Bear paws, cookie recipe to accompany Christmas table top

Desserts

Although in our country there is not much custom of making cookies for Christmas, in Central Europe as soon as the month of December begins in the houses the task of preparing a good assortment of them begins, almost always with the collaboration of children. One of these types of cookies is bear paws, the recipe of which I got from a German Christmas candy book.

Although I don't know if there are specific molds for these cookies in Germany, madelein molds are perfect for them and thus they can be given more uses in addition to making madeleins. Otherwise, like all the sweets I have made in this book, the cookies are delicious with their wonderful taste of slightly spicy chocolate.

Ingredients

For 18 units
  • Dark chocolate 150 g
  • Liquid cream 30 g
  • Pinch ground nutmeg
  • Butter 200 g
  • Icing sugar 100 g
  • Ground almonds 150 g
  • Wheat flour 300 g

How to make bear paw cookies

Difficulty: Easy
  • Total time 40 m
  • Elaboration 20 m
  • Cooking 20 m

We separate 100 grams of chocolate to decorate and reserve it. Chop the remaining 50 grams and put it in a bowl with the cream and nutmeg, melt it in the microwave or in a double boiler. Add the chopped butter and sugar and mix until the butter is melted. We also mix the almond and the flour and knead until we have a homogeneous dough. We let it rest in the refrigerator for half an hour.

We preheat the oven to 180º, we take portions of the dough and we place them in the holes of the well greased madeleines molds, pressing a little so that they adapt well to the shape of the mold. We bake for about 15/20 minutes. We take out, unmold and let cool. Melt the chocolate and dip the cookies in it halfway and a little diagonally. We let it dry on a greaseproof paper.

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