Can you imagine the best time of the year without any Christmas treats? Me neither!
A few weeks before Christmas Eve, we fill our shopping trolleys with flour, sugar and eggs and unpack the cookie cutters. With the most colourful cookie recipes, we dulcify the cold season and keep us warm with some extra kilos.
Our favourites this year: Cinnamon stars, panellets and butter biscuits – Hungry? Then let yourself be inspired by our recipes.
Enjoy your cookies!
The Costa Live Team
PS: We can still work on our summer body next year 😉
250g ground almond
200g icing sugar
2 egg whites
2-3 tsp vanilla sugar
1 tsp ground cinnamon
Beat the egg whites until peaks form. Add the powdered sugar and the cinnamon. Beat for another minute. Reserve 3-4 heaping tablespoons of the egg mixture in a small bowl for the frosting. Add the nuts and the vanilla sugar. Beat until the mixture is combined and comes together in a fairly stiff but pliable mass.
Sprinkle a non-stick surface with powdered sugar or ground almond and roll it to a width of about a 1/3 inch. Cut stars out of the dough and transfer them to a lined cookie sheet. Use a pastry brush to brush on the egg white mixture. Bake in an oven preheated to 150 degrees for 15-20 minutes.
1 sweet potato
250 g almond flour
250 g sugar
grated lemon rind
2 egg whites
200 g pine nuts / alternatively coconut flakes or sunflower seeds
Roast the sweet potato. Peel and push through a food mill.
While hot, add the ground almonds, the sugar and the lemon rind. Mix well to blend all the ingredients together. Place in a covered bowl and leave to stand in the fridge for a few hours.
Form balls of about 25 grams, dip in diluted egg white and then in the pine nuts, pressing lightly so they stick. Arrange on an oven tray, brush with beaten egg and bake in a hot oven for about ten minutes. Once cooked, leave to cool and store in an airtight container.
500 g flour
200 g sugar
1 package of vanilla sugar
350 g butter
2 egg yolks
grated lemon zest
1 pinch of salt
Put the flour in a bowl and add the sugar and vanilla sugar and mix. Add butter, egg yolk, egg, lemon zest and salt and mix into a stiff dough. Knead gently until dough is smooth. Put the dough into a covered bowl and chill in the fridge for at least an hour.
Roll out onto a floured surface and cut out biscuits. Place on baking tray covered with baking paper. Brush with egg yolk and decorate. Place in oven at 175° C for about 10-12 minutes.