Hazelnut macaroons on baking wafers
Ingredients for 40 pieces:
2 eggs
1 sachet of vanilla sugar
250 g sugar
40 baking wafers (ø 5 cm)
300 g mixed hazelnuts
40 unpeeled hazelnuts
hazelnut kernels
Preparation: 35 min.
Baking: 17 min.
This is how it's done:
Beat the eggs, vanilla sugar and sugar for 8-10 mins to form a light and thick cream. Preheat the oven (electric: 180 degrees/convection: 160 degrees). Spread the baking wafers on baking trays lined with baking paper.
Fold the mixed nuts into the egg foam. Then form 40 balls with moistened hands. Place on the wafers. Press in the hazelnut kernels and bake on the middle shelf for approx. 17 mins.
TIP: Pack the cooled macaroons in a tin with an apple wedge. This will keep them nice and soft and wonderfully moist.
Nut buns with marzipan & dried fruit
Ingredients for 25 pieces:
80 g geh. pecan nuts or walnuts
100 g each dried pears and dates
4 tbsp rum
3 yufka pastry sheets (30 x 30 cm)
40 g butter
40 g powdered sugar
cinnamon
1 egg white
1 marzipan cover (300 g)
Preparation: 50 min.
Bake: 18 min.
This is how it's done:
Roast the nuts. Finely chop the pears and dates. Mix everything with rum. Soak the yufka leaves. Melt the butter and brush a thin layer onto 2 leaves. Sieve the powdered sugar and 1 teaspoon of cinnamon, sprinkle 1/3 onto each sheet. Place on top of each other and cover with the 3rd sheet of pastry. Brush egg white on top.
Preheat the oven (electric: 180 degrees/convection: 160 degrees). Cut the marzipan to size and place on the yufka sheets. Spread the nut mix on top. Roll up from two sides towards the center. Cut into 1 cm thick slices and place on a baking tray lined with baking paper. Brush with the remaining butter and sprinkle with the remaining cinnamon sugar, bake for approx. 18 mins. Brush with apricot jam while still hot.
Crispy stars made from fine butter shortcrust pastry
Ingredients for 100 pieces:
375 g soft butter
250 g sugar
2 sachets of lemon zest
5 egg yolks
500 g flour
Sugar writing (tube)
Golden sugar pearls
Preparation: 60 min.
Chill: 4 hrs.
Bake: 8 min.
How to make it:
Beat the butter in flakes, sugar and lemon zest until thick and fluffy. Add the egg yolks one at a time and beat until smooth. Knead in the flour vigorously.
Shape the dough into 2-3 rolls or balls, wrap in cling film and chill for at least 4 hours. Then knead briefly in batches and roll out on a lightly floured surface until 2-3 mm thick.
Preheat the oven (electric: 180 degrees/convection: 160 degrees). Cut out stars of different sizes from the dough and place on baking trays lined with baking paper. Knead the leftover dough with the chilled dough and roll out again.
Bake the stars for approx. 8 mins. until golden brown, then leave to cool on the baking trays. Trace the outlines with sugar icing.
Rosehip kisses with oat flakes
Ingredients for 22 pieces:
125 g rolled oats
2 egg whites
2 tbsp sugar
50 g mixed almonds
180 g rosehip jam
Preparation: 30 min.
Baking: 30 min.
Dry: 60 min
This is how it's done:
Toast the rolled oats without fat in a hot pan until they are delicately fragrant. Leave to cool. In the meantime, beat the egg whites until stiff. Slowly add the sugar. Preheat the oven (electric: 150 degrees/convection: 130 degrees). Line a baking tray with baking paper.
Mix the cooled rolled oats, almonds and 100 g jam into the beaten egg whites. Shape the mixture into balls with moistened hands. Place on the baking tray and make indentations with the handle of a wooden spoon. Bake for 30 minutes.
Pipe the remaining rosehip jam from a folded baking paper mini piping bag into the hot kisses.
Leave to cool and dry for at least 60 mins.
Orange rosettes with marzipan filling
Ingredients for 25 pieces:
1 organic orange
200 g butter
100 g powdered sugar
1 sachet of vanilla sugar
1 egg
2 egg yolks
200 g flour
50 g cornflour
1/2 tsp baking powder
150 g marzipan
80 g white chocolate coating
Preparation: 60 min.
Baking: 15 min.
This is how it's done:
Wash the orange in hot water. Grate the zest and squeeze out the juice.
Preheat the oven (electric: 180 degrees/convection: 160 degrees).
Beat the butter, powdered sugar, vanilla sugar and orange zest until creamy. Stir in the egg and egg yolks. Sieve the flour, starch and baking powder and stir in. Pipe the mixture from a piping bag with a rosette nozzle in 50 dots onto baking trays lined with baking paper and bake for 15 minutes.
Grate the marzipan and mix with the orange juice until smooth. Pipe 25 rosettes from a freezer bag and press the others down. Garnish with liquid couverture and, if desired, strips of sugared organic orange peel.
Swedish cinnamon buns made from fluffy yeast dough
Ingredients for 15 pieces:
1/2 cube yeast
120 g sugar
250 ml milk
500 g flour
100 g butter
2 eggs
1 pinch of cardamom
1 sachet vanilla sugar
2 tsp cinnamon
Preparation: 20 min.
Rest: 60 min.
Bake: 20 min.
How to make it:
Crumble the yeast, dissolve in milk with 1 tsp sugar, leave to soak for 15 mins.
Knead the yeast milk, 50 g sugar, flour, 50 g soft butter and the two eggs until smooth. Cover the dough and leave to rise in a warm place for approx. 45 mins. until double in size.
In the meantime, melt the remaining 50 g butter. Mix the cardamom, vanilla sugar and cinnamon with the remaining sugar. Preheat the oven well (electric: 180 degrees/convection: 160 degrees).
Knead the yeast dough briefly but thoroughly on a lightly floured surface. Then roll out into a rectangle (approx. 40 x 20 cm). Spread a thin layer of melted butter on the dough sheet and sprinkle the cinnamon sugar on top.
Roll up the pastry sheet tightly from one long side and cut into slices approx. 3 cm thick. Place on a baking tray lined with baking paper, brush with the remaining melted butter and bake on the middle shelf for approx. 20 mins. until golden brown.
Nut and almond taler with chocolate cream
Ingredients for 30 pieces:
1/2 vanilla pod
200 g flour
125 g powdered sugar
50 g mixed almonds
1 egg
125 g butter
150 g nut mix
150 g milk chocolate coating
50 ml cream
Preparation: 60 min.
Chill: 60 min.
Bake: 10 min.
How to make it:
Scrape the vanilla pulp out of the pod and add to the flour. Sieve the flour and powdered sugar. Knead together with the almonds, egg, butter in flakes and 1-2 tbsp water until smooth.
Chill the dough for 60 minutes. In the meantime, roughly chop the nuts and toast in a hot pan without oil until fragrant. Preheat the oven (electric: 180 degrees/convection: 160 degrees).
Roll out the dough in portions on a lightly floured surface until approx. 4 mm thin. Cut out the biscuits (ø 4 cm) and bake on baking trays lined with baking paper for 10 minutes. Leave to cool.
Chop the chocolate coating and melt in a hot bain-marie. Stir in the cream. Drizzle onto the cookie thalers in blobs. Sprinkle with the nut mix. Leave to dry.