Dough
500 g of flour
250 g of rye flour
300 g of honey
200 g of sugar
1 egg
2 egg yolks
200 g of butter
one packet of dry yeast
spices, to taste (cinnamon, lemon, black pepper, ginger, cloves, nutmeg, vanilla)
Decoration and icing
gelatin in sheetsMix the flours, sugar, spices and yeast together and then add the honey, eggs and butter. Work the dough.
Cover and leave to rest for 24 hours in the fridge.
Work the dough again to restore its elasticity and then roll it out to a thickness of 4/5 mm. Shape the cookies using your favourite cutters and then place in the oven heated at 170°C (static oven) for 15 minutes or until they are nicely golden.
Let the cookies cool and then brush them with the gelatin to polish them. Finally, decorate them as you wish with the icing in a sac à poche.
We suggest they be matched with the artisanal wild prune grappa ‘L’Ones alle Prugnole Selvatiche’.
These typical Christmas cookies are common in many areas of the Alps and of Northern Europe. There are a myriad variations according to the spices used. They can easy be prepared with children who can give them their favourite shapes, such as snowmen, Christmas trees and stars.
They are so pretty that many hang them up on their Christmas trees and then gobble them up on the 25th. They are in fact so good that while baking they create a fragrance that turns everyone back into children with their typical snowy Christmas-in-the-snow smell…remember??
Recipe created and made by:
Simone Baldassarra - Cose Buone da Paolo (Cavalese).
Do you want to discover the magic of Trentino winter? Enjoy
