Delicious Christmas cookies with chocolate


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It is the epitome of pre-Christmas cosiness, when it gets dark early in the afternoon and outside is uncomfortably cold and wet - while indoors in the comforting warmth of the kitchen fine ingredients for cookies are measured, stirred and baked. We have selected three recipes for Christmas cookies with chocolate for you. We leave the agony of choice to you. Or you just try it all out: you will be amazed!

Filled biscuits

Ingredients for about 20 pieces

  • 175 g soft butter
  • 75 g of powdered sugar
  • ¼ tsp salt
  • Mark of 1 vanilla pod
  • 1 egg white (size M)
  • 200 g of flour
  • 25 g starch
  • 150 g of dark nougat
  • 50 g of bittersweet chocolate
  • 100 g whole milk chocolate

Preheat oven to 200 degrees (convection 180 degrees). Cover a baking sheet with baking paper. Mix the butter, powdered sugar, salt, vanilla seeds and egg white to a light creamy mixture. Mix flour with starch, add and knead into a smooth dough. Put the dough in a piping bag with star nozzle (diameter 10 mm). Dab (diameter 2 to 3 centimeters) on the plate. Bake in the oven on a medium rack for about 12 minutes. Remove and allow to cool. Nougat over a hot water bath melt. Spread the undersides of the cookies with it and place a cookie in each case. Chop both couvertures and melt together over a hot water bath. Dip the shortbread biscuits up to one third. Place on baking paper and let it dry.

Chocolate bars

Christmas cookies chocolate bars

Chocolate bars - who bites here, it melts away

Ingredients for about 80 pieces

  • 200 g soft butter
  • 2 organic oranges
  • 100 g of bittersweet chocolate
  • 200 g of powdered sugar
  • 1 pinch of salt
  • 2 egg yolks (size M)
  • 80 g of ground hazelnuts
  • 400 g of flour
  • 1 packet of baking soda
  • 150 g dark cake glaze

Beat the butter until frothy for about 10 minutes. Brush the oranges hot, rub dry. Rub off the skin. Chop the couverture, melt over a hot water bath. Add icing sugar, salt, egg yolks, nuts and half of the orange peel to the butter. Stir in the couverture. Mix flour and baking powder, add. Mix everything to a dough. Preheat the oven to 180 degrees (convection 160 degrees). Cover one or two baking trays with baking paper. Pour dough into a piping bag with a spout or star spout and spray onto the plate in 10 cm strips. Bake in the oven on a medium rack for about 8 minutes. Remove, allow to cool. Melt cake icing and immerse one side of the bars in each. Sprinkle with remaining orange peel. Glaze firm.

  • Grandma's best Christmas cookies

Chocolate marzipan busserl with Amarena cherries

Chocolate marzipan busserl with Amarena cherries

Our chocolate marzipan bussels with Amarena cherries are simply irresistible!

Ingredients for about 40 pieces

  • 200 g chopped almonds
  • 250 g of bittersweet chocolate
  • 200 g marzipan raw material
  • 2 egg whites (size M)
  • 150 g of powdered sugar
  • 3 tablespoons of cocoa
  • ½ teaspoon cinnamon
  • about 40 Amarena cherries

Preheat oven to 170 degrees (convection 150 degrees). Cover one or two baking trays with baking paper. Roast almonds in a frying pan without adding fat. Take out and put aside. Finely chop 100 grams of couverture. Chop the marzipan and place in a bowl. Knead the eggs gradually. Add powdered sugar, cocoa, cinnamon, almonds and couverture, knead into a smooth dough. Cut off some mass with a teaspoon and shape into balls (diameter about three centimeters) with moistened hands. Press in a depression, place one cherry each. Form the dough into a ball. With a distance of about three centimeters put on the sheets. Bake on a medium rack for about 12 minutes. Remove, allow to cool. Melt remaining couverture over a hot water bath. Dip the cookies with the top into the couverture, let it dry. Decorate with icing at will.

Video Board: 10 Christmas Cookies.

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