Ingredients for approx. 90 pieces
300 g butter
150 g powdered sugar
3 large eggs
210 g flour
200 g red currant jelly
100 g dark chocolate
Quickly blend the butter, icing sugar and some of the flour in a food processor. Gradually add the eggs. Bring the mixture to a foam. Add the rest of the flour and 2 to 3 tbsps of sieved cocoa.
Place the dough in a piping bag with a size 7 flat nozzle. Line a tray with baking paper. Pipe out the dough into 5cm strands onto the tray and bake at 160°C for about 15 minutes. Let the strips cool.
Stick together each other strand with red currant jelly.
- Chop or coarsely grate the chocolate and melt in a bain marie. Roughly dip half of the strands in the chocolate.
Ingredients for approx. 150 pieces
150 g grated hazelnuts 250 g butter
100 g powdered sugar
1 tsp vanilla sugar
300 g plain flour, icing sugar and vanilla sugar for sprinkling
Lightly roast nuts in a pan without fat. Let the nuts cool.
At room temperature, blend butter, icing sugar, vanilla sugar, hazelnuts and part of the flour in a food processor. Slowly add the rest of the flour to form a smooth dough. Wrap the dough in cling film and let it rest in the fridge for at least 1 hour
Sprinkle flour on work surface. Roll out the dough to 1.5 cm thick strands, chop into 5g pieces and form into small crescents.
Shaping (see tip) Place the crescents on a baking tray lined with baking paper and bake at 160°C for about 15 minutes (the crescents should become golden brown at the edges). Whilst they are still hot sprinkle the crescents with a mixture of powdered sugar and vanilla sugar. If necessary sprinkle with more sugar once they are cold.
TIPP: The big secret of baking vanilla crescents lies the consistency of the dough, which should be short but not crumbly. The pace at which you work is also important. If you work the dough for too long with your hands, the butter melts due to the effect of your body heat, making the dough “burnt”.
Ingredients for approx. 100 pieces
60g confectioner’s sugar
1 egg yolk
100g “kitchen-warm” butter
1 pinch of vanilla sugar
1 pinch of salt
395g blackberry jam or nougat cream
110g ‘sweet snow’
- Work confectioner’s sugar, egg yolk, a pinch of salt and vanilla sugar and the grated peel of ¼ lemon into a dough. Add butter and flour and blend in a food processor until smooth. Wrap the dough into cling, put into fridge and let rest for approx. 1 hour.
- Roll out the dough to 2 mm width on a floured work surface and cut out jagged shapes. Line up 13 x 14 pieces on a baking tray and bake at 180°C for 6/8 minutes.
- Lay out two biscuits on top of each other and top every second with either jam or nouget cream. Cover in sweet snow.
Ingredients for approx. 110 pieces
400 cake flour
160g powdered sugar
150g brown almonds (grated)
1 egg (m)
300g red currant jelly
For the paste
2 egg whites (m)
150g icing sugar
120g red currant jelly (sieved)
Blend the egg, almonds and some flour in a food processor. Slowly add the rest of the flour to form a smooth dough. Wrap the dough in cling film and leave to stand in the fridge for at least 1 hour.
For the icing, beat egg whites and powdered sugar until they form stiff peaks.
Roll out the dough to 3 mm on a floured work surface and cut out 4 cm round biscuits. Line a baking tray with baking paper and bake at 160°C until golden brown.
Put two biscuits on top of each other with red currant jelly in between. Fill the icing into a piping bag with a fine nozzle and pipe in spirals onto the biscuits. Leave to dry, then fill the gaps betwwen the icing with sieved red currant jelly.
Ingredients for approx. 50 pieces
600 g raw marzipan mass
30 g cherry brandy
yellow and red food coloring
50 dried cherry stems
Knead raw marzipan mass with the kirsch and divide the mass into smaller - approx. 12-g -pieces.
Shape the marzipan pieces into even balls and press a small hole into them using a pen.
Color the balls with the yellow food coloring first, then a third of the small apples with red food coloring. Finish by sticking dried cherry stems into the small indent.
Ingredients for approx. 2 kg of gingerbread
750 g honey
510 g cake flour
330 g brown almonds (finely ground)
250 g Sachertorte crumbs | 160 g aranzini | clove powder
Cinnamon (ground) | lemon zest | orange zest
6 g ammonium
5 g potassium carbonate
Flour for rolling
For the glazing
approx. 450 g powdered sugar
3 egg whites
2 tsps lemon juice
Heat the honey to approx. 50 °C. Chop and mix the aranzini. Mix the flour, almonds and crumbs, then add a knife point of clove powder, a knife point of cinnamon, 1/2 tsps of grated lemon zest, a good teaspoon of orange zest and ammonium and potassium carbonate. Work everything into a smooth dough in a food processor.
Roll out the dough to approx. 5 mm on a floured work surface. Cut out the random figures and place on a baking tray lined with baking paper. Sprinkle the gingerbread figures with water and bake at 190 °C 10 to 12 minutes. Allow the gingerbread figures to cool.
For the glazing, sieve powdered sugar so that no lumps are present. Beat all of the ingredients with an egg beater in a food processor to form a stiff foam. Dilute the glazing with water to achieve the desired consistency and colour with food colouring as required.
- Place the glazing into a piping bag. Decorate the gingerbread with different colours of glazing that is available in all well stocked bakeries departments of supermarkets.