venerdì 6 dicembre 2013

Christmas Cakes from around the world

Christmas Cakes from around the world
Since Christmas 2011 contest here all your sweet recipes to wait all together Christmas!

PS. If you want to enrich this recipe, you can send your recipes to the address found in the contacts section.ù

The theme of the week!

Kartoffel Rosinen Gugelhupf
This recipe was sent  by Teresa  - Berlin - Germany)

Potato cake and raisins (Germany


400 g of potatoes
300 g of wheat flour
1 package dry yeast cake
100 g of sugar
1 package vanilla sugar
2 pinches salt
3 eggs (size M)
100 g of soft butter or margarine
125 g of raisins soaked in rum

to finish

50 g of butter

125 g of chocolate icing
Wash the potatoes and put them in a pot of water to boil for 20-25 minutes. Drain the potatoes, let cool, peel and finely grate. Preheat the oven180 ° C. if electric, or about 160 ° C. if ventilated.Grease and flour a cake mold to the top.

Put the flour into a bowl and mix well with the yeast, add the vanilla sugar, salt, eggs and butter or margarine and sugar semolato.Impastare all with a robot (dough hook) for about 2 minutes until the 'dough becomes smooth. Potatoes and rum raisins, mix. Pour the mixture into the cake mold and bake for about 45 min.

Meanwhile, melt the butter. Allow the cake to cool in the mold, then transfer it on a grill and immediately brush with butter. Allow the cake to stand still

Prepare a chocolate frosting (ganache) or Use new one set up for use.

Pour the cake and let cool well before serving the dessert.

Christmas trees                                   
( This recipe was sent by Eli87 )


400g peeled almonds

200g caster sugar

2 egg whites

1 dash of orange flower water

Chop the almonds very finely. Add sugar and egg whites. mix all, roll out the dough on a pastry boardand cut with cookie cutters fir. Bake at 150 degrees for about ten minutes.

Strufoli                                                        ( This recipe was sent by Carmela 78)
1000g flour 50g butter 130g sugar 3 eggs 1 cup of anise 1 pinch of baking soda 1 lemon (grated rind only) 250g of honey Place the flour and add all the ingredients in the center. Mix thoroughly and cut into sticks. Cut into small pieces and fry in oil a pan over low heat, melt 5 tablespoons of sugar, add the honey he strufoli. Turn off the heat quickly stir for 1 minute to arrange them on a plate giving the shape of a pyramid and garnish with candied fruit, or candy color.

Apple Streusel Cupcakes ( U.S.A.)               ( This recipe was sent by Hellen from New Jersey)For Streusel1/2 cup all purpose four1/2 tsp ground cinnamon3 tbsp unsalted butter1/4 cup brown sugar1/4 cup choped pecan
For cupcakes:1 cup all-purpose1 tsp baking powder1/8 tsp salt1/4 cup melted unsalted butter1/2 cup granulated sugar1 egg1/2 tsp vanilla extract1/3 cup milk 2 apple
Cupcakes panbaking pan
Toast 1/4 cupof Chopped peccan in a pan. Combine 1/2 tsp of ground cinnamon and toasted pecan - dry mixture. Mash 3 tbsp of butter ( room temperature) with fork.For Cupcakes:Preheat oven to 350 F.In  a mixing bowl, combine 1 cup of flour, 1 tsb of baking powder an 1/8 tsp of salt. Flour mixture.  In an another bowl, beat 1/4 cup of melted butter.1/2 cup of sugar until creamy.Add 1 egg an 1/2 tsp of vanilla extract, then beat until smooth.Add flour mixture and 1/3 cup of milk, then beat until well mixed.Chop the gala apple into the cubes. Sperad the batter into the pan.Evenly arrange the apple cubes on top of the cake batter and sprinkle with the streusel topping.Bake in preheated oven (350 F) - 180 C for abaut 15 - 20 minutes.
Apfel-Quarkstollen  (Germany) 
(This recipe was sent by Julia)                                             
about 16 servings                                                                                                                    
250 g wheat flour2  tsp baking70 g sugar1 pack of vanilla sugar1 Salt 3 drops of bitter almond flavor 1 pack  orange peel flavor1 egg (size M)100 g soft butter or margarine125 g cottage cheese (low fat) 50 g Citronat50 g candied orange peel75 g raisinsFilling:150 g fine marzipan raw mass125 g apples25 g almonds,  sliced 1 teaspoon ground cinnamonFor spreading and sprinkling:100 g of butter50 grams of powdered sugarBaking sheet with parchment paper three times a laid occupy. Preheat the oven. Top and bottom heat: about 250 ° C hot air: about 230 ° C.Flour in a mixing bowl mix with baking.Add sugar, vanilla sugar, salt, flavor, egg, butter or margarine and cottage cheese. Handle everything with a mixer (dough hook) at the lowest first, then at the highest level to form a dough. Then knead in Citronat, orange peel and raisins on the lightly floured work surface and knead into a smooth dough. Dough into a roll (25 cm) form. Lengthwise with a rolling pin, an approximately 10 cm wide depression in the press center.Marzipan into a roll of 15 cm length form, 10 cm wide and roll into the hollow. Peel apples and cut into cubes. Marzipan with almonds, diced apple and cinnamon sprinkle. The left Teigseite offset slightly to the right beat. The middle part with the hands of the length to form a bead and pull the dough on both sides. The mine on a baking sheet and bake.Reduce the oven temperature for baking. Top and bottom heat: about 180 ° C hot air: about 160 ° C. Inset: upper third Baking time: about 55 minMelt butter in a small saucepan. Spread the "stollen" immediately after baking, with half of it and sprinkle with half the powdered sugar. The "Stollen""can be on a wire rack to cool slightly and repeat the process.     
Biscuits with honey of Soriano Calabro Italy 
 ( This recipe by Nuxia )          

• 1 kg of flour 00
• 1 kg of honey Millefiori OR THE FLOWERS OF ORANGE
• 300 grams of whole almonds with skin
 1 tablespoon / s cloves POWDER
 1 teaspoon / s of ground cinnamon


With about 800 grams of flour, make a fountain. CENTER TO PAY ALL THE INGREDIENTS EXCEPT THE ALMOND. MIX. If the dough is very sticky add more flour, UNTIL THE DOUGH YOU DO NOT ATTACK THE HANDS. ADD THE WHOLE ALMONDS AND CONTINUE TO MIX. Heat oven to 200 ° C. Divide the dough into two equal parts and Format sausages, WIDE AND 10 CM LONG AS YOU WANT. Flour the PAN AND PUT THE TWO STRANDS TO COOK, UNTIL, changes color GOLD AND INTENSE DARK. WHEN SPLITTING THE CRUST form of the law, remove from oven.
REMOVE from oven and let cool completely.
MUST BE tough.
The ONLY OFFENCE: NOT PLAYABLE AT HOME! BUT WE CALABRESI, satisfy even the traditional version, which hand down and play the old flavor of ONCE.
Recipe of December/11.

Cururi Christmas Calabrese (CalabrianChristmas Donuts) - ( Italy )
( This recipe By NUXIA )
• 1 kg of  flour 0*
• 25 g of yeast
 q.b of warm water
• 2 liters of oil for frying

* Note: If you want you can replace the flour with the potatoes boiled and peeled andthen mash. proportions: 600 g of flour and 400g of boiled potatoes. In any event you wish to vary the proportion flour - potatoes. The final mixture should be neither toohard nor too soft.


Have the flour. Dissolve the yeast in a cup of warm water and add THE CENTER OF FLOUR, ALONG WITH A PINCH OF SALT.
BEGIN TO MIX. OTHER WATER OR FLOUR add IF NECESSARY. Dough Should Be soft but  not sticky. Let the mixture in a bowl covered with a cloth. FOR ONE HOUR.
Heat a pot oil.
and WHEN YOUR THE RIGHT TEMPERATURE Reached, The Frying "CURURI".  BE READY WHEN return to the surface and changes color to deep golden.
Drain on absorbent paper and lukewarm, sprinkle with powdered sugar (optional). MAY BE WORN WITH OR WITHOUT SUGAR TASTE and Their WHEN YOU like best are warm.
Recipe of December/11.

Chocolate Salami ( Italiy)
( This recipe by NUXIA)

Ingredients for 6 persons:

3 tablespoons of Rum
50 g of icing sugar
300 g of dry biscuits
3 eggs
200 g of caster sugar
200 g of butter
150 g of powder cocoa (sugar free)


Work the butter until creamy (possibly put into a preheated bowl). With the help of electric whips in another container mounted the eggs with the sugar until you obtain a smooth and uniform and embed them in the butter cream still working with a spatula until the cream is smooth and frothy. Add cocoa and cookies with crushed up to pestacarne comminuted pour the rum, a little at a time and mix well. Pour the mixture on a sheet of aluminum and give it the shape of a sausage: wrap tightly in aluminum and the same place it in the fridge for at least 3 hours. Serve the sliced ​​sweet sausage, accompanied with whipped cream to taste.
Recipe of december/11.

