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There are things that are born almost by chancem but then take a life on their own… this is the case with this Advent period. I was looking back to my baking during the last weeks and I suddenly realized that I have taken up this trend of baking traditional cookies/cakes from all over the world.. well, Europe maily I must say, but it’s not over yet!
Today’s recipe is Vanillekipferl from Austria.
They’re really good and easy to make, and they’re the perfect matcj for a steamy, creamy cup of chocolate.
You just need:
200 gr plain flour
100 gr sugar
70 gr grain hazelnuts (or almonds)
120 gr butter
1/2 vanilla bean (or vanilla aroma if you can’t find the bean)
icing sugar to dust on top
Put in a bowl the flour with the sugar and the cold butter cut into pieces. Then add the egg, the vanilla, the grain hazelnuts and start kneading with your hands. When the dough is well mixed and smooth you can start taking some bits from it, mould it with your hands forming a little cylinder and then put it onto a baking tray covered with greaseproof paper shaping it like a small croissant.
Then bake at 180 degrees for 20 minutes. Once they’ve cooled down, sprinkle with icing sugar and taste!
Christmas time is cookies time! This time forget the famous gingerbread (I’ll make them too!) because these cookies are made with fresh ginger that I love! They’re super easy to make too, and this is another perk. I usually tend to avoid butter, but this time its creaminess is part of the symphony of flavours that these cookies ooze. There are several recipes around, I use this one:
Brown sugar 50 gr
Plain sugar 65 gr
Fresh ginger 50 gr
Almonds 50 gr
Butter at room temperature 125 gr
Lemon zest 1
All purposes flour 300 gr
Take a mixer and put into it the brown sugar and the almonds, and whisk until almonds turn into grains. Then add the peeled ginger cut in little pieces and whisk again until you get a creamy dough, that you can put into a bowl and mix with the butter (please don’t melt it into the microwave!). and then with the flour. When the dough becomes thick, continue to knead on a pastry board and then form a dough ball, cover it with film and let it rest into the fridge for an hour at least.
After that with the help of a rolling pin roll out the dough about 1 cm thick and cut your cookies the shape you like. Put the cookies onto the baking tray covered with greaseproof paper and bake them in a preheated over (180 degrees) for about 15/20 minutes. Please check well as they cook quite quickly – I usually start checking after 10 minutes just in case… As the quantities of this recipe are for about some twenty cookies it is likely you may need to bake two trays. In this case while the first tray is into the over, put the remaining cookies to be baked into the fridge until it’s time for them to be baked as well. In this way they will better keep their shape during baking. Enjoy!