Another Christmas recipe this week. It wasn’t actually my intention but then a good friend, Ursula from Germany, sent me a recipe I felt I had to try. We managed to spend a few days together over the summer and if you click here you will see the post and recipe that I published at the time.
We actually met more than twenty-five years ago in Dallas, Texas. The IT company we worked for is now unfortunately defunct, but it did have a great induction programme. The whole idea was to take graduates from non-IT disciplines and teach them IT. I for example was a Mechanical Engineer. The whole point of the programme was to create IT professionals who could talk to clients about real business issues due to their understanding of other, non-IT related disciplines. Given my mechanical background I ended up working with clients in the automotive industry in particular Vauxhall in the UK and Adam Opel across Europe and particularly in Germany.
So we met up again in the Rüsselsheim area of Germany and then a couple of times here in Spain. I like Germany very much, and in particular the cakes and biscuits. Germany really is cake heaven. They serve up great slabs of loveliness in a never ending variety. You can expect to see some German inspired cakes on this blog at some point in the future. For now you will have to settle for some excellent biscuits that are typical at this time of year.
Makes about 18 biscuits.
Ingredients for the dough:
210g Plain flour
50g Icing sugar
70g Ground almonds
2 Egg yolks
Ingredients for the topping:
60g Vanilla flavoured Icing sugar (See note below)
First a word on vanilla flavoured icing sugar. I didn’t have any nor could I get any in the village where I live. If truth be known I have never seen it over here. If you can get it all the better, if not just add a little vanilla essence into the biscuit dough mix.
Take the butter out in plenty of time so that it is easy to mix. Beat the yolks.
To make the dough just mix everything together in the order shown in the dough ingredients section above. The dough is a little heavy and takes a bit of mixing, but it will come together and it should turn out fine.
Wrap in plastic film and leave in the fridge for 30 minutes.
Pre-heat the oven to 180ºC.
One the dough is chilled, lightly dust a work surface with a little flour or icing sugar and roll the dough into a long sausage of about 15mm diameter. Cut the sausage into 8cm long pieces and form into a crescent moon shape. Place on a lightly greased oven tray. These biscuits do not spread much at all so they can be placed pretty close together.
Bake in the oven for just over fifteen minutes or until just starting to colour. These biscuits should not really brown, just look for the lightest of colour changes to show they are done.
Leave them to cool slightly then dust generously with the vanilla flavoured icing sugar.
Well as always I do hope you enjoy the recipe. Let me know how it goes or share your experiences with other readers too by adding comments no the blog.
2015 Lincoln W. Betteridge