Another really easy classic in my Christmas bakery.
And for now this will be my last Christmas cookie recipe. Although I have some left over egg whites in the fridge – maybe some coconut macaroons – we will see. Looking back at this year`s baking I am more than content and I really hope you enjoy the recipes and the making and last but not least the consuming.
200 gr. butter
280 gr. flour
70 gr. sugar
50 gr. almonds, grounded
50 gr. hazelnuts, grounded
2 egg yolks
1 pinch of salt
For the powdering:
60 gr. confectioner´s sugar and 35 gr. Vanilla sugar well mixed
After the dormant phase:
Two baking sheets lined with baking parchment
Oven at 180°C / 360°F (top bottom heat)
Mix flour, sugar, almonds, hazelnuts and the pinch of salt in a big bowl. Add the egg yolks and the cut butter and knead to a homogenous yeast.
Half the yeast and form two rolls, put them into foil and let the rolls rest in the fridge for an hour.
After the dormant phase cut one roll into small slices and form the kifli with your hands.
Put them on the baking sheet and let them bake for about 10 minutes in the oven at 180°C / 360°F (top bottom heat). The time depends on your oven – just have a look at the cookies while in the oven. When they start getting brown at the edges they are more than ready.
Let them cool down for two minutes and then roll them in the sugar mixture and afterwards let them cool down completely.
After they cooled down completely I sift over some of the sugar mixture to cover the cookies.
I really hope, you enjoy that recipe and have fun baking the cookies.