Here all our christmas cookies together in one post:

Our kids are looking forward to Christmas magic, time and pressents. We are also looking forward to enjoying cozy hours with the family and delicious food! Yes, at such hollidays we nourished a lot and not only healthy stuff… and we all know people, who have complained about having eaten too many cookies afterwards.

We don’t make so many cookies and do not enjoy them before Christmas. Morevoer, our favorite recipes include only high-quality ingredients: real butter, homemade jams, fine nuts and good – locally produced – bitter chocolate from Zotter and regional pumpkin seed products from Steirerkraft.

If you want to have an extra portion of spermidine on your cookie plate, then try our recipes. We used a lot of nuts and seeds (pumpkin seeds) and made sure that they were not heated at all or only slightly, so that as much spermidine as possible was preserved. In addition to nuts, we also use wheat germ in our chocolate ball recipe, which of all foods -measured so far- contains the most spermidine.

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We wish you and your loved ones a Merry Christmas! At the latest before the turn of the year we will present you a idea for a meal at your New Year’s Eve party ;-)!

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Butter cookies with dark chocolate and walnuts

Butter biscuits (recipe see below), which we cut out as small and medium-sized circles, are coated with 60% dark chocolate couverture and a nice half of the whale nut is placed on them. When melting the couverture, it is highly recommended to pay attention to the correct tempering. (Instructions see Zotter). For a tin of butter biscuits (approx. 40 small and large circles) you need approx. 100 g chocolate and 40 walnut halves.

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Christmas tree shortbread cookies with pumpkin seeds

Here we decorated our butter biscuit trees (whole recipe see below) with whole pumpkin seeds, pumpkin seed brittle or ground pumpkin seeds. You can use edible glue for this. Finally decorate with a few glittering pearls and a small puff amaranth snowstorm.

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Meringue with pine nuts

Ingredients (1 small tin, approx. 30 pieces)

• 1 egg white
• 1 pinch of salt
• 40 g icing sugar
• 30 g pine nuts

Preperation

Mix the egg white with salt. When it starts to solidify, gradually add the icing sugar while stirring constantly. You are done, if it does not fall out of your bowl while holding it uo side down. Then carefully stir in the pine nuts. Fill into a piping bag with a large hole and put approx. 30 small piles on the sheet. Decorate as you like. Dry in the oven at 100 ° C for 2 hours. 100 ° C should not harm the spermidine in the pine nuts inside.

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Homemade dark chocolate pumpkin seed nougat bar with nuts

This delicacy depends on the quality of the ingredients and the ability to temper the chocolate correctly (see Zotter for instructions). We use 60% dark chocolate couverture and pumpkin seed nougat from Zotter. Melt. Pour chocolate into a form (with backing sheet). Pour pumpkin seed nougat over in a beautiful pattern. Make the pattern nice with a toothpick. Spread whole and roughly chopped almonds, hazelnuts, chashwes, pumpkin seed brittle, salted pistachios on top. A little glitter pearls and puff amaranth are giving the Christmas touch.

Ingredients

• 100 g 60% dark chocolate
• 70 g pumpkin seed nougat
• 2 handfuls of nuts

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Simple chocolate balls

we already posted 2 variants of chocolate balls last year.
Here is another variant:

Ingredients (for 30 balls)

• 100 g 70% dark chocolate
• 50 g grated almonds
• 30 g wheat germ
• 30 g dates and raisins
• 3 tbsp rum
• 50 g butter (room temperature)
• 50 g icing sugar
• 1 packet of vanilla sugar
• 2 tbsp cocoa powder
• 1 pinch of salt
• approx. 50 g grated pumpkin seeds, puff amaranth and chopped coconut chips

Preparation

Let chopped dates and raisins and the wheat germ meal in the rum soak for an hour. Finely grate the dark chocolate (70%). Beat warm butter with icing sugar and vanilla sugar until creamy. Knead grated chocolate, cocoa, a pinch of salt and the date-raisin-wheat germ-rum mixture with the butter-sugar mixture. Prick portions out of the mixture with a teaspoon, roll into balls and roll in a mixture of grated pumpkin seeds, puff amaranth and chopped coconut chips.

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Hazel Rosi rum ball (40 pieces)

Chop the raisins and leave them to macerate with the wheat germ meal and rum for at least one hour. Finely chop 100 g dark chocolate (80%) and 100 g hazelnut nougat with a grater or food processor. Mix warm butter with icing sugar and vanilla sugar until it is creamy. Knead grated chocolate, cocoa powder, a pinch of salt and rum-pickled raisins and wheat-germ meal with the butter-sugar mixture. Chill for an hour. Take out portions with a teaspoon, form into a ball and roll it in ground hazelnuts.

Ingeredients (40 pieces)

• 100 g 80% dark chocolate
• 100 g hazelnut nougat
• 30 g wheat germ meal
• 30 g raisins
• 3 tbsp rum
• 50 g butter (room warm)
• 50 g icing sugar
• 1 packet of vanilla sugar
• 1 tbsp cocoa powder
• 1 pinch of salt
• 50 g ground hazelnuts

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Dirndl-Schnapps Bitter Chocolate truffles (30 chocolates truffles)

Take out the core out of the cornelian cherries (which have been soaked in schnapps since summer) and let them macerate together with the wheat-germ meal in the cherry schnapps for at least one hour. Finely grate 150 g dark chocolate (70%). Mix warm butter with icing sugar and vanilla sugar until creamy. Knead grated chocolate, cocoa, a pinch of salt and drenched Dirndln and wheat germ meal with the butter-sugar mixture. Chill for an hour. Take out portions with a teaspoon, form into a ball and roll it in coconut flakes or cocoa powder.

Ingredients (30 pieces)

• 150 g 70% dark chocolate 
• 30 g wheat germ meal
• 30 g Cornelian Cherries (in schnapps)
• 2 tbsp of Cornelian schnapps
• 50 g butter (room warm)
• 50 g icing sugar
• 1 packet of vanilla sugar
• 1 tbsp cocoa powder
• 1 pinch of salt 
• 50 g coconut flakes / cocoa / icing sugar

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The basic recipe for butter cookies:

Ingredients (approx. 4 tin butter cookies)

• 150 g butter
• 300 g of flour
• 120 g icing sugar
• 1 pc of vanilla sugar
• 1 egg
• Peel a 1/2 lemon zest

Preparation

Knead all ingredients well. Roll out the dough thinly (approx. 3 mm) and cut out the shapes. Bake until golden in an oven at 180 ° C.

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