Recipes
Do-it-yourself Christmas treats
Christmas treats such as gingerbread can also be made in your own oven.
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There are recipes from the experts here so that Christmas classics such as dominoes and gingerbread are successful in the home kitchen.
From gingerbread to dominoes to chocolate almonds: Delicious sweets are a must during Advent. Food blogger Patrick Rosenthal has put together Christmas recipes to make yourself in his new book “Christmas is a feeling” (Riva Verlag). These not only guarantee fun in the kitchen, but also enjoyment for young and old.
dominoes
Ingredients for about 90 pieces:
50 g pistachio kernels, 250 g flour, 2 teaspoons baking powder, ½ teaspoon cinnamon powder, 1 pinch of clove powder, 1 egg, 150 g apricot jelly, 1 teaspoon rum, 100 g marzipan paste, 450 g dark chocolate couverture, 100 g honey, 55 g butter, 50 g sugar
Preparation: Preheat the oven to 180 degrees top / bottom heat. Roughly chop the pistachio nuts in a blender. In a bowl, add the flour, baking powder, cinnamon, clove and egg and knead to form a smooth dough. In a bowl, melt 50 g couverture, honey, 25 g butter and sugar on a water bath. Add the chocolate to the flour and knead. Roll out the dough on a baking sheet lined with baking paper and bake on the middle rack for ten minutes. Take the sheet of dough out of the oven, turn it out on a board and cut in half.
Mix the apricot jelly with the rum and coat half of the pastry base with it, roll out the marzipan thinly between two sheets of baking paper and place on the coated half of the pastry sheet. Spread the marzipan with apricot jelly and place the second sheet of dough on top and cut into cubes 2×2 cm. Put 400 g couverture and 30 g butter in a bowl and melt on a water bath, place the cubes on a wire rack and cover with the couverture, decorate with chopped pistachios and allow to cool.
gingerbread
Ingredients for 36 pieces:
6 eggs, 400 g sugar, 2 teaspoons vanilla sugar, 240 g hazelnuts, 50 g walnuts, 100 g lemon peel, 100 g orange peel, 240 g ground hazelnuts, zest from 1 organic lemon, zest from an organic orange, 1 packet of gingerbread spice , 36 round wafers (diameter 7-8 cm), 400 g whole milk, dark and / or white couverture
Preparation: Mix the eggs, sugar and vanilla sugar in a bowl until frothy. Finely chop the hazelnuts, walnuts, lemon peel and orange peel and mix with the hazelnuts, lemon and orange zest and the gingerbread spice. Stir into the egg and sugar mixture. Cover the mixture and put it in the refrigerator for 24 hours. Preheat the oven to 200 degrees top / bottom heat. Line a baking sheet with parchment paper, distribute the baking wafers on the sheet and put 1 teaspoon of batter on each of the wafers, leaving some space to the edge. Bake the gingerbread for 13-15 minutes. Let cool on a wire rack. Melt the couverture over a water bath and decorate the gingerbread with couverture.
Chocolate almonds
Ingredients for 200 grams:
200 g unpeeled almonds, 60 g chocolate, 1 teaspoon gingerbread spice, 5 tablespoons powdered sugar
Preparation: Preheat the oven to 180 degrees top / bottom heat. Spread the almonds on a baking sheet and roast in the oven for ten minutes. Let cool down. Melt the chocolate over a water bath and stir in the gingerbread spice. Add the almonds and stir well so that they are completely covered with chocolate. Put the powdered sugar in a bowl with a sealable lid and add the almonds. Close the lid and shake. Let the almonds cool completely on baking paper.