Advent Calendar Cookies For Very Patient Cooks

Name: Advent Calendar Cookies For Very Patient Cooks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies; 8 ounces all purpose flour; 3.5 ounces powdered almonds, raw and no skin; 4.5 ounces butter at room temperature; 4.5 ounces sugar; 2 whole eggs at room temperature; 1 teaspoon lemon zest; 1/2 teaspoon vanilla essence; Decoration; 1 egg, seperated, at room temperature; 6 ounces icing sugar; lemon juice freshly squeezed; natural food colouring; natural edible sparkles

Servings: persons

Cookies
8 ounces all purpose flour
3.5 ounces powdered almonds, raw and no skin
4.5 ounces butter at room temperature
4.5 ounces sugar
2 whole eggs at room temperature
1 teaspoon lemon zest
1/2 teaspoon vanilla essence
Decoration
1 egg, seperated, at room temperature
6 ounces icing sugar
lemon juice freshly squeezed
natural food colouring
natural edible sparkles

1
In a food processor add the sifted flour, sugar, almond powder and lemon zest. Pulse 2 times. Add the butter cut up in small pieces and pulse 8 times until crumbly. Add the vanilla essence and the 2 eggs and pulse until it forms a ball.
2
Put the dough between 2 parchment sheets, roll it out very thinly and chill for 30 minutes..
3
Pre-heat the oven to 350u00b0F and line 3 baking sheets with parchment paper
4
Remove dough from fridge and cut little cookies (or big ones, whatever you fancy) with different Christmas motifes. Transfer to the baking sheets.
5
Beat lightly the egg yolk and brush the top of the cookies. Bake for 10 to 15 minutes until light brown.
6
Meanwhile sift the icing sugar in a bowl. Lightly beat the egg white and add a little at a time to the sugar with a few drops of lemon juice until you have a thick paste.
7
Divide this paste in several bowls (depends how many colours you want to make) and add 1 or 2 drops of food colouring in each bowl to get different colours. If you prefer make just one colour and don't divide the sugar cream. Please remember that a drop of natural food colouring is very strong so go easy on the food colouring if you want pastel colours.
8
Brush the cooked cookies with the icing sugar mixture and decorate with edible sparkles or edible Christmas decorations.
9
Note: Sorry, no photo as we made the advent calenders at the end of November and I didn't think about taking pictures, but I promise you they look really cute and the biscuits are very nice.
10
Note 2 - You can also make them bigger in size and serve them on a pretty plate at Christmas.

976

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cookies, 8 ounces all purpose flour, 3.5 ounces powdered almonds, raw and no skin, 4.5 ounces butter at room temperature, and more.

Yes, Advent Calendar Cookies For Very Patient Cooks falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!