Blogged By Björn

Pfeffernüsse

Dough
80g Butter
100g Treacle syrup
100g Sugar
1/2 tbs Finely ground Ginger
1/2 tbs Finely ground Anise
1/4 tbs Finely ground Pepper
250g Doppio zero flour
A pinch of Baking Soda

Melt syrup, sugar and butter until the sugar dissolves. Remove from heat and fold in flour, spices and baking soda. Refrigerate and allow dough to settle overnight. Roll into balls and place on a baking tray leaving room for spreading. Bake for 10 minutes at 180°C then immediately place on a cooling tray.

Glaze
80g Icing Sugar
1/2 Lemon

Squeeze half a lemon into a mixing bowl with icing sugar. Mix to a smooth viscosity and drizzle over the now cool pfeffernüsse.

Domino Steine

Dough
250g Plain Flour
250g Honey
65g Sugar
65g Butter
50g Almond Flour
2 Eggs
1 tsp Lebkuchengewurz
3 tsp Baking Powder
Some Rosewater
Some finely grated Lemon Rind

Heat honey, sugar and butter until the sugar dissolves. Once cool, fold in eggs, rosewater and lemon rind. knead in a mix of flour, baking powder Lebkuchengewurz and almond flour. Refrigerate and allow dough to settle over 2-3 days. Finally roll thinly and bake for 20 minutes at 175°C.

Filling
200g Marzipan
100g Icing Sugar
4 tbsp Kirsch likor
Johannesbeergelee

Mix marzipan, kirsch likor and icing sugar. Cut the preprepared cake in half, so that the top is separate from the bottom. Spread the marzipan mix followed by johannesbeergelee on the lower half the cake and cover with the upper half. Cut the result into cubes and allow to dry over night.

Glaze
500g Kuverture

Melt the Kuverture, dunk the cubes and place on a cooling tray.

Zimtsterne

Dough
400g Caster Sugar
200g Marzipan
200g Hazelnut flour
200g Almond flour
100g White sugar
4 tbsp Cinnamon
3 Eggs

Separate eggs adding one white to the marzipan and knead. Work in the caster sugar, white sugar and cinnamon along with the remaining whites. Finally add the hazelnuts and 100g of the almonds to the mix and work to a smooth consistency. Spread the remaining almond flour onto a work bench upon which roll the dough to a thickness of 1cm. Cut the dough into stars and place onto a baking tray.

Glaze
180g Caster Sugar
1 tbsp Lemon Juice
1 egg

Mix the caster sugar, lemon juice and egg white into a smooth paste. Brush onto the stars which are then placed in an oven for 10 mins at 150°c.

Bethmännchen

200g Marzipan
50g Caster Sugar
1 Egg
1 Tbsp Plain Flour
Blanched Almonds

Separate the egg, placing the white in with the marzipan. Mix in the caster sugar and flour. Form the mixture into balls, paint with egg yoke and decorate with almonds. Finally place in oven for 20mins at 150°C.