#Crust:	#Topping:
130 g Unsalted butter 80 g Castor sugar 1 package / 8 g Vanilla sugar 1 Egg yolk 160 g German #405 30 g Hazelnut, groundangiesrecipes 50 g Coconut shredsangiesrecipes	180 g Peanut butter, crunchyangiesrecipes 3 Egg whites 20 g Confectioners’ sugar

1. Preheat the oven to 190C/375F. Soften the butter at the room temperature. Beat in caster sugar and vanilla sugar until smooth. Add in egg yolk and whip on high speed until thick and smooth. Sift in flour, ground hazelnut and coconut shreds. Mix all the ingredients with your hand until a dough forms.
   
   
2. Line a baking tray with parchment paper. Place on the cookie dough, top with the plastic film and roll it out to a 28x25 rectangle. Prick the entire surface with a fork and bake on the top shelf in the preheated oven for about 18 minutes.
   
   
   
   
   
3. Mix together the peanut butter and egg whites until combined. Sift in the confectioners’ sugar until smooth. Once the bottom crust is done, remove from the oven and reduce the temperature to 160C/320F. Spread the peanut butter mixture on the top of the baked crust. Return it to the oven and bake for 25 minutes. Remove and cut into squares.

This is the classic Italian almond macaroon. Crunchy and chewy Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites and optionally flavored with Italian almond liqueur Amaretto.

• 300 g Almond, groundangiesrecipes
  
  
• 30 ml Amaretto liqueurangiesrecipes
  
  
• 300 g Sugar
  
  
• 100 g / 3 Egg whites, large
  
  
• Confectioners’ sugar fur dusting

1. Preheat oven to 150C/300F. Place parchment paper on baking trays lightly brushed with oil. Combine ground almond and sugar together in a bowl. Beat the egg whites until firm and gradually fold into the almond mixture until combined. Add the amaretto liquor and fold in gently until you have a smooth paste.
   
   
   
   
   
   
2. Fill the pastry bag with the almond mixture. Pipe even mounds onto the parchment paper, spacing mounds 2 cm apart as they will expand during the baking process. Bake for 25 minutes in the preheated oven until golden. Remove from the oven and dust with confectioners’ sugar while still warm. Allow them to cool a bit and then remove from the tray.

60 g German #405 flour 70 g Almond, groundangiesrecipes 1/2 tsp Baking powder 1/2 tsp Baking soda Pinch of salt

12 g Vanilla sugar 1 Egg, separate 125 g 3.5% Plain yogurtangiesrecipes 200 g Milk Butter to pan-fry

1. 
   
   Blend the flour, ground almond, baking powder, baking soda, salt and vanilla sugar together in a bowl. In another bowl, whisk together yogurt, milk, and egg yolk. Blend into the flour mixture just until all ingredients are moistened.
   
   
   
   
   
   
2. Beat egg white until stiff. Fold into the batter until well incorporated. Melt a small amount of butter in a pan or skillet on the medium heat. Add 3 tablespoons batter into the skillet, tilt skillet to spread slightly. When bubbles are popping about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Cinnamon stars are popular classic German Christmas cookies. They are rolled and cut into star the shape of star. Light and crisp, they have a fabulous balance of nuts and cinnamon. So, don't miss the chance to relish these cookies and try baking it yourself.
To all of YOU - I wish you a warm and happy Holiday!

3 Egg whites, medium 250 g Confectioners' sugar plus more for rolling 1 package / 8 g Vanilla sugar

380 g Almonds, finely ground 1 tsp Cinnamon, ground 3 drop Almond extract

1. 
   Line a large baking sheet with parchment paper. Sift the confectioners' sugar. Blend together the ground hazelnuts and cinnamon. Whip the egg whites in a large bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the confectioners' sugar while whipping, until the whites are stiff and glossy. Reserve 3 tablespoons of this meringue for topping the cookies. Fold the nut mixture into the remaining meringue to make a stiff dough. Cover the dough and let it rest in the fridge for about an hour.
   
2. Lay a sheet of parchment paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, and then top with a piece of cling film. Roll the dough until it is about 1/4 inch thick. Remove the cling film.
   
3. 
   Using a star form cookie cutter, cut out stars in the dough. To avoid the dough sticking to the form run the cookie cutter under cold water and then shake off any excess water. Transfer the cinnamon stars to the prepared tray using a metal spatula. Frost each cookie with the reserved meringue. If desired, press the sliced almonds in a decorative pattern into the meringue. Leave the cookies to dry out overnight.
   
4. 
   When ready to bake, preheat oven to 150C/300F and bake for about 10 minutes. Try to remove the cookies before the icing turns brown, although a little brown tint can look nice. Store in an airtight container at room temperature for up to 3 weeks.

Poppy seeds, rich in fat and proteins, and having a distinctive aroma, are a classic addition to bread, cookies, and cakes. This sweet roll is very popular in Germany.

#Dough:	#Filling:	#Icing:
410 g All-purpose flour 30 g Milk powder 42 g Sugar ¾ tsp Salt 9 g Active dry yeast 1 Egg 127 ml Lukewarm water 130 g Water Roux Starter-Tangzhong 30 g Butter	500 ml Milk 250 g Poppy, angiesrecipes ground 1 package / 37 g Vanilla pudding (or 3 tbsp Cornstarch+1 tsp Vanilla extract) 4-6 tbsp Honey 2 tsp Cinnamon 1 Lemon peel, grated 80 g Almond, chopped or sliced	70 g Icing sugar 15 ml Lemon juice 16 Candied cherries angiesrecipes

1. 
   Place all the ingredients for the dough, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl. Place the dough in a lightly greased bowl and let rise until doubled in volume, about 1 hour.
   
2. 
   While dough is rising, prepare filling. Cook 400ml milk with ground poppy in a pot for 3 minutes over the medium heat. Combine together the pudding powder, 100 ml milk, honey, cinnamon and grated lemon peel and add in the poppy-milk mixture. Boil and stir in sliced almond. Blend thoroughly. Cool down and ready to use.
   
3. Turn dough out onto a lightly floured surface and divide it into half, each about 430 grams. Divide into thirds. Press and roll each part into a 25cmx30cm rectangle.
   
4. 
   Spread the poppy filling and tightly roll up. With a serrated knife, cut the roll into 8 sections. Place them in a baking tray lined with parchment paper and let rise for another hour until doubled in volume. After proving, brush them with egg wash. Garnish with a candied cherry in the middle and bake in a preheated 180C/350F oven for 15 minutes. Sift the icing sugar into lemon juice to combine and brush over top of bread rolls.