Three different biscuits

17/12/2015 22:36

Sat and counted how many varieties Christmas sweets and pastries that I made last year for Christmas and came to a full 18 different varieties. Wondering how I thought then? .... And when I did all that? ..... I will not do that again this year, but biscuits is anyway a must for Chrismas. I have baked them for many years, but this time I chose to do smaller pieces so that you can take all three variations: saffron lemon and  chocholate biscuits.

A batch of biscuits base to all three recipes below. I have used sugar for the first time in it that makes them a little less tough. A matter of taste whether you want it or not, otherwise it is just to exclude sugar. In total about 120 small biscuits, but the number can vary depending on how large you make them.

1 kg almond paste
5 dl sugar
5 egg whites
Here's how: Preheat oven to 175 degrees C. Place parchment paper on a baking sheet. Grate the almond paste. Mix the sugar and stir in the egg white, working together to form a smooth paste. Click the batter on the plate to a round base with a diameter of about 3-4 cm. Do not make them too large, because they will move out slightly in the owen. Bake for about 10 minutes. When the cookies are finished baking, peel off away from the plate. Let cool completely before filling them.

Saffron Butter Cream:
100 grams of butter
1.5 cups powdered sugar
1 packet of saffron (1.2 grams)
1 egg yolk
Garnish:
250 grams of white chocolate
Here's how: Beat together the butter, powdered sugar, saffron and yolk to a smooth batter. Fill saffron cream as a topping on the biscuits. Let stand in refrigerator for at least an hour. Melt the white chocolate in a small pan in a water bath and dip the biscuits. Allow to cool and freeze those.

Lemon Butter Cream:
3/4 cup sugar
3/4 cup water
3 egg yolks
150 grams of soft butter
zest and juice of one lemon
Garnish:
200 grams of white chocolate
Here´s how: Beat the butter soft. Boil sugar and water. Whisk in the egg yolks and let the mixture cool. Add then the whipped butter, a little at a time. Season with lemon zest and juice. Pipe lemon cream as topping on the biscuits. Let stand in refrigerator for at least an hour. Melt the white chocolate in a small pan in a water bath and dip the biscuits. Allow to cool and freeze those.

Chocolate Buttercream:
150 gram of butter
2 cups powdered sugar
2 yolks
3 tsp vanilla sugar
4.5 tsp cocoa
Garnish:
200 grams of dark chocolate
Here's how: Mix butter, icing sugar, egg yolks, vanilla sugar and cocoa into a smooth cream. Spread as a toppigt on the biscuits. Let them stand in the freezer for at least an hour. Melt the dark chocolate in a small pan in a water bath and dip the biscuits. Allow to cool and freeze those.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden