solitary summer (solitary_summer) wrote,
solitary summer

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Aaand...the last two recipes, after which solitary_summer will watch Merlin and BSG and generally have a very lazy Sunday, and this journal will relapse into its regularly scheduled rambly aim- and pointlessness.

6. Orangenzungen

['Orange-tongues'. We got the recipe out of a newspaper ages ago, and it was one of those everyone liked so much that we stuck with it since, unlike every gingerbread recipe ever.]

You need:
# 220 g butter (room temperature!)
# 300 g flour
# 80 g powdered sugar
# 1 egg yolk
# 1 package of vanilla sugar (= 8 g)
# juice from one orange
# 2 coffee spoons of rum
# marmalade/orange jam (preferably the kind without peel)
# chocolate glaze (we are lazy and always buy it in ready-made in a cup; if you want to make it yourself it needs to be some sort of chocolate/fat based glaze that will fully dry and won't remain sticky.)
(# if you want, chopped pistachios; in the original recipe the chocolate glazed parts were sprinkled with them, but we found it didn't really improve the taste and skipped that almost since the beginning.)
# a piping bag [wherein solitary_summer after much googling learned a new word, go me...] with a star shaped (not too small) nozzle

# Beat butter, sugar and vanilla sugar with a hand mixer until it's a creamy mass.
# Add orange juice.
# Add egg yolk.
# Add flour. (If the batter seems too solid already, or the orange was really small, maybe not all the flour, or piping the cookies will be hard...)
# Put part of the batter into the piping bag and pipe the cookies in a shape roughly like this (the recipe says ca. 50 for ca. 25 cookies, but we generally tend to make them smaller and more of them):

# Bake at 180 degrees until the ridges turn light brown. (Or, like the recipe says, 20 minutes...)

# Take out and let cool.
# Put the marmalade and rum into a small pan and boil briefly.
# Spread it on one cookie, then stick two together.
# Melt the chocolate glaze and dip the tapered end into it, put the cookies on a tray covered with baking paper to dry, and sprinkle with chopped pistachios, if you like.

7. Schokoladetrüffel

[Chocolate truffles, although they are truffles only in the way the Greek almond cake is Greek. We still love them.]

You need:
# 100 g butter (not too cold)
# 200 g chocolate (dark, ca 40% cocoa)
# 100 g powdered sugar
# 2 egg yolks
# 2 packages of vanilla sugar (à 8 g)
# 2 coffee spoons of cocoa powder
# 2 or 3 coffee spoons of rum
# chocolate sprinkles, ground or finely chopped nuts and/or cocoa powder
# little paper cups with a diameter of ca. 3 cm

# Melt the chocolate in a pan over a pot of boiling water.
# Beat butter, sugar and vanilla sugar with a hand mixer until it's a creamy mass.
# Add the chocolate
# Add the cocoa powder and rum.
# Add the egg yolks, one by one.
# Beat until it's a smooth mass that doesn't much stick to the walls of the bowl any longer.

# Put in the fridge for a few hours until the mass is firm again.
[# I know that somehow, technically, this means there is raw egg in there, but I can also guarantee that in something like (at least) half a century no one ever got sick from them, even in the more recent decades of central heating. When in doubt, keep in the fridge.]
# Put chocolate sprinkles, ground nuts, cocoa powder (&c.) in small bowls.
# Take out bits of the mass with a coffee spoon and form balls, then roll them in the sprinkles (&c.) and put each in a paper cup.

# Pretty! :)

Tags: christmas baking
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