Pitte of San Martino or Susamelle 
Calabresi (Italia)

(This recipe by NUXIA)           


500 g of all - purpose  flour
25 g of yeast
3 eggs
150 g of butter
3 tablespoons of liquid chocolate (dark or white)
1 pinch of salt
5 tablespoons water

Zest of one lemon


Dissolve the yeast with a little warm water, put a pinch of salt, a couple of tablespoons of flour and mix well.
Cover and let rise until the dough has reached twice its volume.
Place the dough thus obtained on a plane and add the remaining flour and butter to form a ball of paste.
Cover with a towel for about 20 minutes. Roll out the pasta dough by cutting a one inch thick.
Cut out the oval and place in a baking pan greased with butter and lightly floured.
Bake in preheated oven at 200 ° C, until the "susamelle" will appear lightly browned.
Cover the surface with freshly cooked chocolate icing or white chocolate. Another variant is to dissolve the sugar in a pan with lemon juice, pour the mixture over susamelle placed on a wire rack in white to color, or adding to the mixture of cocoa powder to color of brown. Let cool completely. Before serving.
Recipe of december/12.

American Angel Cake


360 g of egg white
200 g of caster sugar
5 g of cream of tartar
150 g all - purpose flour
150 g of caster sugar
10 g of Amaretto di Saronno
2 g of lemon peel
2 g of salt
1 vanilla bean

For the buttercream:
250 g of caster sugar
80 g of water
25 g of glucose
140 g of egg yolk
500 g of butter
1 vanilla bean
30 g of Amaretto di Saronno

To finish: 250 g of icing sugar
5 g of cocoa butter
10 g of anhydrous butter (concentrate)
5 g pure alcohol 95 °
1 vanilla bean


For the cake:
Follow the procedure described in the sponge cake theme "Bases for birthday cakes" that you find on this page to your right under "Archivio".

For the buttercream:
Melt in a pan of water and sugar.
Meanwhile, prepare the cake: mix the flour with sugar, cream of tartar, salt, lemon zest, then add the egg white meringue obtained by mounting with the sugar, mixing gently from bottom to top, finally joined the 'macaroon.
For the whipped cream then add the yolks of glucose syrup in the microwave heated (121 °). With the help of a pastry bag and fill the cake with cream.
Recipe of december/12.

Calabresi Zippole (Italia)
This recipe by NUXIA )

1 kg of flour
25 g of yeast,
Warm water q. b.
1 pinch of salt
250 g of raisins
Oil for frying
To decorate:
Powdered sugar

The ingredients in this recipe are the same as those for "Cururi", but the difference is in the dough should be almost liquid. So you need a quantity of warm water increased. It adds to the mixture, the raisins. Take the mixture with a spoon and drop in a pot with boiling oil. As soon as the "Zippole" will swell and become golden, remove it from the oil. It is left to cool and sprinkle with powdered sugar.

Recipe of december/12.

Cocoa Cookies                                        
( this recipe By Crystal )

1 ¾ cup all purpose flour

3 egg yolks

½  cup unsalted butter (room temperature)

½ cup ( 8 Tbsp) shortening, soften (room temperature)

1 1/3 cup granulated sugar

1 tsp baking sod

1 tsp cream of tartar

1/8 tsp salt

1 tsp vanilla extract

3 tbsp Unsweetened cocoa powder

Preheat oven to 300 F.

In a mixing bowl, beat  butter, shortening, and sugar, with a hand mixer until creamy. Butter mixture.

Add baking powder, cream tartar, salt, and 3 egg yolks into the butter mixture, then mix together.

Add vanilla extract, cocoa powder, and all purpose  flour then mix together.

Place heaped teaspoons of mixture on the plate, dust confectioners’sugar onto cookie dough.

Transfer the cookie dough on the baking sheets. Bake in preheated oven 300 F. for 10 minutes.
Recipe of December/13.

