Thursday, 22 November 2012

Christmas Biscuits

Make these with little holes and you can hang them on your Christmas Tree.

Oven:180/190 deg.C
500g flour (250g)
250g butter - softened    (125g)
250g sugar    (125g)
250g ground almonds or hazelnuts    (125g)
100g candied (orange)  peel    (50g)
grated rind of 1/2 a lemon    (1/4)
2 eggs (1)
1 pinch of baking powder and 
10g ground cinnamon    (5g)
1 egg yolk for glazing

1. Beat the butter with the sugar, eggs, ground almonds, candied peel, lemon rind, cinnamon, salt and baking powder. 
2. Knead well and fold in the flour.  (Add a 3rd egg yolk if necessary)
Leave the dough to rest overnight (12hrs is recommended)  in a cool place. 
3. Roll out the dough to 3-4mm thick - dont dust the surface with flour.  
Cut into a variety of shapes with your cutters. (Little stars, trees, etc.)  
4. Butter a baking tray.
5. Brush with egg yolk to glaze and bake for about 10 minutes in a moderate oven.
This recipe comes from "Gastronomy of Alsace by Marguerite Doerflinger
Pfferneuse Biscuits Recipe

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