Božićni kolačići sa brusnicom i narančom:
Tijesto:
60 g brusnice @eurocompany99
120 g šećera
1 vanil šećer
300 g glatkog brašna
250 g ohlađenog maslaca narezanog na kockice
1 čajna žl arome badema
Naribana korica veće naranče
Cijeđeni sok naranče 2-3 velike žl
- najprije usitniti u blenderu brusnicu i polovinu kristal šećera, brusnica na ovaj način otpušta svoje arome i ulja…
Zatim hladan maslac, preostali šećer i vanilin šećer izradite prstima u mrvičastu masu kao za prhka tijesta.
Dodajte brusnicu i šećer, aromu badema, narančinu koricu i sok. Povežite tijesto u homogenu masu. Oblikujte u “kobasicu” prečnika 1,5 - 2 cm - zamotajte u celofan i ostavite u frižider 2 -72 sata. Ovaj kolač je izvrstan ako nemate vremena!
Hladno tijesto izvadite - režite krugove cca 6-7 mm. debljine - svaki kolačić uvaljajte još jednom u šećer- složite na lim obložen pek papirom, razmaknite dovoljno jer se tijekom pečenja rašire… pecite kratko u pećnici zagrijanoj na 160* - bez ventilatora 7-10 min. Da ostanu svijetli i mekani iznutra. Ohladite potpuno, po želji umočite u bijelu ili crnu čokoladu, prošarajte, pospite pistacijem, jestivim ružinim laticama, zlatnim prahom ili ostavite rustikalne.
Jako su aromatični, tope se u ustima i miriše cijela kuća na njih! Što duže stoje to su ljepši 🤗
Mogu se zamrznuti i čuvati u zamrzivaču i do 3 mj.
Jedva čekam da ih napravite ❤️
Christmas cookies with cranberry and orange:
Dough:
60 g of cranberries
120 g of sugar
1 vanilla sugar
300 g smooth flour
250 g of chilled butter cut into cubes
1 teaspoon of almond aroma
Grated peel of a larger orange
Squeezed orange juice 2-3 large tbsp
- first chop the cranberry and half of the granulated sugar in a blender, the cranberry releases its aromas and oils in this way...
Then work the cold butter, remaining sugar and vanilla sugar into a crumbly mass with your fingers as for shortbread.
Add cranberry and sugar, almond flavoring, orange zest and juice.
Knead the dough into a homogeneous mass.
Form into a "sausage" with a diameter of 1.5 - 2 cm - wrap in cellophane and leave in the fridge for 2 - 72 hours.
This cake is great if you're short on time!
Take out the cold dough - cut circles approx. 6-7 mm. thick
- roll each cookie once more in sugar -
place on a baking sheet lined with baking paper, space them out enough because they expand during baking...
bake for a short time in an oven heated to 160* - without a fan for 7-10 min.
To stay bright and soft inside.
Cool completely, dip in white or dark chocolate if desired, sprinkle with pistachios, edible rose petals, gold dust or leave rustic.
They are very aromatic, they melt in your mouth and the whole house smells like them! The longer they stand, the more beautiful they are 🤗
They can be frozen and stored in the freezer for up to 3 months. I can't wait for you to make them ❤️