Ginger bread cottage (U.S.A.)
Serves 6 to 8 people.
For the gingerbread:

360g of sugar cane
110g of sugar
360g of butter
10 g of powdered cinnamon
25g of powdered ginger
90g of egg
25g of whole milk
720 g of strong flour
10 g of baking
2 g of salt

For the icing:
200g. icing sugar
35g of egg whites
5 g of lemon juice

To decorate:
white chocolate, food color yellow - green - red - blue

For the gingerbread mix the two types of sugar with butter, cinnamon, ginger and salt. Combine lightly beaten eggs, milk, and lastly, the flour sifted with the baking powder. Taken the dough into a silicone mold shaped like a house, or in the oven before baking tray lined with baking paper. The dough must fit well into the mold. Bake at 170 degrees for about 20 minutes, then cool and unmold. If you have used the baking tray. Food prepared with the cardboard walls of the house including the roof and delicately engrave the dough directly into the pan. Remove the  various parts of the house from the mold.
For the fat: Whisk the egg whites with the icing sugar, then add the lemon juice.
Together the various pieces of gingerbread house with the melted chocolate. This process takes some time for the actual gluing of the pieces. Once the work is finished, decorated the roof door etc.. with icing sugar colored with here that drop of food color at will, helping with a few Sache made ​​with baking paper.
Recipe of December/13.

Christmas pudding (Great Britain)    


 50 g butter
2 eggs
100 g brown sugar
5 g molasses
75 g whole milk
1 sandwich with milk
45 g flour
100 g raisins
15 g mixed candied fruit salad
10 grams almonds in grain
5 g brandy
grated zest of 1 lemon
Remove the crust of bread and soak well with milk. After a few minutes to combine the brown sugar and mix with the help of a whisk, add the eggs one at a timeStir in the spices, molasses, raisins, and found well-drained, candied fruit, almonds and brandyMix well and finally add the flour and melted butterPut the mixture into molds nonstick cooking portion covered with parchment paper and aluminum in a water bath in a preheated oven at 150 C for about 40 minutesTo dry the product wellIf necessary continue cookingRemove from ovenlet cool and unmoldIf you wish, flambéed with brandy.

Recipe of December/13.

Zeppole's ISABELLA (Campania Italy)   
 (This recipe by Isamaxcris)

300 g of potatoes
1 packet of yeast
2 / 3 tablespoons milk
300 g of flour
60 g of sugar
1 egg
60 g of butter
bit / s up

Boil the potatoes and pass them to the mill. Dissolve the yeast in a glass with 2-3 tablespoons
warm milk. In a large bowl put the flour, potatoes, yeast, sugar, pinch of
salt, egg and softened butter. Do you work well together with your hands, adding, if the dough
was too hard a few tablespoons of warm milk. When the mixture is firm and well mixed, form the dough sticks about 15 cm. long and 1.5 thick.
Join the two ends so as to form cakes. Put to rise for 2 hours the clips with a floured surface and covered with a clean cloth, away from drafts. Fry them one at a
Once in a pan in a pan over medium heat and without sting. Drain well and
turn into sugar.
Recipe of December/13.

White Tozzetti ( Italy )
( This recipes By Chiccolino )

Delicious cantuccini cookies

400 g of Flour 00
150 g of sugar
250 g Hazelnut
100 g of almonds
50 g of vegetable oil
50 g of WHITE WINE
1 / 3 bag / and X SWEET YEAST

Mix all ingredients, adding to last hazelnuts and almonds. mix very
well and form loaves. put them in a pan lined with cartaforno and bake at 200 ° C
bout 10 minutes.
When they are warm, cut them and place the dots back into the pan. Bake again for
about 5-10 minutes. Now I'm finally ready to be enjoye
Recipe of December/14.

Marzipan Romagna (Italy)

 0 g flour
 sugar grams200
 g butter200
• eggs gr100
 g fresh whole milk175
 g sultanas125
 g baking powder20 almonds for the dough:
 g almonds with the skin400
 g bitter almonds100
 sugar grams600
• eggs gr125
 unsweetened cocoa powder gr15
 g dry Marsala wine. q.b.

Procedure for the mixture of almonds ground almonds with the sugar, then mix with eggs and marsala.
To the mixture of base:
Mix butter and sugar, add the eggs and then incorporate the flour with the baking powder and raisinsall softened with milk, then flour the table wellroll out the dough into a square of 1 cm thickness and spread a layer of mixture of almonds, cut into rectangles and then roll them and create the loavesPut them on trays with baking paper Spread over again with the mixture of almonds, sprinkle with almonds sprinkled with coarse sugar and bake in oven at 160 ° C.

Recipe of December/14.

Gingerbread Cookies

(This recipe by NUXIA )


14 ¼ oz ( 3 cup 2 tbsp) all- purpose flour

2 tsp ground ginger

2tsp ground cinnamon

1 tsp baking soda

½ tsp ground cloves

½ tsp salt

1 ½ cups unsalted butter

1 cup granulated sugar

¼ cup molasses

1 egg

Royal icing

3 egg whites

4 cup confectioners’ sugar

Preparation cookie.

