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Marzipan potatoes

Ingredients: 200g marzipan 100g icing sugar 2cl brown rum 30g cocoa powder To prepare: Knead together the marzipan, icing sugar and rum well, then make into a roll. Cut off equal-size pieces and shape into oval balls. Using a skewer, make irregular indentations in the "potatoes" to resemble the "eyes". Then dust the marzipan potatoes with the cocoa powder until well coated.


Aachen Printen gingerbread

Ingredients: 500g flour 400g treacle 75g raisins and a little rum 75g candied orange peel 75g candied lemon peel 1 tbsp mixed spice 1 tbsp baking soda Treacle and almonds to decorate To prepare: Soak the raisins in the rum, heat, then allow the raisins to swell and absorb the rum. Dissolve the baking soda in a little water and stir in small cubes of candied orange and lemon peel. Stir together the flour, treacle and mixed spice, add the swollen raisins, baking soda and candied orange and lemon peel and mix well. Refrigerate the mixture for around 3 hours. Roll out the mixture between two pieces of cling film to a thickness of approx. 1cm, then carefully cut into 3cm x 7cm pieces. Stir the treacle with a little water, then brush onto the Printen with a pastry brush. Decorate the Printen with the almonds and bake at 190°C for approx. 15 minutes.


Egg nog

Serves 6: 1 litre milk ½ litre cream 100ml brandy 100ml orange liqueur 1 vanilla pod 1 tsp orange zest 4 egg yolks 150g sugar To prepare: Bring the milk, cream, vanilla pod and orange zest slowly to the boil, stirring all the time. Beat the egg yolks and sugar to a foam. Remove the pan from the heat and stir in the egg yolk mixture. Add the brandy and the orange liqueur. Pour the egg nog into glasses and serve hot.


Spritz cookies

Ingredients: 200g butter 200g sugar 3 eggs 500g flour 1 packet vanilla sugar To prepare: Beat the butter until foamy, then add the eggs and the sugar mixed with the vanilla sugar. Stir everything together well. Stir in the flour. Using an icing bag, pipe different shapes onto a baking sheet covered with baking paper. Bake for around 10-12 minutes at 175°C.


Dresdner Christstollen

Ingredients: 750g flour, 275g butter, 90g sugar, 75g yeast, 185g tepid milk, 500g raisins, 75g chopped sweet almonds, 20g chopped bitter almonds, 70g candied lemon peel, 15g candied orange peel, grated peel of 1/2 lemon, 1 pinch of salt, 1/2 vanilla pod, 1 pinch of ground cinnamon, 1 pinch of ground cardamom, 1 pinch of ground mace. Preparation: Sift some of the flour onto the work surface and make a well in the centre. Break up the yeast, add a little of the milk and sugar and mix to a loose dough. Dust with flour and leave to rest for approx. 15 mins. Next work to a firm dough adding the rest of the flour and milk and the butter cut into pieces. Leave the dough to rest in a warm place for approx. 20 mins. in a bowl covered with a tea towel. Mix the other ingredients well and knead them into the "stollen" mixture. Allow to rest for another 20 mins. then shape into a "stollen" and make two grooves lengthways. Place on a greased baking tray and bake in a preheated oven at 160 degrees C for between 35 and 50 mins. Once cooled, spread generously with melted butter. Leave for 2-3 weeks and then dust with icing sugar before serving.


Gingerbread men

Bake our gingerbread men at home using this easy traditional recipe. Melt together 50g clarified butter, 300g honey and 100g sugar - do not boil, allow to cool slightly. Work 300g flour, 2 eggs, salt, 150g ground almonds, 15g mixed spice and the honey mixture into a dough - cover and allow to stand at room temperature for at least 48 hours. 1/2 tsp. bicarbonate of soda, 1/2 tsp. baker's ammonia - mix each with 1 tbsp. of water and work into the dough. Roll out the mixture, cut the shapes out and decorate. Bake for 10-15 mins. at 180 degrees C and allow to cool.



Ingredients: coffee, a swig of rum, whipping cream (100g) and a teaspoon of sugar Make a strong black coffee in a tall glass and add the rum. While the coffee is brewing, mix the sugar with the cream and whip until stiff. Use this to crown your drink and then sit back and enjoy.


Christmas baked apples

Ingredients: 4 large, tart apples 10g (1 tbsp) butter 4 tsps raisins Flaked almonds Honey-water mixture To prepare: Wash the apples, then remove the stalk, the core and the pips with an apple corer. Make a horizontal cut around each apple so it won't burst. Place in a greased shallow ovenproof dish then fill with raisins and flaked almonds. Sprinkle with cinnamon and pour honey-water mixture into the top. Bake on a low shelf at 200°C for approx. 30 mins. Leave the apples to cool, then serve.


Glühwein - mulled wine

Ingredients: 1 litre dry red wine 1 unwaxed lemon 2 cinnamon sticks 3 cloves 3 tbsp sugar Cardamom to taste To prepare: Heat the red wine. Slice the lemon and add to the hot red wine together with the cinnamon, cloves, cardamom and sugar. Heat for approx. 5 mins. then remove from the heat. Cover and allow to infuse for 1 hour. Reheat and pass through a sieve before serving.


Christmas cinnamon stars

Ingredients: 500g unpeeled almonds 5 egg whites 1 pinch of salt 1 tsp lemon juice 500g icing sugar 2 tsps cinnamon 200g ground almonds Set a little beaten egg white aside for the glaze To prepare: Finely grate the almonds. Whisk the egg whites with a pinch of salt until stiff, then slowly add the lemon juice and sugar. Continue whisking until the mixture is firm and shiny. Scoop off 6 tablespoons of the mixture and set aside for the glaze. Stir the almonds and cinnamon into the remaining mixture. Sprinkle the work surface with a little of the ground almonds and roll out the mixture to a thickness of 5mm. Cut out star shapes and place on a baking tray. Brush the stars with the beaten egg white. Bake at 140°C for approx. 30 minutes. Do not allow to brown. Leave to cool. Store in an airtight container until required.


Frankfurt Bethmännchen - marzipan biscuits

Ingredients for approx. 40 biscuits: 75g peeled almonds 250g marzipan 1 egg white 1 tbsp flour 100g icing sugar 2 tbsp sugar 2 tbsp rose water To prepare: Halve the almonds lengthways. Knead together the marzipan, the egg white, the flour and the icing sugar. Make approx. 40 balls from the mixture. Press three almond halves into each one. Place the balls on a baking sheet and allow to dry at room temperature overnight. Bake in a preheated oven at 250°C for approx. five minutes until golden brown. Place the sugar and the rose water in a small pan, bring to the boil then brush the mixture over the biscuits. Allow to dry.