Advent and Christmas Recipes from Lech Zürs

Ingredients:

125 grams butter

80 grams icing sugar

40 grams cooking chocolate (Manner)

40 grams grated almonds

40 grams of grated hazelnuts

1 yolk / 1 egg white

120 grams flour

1 tablespoon cornflour (Maizena)

½ packet baking powder

1 cup of icing (Manner)

Preparation:

• Put the room-warm butter into a mixing bowl and sieve in the icing sugar. Stir until creamy. Add the cooled soft chocolate and stir in the yolks.
• Sieve the flour and stir into the dough together with the starch, baking powder and nuts. Line baking trays with baking paper.
• Fill the dough into a piping bag with a star-shaped nozzle. Pipe squiggles, S-shapes and sticks as desired onto the prepared baking sheets.
• Preheat the oven to 180 degrees. Bake for about 10 -12 minutes. Leave to cool after baking.
• Place the dark chocolate/ Manner chocolate coating in a bowl and melt over a bain-marie. 
• Dip one half of each biscuit into the chocolate and place on baking paper to dry.

Carola from the Hotel Schneider Lech wishes you good luck!

Ingredients:

230 gram flour

1 tsp cinnamon

150 grams butter (room temperature)

100 grams sugar

2 pcs. Egg yolk

1 tsp clove powder

Preparation:

• Beat the butter, yolks and sugar for a few minutes until fluffy. 
• Stir in the flour and clove powder and knead into a shortcrust pastry.
• Now place the dough in the fridge for about 30 minutes.
• Roll out the dough thinly on a floured work surface and cut out biscuits with a star shape.
• Place the biscuits on a baking tray lined with baking paper and bake in a preheated oven at 160° C top and bottom heat for 10-12 minutes.

Omar - patissier from the Hotel Goldener Berg in Oberlech - wishes you good luck!

Ingredients:

150 gram butter

50 grams sugar

210 gram flour

75 grams of nuts

1 packet vanilla sugar

icing sugar and 2 packets vanilla sugar

Preparation:

• Crumble the flour and butter well by hand.
• Add the sugar, vanilla sugar and nuts and knead everything well by hand until it forms a nice ball of dough.
• Leave the dough to rest in the fridge for at least 30 minutes.
• Then roll out the dough and shape the vanilla crescents.
• Preheat the oven to 180 degrees. Bake for about 10 -12 minutes.
• Roll the biscuits in sifted icing sugar mixed with vanilla sugar while they are still lukewarm.

Carola from the Hotel Schneider Lech wishes you good success!

Ingredients for the dough:

250 grams flour 00

125 grams butter

125 grams sugar

1 egg

20 grams honey

3 grams cinnamon

2 grams ginger

salt

nutmeg

Ingredients for the icing:

egg white

powdered sugar

Preparation:

• Mix toghether butter and sugar. 
• Add egg, honey and gradually the flour mixed with the spices and salt.
• Create a ball and put it in the fridge overnight.
• Divide the dought in 4 parts and roll out one of them with a rolling pin. Repete for the other parts.
• Cut the dough with the cookie-cutter and bake at 180°C for 10 minutes.
• Leave them cool down and prepare the icing: put some powdered sugar in a bowl. Add little egg white and mix. Add more egg white until you find a sticky texture. 
• Put the icing in a sac á poche and decorate your gingerbread cookies!

The team from the Brotlädele Zürs wishes you good luck!