Preheat oven to 350 F (180 C )

Shift the flour, the ginger, the cinnamon, the baking soda,  the cloves, and salt twice. Flour mixture.

In another bowl, beat the sugar, the soften butter and the molasses with a hand mixer on medium speed for 5 minutes. Butter mixture.

Add the egg and beat again until well mixed. Pour the butter mixture into the flour mixture and stir together with a rubber spatula, then beat on low speed. Cookie mixture.

Mix the cookie mixture again and split it in two, wrap it up then keep it refrigerated for 2 hours,

On lightly floured cloth-covered surface, roll each 1/8 inch thick.

Cut with a cookie cutter.

Bake in preheated oven 350 F for 10 – 12 minutes until brown.

Transfer the cookies to wire rack and let cool, then decorate with icing.

For Royal Icing:

In a cold and clean bowl, beat 3 egg white and mixer on medium speed until foamy,

Then add the confectioners’ sugar until stiff and soft peaks form on high speed.
Recipe of December/14.

Christmas Cookies                                                                        
( This recipe by Angie from Rockuille Centre, NY )    


200g butter, softened at room temperature
2 eggs
100g of milk
110g of sugar
½ cup chopped walnuts
½ cup chopped candied orange
A teaspoon of vanilla extract
2 cups flour (220g)
½ teaspoon of baking soda
1 pinch of salt
sugar crystals

Mix in a bowl with electric mixer the butter with the sugar, add egg yolks, milk to wire, until the mixture is frothy. (20 minutes at medium speed). Preheat oven to 300 F (150 C).
In another bowl, mix the orange peel, chopped nuts, flour and baking soda.
Add this mixture to the previous year. Mix with a spatula silicon.
In a baking sheet lined with parchment paper with a spoon to have small amounts of dough.  Spacing the cookies from each other.
Beat the egg whites lightly. Brush the biscuits with the compound.
Finally, sprinkle the surface of the cookies with sugar crystals.
Bake for 15 minutes or until the cookies become golden. Remove from oven and let cool on a wire rack.
Recipe of December/15.

Crunchy Chocolate
(This recipe is NUXIA)


50 g of toasted hazelnuts without skins
200g milk chocolate or dark chocolate
50g peeled almonds
50g walnuts
50 g of raisins

Melt the chocolate in a bain-marie. Put all the dried fruit in melted chocolate. Mix well. Take a little dough with a spoon and put it on a baking sheet lined with aluminum foil *. Let refrigerate for 1 hour.
* Alternatively you can also pour the mixture into paper cups.
Recipe of December/15.

Soft Torrone of Cremona             
  (This recipe by NUXIA)  

 Ingredients for 12 people:
217g of sugar
67g of water
17g glucose syrup
133g of honey
33 grams of egg whites
350 g blanched almonds, toasted
(Or if you prefer to replace with whole hazelnuts or pistachios, toasted and shelled)
To finish 2 sheets of wafer.
With a mixer mounted whites until stiff and add 17g sugar.
Pour the honey into a pot without a fire. Cook 200g of sugar with the sugar and water until the sugar reaches a temperature of 118 C (the temperature measured with a thermometer separate kitchen). Turn the fire of the pot containing honey and you reach a temperature of 124 C
Make sure the sugar syrup has reached the temperature of 146 C. Pour the honey into the egg whites and sugar syrup then. Mix everything. Coat a baking sheet with parchment paper. Then a leaf resting on top of this wafer, and a square steel mold bottomless. The compound previously prepared to add the almonds and mix with a spatula silicon. Pour the mixture into the mold with the spatula to level the mixture and cover with the remaining piece of wafer. Let cool before cutting into rectangles nougat.
Recipe of December/15.

Ricciarelli di Siena  (Toscana, Italy)                                  
(This recipe is NUXIA)

400g. almond flour
250 g of granulated sugar
80g of egg whites
1 sachet of vanilla
grated zest of 1 / 2 lemon
400g powered sugar
30g candied orange peel
To finish:
Powdered sugar

Pick up the glass of the mixer almond flour, powered sugar and operate the mixer forabout two 3 / 2. Add the egg whites already beaten lightly with the vanilla and lemon peel.
Pour the mixture into a bowl and add granulated sugar, and if you want even the candied orange peel. Knead.
You will get a firm dough, cover and let rest in the fridge for 2 - 3 hours. Sprinkle the work surface with cornstarch and powdered sugar and roll out dough for a little timeto a thickness of 7-8mm.
Slit with a cookie-cutter oval and slightly flattened ends. Arrange ricciarelli spaced,in a baking sheet lined with paper forno.spolverizzateli just powered sugar and bake at 160 C (320 F) for 14/16 minutes. Let cool and serve sprinkled with powdered sugar again.

