Cosy baking: 3 AUTHENTIC GERMAN CHRISTMAS BISCUITS

Cosy baking: 3 AUTHENTIC GERMAN CHRISTMAS BISCUITS// Welcome to our cosy baking session! In today's video, we're bringing a touch of Christmas magic with our authentic German Christmas biscuit recipes. Get ready to treat yourself and your loved ones to these delightful festive treats that will surely transport you to the enchanting Christmas markets of Germany. From classic Pfeffernüsse to buttery Spritzgebäck and yummy Stollenkonfekt, we've got it all covered. Join us as we embark on this journey of baking joy filled with warmth, love and delicousness. Kirsten & Joerg

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STOLLENKONFEKT RECIPE:

Ingredients
For the yeast dough
500g flour
1 tbsp sugar
14g yeast
2 tbs Christstollengewürz or mix spiced (all spice) or ground cinnamon
120 ml milk (lukewarm)
pinch of salt
200g soft butter
100g icing sugar
70g marzipan

Into the yeast dough go
200g raisins
100g chopped almonds
40ml rum or amaretto (if you have children you can replace it with orange or apple juice)
4 drops of almond extract

200g butter and 200g icing sugar for the coating

Mix raisins and almonds with rum and almond extract and let it soak overnight.
Chop the marzipan. Beat the soft butter & icing sugar until creamy and add the marzipan bit by bit.
Mix flour, yeast and spices in a big bowl. Add the lukewarm milk, the salt and the butter mixture and knead for some minutes. Finally add the raisins and almonds and knead again.
Let the dough rest for at least an hour (choose a warm place). Preheat the oven to 175 degrees Celcius. Line 2 baking trays with baking paper. Form sausages and cut small pieces for the 'Stollenkonfekt'.
Bake for about 12-15 minutes. Afterwards melt the butter, dip each piece into the butter and turn in icing sugar (it's best if the Konfekt is still a bit warm). Let it cool, eat or store in a tin!

SPRITZGEBÄCK RECIPE:

Ingredients
150g soft butter
100g icing sugar
1 egg
1 vanilla pod
pinch of salt
225g flour
120g ground almonds
1 tbsp. cream
200g baking chocolate

Put the soft butter into a bowl, sieve the icing sugar and add to the butter. Mix well. Add the vanilla pod, the egg and salt.
Sieve the flour and add together with the almonds. Finally add the cream. Line two baking trays with baking paper.
Put the soft batter into a piping bag and form the shapes you love.
Cool the Spritzgebäck for about 20 minutes. Preheat the oven to 200g degrees Celcius, then bake for 10-12 minutes. Let it cool. Melt some chocolate and dip half of each biscuit into the chocolate. Let it rest for about 1 hour.

PFEFFERNÜSSE RECIPE:

Ingredients
80g butter
80g sugar
1 egg
100g honey
350g flour
pinch of nutmeg
pinch of ground cinnamon
pinch of ground anis
pinch of black pepper
pinch of ground cloves
pinch of ground ginger
50g ground almonds
1 tbs baking powder

For the coating you need about 75g icing sugar and about 2 tbsp lemon juice

Mix butter, sugar and egg and beat until creamy. Add the honey. Mix flour with nutmeg, cinnamon, anise, pepper, cloves, ginger, baking powder and almonds. Add the butter mixture and the honey and knead.
Line a baking tray with baking paper. Preheat the oven to 150 degrees Celsius. Make small and flat balls and bake for about 15 minutes. Let the Pfeffernüsse cool and coat them with icing sugar and lemon juice and let them dry.

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CONTENTS OF THIS VIDEO:

0:00 - Intro
1:02 - Ingredients for the Stollenkonfekt
2:20 - Making the dough for the Stollenkonfekt
4:46 - Ingredients for the Spritzgebäck
5:38 - Making the batter for the Spritzgebäck
10:06 - Preparing the Stollenkonfekt for the oven
11:07 - Preparing the Spritzgebäck for the oven
11:45 - Pfeffernüsse and the ingredients
12:58 - Making the dough for the Pfeffernüsse
14:35 - Preparing the Pfeffernüsse for the oven
16:52 - Jörg's plate from Cornishware
17:35 - The final touch for the Stollenkonfekt, Pfeffernüsse & Spritzgebäck
19:40 - Tea time with Christmas tea
20:54 - Outro
22:17 - Outtakes





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