Zimtsterne/ Cinnamon Stars

Today I am sharing our family recipe for Zimtsterne, a classic German Christmas cookie, that has been one of my favourite festive cookies since I was a child. I got the recipe when I was about 11 from our neighbour, a lovely old German lady, and we have made them since then. Chewy and soft with a lovely almond and cinnamon flavor, with a meringue topping, so if you have not tried them, you  definitely should, these cookies are one of the best cookies I have eaten so far!

For about 40 cookies you will need:

• 250 grams almonds, finely grounded
• 150 grams powder/icing sugar
• 1 teaspoon honey
• 1 teaspoon cinnamon
• 1 egg white

For the meringue topping:

• 80 grams icing sugar

• 1 egg white

Method:

Preheat oven to 150 ° C.

Sift icing sugar (150 g), combine with finely grounded almonds, cinnamon. 

Whisk together with honey, egg white, then knead dough with your hands until well combined.

Let dough rest for 1/2  hour. Meanwhile prepare the meringue topping by beating the egg white until it forms firm peaks. Then beat in 80 grams of icing sugar and continue beating for about 2-3 minutes until it becomes  thick and shiny. Set aside. 

Place dough on a large piece of parchment paper and roll out the dough until  about 1 cm thick. If the dough sticks just put another parchemnt paper on top and then roll the dough, this makes it a lot easier. 

Cut with star shaped cookie cutter and place on a pan (on parchment paper). 

Spread the eggwhite-sugar mixture over ever cookie. 

Bake at 150° C for 8-10 minutes. The cookies need to be chewie and very light brown, the meringue topping should be white, watch out as they tend to get too brown quickly! When you take them out from the oven they are soft but they firm up quickly.

Let cool on a wire rack, then place them in airtight container.

Zimtsterne before they go into the oven

Već sam prošle godine pred blagdane htjela objaviti recept za "Zimtsterne", koji smo dobili od naše susjetke Njemice, jedne divne stare dame, kad mi je bilo otprilike 11 godina. Nama su to najljepši  blagdanski keksi, bez maslaca, bez brašna, s mljevenim bademima, cimetom i meringue nadjevom. "Zimtsterne" su tradicionalni njemački božićni kolačići/ keksi, i s obzirom da sam odrasla u Njemačkoj nije prošao niti jedan Božić bez njih, davila sam se u njima kod prijatelja, školskih drugarica, i onda ih je i moja mama počela praviti... Ovi keksi nisu hrskavi, meki su, aroma badema i cimeta (meni omiljena kombinacija u kolačima) ne mogu ostaviti ravnodušnim. Mislim da još nisam upoznala nikog ko nije volio ove divotice. Važno je paziti da se ne prepeku, meni su ovi, koje sam jučer pekla malo previše potamnili jer sam pogrešno procijenila temperaturu (trebalo je biti 150°C) na mom gasnom šporetu, drugi put obavezno trebam smanjiti vrijeme pečenja s 10 minuta na 8 minuta. 

 Za 40 keksića (otprilike 1,5 pleh) će biti potrebno: 

• 250 g mljevenih badema
• 150 g šećera u prahu
• 1 žlica meda
• 1 žlica cimeta
• 1 bjelanjak

Za nadjev:

•  80 g šećera u prahu
• 1 bjelanjak

Priprema:

Zagrijati peć na 150°C.

Prosijati šećer u prahu, pomiješati s bademima i cimetom, sve promiješati.

Dodati med i bjelanjak, rukom zamijesiti tijesto.  Ostaviti otprilike pola sata da miruje (ond se tijesto manje lijepi). U međuvremenu pripremiti nadjev, tako što izmutite bjelanjak jedno 2-3 minute dok ne dobijete čvrstu masu, onda dodajte preostalih (prosijanih) 80 g šećera u prahu.  Na radnu površinu postavite papir za pečenje i na njega stavite tijesto pa ga razvucite na otprilike 1 cm debljine. Ako tijesto bude ljepljivo stavite još jedan papir za pečenje preko tijesta pa onda razvucite tijesto. Modlom u obliku zvijezde isjecite keksiće, svaki ravnomjerno premažite nadjevom. Peći na 150°C 8-10 minuta. Pripaziti da tijesto i nadjev ne potamne, tijesto treba ostati svijetlo a nadjev treba ostati bijel (brzo požuti).

Ostaviti da se ohlade. Čuvati u kutijama za kekse.

White Chocolate Poppyseed Crescents~ Mohnkipferl mit weißer Schokolade~ Mak roščići s bijelom čokoladom

Für Rezept in Deutsch bitte scrollen:

I promised you in my last post about Chocolate Delight Cookies to post the recipe for the White Chocolate Crescents, so here it is :) 

Stored in an airtight container, these delicious cookies can last for 2 weeks.