Recipe of December/16.

Coconut Milk Cupcake                    
( This recipe is Mary Jay of California U.S.A. )


For cupcake:

1cup of cake four
1/2  cup of granulated sugar
4 Tbsp maple syrup
3 large eggs
1 tsp baking powder
1/2 cup coconut milk 1/8 salt

Whipped cream frosting

2 cup heavy whipping cream
1 tsp vanilla yogurt
1/3 cup confectioner's sugar
Green food color

For the cakes:

Preheat the oven to 350 F (180 C ). Shift the cake flour,the baking powder and the salt.
In a medium bowl, beat 3 egg yorks, 1/2 cup granulated sugar and the maple syrup with a hand mixer until creamy.
Beat 3 egg whites a hand mixer until soft peaks form.
Stir flour mixture, egg yorks mixture and coconut milk tigether with a rubber spatula, then beat again with a hand mixer until well mixed.
Using a rubber spatula, gently fold in egg whites mixture into the cake mixture one-third at a time.
Fill baking cups 2/3 full a batter. Bake in preheat oven 350 F (180 C) for 20 minutes until toothpick comes out clean.
For whipped cream frosting:
In a medium bowl, beat the  heavy whipping cream, the confectioner's sugar, and the 1 tsp vanilla yogurt with a hand mixer on high speed until thick and fluffy.
Add food color whatever you want a few drops in batter, then keep in a refrigerator before serving.
Recipe of December/16.

Mostaccioli (Italy)                                                                           
(This recipe is Gennaro - Campania)
1kg of flour type 00
800 g of caster sugar
6 whole eggs
150g butter
100gr of honey
80 g of cocoa powder amro
3 teaspoons of piston: the piston is just the set of 1 stick of cinnamon, nutmeg andhalf three cloves powdered with the mixer or blender.

Combine all ingredients and process them until the dough is soft but not sticky.
Put in a lightly oiled bowl with vegetable oil and let rest for a whole day.
Lay a sheet thickness of about 2 / 3 cm and cut the lozenges of the desired size.
Bake at 180 degrees for 10 minutes.
And 'do not cook mostaccioli in the oven for no more than 10 minutes, otherwisethey dry out too much.
Do not worry, though extracting them from the oven may seem uncooked.
After a few minutes to dry out.
Once cooled you can clothe with dark chocolate or white hot liquid and allow to dry.

Recipe of December/17.

Zaletti (Italy)                                
(This recipe is from Anna)


450 g of corn flour end
150 g flour 00
200 grams of sugar
250 g of butter
3 egg yolks 1 whole egg
80 g of pine nuts
80 g of raisins
½ cup of milk
1 packet of yeast
1 pinch of salt

Mix all the ingredients, remembering to wash the raisins and drain well packagedcookies shaped like a diamond. Bake in preheated oven 180 degrees for about 15 minutes to check the color should be golden.

Recipe of December/17.

Bells hazelnut (Switzerland)
(This recipe is from K. - Lugano)

Ingredients for approx. 35 biscuits

120 g icing sugar
150 g butter at room temperature
1 egg
70 g cocoa powder
150 g ground hazelnuts

time: 30 minutes + 2 hours of rest in the fridge + 10 min
Put all ingredients, including egg and butter in a bowl and work quickly to obtain ahomogeneous mixture. Put in the fridge for about 2 hours.
Roll out the dough (possibly of sugar) to a thickness of 3-4 mm, obtained with the appropriate stencil and place the stars on the plate lined with paper previously.
Put the plate in the middle of a preheated oven at 200 degrees for about 7-10 minutes and let cool on the plate it self.
Glaze as desired:
Mix well 150 g of icing sugar with 2 tbsp lemon juice and iced cookies after baking.
You can create a beautiful tree by using the star-shaped molds of various sizes.

Recipe of December/17.

Gingerbread Squares - Basler Leckeri
(This recipe is Alda - Luxembourg)

Ingredients:350 g honey, 150 g of cane sugar, 80 g butter, 100 grams of candied citron, finely chopped, 350 g flour, 200 grams almonds, finely chopped, orange peel and lemon peel, at least 3 teaspoons spice powder (cinnamon, cloves, anise,) a pinch of nutmeg, 2 teaspoons of baking powder for cakes, 1 tablespoon cocoa, 1 large egg (or two small).

