I know, I was not terribly long, in Belgrade, I had neither the time nor the will to cookies, and it would be useful to be removed by Kilca .. . However, here's the Christmas atmosphere in Germany, all decorated, all happy, the square is the Weihnachtsmarkt, eat the Plätzchen.
Maybe some of you do not know what they Plätzchen? It is a small cake, usually cookies, which are made, pay to eat during December. Cookies should be more durable, to make them able to be enjoyed for weeks, and that something left over for the neighbors, colleagues and friends. In this sense, the biscuits are most suitable, mainly those winter, with flavors of cinnamon, vanilla, coriander, anise, cloves, or a mixture of all these spices. So my heart dropped to introduce this local vanilice livelier - as our biscuits, our long can you survive in a jar or box, em something I have much, much love.
course, not any. Most hate it when someone ljepne some sugar with a hint of fruit that is so thick it can be clearly seen as a filling on the cake between the two biscuits, but it has absolutely no flavor other than sweetness and then why all the effort. I ask nicely, vanilice exclusively with local apricot jam. Yes, what my mother sing praises to him in any recipe in which they appear apricot.
addition, vanilice must be monthly with grease. If there is no fat, then it is not vanilice than išleri without chocolate. At the snap, cookies should be soft and melts in your mouth. Pastry with butter is always crisp, however much "Sit" and the language is sharp and mrvičavo. Do not be afraid of fat: twice a year if put in a cake that's just not the right one without it, you will forever destroy the blood cholesterol level. You had better lower your passion for roast pork, mayonnaise and other winter vices for the sake of vanilice more.
recipe is pristine, a hundred times tried and tested. Since it is a family secret, this blog post will be deleted 30 seconds after you read it. Until then - who wrote, wrote:)
- 250
- g fat 250 g sugar 4 eggs
- 250 g ground walnuts flour
- apricot jam
- 200 g powdered sugar
- 4 pack of vanilla sugar or a pomegranate vanilla
Vanilice are rolling in icing sugar vanilla flavored. If using vanilla sugar for this purpose, Mix it with powdered sugar just before rolling biscuits. If you use a bar of vanilla, rasecite is lengthwise, core scratch and cut the rod in three pieces, so to put the icing sugar and leave at least overnight.
Preheat oven to 200 degrees. Beat the softened fat at room temperature with sugar. Add the whole eggs. Then all unite with ground walnuts.
Now, the tricky part: the recipe requires to be added to flour "as the dough absorbs. Despite the best will, I can not give an exact measure because a lot depends on, say, the size of eggs. I advise you to start prosejete about 500 g of flour type 500 (or 550). Gradually add the flour in a mass MUTEC mixer with spiral additions to the dough. Then remove the concrete domes and the dough by hand until it ceases to be beautiful, but is still soft. Add the flour as needed until you reach the consistency as from the image.
Sprinkle work surface with flour and stretch out the dough to be about 3 mm thick. Small round cutter to remove the radio boxes redajte them in a shallow pan coated bakpapirom. Bake no longer than 5 minutes (enough to just slightly browned), remove, and while they're hot, you paste a small amount for the second jam of apricot (must not leak from the side). Then each vanilice roll in icing sugar and store in a box of cookies. As with the other test with grease, and vanilla it takes 24 hours to soften, so try to resist them and eat them the next day.
What I changed (also the Judgement ): None. Vanilice the classic, perfect just as they are, and one of the few cakes in which saving creativity have no place. Well, you can cut them into heart-shaped flowers, Jelčića, ladybug, but whatever mold you have. Round but somehow beautiful. Or am I doing this?
Vanilice / vah'nilitse /
Vanilice are a traditional Balkan winter cookie, often served as "sweet appetizer" on slavas and Christmas festivities. They play a terrific double role as German "Plätzchen" and were met with high acclaim wherever I made them. It's another classic childhood recipe and a popular favourite that is not forgotten, in spite of one of its main ingredients - oldfashioned pork lard.
And be careful: do not try to make this cookie with butter instead - butter makes the dough crisp and crumbly, while lard will give it the required softness 24 hours after you made them.
You will need:
- 250 g ground walnuts
- 250 g lard
- 250 g sugar
- 4 eggs
- flour (c. 500 g, but prepare more)
- apricot jam
- 200 g icing sugar
- vanilla sugar or vanilla pod
Mix lard at room temperature with sugar. Add eggs, and in the end, walnuts. Switch to dough kneaders on your mixer and start adding flour gradually. The recipe states that so much flour should be added "as the dough will soak up", which means a compact mass that doesn't stick to your fingers but is soft nevertheless. Depending on the size of the eggs, this is about 500 g of flour, but be prepared to add some more until the dough looks like mine, pictured above (finish kneading by hand).
Mix icing sugar with vanilla sugar or cut and deseed the vanilla pod and add it to the icing sugar. We used vanilla sugar when I was little because vanilla pods were unavailable and expensive, but go for the real thing if you can get hold of it.
Pre-heat the oven to 200 degrees. Line a shallow baking tray with greaseproof paper. Roll out your dough on a surface dusted with flour so it doesn't stick. The dough should be about 3 mm thick. Take a smallish round form and cut out circles which you should arrange on the tray (no need to space them, they will hardly change during baking) and bake for about 5 minutes, just until they start changing colour.
Glue two discs with apricot jam and roll them in vanilla icing sugar. Keep in a cookie jar for everyone to enjoy, they will hold for weeks.
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