Tis the season… One of the best things about the most magical time of the year are Christmas cookies. Nothing beats a cozy afternoon when the snow is falling outside your window and you enjoy wonderful moments with your loved ones nibbling on cookies and drinking hot chocolate with marshmallows. What makes me most happy is that my cookies are stored in a big acorn cookie jar which we got on our most recent trip to the US. So not only is it home to some tasty treats, it also makes me think about to the great memories we made.
This cookie recipe consists of two types of nuts and chocolate, but no flour. You will get a batch of 25 cookies.
- 2 egg whites
- ½ cup (100 grams) of sugar
- 1 tablespoon of vanilla sugar
- 1 teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ¼ cup (50 grams) of chocolate shavings
- ½ cup (100 grams) of ground hazelnuts
- ½ cup (100 grams) of ground almonds
- ¼ cup (50 grams) of melted chocolate for dipping
Start by beating the egg white until it is stiff. Then add sugar and vanilla sugar and blend it in, while continuing to stir it with an electric mixer. Afterwards let the chocolate shavings join the mix and slowly add the ground hazelnuts and almonds. Now your dough is basically done. Use your hands to form a roll about 5 centimeters or 1,5 inches wide. Wrap it in plastic wrap and store it in the fridge or a couple of hours. Thereby you allow the dough to harden, to it is easier to cut off your cookies slices. Each cookie should ideally be 5-7 millimeters thick. Place them on a backing tray laid out with backing paper and back bake them for about 12 minutes in a pre-heated oven at 200 degrees Celsius/ 390 degrees Fahrenheit. Once the cookies are out of the oven, melt the chocolate. Meanwhile the cookies have time to cool down a bit. Dip them halfway in the chocolate and let them dry.