I love Christmas, I really really do, but still, every year I feel a bit shocked in realizing that Christmas has already come again. It’s like how on earth did the time pass so fast again, I feel like last Christmas is really not so long ago, in a weird way summer seems to have been a lot longer ago (this sentence in English sounds weird as well, not sure if it’s right).
So Plätzchen – cookie time again. I made a lot, another reason why I don’t have time to post more often lately, the main one being that we are trying to finish renovating our kitchen and living room down stairs so we could finally move in by Christmas (a project that has taken a few years already, so imagine how excited and impatient I am about it). Only curtains, chair cushions and a few technical things left and then we’re in!!!!!!!!!!!
I made these Chocolate Almond Cookies about 2 weeks ago and thought they were good. Than came my mother-in-law and ate about 10 of them and said they were amazing. So I made another batch and gave them to her on her birthday. I envy her for being able to eat 10 cookies at a time and actually eat everything (mostly sweets) all day long and still weighing about 50 kilos. Just like my husband, he can eat and drink doesn’t matter what all day long (he’s just eating bread with butter and jam right now, about 5 pieces of them already and it is 21:37!!!!!!!!!!!) and still doesn’t have one gram of unnecessary fat on his body. And it’s not like they do much sports either. My husband remembers that from time to time (rather irregularly) but I don’t think my mother-in-law even thought about exercising in the last 30 years.
Anyway it makes no sense getting upset about things I cannot change, like genes. I just hope my children inherited my husband’s “thin” genes and not my “eternally counting calories” genes.
- 3 eggs
- 200 g/ 1 cup icing sugar
- 250 g/ 2 ½ cups ground almonds
- 200 g/ 2 cups grated semi-sweet chocolate
- 1 teaspoon cinnamon
- 2 tablespoons cherry liquor (or whatever you have on hand)
- about 1 cup icing sugar
- Separate the eggs. Beat the egg whites until stiff and set aside.
- Mix the yolks, the icing sugar, the ground nuts and chocolate, cinnamon, flour and liquor together. Fold in the egg whites. Place the dough in the fridge for at least half an hour or a bit longer if necessary. The dough should harden a bit, become somewhat less sticky.
- Preheat the oven: 150 degrees Celsius/ 300 degrees Fahrenheit.
- Form little balls with the help of two teaspoons and roll the balls into icing sugar. Place them on a baking sheet laid with parchment paper and bake for about 15 minutes. While the first batch of cookies is baking, form the rest of the dough and place the balls on another prepared baking sheet.
- Leave the cookies cool down on the baking sheet for about 5 minutes, than transfer them on a cooling rack. When completely cold, place them in an airtight container. They will keep for at least 2 weeks.