Christmas Recipe Slideshare

Christmas Recipes

Ingredients

•250 g marzipan raw mass

•80 g powdered sugar

•65 g almonds (peeled and crushed)

•40 g flour

•60 g almonds (shelled

whole almonds)

•3 drops rose water

(from the pharmacy)

•1 egg

German Bethmännchen

German Bethmännchen

>Preheat to 170 C°

> Chop marzipan raw mass

> Separate egg

> Sift powdered sugar

> Knead marzipan, icing sugar, almonds, flour, egg white and rose water together

> Cover and refrigerate for about 1 hour

> Form small marzipan balls

> Cut whole almonds into half and place three of them on each side of the balls; press on firmly

> Beat yolk with 1 tablespoon and lightly brush it over the Bethmännchen

> Bake for 15 minutes

Swedish PepparkakorIngredients

250g  butter

350 g white sugar

500g  all-purpose flour

60ml orange juice

1 egg

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons ground cloves

2 teaspoons orange zest

1 tablespoon light corn syrup

Swedish Pepparkakor

>Preheat to 190 C°

> cream the butter and sugar. 

> Stir in egg, corn syrup, orange juice, and orange 

> Sift together the flour, baking soda, cinnamon,                           ginger, and cloves

> Stir into the creamed mixture until combined

>Roll dough 0,5 cm thickness

> Cut into shapes with cookie cutters 

> Bake for 8 to 10 minutes

Greek KourambiedesIngredients

225g butter

250g plain flour

175g chopped walnuts

400g icing sugar for decoration

6 tablespoons icing sugar

1 teaspoon rose water

Greek Kourambiedes

>Preheat to 180 C°

> Cream butter and rosewater until smooth

> Combine icing sugar and flour and stir into the butter

mixture until just blended

> Mix in the chopped walnuts

> Roll dough into 2.5cm balls

> Bake for 12 minutes

> Immediately after removing the biscuits from the oven,

roll in the icing sugar

Russian PryanikiIngredients

40g unsalted butter, melted

450g all-purpose flour

265g honey

2 large egg yolks

1 large whole egg

3 teaspoons baking powder

1/2 teaspoon cardamom, cinnamon, cloves, and ginger

1/2 teaspoon nutmeg and allspice(optional)

1/8 teaspoon salt

Glaze:

110 g confectioners' sugar

1 to 2 tablespoons water

Russian Pryaniki>Preheat to 180 C°

>Sift together flour, baking powder, cardamom, cinnamon, ginger, cloves, nutmeg and allspice (if using) and salt

>Separate bowl

> beat together 2 egg yolks, 1 whole egg, melted butter, and honey

> Mix in dry ingredients

> Cover with plastic wrap and refrigerate for 1 hour

>Portion out mounds of dough and roll them in your hands until they are completely smooth

> Place on the prepared cookie sheets

>Bake for 10-20 minutes

Glaze > Whisk together confectioners’ sugar and enough water (1 to 2 tablespoons)

> Spread on cooled cookies with a pastry brush

Spanish TurrónIngredients

350g roasted almond slivers (preferably soaked and dehydrated)

300ml  raw honey

3 egg whites

Spanish Turrón

> Roast almonds at 190 C° for 10 minutes mixing them up halfway through

>In saucepan gently bring the honey to a slow boil (medium heat)

>  Once it starts to boil, turn off heat and set side

>Whip egg whites to a thick glossy meringue

> Fold meringue into the honey.

>Bring mixture back up to medium heat; constantly stir for 15-20 minutes

> Add roasted almonds and mix through

>Pour turron mixture into a parchment paper lined dish; place another piece of parchment paper on top of mixture -> press it down 

>Cool in the refrigerator for 2-3 hours before slicing

We wish you a

and happy baking!