Heat together the honey, sugar and butter until sugar has dissolved, leaving raffredddaree.Mix together in a large bowl all the dry ingredients, add the preparation of honey and the egg, working first with the hooks of the electric mixer, then with your hands. The finished dough should have roughly the consistency of a shortcrust pastry. Cover the bowl with plastic wrap and lasicvare stand 1 hour. Line a rectangular pan (at least 20x30) with baking paper, fill with the mixture (to level it, best to use wet hands, it's too sticky for a rolling pin). Cuocedre in the oven at 175 ° C (160 ° if ventilated) 25 - 30 minutes. Monitor the cooking does not have to toast.When warm, remove it from the form and remove the paper.The classic version requires a light glaze (100 g icing sugar, water or lemon juice 3 tablespoons); personally, I prefer a good frosting with dark chocolate, I find that the '"bitter" chocolate rewards the sweet honey and candied fruit However, after frosting the cake is cut into squares, eventuamlmente decorating as desired with colored sugars, silver sprinkles, candied orange peel ....A clarification: this cake needs to rest. Although the firing was proper, just pie is too dry. Close the square in a large tin can (if layered, separating each layer with waxed paper on the other, because any crumbs do
 not ruin the glaze) and serve after a couple of days. The sweet flavor and smoothness gain.

Recipe of December/17.

Cicerata - Ciciariata - Cicerchia  Calabria Italy )
This recipe by NUXIA )

400g flour
200g of honey
4 eggs
20 g of lard or butter (I personally replace it with olive oil)
Olive oil for frying
For the pastry:
a little flour

Place the flour in the center to the rest of the ingredients. Knead vigorously. The dough should be smooth and consistent. Take a piece of dough at a time, roll onfloured pastry board previously, forming long, thin sticks. (As a guide, as the size of a pencil). With a knife cut the dough into pieces the size of a chickpea. Fry the pieces of dough into hot oil, they must share a golden color. Drain and let dry on asheet of absorbent paper or paper for frying.
Heat the honey in a large pot, pour in all the fried cakes. With a wooden spoon, mix well.
On a marble moistened with butter or oil, pour the contents of the pot on the floor. the wooden spoon to form a donut or a pyramid to the mixture. Let cool before serving.You can also take mini servings of "cicerata" by entering the compound directly intopaper cups.
While hot decorated with colorful candies or candied fruit into small pieces.

Recipe of December/17.


(This recipe is by Sergio S.)

Ingredients: 500 gr flour - 250 g butter - 170 g caster sugar - number 32 blanched almonds - 1 egg yolk and whole eggs 2 - 1 sachet vanilla extract - 1 teaspoonbaking powder - salt. To decorate: icing sugar, chocolate, sweets, grains, smallcandies, etc..

Method: Whisk the sugar with the almonds, to obtain a fine flour. Make the fountain with the flour and put the almond powder to the center, baking powder, vanilla and a pinch of salt, mix with the soft butter into small pieces and the eggs, work quickly, gather into a ball and rest for one hour . So roll out the dough to 4 mm in height with a boxcutter and cut them pointed in different forms: little women and men, snowmen,animals, trees, Christmas balls. Bake on the plate covered with paper baking at 190degrees for 12 minutes. Remove them from the plate, let them cool, and a cornet of paper and using the elements described above (and others ...), decorate them with imagination and good taste. You can cook them first, give a small hole at the topand then use them to decorate the Christmas tree.
Recipe of December/18


(This recipe is Alessandra - Esslingen a. N.)


300 g flour
100 g butter
120 g sugar
140 g ground almonds, but not peeled
60 g grated chocolate semiamaro
2 eggs
1 sachet of vanilla sugar

260 g peeled almonds
140 g sugar
1 cup cold water
Oil of bitter almonds (in vial), or bitter almonds

Prepare a dough with all ingredients and place in refrigerator.
Also prepare the filling.
Divide the dough into 2 parts, get 2 sheets of pastry over the filling and spread.Close with the second layer by pressing the sides to close. Bake at 180 ° as usual, and when is still hot, with sugar frosting. Then when it is cold cut diamonds andcanning.
Recipe of December 19

Baci di Dama(This recipe is from Anna A. V.)        



