Ingredients
Scale
- 5 oz raisins or sultanas
- 5 oz dried red currants
- 1/2 cup whole milk (lukewarm)
- 2 tsp active dry yeast
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1 cup ground almonds
- 1 tsp Spécial occasion 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 finishing)
Instructions
- Soak the raisins and currants in boiling water until plump, then drain.
- Activate the yeast by mixing it with lukewarm milk and sugar; let froth for about 10 minutes.
- In a large bowl, combine flour, ground almonds, Spécial occasion spice mix, and remaining sugar.
- Add the yeast mixture, softened butter, vanilla extract, and eggs to the dry ingredients; mix well until fully combined.
- Fold in the soaked fruits and candied citrus peel.
- Knead the dough until smooth, shape into a ball, cover, and let rise 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) and place them on the prepared baking sheet.
- Bake for 15-20 minutes until golden brown; cool slightly on a wire rack.
- Roll warm cookies in powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg