(German/Austrian traditional Christmas Cookies)
210g of butter
280g of flour
100g of ground, peeled almonds
70g of vanilla sugar
1 vanilla-bean or a tsp vanilla essence
Mix all ingredients until you get a smooth dough. Wrap the dough in tin-foil and allow to rest for at least 1 hour in the fridge.
Preheat the oven to 175-190 º C
Afterwards divide the dough into nut-size little pieces and form them into crescents. Set the crescents on a baking tray, greased or laid out with baking paper, and bake for 10-12min. But be careful: do not allow them to become too brown!!! When the crescents come out of the oven strew them directly with icing sugar.
Tip 1: The vanilla sugar or vanilla-icing sugar you can easily make at home. Cut open
1 vanilla bean and put it together with 50 g of fine sugar or icing sugar in a closable jar and allow to rest for 6 weeks.
Tipp 2: You can also try to bake this recipe instead of with grounded almonds with grounded Hazelnuts.
225g of butter
85g of powdered sugar
1 vanilla bean
250g of flour
250g of ground walnuts
1 pinch of salt
icing sugar or dark chocolate
In a stand mixer with the paddle attachment, mix the butter, sugar, vanilla and salt until creamy. Add the egg and continue mixing until combined.
Combine flour and ground walnuts in a separate bowl and then add them to the butter mixture. Stir to combine.
Preheat oven to 180º C and line a baking sheet with baking paper.
Put the mixture in a piping bag fitted with a round tip and pipe 3-inch-long half moons on the parchment-lined baking sheet about 1 inch apart.
Bake for approx. 10 min. but don’t let them get too brown. Sprinkle with icing sugar while cookies are still hot from the oven or dip half of them in dark melted chocolate. Yield is 50 cookies.
Snowflake – cookies
200g butter or margarine, room temperature
100g icing sugar
2 Vanilla beans
Mix together the butter, icing sugar, starch and 1/3 of the flower (if you use a machine start with a low level & then increase the speed). Add the remaining flour and the scraped out vanilla beans and knead with your hands until you have a smooth dough. Wrap the dough in tin-foil and allow to rest for at least 1 hour in the fridge. Form the dough in cherry-size balls and set them on a greased baking tray. Take a fork, which you tip into flower so it won’t stick to the dough, and press lightly on the dough balls. Bake in the preheated oven for 10-15 min. Let cool on a wire rack. Bake at 175°-200° C aprox. 10 - 15 Min
35g fresh yeast
1/4l lukewarm milk,
120g soft butter, 60 g Vanilla sugar or the seeds of 1/2 - 1 Vanilla Bean
1/2 tsp. salt,
1 Egg yolk.
Preheat the oven to 220ºC. Combine the yeast. 1 tsp of sugar and the lukewarm milk in a small bowl and stir to dissolve the yeast. Let it sit at room temperature in a warm, draft-free place and allow to rise. Combine in a small bowl the sieved flour and all other ingredients, except one egg yolk, adding last the yeast-milk and mix all into a smooth dough. This yeast dough will yield especially good results if you beat air into the dough with a wooden spoon. Cover with a clean cloth and let it rise in a warm, draft-free place until it doubles in size. After the dough has doubled in size knead it once more with your hands and then form it into big and small balls. Set the big ball into buttered muffin cups and put the small ball in the middle of the big ball. Then mix the remaining Egg yolk together with a little bit of milk and brush the unbaked Brioche with it. Allow again to rest & rise to double it’s size. Then bake them at 220ºC for aprox. 10-15 minutes or until golden brown. Tip 1: You can easily make the vanilla sugar at home. Cut open 1 vanilla bean and put it together with 60 g of fine sugar into a closable jar and allow to rest for 6 weeks.
Crème brûlée a la vainilla
3/8 l Cream
6 Egg yolks
100 g fine sugar
1 pinch of salt
1 Vanilla bean or a little vanilla extract
Brown sugar fort he topping
Heat up the cream in a bain-marie; add the foamy beaten egg yolks, the sugar, and the scraped out vanilla (if essence is used, put this in last) and whisk until the mass becomes creamy. Then fill in a bowl and allow to cool. Before serving the cream strew with brown sugar. Then place the bowl in a bigger pot with ice cubes around it. Place it all for one minute in the oven under the grill to melt the sugar.
[Recipe from "Handbuch für süße Speisen" Kölner Zucker Pfeifer & Langen]
Tipp: If you do not have time you can also caramelise the sugar with a burner.
Mexican Vanilla Ice Cream
1 vanilla bean
240ml half and half (half milk, half cream)
470ml heavy cream
6 large egg yolks
1 tbs Vanilla Extract
1 tsp freshly ground cinnamon
Split open the vanilla bean and ssrape the seeds. Place the vanilla bean and seeds, half and half, heavy cream, and half of the sugar in a saucepan and gently warm over a low flame until the sugar has dissolved.
Place the egg yolks and remaining sugar in a bowl and beat (with electric mixer or by hand with a whisk) until the mixture thickens and turns pale yellow.
Add about 225g of the warm cream mixture to the egg yolk mixture and beat until blended. Gradually add the rest of the warm cream mixture to the egg yolks, beating as you do so. With this step, one does need a lot of patience otherwise the mixture can coagulate. Constantly stir and heat up everything but only over a very small heat. Afterwards sieve the mixture to remove the vanilla bean. Season to taste with vanilla essence & cinnamon.
Fill the mixture in a resalable container and let rest for several hours in the freezer. Stir occasionally until mixture gets hard.
Honey vanilla ice cream (4-6 servings)
100 g of honey
1/4 litre of double cream
1 vanilla bean some cinnamon
Mix egg yolk and honey and add the scraped out vanilla seeds & cinnamon. Beat egg white until stiff. Put the cream to the yolk-honey mixture and stir in carefully the egg white. Fill the mass in one deep-freeze suitable container and freeze. Yields 1 litre of ice cream.
Tip: Instead of the vanilla bean you can also take 1/2 teaspoon of vanilla essence