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The weather is absolutely gorgeous, with plenty of sunshine. Some of the ski slopes are already open—today is already the second Sunday of Advent—time is flying by! Whenever I have a spare moment, I love baking cookies with the kids. It’s a lovely activity we do together, and for me, it’s simply part of Christmas. These days, though, instead of Christmas stories or carols playing in the background, we have the latest hits from Bravo or Ö3 blaring at full volume—because the kids are at that age—but that’s beside the point :-) What’s nice is that we’re doing something together, and the kids still enjoy baking cookies.
We especially love making the marzipan shells—they’re easy to make and delicious. Like almost all the recipes in the cookbook *Lower Austrian Dessert Dreams—Delicious and Tried and True*—which I received thanks to a dear regular guest who has since become a very good friend. So, if someone enjoys baking, I can really recommend this cookbook as a gift.
Marzipan shells
100 g marzipan, 300 g butter (softened; take it out the day before or let it come to room temperature), 120 g powdered sugar, 350 g flour, 2 egg whites, 1 pinch of salt, 1 package vanilla sugar, lemon zest. Apricot jam, chocolate glaze
Beat the egg whites until they are “stiff.” Knead the marzipan well with the sugar, then beat the soft butter with the sifted powdered sugar and the flavorings until light and fluffy (I let it beat for at least 15 minutes). Gradually fold in the beaten egg whites and stir in the flour. Immediately fill a piping bag fitted with a star tip and pipe small shells onto a (cold) baking sheet—line the sheet with parchment paper first. Bake until lightly golden at about 180 degrees. Once they’ve cooled, sandwich two cookies together with apricot jam and dip the tips in chocolate glaze. It’s important to transfer the mixture to the piping bag immediately; otherwise, it will harden and you’ll need a lot of strength and much more time :-)
Vanilla Crescent Cookies—A Foolproof Recipe
350 g all-purpose flour, 210 g butter or margarine, 110 g powdered sugar, 110 g finely ground walnuts or hazelnuts, 2 egg yolks. Powdered sugar and vanilla sugar for rolling.
Quickly mix all the ingredients into a shortcrust pastry (I just put all the ingredients in the food processor) and let it rest in the refrigerator for half an hour. I put the shortcrust pastry in the refrigerator for half an hour. Form the dough into thin rolls, cut them into small pieces that are as uniform in size as possible, and roll them into crescents. Place them on a baking sheet lined with parchment paper and bake in the oven at about 180 degrees for about 8 minutes until lightly golden. While still hot, roll them in a mixture of powdered sugar and vanilla sugar, then let them cool.
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