This document provides recipes for several traditional Christmas cookies and treats from different parts of Europe. It includes recipes for German Bethmännchen (marzipan balls decorated with almonds), Swedish Pepparkakor (spiced gingerbread cookies), Greek Kourambiedes (butter cookies with walnuts and rose water), Russian Pryaniki (honey spice cookies), and Spanish Turrón (nougat made from almonds, honey and egg whites). The recipes provide lists of ingredients and step-by-step instructions for making each item.

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!