Cranberry Advent curl
very easy
105 mins
105 mins
Ingredients
- 250 g + some flour
- 75 g Sugar
- 7-10 Tbsp grated zest of 1 organic lemon
- 1 knife tip Baking Powder
- 1 Egg (Gr. M)
- 125 g cold butter
- 50 g dried cranberries
- 30 g Pistachios
- 150 g Icing sugar
- 2-3 TABLESPOONS Lemon juice
- 100 g red jam (e.g. cherry jam)
- baking paper
Directions
- 1
Mix 250 g flour, sugar, lemon peel and baking powder. Add the egg, 1 tablespoon cold water and butter in pieces. Knead first with the dough hooks of the mixer, then with your hands briefly to a smooth short pastry.
- 2
Cover and chill for about 30 minutes.
- 3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two to three baking trays with baking paper. Roll out the dough onto a little flour until it is about 3 mm thin. Cut out approx. 30 circles with wavy edges (approx. 5.5 cm Ø) and 30 circles with wavy edges (approx. 5.5 cm Ø, inside 2 cm Ø).
- 4
Knead dough residues again and again briefly, possibly chill, roll out and cut out. Spread circles and squiggles on the baking sheets.
- 5
Bake the cookies one after the other in a hot oven for about 9 minutes until golden brown. Take them out and let them cool down. Coarsely chop cranberries and pistachios. Mix icing sugar and lemon juice to a smooth glaze.
- 6
Spread the curls with it, sprinkle with cranberries and pistachios. Let the icing dry.
- 7
Stir the jam until smooth and spread on the circles. Cover each with 1 curl and allow to set.
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