Christmas biscuits with cinnamon and almond powder
Every time I make these cinnamon and almond cookies, I realize how easy it is to get into the festive spirit, even on an ordinary day. The recipe isn't complicated and doesn't take long, and the ingredients are readily available. When they start baking, the whole kitchen fills with the smell of Christmas. The cookies come out tender, with a subtle almond flavor and a warm hint of cinnamon.
Quick Info
Total time: about 1 hour and 15 minutes (including resting time)
Servings: 30-35 cookies (depending on size)
Difficulty: easy
Ingredients
For the cookies:
1 medium egg
200 g flour
125 g butter (melted)
125 g granulated sugar
50 g almond powder (for a tender texture and light almond flavor)
2-3 teaspoons ground cinnamon (I use 2 for a balanced flavor)
For the glaze and decoration:
150 g powdered sugar
1 tablespoon rum essence
1 tablespoon water
Food coloring (green, red - for decorations)
Sprinkles for decorating
Chocolate for decoration (dark or white chocolate tubes)
Preparation Method
1. Melt the butter and let it cool to room temperature. It shouldn't be hot.
2. In a large bowl, mix the egg with the sugar, cinnamon, and melted butter. A wooden spoon or whisk can be used; no mixer is needed.
3. Add the flour and almond powder. Mix until the dough becomes smooth and is no longer sticky. If the dough seems too soft, sprinkle a little more flour.
4. Form a ball from the dough, cover with plastic wrap or a clean towel, and let it sit at room temperature for 30 minutes. The dough will firm up slightly and will be easier to roll out.
5. Preheat the oven to 180°C (356°F), bake setting.
6. Roll out the dough on a lightly floured surface. The thickness can be between 0.5 and 1 cm, according to preference. For crunchier cookies, roll the dough thinner.
7. Cut out your preferred shapes using cookie cutters. The leftover dough can be gathered and rolled out again.
8. Place the cookies on a baking sheet lined with parchment paper. There’s no need to leave much space between them, as they don’t spread much.
9. Bake in the preheated oven for 10-12 minutes, until they have golden edges but remain light in color. The time may vary slightly depending on the thickness of the cookies and the oven.
10. Remove the tray and let the cookies cool completely before decorating. They are tender when hot.
11. For the glaze, mix the powdered sugar with the rum essence and water until you achieve a thick paste that doesn’t run. If you want colors, add a few drops of food coloring.
12. Decorate to taste with glaze, sprinkles, or chocolate from tubes. Let dry for a few hours until the glaze hardens.
Why I make this recipe often
There aren’t many cookie recipes that can be adapted so easily and remain tender for several days. I like that I can use any shapes I have on hand, and the flavors of cinnamon and almonds are suitable for any season, not just Christmas. The dough is easy to knead, can be made with kids, and the cookies store well in a sealed container.
Tips and Variations
Tips
- Don’t melt the butter over high heat, just enough to soften it.
- To ensure a smooth glaze, sift the powdered sugar before mixing.
- If you want crunchier cookies, roll the dough thinner and bake for an extra minute.
- You can make the dough a day in advance, keep it in the fridge, and take it out 30 minutes before rolling.
Substitutions
- Butter can be replaced with margarine, but the final texture will be slightly different.
- Almond powder can be omitted or replaced with hazelnut powder, but the taste will be different.
- Instead of rum essence in the glaze, vanilla or lemon juice can be used.
- For a gluten-free version, use gluten-free flour and ensure all other ingredients are suitable.
Variations
- You can add orange or lemon zest to the dough for extra flavor.
- If you don’t have special shapes, you can cut the dough with a small glass or knife; the result will be just as good.
- In the glaze, you can incorporate a bit of orange juice instead of water for a different taste.
- For more flavorful cookies, add 1 teaspoon of ground ginger or gingerbread spices.
Serving Ideas
- They are good plain or alongside a cup of tea.
- They can be wrapped in bags or boxes as a small holiday gift.
- They can be used to decorate the table or as part of a platter with other cookies.
Frequently Asked Questions
1. What do I do if the dough is too sticky?
Add 1-2 tablespoons of flour and knead briefly until it becomes manageable. Don’t add too much, or the cookies will turn out hard.
2. Can I freeze the dough or cookies?
Yes. The dough can be frozen in wrap for up to 2 months. Baked cookies can be frozen, although the texture of the glaze may suffer after thawing.
3. Can they be made without cinnamon?
Yes, you can skip the cinnamon or replace it with other spices (cardamom, nutmeg).
4. What kind of coloring do I use for the glaze?
I use liquid or gel food coloring. A few drops are enough, especially for intense colors. If you don’t have coloring, you can leave the glaze plain.
5. How long do the cookies last?
If kept in a sealed container, they last up to a week, sometimes even longer, without hardening.
Nutritional Values (per piece, estimated)
Energy: approximately 65-75 kcal
Protein: 1 g
Carbohydrates: 10 g
Fat: 3-4 g
Sugar: 4-5 g
Values may vary depending on size and how much glaze you apply.
Storage and Reheating
Cookies are best stored in an airtight container at room temperature, away from moisture. They can be kept for up to 7 days. If you want to refresh them, you can leave them for a few minutes in a warm oven (about 100°C / 212°F), but without glaze, so the decoration doesn’t melt. The glaze holds up well and doesn’t crumble during storage. The raw dough can be kept in the fridge for up to 2 days or in the freezer for a few weeks.
Cookies: Melt the butter, then mix sugar, butter, cinnamon, and egg in a bowl. Incorporate flour and almond powder. Mix everything, form a ball, and let it rest at room temperature for 30 minutes. Preheat the oven to 180°C. Roll out the dough (thinner or thicker, as preferred). Cut out with desired cookie shapes and place them on a greased baking tray lined with parchment paper. Bake until slightly golden. Icing: Mix powdered sugar with rum and water. Once the cookies have cooled, decorate as desired; I colored the white icing with a bit of green and red for decorating the little trees and other accessories, while the eyes and buttons of the snowman were decorated with dark chocolate from decorating tubes. I used white chocolate from tubes to decorate the stars. Enjoy!
Ingredients: For the cookies: 1 egg, 200 g flour, 125 g butter, 125 g sugar, 50 g almond powder, 2-3 teaspoons of cinnamon (I used 2). For decoration: icing 150 g powdered sugar, 1 tablespoon rum essence, 1 tablespoon water, candies for decoration, chocolate tubes, food coloring (green, red).
