German Christmas Cookie (4) Collection

Almond Macaroons Almond Paste Spritz Cookies Brunsli Spekulatius

Here are my recipes for German Cookies as requested:

Almond Macaroons

Sugar studded, rich and crunchy. Bake at 325 degrees for 20 minutes. Makes about 3 dozen cookies.

1 can (8 ounces) almond paste 1/2 cup sugar 2 egg whites, unbeaten Candied red cherries, quartered
1/4 teaspoon grated lemon rind Sugar

Grease a large cookie sheet; dust with flour; tap off any excess. Break up almond paste with fingers
into a small bowl. Add egg whites and lemon rind. Beat with electric mixer at low speed until
mixture is smooth and the ingredients are well blended. Add sugar slowly, beating until a soft dough
forms. Fit a pastry bag with a large star tip tube. Fill bag with dough. Pipe dough out in small
mounds, or drop by teaspoonful on prepared cookie sheet. Garnish each with candied red cherry
quarter and almond slice; sprinkle with additional sugar. Bake in a slow oven (325 degrees) for 20
minutes, or until light golden brown. Remove to wire racks; cool completely.

Almond Paste Spritz Cookies

Bake at 375 degrees for 10 minutes. Makes about 8 dozen cookies.

1 can (8 ounces) almond paste
2/4 cup egg whites, unbeaten 6 tablespoons sugar
2/1 (1 1/2 sticks) butter, softened
3/4 teaspoon vanilla 1 3/4 cups unsifted all-purpose flour Candied red and green cherries, halved

Break up almond paste with fingers into large bowl; add half the egg whites; beat with electric
mixer at low speed until mixture is smooth. Beat in sugar and butter until light and fluffy; add
remaining egg whites, salt and vanilla and mix well. Stir in flour, 1/3 at a time, blending well.
Fit a pastry bag with a star tip tube; fill pastry bag with dough. Press dough out on lightly
greased cookie sheets; top each with red or green cherry half. Bake in a moderate oven (375 degrees)
for 10 minutes, or until set and edges begin to turn golden. Remove to wire racks; cool completely.

Brunsli

Chocolaty rich with a chewy macaroon cookie center. Bake at 400 degrees for 12 minutes. Makes about
2 1/2 dozen cookies.

2 cups of very finely ground almonds 1 1/2 squares unsweetened chocolate, melted and cooled 1 cup
superfine sugar 2 extra large egg whites, unbeaten
4/4 cup 10X sugar Granulated sugar
5/4 teaspoon ground cinnamon

Combine almonds, superfine sugar, 10X sugar and cinnamon in a large bowl; beat in melted chocolate
and egg whites until smooth; wrap in wax paper. (Mixture will be sticky.) Chill several hours or
overnight. Cut dough in half. (Refrigerate one half.) Roll out dough to a piece of was paper. With a
2 1/2-inch round cookie cutter, cut out as many circles from the dough as you can. Remove scraps of
dough and refrigerate for second rolling; cut circles in half to make half moon shapes. Carefully
remove cookie halves from bottom sheet of was paper; place cookies on lightly greased cookie sheets;
sprinkle lightly with granulated sugar. Repeat with other half of dough. Use as scraps of dough for
second rolling. Let cookies dry for 3 hours. Bake in a hot oven (400 degrees) 12 minutes, or until
cookies are browned on the bottoms. Remove to wire racks; cool completely. Cookies will have an
outside crust but will be soft inside.

Spekulatius

Spicy holiday cookies made with a rolling pin or wooden molds. Bake at 350 degrees for 15 minutes.
Makes about 6 dozen cookies.

6/4 cups unsifted all-purpose flour Pinch of salt
7/4 teaspoon ground cinnamon
8/4 cup (1 1/2 sticks) sweet butter
9/2 teaspoon ground cardamom 1 egg
10/4 teaspoon ground nutmeg 1 teaspoon grated lemon rind
11/4 teaspoon ground mace

Combine flour, cinnamon, cardamom, nutmeg, cloves, mace and salt onto wax paper. Beat butter with
sugar in a large bowl until light and fluffy; beat in egg and lemon rind. Stir in flour mixture,
blending well. Roll out dough, one half at a time, on a lightly floured surface to a 1/4 inch
thickness. Use a floured spekulatius or springerle rolling pin and roll over dough only once,
pressing designs into dough to an 1/8 inch thickness. Cut cookies apart on dividing lines. Place
cookies, 1 inch apart, on ungreased cookie sheets. Repeat with remaining dough. Bake in a moderate
oven (350 degrees) for 15 minutes or until cookies are a light golden brown. Remove from cookie
sheets to wire racks; cool completely. Instead of a spekulatius rolling pin, you can use spekulatius
wooden molds which make larger cookies so the yield will be less.

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