Monday, December 9, 2019

Christmas Cookies.....





 I have modified/updated my Christmas cookies that I bake every year.....Here are the current recipes.....ENJOY!!

Almond Biscotti 

2 eggs

180 grams of sugar (original recipe is 250 grams of sugar)
250 grams of almonds (chopped)
260 grams of flour
a pinch of salt
a pinch of baking powder

Whisk the eggs and sugar for 5 minutes until you have a creamy batter. Add the chopped almonds and flour with salt and baking powder. 


Divided in 2 loaves and bake them for 30 minutes in a preheated oven at 350F.


Take them out and let it cool. Cut them diagonal about 1 cm thick. Place them again in the oven for two minutes, and turn each one around and cook them for two minutes more (two minutes each side).


Let it cool and enjoy!


Pistachio and Candied Orange Biscotti

2 eggs
180 grams of sugar (original recipe is 250 grams of sugar)
180 grams of pistachio (chopped)
80 grams of candied orange
260 grams of flour
a pinch of salt
a pinch of baking powder

Whisk the eggs and sugar for 5 minutes until you have a creamy batter. Add the chopped pistachio, candied orange and flour with salt and baking powder. 


Divided in 2 loaves and bake them for 30 minutes in a preheated oven at 350F.


Take them out and let it cool. Cut them diagonal about 1 cm thick. Place them again in the oven for two minutes, and turn each one around and cook them for two minutes more (two minutes each side).


Let it cool and enjoy!



Almond Filled Viennesoire (croiussant shape)

1 ¼ cup of flour
60 grams of butter
80 gramos queso crema (tipo Philadelphia)
½ teaspoon of baking powder
¼ cup of sugar
1 teaspoon of vanilla esence
Milk if needed

Filling
1 egg 
1 cup of sliced almonds (grinded)
1/2 cup of sugar

Icing sugar for dusting

Mix flour, salt, and baking powder. Set aside. With a mixer, beat the butter, cream cheese, sugar, egg yolk and vanilla until is creamy. Incorporate the dry ingredients, until you have a dough that is soft, and not sticky. If needed, then add milk (I dis not needed). Freeze for one hour.
Filling: Mix the egg with the almonds and sugar.

Divide the dough in three parts, and roll it in a circle (about 12-15 cms diameter). 

Spread the filling, leaving the edge clean. Divide it in 8 pieces. 

Roll it from the edge to the center. 

Place it on a parchement paper (with the point side down), and bake it at 350F for 15 minutes, until light golden brown. 

Almond Crescents 

1 cup of flour
1 cup of grinded almonds
1 egg
½ cup of sugar
1 teaspoon of almond essence
1 teaspoon of baking powder
One pinch of salt
100 grams of butter

Mix flour, almonds, slat, and baking powder. Beat sugar, butter, egg, and almond essence until is creamy. Incorporate the dry ingredients. Refrigerate it for 1 hour.

Shape the dough in a cylinder. Cut pieces of 3 cms, and shape them in crescent. Bake them in a preheated oven at 350F for 12 minutes (until golden brown). Decorate them with icing and sugar sprinkles.

Thumbprint Cookies 

3 1/2 cups of flour
1 1/2 cup of butter (room temperature)
3 teaspoon of vanilla extract
1 cup of sugar
3 teaspoon of baking powder
Pinch of Salt
Apricot Jam (or the jam you wish)

In a bowl, beat the butter, sugar, and vanilla extract until is creamy. In another bowl, mix the flour, salt, and baking powder. Add the flour mixture to the creamy butter until you get a dough that holds together when pinched. Let the dough rest for 30 minutes in the refrigerator.

Take a piece of dough (walnut size) and make a ball with both hands. Knead it until it is smooth without cracks, With your thumbprint, make a hole and put apricot jam on it. Bake them in a preheated oven at 350F for 12-16 minutes or until golden brown. 

Galletas de Almendras

I use this recipe from Hilmar

She makes them with avellanas, and I make them with almonds. They are delicious 


1 comment:

  1. So many wonderful holiday cookies in one post. What a win! They look so tempting!

    ReplyDelete