German Christmas Cookies
6 servings
35 minutes
German Christmas cookies are a fragrant and delicate treat that transports us to the atmosphere of winter holidays. Its history is rooted in ancient German baking traditions where spices, almonds, raisins, and candied fruits create a rich flavor and cozy warmth. The crumbly texture of the dough infused with a light aroma of rum and vanilla makes these cookies special – they are crispy on the outside but soft on the inside. Dusting them with snowy powdered sugar reminds one of the snow-covered streets of a Christmas town. They pair perfectly with hot mulled wine or fragrant tea, creating an unforgettable delight. This is not just a dessert – it is a piece of a Christmas fairy tale that conveys the warmth of home and the joy of festive days.
1
Grind the almonds into crumbs, mix them with raisins and candied fruits, add soft butter, egg, flour, baking powder, salt, sugar and vanilla sugar along with 5 drops of rum flavoring.
- Almond: 50 g
- Raisins: 50 g
- Candied orange peel: 50 g
- Butter: 150 g
- Chicken egg: 1 piece
- Wheat flour: 250 g
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
- Sugar: 75 g
- Vanilla sugar: 2 teaspoons
- Rum essence: 2 ml
2
Knead the dough with cold hands.
3
Pinch off a piece of the dough and roll it into a thin sausage.
4
Cut it into equal pieces 3-4 cm long. Then assemble the cookies, place 2 pieces next to each other, press slightly (stick them), and place the third on top.
5
Place the cookies on a baking sheet lined with parchment paper. Do the same with the remaining dough.
6
Bake the cookies in a preheated oven at 180 °C for 15 minutes. They should turn golden.
7
Cool the baked cookies and sprinkle with powdered sugar.
- Icing sugar: to taste
