- farina 500 gr
- farina segale 250 gr
- miele caldo 300 gr
- zucchero 200 gr
- 1 uovo
- 2 tuorli
- burro 200 gr
- lievito una bustina
- spezie quanto basta ( cannella, limone, pepe nero, zenzero, chiodi di garofano, noce moscata, vaniglia)
These are typical Christmas biscuits, born in Germany and then spread in many Alpine areas ad in Northern Europe. There are infinite variants according to the different assortment of spices employed. It is fun to prepare these biscuits with children cutting them into the shapes they love, dolls, teddy bears, trees, little houses, etc.
They are so pretty that many people hang them on the Christmas tree and eat them on the 25th of December. But also very good, while they cook the aroma will take you straight back to your childhood: the classical fragrance of Christmas in the snow!
Mix and then let the mixture rest for 12 hrs. Roll out the dough and reduce it to 4/5 mm thickness then cut out the desired shapes, and bake at 170°C for 15 minutes until well browned. Brush with gelatine to give a shiny surface and then pipe icing made with 1 beaten egg white, 200 g powdered sugar and ½ tablespoon lemon juice through a pastry bag to decorate. Colour the icing with food coloring and decorate with sugar sprinkles, nuts, candied fruits etc.
By Cose Buone da Paolo. You can find these biscuits in our artisan laboratory in Cavalese or at the Mercatino Magnifico