I chose some of my favourite Christmas biscuits, it seems to be a a local speciality, didn’t find them online, or maybe they are known under a different name. Anyway, we call them “Butterbroetchen”, what could be translated best as “bread and butter”.
The basic recipe is in mini quantities, I usually triple everything.
100g of flour
60g of butter
20g of ground hazelnuts
20g of (icing) sugar
20g of ground chocolate
1 egg white
glazing: 1 egg yolk and 50 – 100g of icing sugar
cut cold butter into small pieces (I grate it) and put it into a big bowl with the flour. Rub it into crumbs. Add nuts, sugar and chocolate and mix loosely with the crumbs.
Add the egg white and knead together to a smooth dough.
Form a roll of 3-4cm diameter, wrap in cling film and refrigerate for at least half an hour.
Cut slices of 4-5mm and bake them at 200C for about 8min.
Glazing: Mix yolk and sugar over steam to a thick and smooth paste. The more sugar the harder the mixture gets. Spread it onto your “bread slices” and let it dry over night (alternatively 10min at 80C in the oven if you do not want to eat raw egg)
My “bread” looks a bit like a multi grain bread due to rather big pieces of chocolate, alternatively you could use cocoa powder for a more even look.