200 g of flour
200 g of butter
200 g of sugar
200 g of hazelnuts

200 g of butter
100 g of sugar
25 g of cocoa
1 tablespoon rum

Prepare the cream slamming cold in a bowl, butter,
sugar, cocoa and rum until creamy
smooth and frothy. Toast in the oven to heat the very moderate
hazelnuts, chop and mix with the food processor into a
bowl with the flour, butter and sugar. Make it the
balls and cook in the oven at high heat (about 170 degrees),
for a few minutes in a baking dish. Let them cool and
two balls joined by the flat part with a little 'chocolate cream.
Recipe of December 20

BALLS OF MOZART (Mozartkugeln)
(This recipe is from Sandra)

250 g of solid hazelnut paste, almond paste 250 g, 200 g of dark chocolate and powdered sugar.

Derived from hazelnut paste as many bullets as big as a hazelnut. With the warmthof the hands, the dough tends to melt, you may want to cool your hands from time to time in cold, dry and dust with powdered sugar. Put the bullets in a cool place.
Roll out the almond paste: you put it between two sheets of waxed paper dusted withicing sugar and work the rolling pin. We must spread it thin thin, giving it arectangular shape, then cut into many small squares of 5 cm side.
Wrap each ball of dough into a square nuts of almond paste. Melt the chocolate tothe bowl containing it in a larger bowl containing hot water because it remains fluid;pierce each bullet with a stick (like those used for kebabs, I have used the fondueforks) and dip it completely in chocolate to dry on a wire rack and place in a tight mesh cups. Or as a variation you can add another layer of pasta with pistachio andhazelnut paste is added to the melted chocolate.
Recipe of December 21

(This recipe is Alessandra - Esslingen a. N.)

50 g butter
1 / 8 l cream
100 g sliced ​​almonds
50 g 50 g of candied citron and candied orange cut into small pieces
125 g sugar
1 sachet of vanilla sugar
1 pinch of ground cinnamon
65 g flour
possibly candied cherries
chocolate covered

Bring slowly to a boil butter and cream. Mix all other ingredients separately and add them to the mixture of cream. Simmer a few minutes. a very low heat and then maintaining the fluid mixture in a water bath hot. Make small heaps on baking paperat a distance "security" because they do not stick and decorate with icing if desired.Bake at 175 ° -195 ° (depending on oven) until they are golden. Allow to cool 20-25minutes. remove and brush the base with chocolate covering.

Recipe of December 22

Rock cake
(This recipe by Nuxia)                    

Almonds 700 g700 g hazelnuts, walnuts 100 g700 g sugar6 eggsgrated rind of one lemonflour 100 g.

Work the eggs with the sugar, add the remaining ingredients (nuts, coarselychopped), mix wellforming cakes or balls of the pack tightly and bake in a hot oven.
Recipe of 
December 22

Biscuits of Bolzano
(This recipe is of Manuela from Bergamo)

100 g raisins soaked in rum
100 g pine nuts;
100 g walnuts into pieces;
  2 eggs;
100 g sugar;
100 g flour.
100 g butter, softened

Combine the sugar with the eggsbeat well then add the butter and fruit. For the lastmeal to rainKneadLet stand in refrigerator 30 minutesRoll out the dough 1 cm inheight and with the cookie cutter, cut the dough.
Place the biscuits on the baking tray and bake 180 degrees for 10/15 minutes.
Recipe of December 27

(This recipe is Dianella B.)
More precisely, the "pampepato", is the traditional cake of Terni (along with thelegendary sweet pizza Easter) and the city has askedand I obtained the PDO.
There is no family that Terniin timeduring the month of December will not preparea bit 'of Pampepato (number 40 is considered normal)then wrapped in cellophane and sealed by a colored ribbonare given away to friends and relatives .
This is the recipe:

1 kg of shelled walnuts,
500 g of peeled almonds,
500 g of hazelnuts,
500 g of raisins,
500 grams of pine nuts,
500 g of candied fruit,
1 kg of honey,
1 kg of dark chocolate,
1 kg of pine nuts,
1 envelope of unsweetened cocoa,
1 bag of sweet cocoa,
1 glass of anisette,
6 cups of coffee, nutmeg,
1 sachet of cinnamon,
1 handful of sugar,
Freshly ground black pepper
1 teaspoon or more according to taste,
q.b flour (500 g).
Chop into large pieces of dried fruit, toasted in the oven after itand add all otheringredients in a pot adequately large (chocolate and candied reduced to smallpieces) and finally the flour.
Form the loaves with wet hands of coffeeabout 8-10 cm in diameterlay them on the oven plate covered with greaseproof paper, brush them with a little 'honey and
cook over medium heat for about 40 minutes.
psIf the dough becomes too hard, warm water bath before forming the loaves.

Recipe of December 28