Biscuits not only lend the Christmas season the irresistible aroma and flavour of tradition, but also conjure up an incomparable feeling of warmth, love and togetherness that makes the festive season even more magical.
1. mix the butter and cream cheese together. Then add 80 g sugar, vanilla sugar and one egg yolk. Then stir in a mixture of flour and baking powder.
2. roll out the dough between two layers of cling film, then remove the top film. Brush the dough with melted butter and sprinkle generously with a mixture of cinnamon and sugar.
3. roll up the dough rectangle from the narrow side, roll in cinnamon sugar and wrap in cling film. Then chill the dough for 3 hours.
4. preheat the oven to 180 °C and prepare a baking tray. Roll out the dough, cut into slices and place on the baking tray.
5. bake the biscuits for about 12 minutes until golden brown.
(makes about 40 cinnamon bun biscuits)
1. knead the flour, sugar and butter cut into small pieces and the nuts into a dough, then leave to chill for 1 hour.
2. shape into a roll, cut off pieces and shape into crescents. Place on a baking tray lined with baking paper.
3. bake on the second shelf from the bottom in a hot oven at 175 °C top/bottom heat for approx. 15 minutes until golden brown.
4. mix the sugar and vanilla sugar, turn the just-baked croissants in it and leave to cool.
(makes about 150-200 vanilla crescents)
1. beat the egg whites until stiff and gradually add the icing sugar to make the meringue mixture.
2. set aside 2 heaped tablespoons of meringue mixture to coat the cinnamon stars.
3. fold in the remaining meringue mixture with the vanilla sugar, cinnamon and half of the almonds. Add the almonds until the mixture is barely sticky.
4. sprinkle the remaining almonds onto a freezer bag and roll out the dough to a thickness of 1 cm.
5. cut out the cinnamon stars with a mould and bake at 140 °C for 25 minutes in the lower shelf of the oven.
