Ingredients
Scale
- 5 oz raisins or sultanas
- 5 oz dried red currants
- 1/2 cup lukewarm whole milk
- 2 tsp active dry yeast
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1 cup ground almonds
- 1 tsp Christmas spice mix or pumpkin spice mix
- 3/4 cup softened butter
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 3.5 oz candied citrus peel
- 1 cup powdered sugar (for coating)
Instructions
- Soak raisins and currants in boiling water to plump.
- Activate yeast by mixing it with warm milk and sugar; let froth for 5-10 minutes.
- In a bowl, combine flour, ground almonds, spice mix, and remaining sugar.
- Mix in activated yeast, softened butter, vanilla extract, and eggs until combined.
- Drain fruits and fold into the dough along with candied citrus peel.
- Knead until smooth; let rise covered in a warm place for 1-2 hours.
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll dough into small balls (about 2 oz each) on the prepared sheet.
- Bake for 15-20 minutes until golden brown; cool on a wire rack.
- While warm, roll cookies in powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 119
- Sugar: 9g
- Sodium: 42mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 34mg