Up until now I've made rather untypical christmas cookies (for me at least), but they were good nonetheless. In just a few days my sister and my brother will be home too and then we will bake those typical, yummy and perfect christmas cookies. (recipes & pictures included).
But for now....
makes about 20
4 tsp. egg replacer ( I used Orgran No Egg)
90 gr dessicated coconut (unsweetened)
25 gr ground almonds (I used ground hazelnuts, works just fine)
50 gr almond paste
a pinch salt
1/2 sachet vanilla sugar
80 ml water
60 gr sugar
Preheat oven to 125°C (250F).
Whisk together egg replacer and water. Mix in sugar, vanilla sugar, and salt. Slowly add dessicated coconut and ground almonds, as well as the roughly cut almond paste. Take a teaspoon and form little balls and place them on a baking sheet. Bake for about 30 minutes.
I figure, mine would have needed 5 - 10 minutes more, they were rather moist.
Optional: Melt some dark chocolate and dip the macaroons in the molten chocolate. This makes them extra yummy!
Mexican Hot Chocolate Snickerdoodles
The recipe is from The PostPunk Kitchen, from my brandnew copy of 'Vegan Cookies Invade Your Cookie Jar'. Like most recipes from the PPK, these cookies are now one of my favourites!! Chewy and crispy at the same time, ultra-chocolatey and the spicy kick of the cayenne pepper = awesomeness!
Marzipan-Scone Sandwich Cookies, filled with Raspberry Jam & dipped in chocolate
Don't be fooled by the picture (it is a bad one), these are so yummy. The base is a scone-like cookie, topped with raspberry jam with a almond-paste-cut-out on top, all dipped in bittersweet chocolate...
160 gr flour (I used spelt)
75 gr sugar
65 gr margarine
40 ml soy milk
150 gr almond paste
200 gr bittersweet chocolate
Cream together sugar and margarine, then add flour and soy milk until you have a kneadable dough.
Chill dough in the fridge for 30 minutes. Preheat oven to 160°C (320F).
On a well-floured surface, roll out dough to desired thickness (3-5mm) and cut out shapes (it is easiest to make circles). Arrange cookies on a parchment or silicone lined baking sheet. Bake for 10 - 12 minutes.
Let them cool for at least 15 minutes.
Roll out the almond paste and cut out the same shapes as the cookies. Get your raspberry jam and spread a bit on each cookie and cover with an almond-paste-cookie.
Melt the chocolate in a waterbath. Dip each cookie gently into the molten chocolate and let cool on a cooling rack, until the chocolate hardens.
Happy christmas time & enjoy!