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Wonderful weather with lots of sunshine. Ski slopes that are already partly open – today is already the 2nd Sunday of Advent – time flies! When there’s time in between, I love baking cookies with the children. It’s a lovely shared activity and simply belongs to Christmas for me. By now it’s just that in the background you don’t hear Christmas stories or carols but the latest Bravo hits or Ö3 at full volume, because the children are at that age – but that’s beside the point :-) What’s nice is that we do something together and baking cookies still brings the children joy.
We especially like making the marzipan shells, they’re easy to make and good. Like almost all the recipes from the cookbook “Niederösterreichische Mehlspeisenträume – köstlich und erprobt” – which I received thanks to a dear regular guest and by now very good friend. So, if anyone enjoys baking, I can really recommend this cookbook as a gift.
Marzipan shells
100 g marzipan, 300 g butter (soft, take out the day before or room temperature), 120 g icing sugar, 350 g flour, 2 egg whites, 1 pinch of salt, 1 pkg. vanilla sugar, lemon zest. Apricot jam, chocolate glaze
Beat egg whites until “stiff”. Knead marzipan well with sugar, beat soft butter with sifted icing sugar and the flavourings until really fluffy (I let it beat for at least 15 min). Gradually add the beaten egg white and stir in the flour. Immediately fill into a piping bag with a star nozzle and pipe small shells onto a (cold) tray – baking paper underneath. Bake until light at about 180 degrees. Sandwich 2 pieces together with apricot jam when they have cooled and dip the tips in chocolate glaze. Important that the mixture goes straight into the piping bag, otherwise it gets too hard and you need a lot of strength and much more time :-)
Vanilla crescents – a reliable recipe
350 g plain flour, 210 g butter or margarine, 110 g icing sugar, 110 g finely ground walnuts or hazelnuts, 2 egg yolks. Icing sugar and vanilla sugar for rolling.
Quickly work all ingredients into a shortcrust pastry (I simply put all the ingredients in the food processor) and let rest in a cool place for half an hour. I put the shortcrust pastry in the fridge for half an hour. Form thinner rolls from the dough and cut small pieces of roughly equal size from these and roll into crescents. Place on a tray lined with baking paper and bake in the oven at about 180 degrees for about 8 minutes until light. While still hot, toss in a mixture of icing sugar and vanilla sugar and leave to cool.
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