If you only try one Christmas Cookie recipe, then please this one! When I tried them for the first time yeeears ago, I immediately fell in love. It’s UNBELIEVABLE how good these are! Of course it’s another recipe from my grandma. They are a bit more effort to make but it’s so worth it! And if you don’t care what they look like it’s not even that much effort. You could easily top them with chopped almonds or almond flakes instead of the peeled almond halves. And it would be enough to only cover the top side of them with chocolate. That’s a lot quicker but still tastes amazing. The most important part is that you use REDCURRANT JAM! Because the cookies are a lot better if the jam is slightly sour. Otherwise you wouldn’t really notice that the jam is there. And now let’s jump to the recipe:
- 200g flour
- 100g peeled & ground almonds
- 100g sugar
- 1tsp cinnamon
- 200g vegan butter
- a small jar redcurrant jam
- dark vegan couverture chocolate
- whole almonds
- Add all dry ingredients to a bowl and mix them.
- The butter should have roomtemperature, so take it out of the fridge an hour before you start or microwave it for about 20-40 seconds.
- Add the butter to the bowl and mix it in with a hand mixer.
- Then kneed the dough with your hands and put it in the fridge for at least 2 hours or overnight.
- Roll the dough out on a floured baking board (about 3mm thick) and cut out cookies with a small round cookie cutter.
- Place the cookies on a baking tray lined with baking paper and let them cool for 15-20 minutes (if it’s cold outside just let them sit outside for a while).
- Preheat the oven to 175°C / 350°F and bake the cookies for about 15-16 minutes until they’re slightly golden brown and let them cool down.
- Add a couple tablespoons of the redcurrant jam to a small pot and heat it up on the oven until it’s more liquid. Turn off the oven but let the pot on the stove to keep the jam liquid. Add a dollop of jam onto a cookie and stick another cookie on top. Repeat until all cookies are turned into sandwiches and let them cool down.
- Add a good handfull almonds into a pot and pour boiling water on top (all almonds should be covered). Wait a couple mintues until you can easily peel them. Then carefully cut them in halves.
- Melt the dark couverture chocolate in a water bath and cover the cookies in it. I always spread the edge of the cookies first and then the top. I don’t add chocolate on the bottom side. It takes a little practice until you know how to hold them without smudging the chocolate everywhere. If you want to make it easier, only cover the top side with chocolate.
- Stick half an almond on top of each cookie and let them cool down.
- Enjoy :). Store them at a cool place to make sure they don’t melt.