Everybody Have a Merry Christmas and a Happy New Year!

1. Christmas Recipes

2. Ingredients
•250 g marzipan raw mass
•80 g powdered sugar
•65 g almonds
(peeled and crushed)
•40 g flour
•60 g almonds (shelled
whole almonds)
•3 drops rose water
(from the pharmacy)
•1 egg
German Bethmännchen

3. German Bethmännchen
>Preheat to 170 C°
> Chop marzipan raw mass
> Separate egg
> Sift powdered sugar
> Knead marzipan, icing sugar, almonds, flour, egg white and rose water together
> Cover and refrigerate for about 1 hour
> Form small marzipan balls
> Cut whole almonds into half and place three of them on each side of the balls; press
on firmly
> Beat yolk with 1 tablespoon and lightly brush it over the
Bethmännchen
> Bake for 15 minutes

4. Swedish Pepparkakor
Ingredients
250g butter
350 g white sugar
500g all-purpose flour
60ml orange juice
1 egg
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
2 teaspoons orange zest
1 tablespoon light corn syrup

5. Swedish Pepparkakor
>Preheat to 190 C°
> cream the butter and sugar.
> Stir in egg, corn syrup, orange juice, and orange
> Sift together the flour, baking soda, cinnamon,
ginger, and cloves
> Stir into the creamed mixture until combined
>Roll dough 0,5 cm thickness
> Cut into shapes with cookie cutters
> Bake for 8 to 10 minutes

6. Greek Kourambiedes
Ingredients
225g butter
250g plain flour
175g chopped walnuts
400g icing sugar for
decoration
6 tablespoons icing sugar
1 teaspoon rose water

7. Greek Kourambiedes
>Preheat to 180 C°
> Cream butter and rosewater until smooth
> Combine icing sugar and flour and stir into the butter
mixture until just blended
> Mix in the chopped walnuts
> Roll dough into 2.5cm balls
> Bake for 12 minutes
> Immediately after removing the biscuits from the oven,
roll in the icing sugar

8. Russian Pryaniki
Ingredients
40g unsalted butter, melted
450g all-purpose flour
265g honey
2 large egg yolks
1 large whole egg
3 teaspoons baking powder
1/2 teaspoon cardamom,
cinnamon, cloves, and ginger
1/2 teaspoon nutmeg and
allspice(optional)
1/8 teaspoon salt
Glaze:
110 g confectioners' sugar
1 to 2 tablespoons water

9. Russian Pryaniki
>Preheat to 180 C°
>Sift together flour, baking powder, cardamom, cinnamon, ginger, cloves, nutmeg
and allspice (if using) and salt
>Separate bowl
> beat together 2 egg yolks, 1 whole egg, melted butter, and honey
> Mix in dry ingredients
> Cover with plastic wrap and refrigerate for 1 hour
>Portion out mounds of dough and roll them in your hands until they are completely
smooth
> Place on the prepared cookie sheets
>Bake for 10-20 minutes
Glaze > Whisk together confectioners’ sugar and enough water (1 to 2 tablespoons)
> Spread on cooled cookies with a pastry brush

10. Spanish Turrón
Ingredients
350g roasted almond
slivers (preferably soaked and
dehydrated)
300ml raw honey
3 egg whites

11. Spanish Turrón
> Roast almonds at 190 C° for 10 minutes mixing them up halfway
through
>In saucepan gently bring the honey to a slow boil (medium heat)
> Once it starts to boil, turn off heat and set side
>Whip egg whites to a thick glossy meringue
> Fold meringue into the honey.
>Bring mixture back up to medium heat; constantly stir for 15-20
minutes
> Add roasted almonds and mix through
>Pour turron mixture into a parchment paper lined dish; place another
piece of parchment paper on top of mixture -> press it down
>Cool in the refrigerator for 2-3 hours before slicing

12. We wish you a
and happy baking!