oven at 175° convection oven / gas oven speed 2 for about 20 minutes. The Kiperl should only be lightly browned.
Let the Christmas biscuits cool on a wire rack for about 3 minutes and, while they are still warm, roll them in the sugar mixture and place them back on the rack until they are completely cool.
Working time: 40 minutes
Baking time per tray: 20 minutes
Sift the flour into a bowl and mix with the sugar, vanilla sugar, salt, almonds, lemon and orange zest, lemon juice and egg yolks. Now cut the cold butter into flakes and cut into the mixture. Knead the ingredients for the Christmas biscuits until the butter is fully incorporated. Wrap the shortcrust pastry in cling film and leave in the refrigerator for about 2 hours.
Grit the work surface and roll out the dough on it to a thickness of about 3 mm. Cut out medium-sized Christmas biscuits from the dough using a cookie cutter – circle, flower or star – and place on a baking tray lined with baking paper.
Bake in the oven set to 180°C (gas mark 2-2 ½) for about 8-10 minutes and leave the biscuits to cool on a wire rack.
Meanwhile, heat the orange marmalade and place in a freezer bag. Cut off a tip and place a dab of orange marmalade through this hole specifically in the centre of every 2nd biscuit. Now melt the nougat in a bain-marie, also put it into a new freezer bag, cut off a tip and pipe a squiggle around the dab of marmalade..
Place an empty biscuit on top of the filled biscuits and press down.
At the end, spread the remaining nougat as a decorative strip over the biscuits, sprinkle with pistachio chips and sprinkle with icing sugar.
Working time: 1.5 hours
Cooling time:2 hours
Baking time per tray: 8-10 minutes
Mix the soft butter with honey, maple syrup and cream. In a second bowl, mix the cocoa, vanilla sugar, cinnamon, oat flakes and ground hazelnuts. Gradually add the dry ingredients to the liquid ones and knead well.
Roll a ball out of about 1 tsp of mixture, roll in the coconut flakes and place in the refrigerator for 3-4 hours.
Working time: 40 minutes.
Enjoy our best Christmas cookies recipes and good appetite! 🙂
By the way, we still have plenty of Christmas gift ideas on this website just waiting to be discovered. And all year round, you’ll find lots of ideas for activities with children, friends and your partner.
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