Recipe of the month: An extra Christmas treat

November 29 2021
Recipe of the month: An extra Christmas treat

Recipe of the month, with Ann Murray

“GOD bless us everyone.” This is what Tiny Tim says at the end of A Christmas Carol, as they all tuck into their Christmas goose.

I hope that as we near another Christmas we may all be blessed and have a wonderful time celebrating with family and friends.

Just in case you want a little extra treat on the food front, I’ve given you a quick and easy recipe for some super German almond biscuits.

These go beautifully with a cup of coffee and are suitable for those who are gluten intolerant.

And just in case you didn’t yet get round to making your Christmas cake yet, fear not! Delia Smith can save the day, with a fantastic Christmas cake recipe made with luxury mincemeat that can be made as late as Christmas Eve.

Last year Christmas was a pretty sorry affair, with lots of people not able to socialise and have a good time with all those they loved. So, whatever it is that you are doing for Christmas this year may I wish you a wonderful time.

 

Zimtsterne - Christmas almond & cinnamon stars

This is a German recipe given to me by my great friend, Charlotte. A few wrapped in a cellophane bag or cookie jar with Christmas ribbon makes a lovely festive gift. 

Makes about 25 depending on the size of the cutter

 

Ingredients: 

  • Unpeeled whole almonds – 225g (or ground almonds if not)

  • Egg whites – 1 ½ (45mls)

  • Icing sugar – 100g

  • Plain flour-about 1 ½ tbsps 

  • Cinnamon – ½  tsp

Preheated oven 140 C, 130 C fan assisted, Gas Mark 1

 

Here’s what you do:

  1. Grind the whole almonds in a food processor until they are finely ground.

  2. Using a fairly large bowl, whisk the egg whites until stiff.

  3. Gradually mix the sieved icing sugar into the egg whites.

  4. Now put aside 2 tablespoons of this mixture in a separate bowl.

  5. Mix the cinnamon into the rest of the egg white and sugar mixture.

  6. Now mix in the almonds gradually to form a dough. The dough should be firm and not too sticky – add a little plain flour gradually until the dough is firm enough to roll.

  7. Dredge the work surface with plenty of icing sugar and roll out the dough to approx. 5cm thickness (about the depth of 2x£1 coins on top of each other.) the thinner the biscuit the crispier it will be.

  8. Line a baking tray with non-stick baking parchment paper

  9. Stamp out your biscuits using a star shaped cutter – dipping the cutter in icing sugar intermittently to prevent the dough sticking – and lay them on the baking trays

  10. Now take the reserved egg white and icing sugar mixture and brush a little  over each of the biscuits

  11. Bake for approx 20-30mins until they are a pale golden brown with a sugar crust on top. They should sound hollow when tapped on the bottom, but remember they will harden slightly as they cool, so don’t overcook.

  12. Leave on the baking tray for a couple of mins and then peel gentle off the parchment and leave to cool completely on a wire cooling tray

 

Cook’s Tips:

  • These biscuits will keep well for several days in an airtight tin (if given the chance!)

  • They also freeze well, either the dough or the baked biscuits.