Christmas day is here and I wanted to share one last cookie recipe for this year. I'll keep a few secret until next year... The following are one of my grandmother's standby Christmas cookies - she has been baking them every year for as long as I remember and they are a huge favourite with my family. Here's the recipe:
2 eggs
250g (2 cups minus about 2 tablespoons; 8.8 oz) icing sugar
250g (2 cups + 1 tablespoon; 8.8 oz) ground almonds
40g (1.4 oz) cornflour
about 100g whole, peeled almonds
1) Take the almonds and split them in half with a knife. This task is a little tricky, but after a few almonds you will get the hang of it.
2) Separate the eggs. Beat the eggwhites until very stiff. In a bowl, mix the icing sugar and ground almonds and fold in the eggwhites using a wooden spoon or plastic dough scraper. Be careful not to stir too hard.
3) Take about 1 dessertspoonful (2 teaspoons) of dough and form into a ball. Place on a sheet of baking paper and place three almond halves on top. Brush with the egg yolks.
4) On the next day, preheat the oven to 180°C (356°F). Bake for about 15 minutes or until light brown. Don't bake them for too long or they'll turn dry.
Active preparation time: about 25 minutes
Total preparation time: about 40 minutes (+ overnight rest)
Here's how they look:
It is completely normal that they will flatten while baking, so don't worry if that happens. If you bake them on the same day and not let them rest though, the dough will run all over the baking tray and you'll end up with one big cookie.
Have fun trying and merry christmas to you!!
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