Happy Holidays everyone! This week for our French Fridays post, we shook things up a bit! We were asked to blog about a recipe from our Christmas card/recipe exchange. Everyone who chose to participate in the card exchange, was also asked to send an optional recipe. One of their holiday favorites! It could be a favorite cookie, cocktail or other holiday/family favorite! Each time the mail was delivered, I felt like I was getting a little Christmas gift! Picking one to make, was not an easy decision! I received some wonderful recipes from my Dorista friends around the world.
These were such a nice cookie to enjoy during the holidays!
Even though my plan is to eventually try all of them…today I chose to make Bethtmannchen, a traditional German almond cookie from my friend Gaye @Laws of the Kitchen. Gaye blogs from Australia. The cookie is named for a well known Frankfurt family and each of the almonds on top represents one of their sons. This cookie was quite easy and delicious! I will definitely be adding this delightful cookie to my repetoire of Christmas cookies! Thank you Gaye for a lovely new treat, and Happy New Year!!
To see what holiday recipes the other FFwD members are sharing, pop over and check the LYL post on theFrench Fridays with Dorie website.
Waiting to bake
Just out of the oven
Wishing everyone a Very Happy New Year! And special wishes for all my Dorista friends!
Doristas last year in Seattle…Karen, Liz, Betsy, Michelle, Trevor, Adriana and Cher…..Patty, Alice, and me!
Alice(our social director), Moi, Mary and Liz
Michelle, Cher, Guyla, Adriana and Alice…and next spring I hope to meet Gaye in NYC! Anyone else in?
125g Confectioners sugar (Powdered sugar) 1 egg white 200g almond meal 1 teaspoon cornflour (corn starch) 1 egg yolk 4 teaspoons water 50 g blanched almonds a little milk for brushing Line a baking sheet with parchment. Sift the confectioners sugar into a bowl. Add the almond meal and cornstarch and stir to combine. In another bowl, beat the egg white until stiff peaks form. Add the icing sugar mixture to the egg whites, and mix briefly with the mixer. Pinch off walnut sized pieces from the mixture and roll into balls. Place each ball onto the baking sheet and press three blanched almonds into each ball, point facing upwards. Brush each cookie with egg wash made of egg yolk and water. Leave the balls to dry overnight. Preheat your oven to 350 degrees. Brush each cookie with milk, and place the baking sheet in the centre of the oven to bake the cookies for approximately 15 minutes. Remove the cookies from the oven and allow to cool on a wire rack. I did not have whole blanched almonds in my pantry, so I used blanched slivers. I thought they worked well.