Baking season continues: Marzipan Bretzels

Yesterday, we baked our second batch of Christmas cookies with the kids. As promised, I'm hereby giving youn the recipe of the Marzipan Bretzels

Ingredients: (for ~50 pieces)

125 gr butter or margarine
75 gr icing sugar
the grated peel of 1 lemon
100 gr marzipan paste
2 eggyolks
200 gr white flour

For the decoration:

1 eggyolk
1 teaspoon of sweetened cream
2 tablespoons of roughly cut sugar (Hagelzucker for those who understand German)

How to make it:

* Mix butter (margarine), sugar, lemon peel, marzipan and eggyolks thoroughly.
* Add flour.
* Let the dough rest in the fridge for 1-2 hours.
* Take walnut-sized pieces of dough, roll ca 20 cm long strains. Borm bretzels.
* Line baking tin with baking paper (parchment). Pre-heat oven to 175°C.
* Mix 3rd eggyolk with sweetened cream. Paint bretzels with this mix. Sprinkle with roughly cut sugar.
* Bake cookies cca 15 minutes until gold-brown.

Baking season continues: Orange-Almond Biscuits

And here's the next one: Orange-Almond Biscuits

Ingredients:

75gr butter or margarine
3 eggwhites
120 gr icing sugar
120 gr ground almonds
grated peel of 1 orange
1 pinch of salt.

For the decoration: icing sugar

How to make it:

* pre-heat oven to 200°C
* melt butter (margarine) and allow it to cool a bit;
* wash the orange hot, rub it dry and grate the peel;
* beat eggwhites with 30 gr icing sugar and a pinch of salt;
* mix almonds, the rest of the sugar, the orange peel and the 3rd eggwhite thoroughly;
* add beaten eggyolks carefully;
* fill the mix into paper muffin forms (5 cm diameter) to 2/3 high;
* sprinkle the biscuits with icing sugar;
* bake them for 15-20 minutes;
* let them cool on the tin completely

In a well-sealed tin box, these biscuits remain fresh up to 2 weeks.