But it's never too late (or too early) to be prepared for the next one.
So now, that I have a bit of spare time between the years, I will write down my recipes for those two types of cookies that looked so delicious on this year's Christmas greetings photo.
- 200 g grounded hazelnut
- 200 g fine sugar
- 3 - 4 egg white
- 1/2 teaspoon of cinnamon
- a spurt of lemon or a bit lemon peal
- a sprinkle of salt
Mix all together in a small pot and heat to 30°C (be careful not to let it get too hot or even burnt). Then let cool down again.
Place small heaps (with the aid of two teaspoons) on pre-fabricated wafers (thin and about 50 cm in diameter is what I used). If using one egg white more you can also put it into a small decorating bag and squeeze on the wafers. My experience though is that they tend to flow flat when in the oven and get all messy.
Bake for about 20 minutes at 175°C with air circulation added; or 200°C normal electric oven.
Put on grid to cool out - done!
- 250 g wheat flour (other types work too but change the taste)
- a bit of baking powder (which I left away and it worked just as well)
- 125 g fine sugar
- 2 packs (about 6 g) vanilla sugar (or equivalent amount of the vanilla spice)
- 3 egg yolk
- 200 g margarine (don't use butter)
- 125 g grounded almonds without the brown skin
- artificial almond aroma (or a shot of Amaretto if you don't serve them to children)
Knead all to a smooth dough and let rest if the fridge (or cold outside) for at least half an hour (up to a day if wrapped in foil).
Then take small portions and make a roll of about 2 cm thickness and cut into 1 cm slices.
Roll out these once more to about 8 cm length and form these to "horns" and place them on baking paper. Make sure to leave a bit of room between each as the do grow larger.
Bake for about 10 minutes (until the just start to brown at the ends).
Take out and let cool a bit before sprinkling powered sugar over them. place on grid to cool - done.
Keep the Vanilla horns in air tight containers, the macrons can get some air to stay hard. In air tight containers they tend to soften very much and feel as if still raw (unless you favor that, of course).