I always wanted to make these, and finally got the guts — oh boy, I wasn't really prepared for the amount of nitty-gritty with making these. I started with original German recipe that called for 500g of almonds, but that ended up being 2 full baking sheets and lots of sneaky snacking between steps ;-) But the result is good, and these cookies are worth the effort.
I didn't plan to make this cake at all, what I did plan was apple tart with apricot jelly... Well, sometimes I just change my mind, especially while experimenting in the kitchen :-) The result is interesting, refreshing and citrusy! :-) If you don't like the strong orange aroma, you can replace them with any soft and sweet fruit: peaches, pears, and apricots should do fine!
One thing that I like about living in Germany is that during the Christmas time, locals cook and bake many delicious local dishes — one of them is Vanille-Kipferl, also known in other countries as Italian cornetti, French crossaints, or Polish rogaliki. But however you call them, they are basically very crispy cookies covered with vanilla sugar. And for this simplicity I absolutely love them :-)
Do you remember these delightful ideas for folding puff pastry? This pastry dough is a miracle and the biggest accomplishment of French cooks. It's buttery in taste and fluffy, delicate and perfect for almost any baked recipe that is destined to impress. While this simple puff pastry is not as good as the original French recipe, it skips all that butter drama and difficulty, which will be a plus for less advanced cooks! Lightly knead the dough, let it rest in the refrigerator for some time and roll in one session.
Day are shorter now, and the weather is colder as the autumn and winter approach, so it's a good idea to brighten your day with some crispy cookies!
This recipe is really easy and cutting out the cookies is much fun. And of course, then you're left with enormous amount of hot, aromatic cookies that you can share with friends and your close ones.
They are tasty while still hot, but will get better if you leave them on the counter for a day or two, because they will absorb some of the humidity, making them really delicate and delicious!