Here is the recipe for the Chocolate Christmas Cookies. Because
Andrew likes them so much, I make an old family secret public:
for the short pastry: (It is in grams, you have to do the math.)
210 grams butter
170 grams flour
100 grams icing sugar
100 grams grated, unpeeled almonds
ground cloves, cinnamon, allspice, nutmeg
for the icing:
1/2 dark cooking chocolate
1/2 butter, a bit of water
(Ed. note: this is to say, the icing consists of equal portions of these two ingredients, though
the recipe does not specify exactly how much icing needs to be made--use best judgment.)
also:
red currant jelly
What you do with all that:
You knead the short pastry and put it in the fridge for one hour at least. Then you roll it out, cut out circles (or whatever shape you like) and bake it at 150 degrees
CELSIUS (again, I leave the math to you), for about 10 minutes. Then you stick two
of them together with red currant jelly, which you have warmed up in a hot water bath before. At the end you pour the icing over the cookies and sprinkle them with some grated pistachios when the chocolate icing is still warm.
Good luck! |