Three layers of cookie with apricot jam, cherry jam, marzipan and chocolate. These rainbow cookies have a strong marzipan flavour due to the marzipan between each layer. They take a while to make as they need to be compressed overnight then you need to set the chocolate before cutting them up. Most recipes say to mix in the grated marzipan with the dough, but I grated it instead gave the cookies a more distinct almond flavour.
Vanilla cupcakes filled with confetti and topped with a swirl of chocolate peppermint buttercream. Small, light and just enough for a couple of bites. It’s still technically the Christmas holiday period, so I just about got away with candy cane sprinkles on top.
A traditional Polish Easter/Christmas cake with chocolate, raisins and peanuts on a shortcrust base. I wanted to make this at Easter but with so many other recipes I didn’t get chance.
Despite the success of last years batch of Zimtsterne, I wanted to try a different recipe this year. These are frosted with meringue before baking, and the spices make the flavour really strong.
All the festive taste of gingerbread, but without the gingerbread. These cheesecakes have a gingersnap crust and the usual blend (cinnamon, nutmeg, cloves) of gingerbread spices.
Just like the Eskimos have 300 words for snow, Germany must have close to that many types of different gingerbread (especially at Christmas). Domiosteine are traditional at Christmas and consist of chocolate coated squares with a soft gingerbread base (the Lebkuchen kind, not the hard, biscuit kind), jelly in the middle, then rum soaked marzipan on top. The marzipan has chunks of chopped walnuts in. This is a fairly time consuming recipe – the gingerbread needs to cool before the other layers are added and the chocolate needs to set before serving.
Mince pies don’t always have to be in a pie. These slices are 60% mince pie (the mincemeat part) but also full of nuts, raisins and rum. The puff pastry makes them light and they’re quick to make too (as long as you buy the puff pastry pre-made). As an added bonus, you can make jam tarts with any leftover pastry.
Crumbly, buttery biscuits drizzled with white chocolate and topped with chopped candy canes. The peppermint from the candy canes is an unusual twist but pairs well with the white chocolate. These make great Christmas presents!
Stollen is loaded with rum and packed with marzipan and fruit and can be made with or without yeast. This version uses regular flour and baking powder as a raising agent and despite the golden brown crust on the outside, the centre was squishy and moist.