~o~o~o~o~o~o~o~o~

Wie in meinem letzten Post versprochen, poste ich heute das leckere Mohnkipferl- Rezept, welches zu meinen liebsten Weihnachtsplätzchen gehört. Die Kombination Mohn- weiße Schokolade ist einfach himmlisch, mmh... Das Originalrezept findet ihr hier.

Die Kekse in Keksdosen aufbewahren, dort halten sie sich ca. 2 Wochen.

~o~o~o~o~o~o~o~o~

Obećala sam u svom zadnjem postu o Chocolate delight kolačićima, kao i na Facebook stranici, napisati i recept za mak roščiće koje su ove godine bili jedni od keksića koje sam spakirala prijateljima u jestive paketiće. Da biste imali priliku da ih isprobate do Božića, ukoliko to želite, a toplo ih preporučujem, evo i receptić:

For Chocolate Delight Cookie Recipe check out my last post!

Keksići se u prikladnim kutijama za kekse mogu držati otprilike 2 sedmice.

~o~o~o~o~o~o~o~o~

Enjoy!

Chocolate Delight Cookies

Für Rezept in Deutsch bitte scrollen:

I was baking this weekend. The WHOLE weekend. Christmas is so near, and there still are so many things to be baked until then, not only for us, but for our friends and working colleagues as well. Me and my darling have decideded to make the Holidays even more sweeter by making our own edible gifts for our dearest friends. Ok, we both have decided that, but I am the one who is going to make these edible goodies. :)  The first 3 gifts I made look like this:

This Cookie Jar consists of Sweet Trolley's Chocolate Delight Cookies, which are wonderfully moist and chocolatey, and some delicious White Chocolate Poppyseed Crescents. I will post the recipe for the Chocolate Delight Cookies today, the recipe for White Chocolate Poppyseed Crescents I will post next time!

These Chocolate Delight Cookies are scrumptious, they are a Hit in our family! Some of these cookies I have rolled in powder sugar before baking, which turns out to be very decorative! Try it out, you will love these black & white beauties :)

And here is the recipe, I sticked to the original recipe, the only change I have made was the usage of  powder sugar for some of my cookies:

~o~o~o~o~o~o~o~o~

Dieses Jahr haben ich und mein Schatz beschlossen, unsere lieben Freunde, aber auch Arbeitskollegen mit "süßen Geschenken" zu beschenken, zum allerersten Mal. Das heisst, WIR haben es beschlossen, und ICH "darf" die Geschenke "produzieren" und verpacken. Ich bin ja eigentlich ziemlich spät dran mit Plätzchen backen dieses Jahr (was auch der Hauptgrund für meinen Wochenend-Back-Marathon war :D), aber es macht mir einfach unglaublich viel Spaß!

Meine ersten 3 Goodies bestehen aus den unbeschreiblich lecker schokoladigen Chocolate Delight Cookies, die ich bei der lieben Katie von Sweet Trolley gesehen habe, und aus meinen Lieblingskeksen: Mohnkipferln mit weissem Schokoüberzug. Das Mohnkipferl-Rezept gibt es dann im nächsten Post!

Und hier das Rezept, welches ich streng befolgt habe, außer das ich ein Teil der Cookies vor dem Backen in Puderzucker gewälzt habe. Sehr dekorativ und sehr lecker! Alle sind von diesen Schokobomben hellauf begeistert, es sind nur noch ein paar Stück da... Morgen backe ich sie noch mal! Vielen Dank Katie (& Sunny :)) für dieses tolle Cookie-Rezept!! 

~o~o~o~o~o~o~o~o~

Ove godine po prvi put poklanjamo dragim prijateljima i radnim kolegama "slatke paketiće", a pošto sam u zaostatku s pečenjem blagdanskih kolačića i keksića provela sam cijeli vikend u kuhinji praveći svakakve slatkiše. Prva tri poklončića izgledaju kao na prvoj slici gore, sastoje se iz ultračokoladnih keksića koje sam otkrila na blogu Sweet Trolley, i koji su me oduševili ne samo jednostavnošću pripreme nego i okusom. Prave čokoladne bombice, nimalo suhi, naprotiv, fino su sočni i "čokoladasti".  Dragom sam morala skloniti kutiju s ovim keksima jer se on nije mogao zaustaviti da ih jede :) 

Držala sam se originalnog recepta, jedino sam jedno polovicu keksića prije pečenja uvaljala u šećer u prahu. Jako efektno i dekorativno! A recept ide ovako:

Banini Cookies~Banini Plätzchen~Banatski Banini

Für Rezept in Deutsch bitte scrollen:

When I saw Vera's Baninis I knew I would make them. I love these old fashioned cookie recipes, they bring me back to my childhood, and remind me of my grandmother's delicious treats. I sticked to the original recipe, the only thing I have changed is that I have used homemade strawberry jam for the poppy seed Baninis instead of apricot jam. Delicious, I tell you!

