It's the most wonderful time
of the year
Delicious Christmas
Have a merry sweet Christmas - if you are looking for delicious cookie and dessert recipes for the Advent and Christmas season, you are at the right place!
The cookie workshop is already open and the first treats are filling our cookie jars.
But at Christmas, it can't be sweet enough - in addition to the homemade treats on the cookie plate, we also love wintry desserts during Advent.
We collected special recipes for the Christmas season for you.
Bahia Fox and Heidi Zuschrader have shared dessert recipes with us, for your perfect Christmas menu.
Our Christmas Recipes
Bon appetit!
Cheesecake
with spekulatius and raspberries
Ingredients:
Cake layer:
125 g Spekulatius cookies
40 g butter
Cheesecake:
150 g sugar
lemon zest
50 g butter
1 pct vanilla pudding powder
200 g cream
2 eggs
600-625 g skimmed curd
Raspberry sauce:
150 g raspberries
125 g cherry juice
12 g vanilla sugar
8 g starch
Directions:
Pre-bake the speculatius base for 5-10 minutes and then allow to cool.
For the cream, combine sugar and lemon zest.
Add melted butter and mix for 2 minutes with a hand mixer. Add custard powder, cream and eggs and mix for another 2 minutes. Stir in cottage cheese until a smooth mixture is formed.
Bake for 50 minutes. Then let stand in turned off oven for another 10 minutes. Open oven slowly and gradually over 20 minutes to prevent cheesecake from cracking.
When the cake has cooled, it is best to refrigerate overnight.
Ingredients:
250 ml whipped cream
250 g sour cream
250 g yogurt
180 g powdered sugar
2 pkg. vanilla sugar
1 large jar of applesauce
1/2 teaspoon of cinnamon
1 package of speculatius cookies
Directions:
First whip the cream until creamy (not firm). Add the powdered sugar and vanilla sugar.
Add the sour cream and yogurt by spoon and continue to stir briefly at low speed.
Mix the applesauce with the cinnamon and crush the Spekulatius cookies with your hands.
Then fill the glasses alternately with the cookies, cream and applesauce.
Decorate as desired before serving.
Chill for 2 hours and serve chilled.
Delicious cookie recipes for Advent
Ingredients:
250 g flour
130 g powdered sugar
200 g soft butter
130 g hazelnuts
3 egg yolks
1 pkg vanilla sugar
1 pinch baking powder
For rolling or sprinkling:
1 pkg. vanilla sugar and powdered sugar
Directions:
First, mix the flour with the baking powder and sift into a bowl. Cut the butter into small pieces. Add all the ingredients and work into a firm dough. Wrap the dough in a plastic wrap and chill in the refrigerator for about an hour.
Then remove the dough from the refrigerator and form rolls on a floured work surface (about 3 cm thick).
Cut slices about 1 cm thick from this roll and shape into croissants.
Place on a baking tray covered with baking paper and bake in the preheated oven at 180°C top and bottom heat for about 10 minutes.
Roll or sprinkle the still warm Kipferl in the icing sugar/vanilla sugar mixture and then allow to cool completely.
Ingredients:
350 g flour
80 g powdered sugar
2 pkg. vanilla sugar
280 g soft butter
1 teaspoon of baking powder
1/2 bottle of butter/vanilla flavoring
1 pkg. vanilla pudding powder
For rolling or sprinkling:
Powdered sugar and 1 pkg. vanilla sugar
Directions:
For the dough, simply knead all the ingredients together and form it into a roll about 1-2 cm thick.
Cut off small pieces and form into balls. Place them on a baking tray lined with parchment paper (do not form the balls too large because they still go a little apart in the oven).
Then press a pattern on it with a fork.
Bake in the preheated oven at 150 °C top and bottom heat for about 15-20 minutes.
Mix the powdered sugar and vanilla sugar in a bowl and roll or sprinkle over the warm Butterhupferl.
Ingredients:
300g flour
200 g cold butter
100 g sugar
2 egg yolks
Directions:
Mix all ingredients into a dough. Wrap the dough in plastic wrap and chill for about 1 hour.
Then remove the dough from the refrigerator and roll out on a floured work surface to a thickness of about 2mm.
Cut out with any shapes and place on a baking tray lined with baking paper. Bake in the preheated oven at 170°C top and bottom heat for about 8-10 minutes.
Let the cookies cool down.
Sprinkle the cookie lid with powdered sugar and spread the cookie bottoms with jam. Then place the lid on top and press down lightly.