Banini Jam Cookies & Banini Poppy Seed Jam Cookies

Inspired by Astal- Kuhinja Moje Ravnice

Ingredients:

 Makes about 65 cookies

180 g of pure lard
150 g granulated sugar
5-6 tablespoons water
1,5 teaspoons of baking powder
2 eggs (medium size)
500 g all-purpose flour
apricot jam

For the Poppy Seed Baninis you will need:

strawberry jam
50 g poppy seeds

Method:

In a bowl stir together eggs, baking powder, sugar, water.

Add the flour little by little until the dough is playable and you can mold the dough without getting it sticking to your hands.

Divide dough into 2 balls, and add poppy seed to one half.

Keep it in the refrigerator for at least 1 hour.

Take out after one hour, form a roll, then cut it into equal pieces, and form balls. Place the balls on a baking sheet. Press with your thumb each dough ball in the middle, and fill it with jam (I used the bright apricot jam, and strawberry jam for poppy seed balls).

Bake in a preheated oven at 180° C for about 10 minutes.  

Let cool.

TIP: The longer the Banini stand the softer they become! If they "survive" :)

Als ich Vera's leckere Banini Plätzchen sah wusste ich sofort, die muss ich unbedingt nachbacken! Diese Plätzchen erinnern mich stark an die Schmalzplätzchen, die ich als Kind so oft von meiner Grossmutter serviert bekam. Ich liebte sie!!! Also habe ich mich endlich mal ans Kekse backen gemacht (außer Vanillekipferln habe ich nämlich leider noch nichts "Keksartiges" gebacken, aus Zeitmangel). Also hole ich diese Woche alles nach, falls mir nicht wieder etwas dazwischenkommt :)

Aber nun zurück zum Rezept:

Banini Plätzchen & Banini Mohn-Plätzchen

Originalrezept: Astal-Kuhinja Moje Ravnice

Zutaten:
für ca. 65 Stück

180 g reines Schweineschmalz
150 g Kristallzucker
5-6 EL Wasser
½ Tüte Backpulver
2 Eier (mittelgroß)
500 g Mehl (Universal)
Aprikosenmarmelade

Für die Mohn-Baninis:
Erdbeermarmelade
50 g Mohn

Zubereitung:

In einer Schüssel Eier, Mehl, Zucker, Wasser und Schmalz zu einem homogenen Teig verarbeiten. Der Teig sollte nicht zu weich aber auch nicht zu fest sein.
Den Teig halbieren, und zu einer Hälfte noch 50 g Mohn hinzugegeben.
Für mindestens 1 Stunde (mit Folie bedeckt) in den Kühlschrank stellen.
Nach ca. 1 Stunde Teig zu einer Rolle formen, dann in gleichmäßige Stücke (ca. 1,5 cm) schneiden, Kugeln formen und auf ein mit Backpapier ausgelegtes Backblech legen. Bei mir waren es ca. 20 Stück pro Blech. Mit dem Daumen die Kugeln in der Mitte andrücken, und mit Marmelade nach Wahl füllen (ich habe für die hellen Aprikosenmarmelade, und für die Mohnkugeln Erdbeermarmelade genommen).
Im vorgeheizten Ofen bei 180° C ca. 10 Minuten backen.
Kleiner Tipp: Die Plätzchen am Besten erst am nächsten Tag genießen. Sie werden mit jedem Tag weicher und leckerer!

Čim sam kod Vere ugledala recept za Banatske Banini i Banini s makom, znala sam da ću ih morati napraviti. Obožavam starinske recepte za kekse i kolače, i što sam starija sve ih više cijenim... U biti sam se strogo držala originalnog recepta, prepolovila sam sastojke, i samo sam umjesto pekmeza od kajsija zamijenila domaćim pekmezom od jagoda. Dobila sam jako fine, i jako ukusne kekse, koji su jednostavni za napraviti i vrlo izdašni! Drugi i treći dan su još ljepši, mekši, ako prežive :)

Pošto sam se strogo držala Verinog recepta ga sad neću prepisivati, jedino vam prosljeđujem informaciju da sam od prepolovljenih sastojaka dobila oko 65 keksa (3 pleha).

Hvala Vera na odličnom receptu!