If you’ve never been to the legendary Frankfurt Christmas Market but would love to one day, you can still get a taste of it by cooking up some German favourites at home.
Zimtsterne (cinnamon stars)
- 365g plain flour
- 45g butter
- 300g caster sugar
- 3 medium eggs (2 eggs and 1 egg yolk)
- 1 tsp lemon juice
- 2½ tsp baking powder
- 1¼ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp ground nutmeg
- 60g walnuts finely chopped
- Preheat the oven to 190˚C and grease a baking tray.
- Mix the butter, sugar, lemon juice, eggs and egg yolk together in a mixing bowl until fluffy and light.
- In a separate bowl, mix the cinnamon, nutmeg, salt, baking powder and flour together before tipping it into the first bowl.
- Add the walnuts and stir everything together before lifting the dough and placing on a chopping board.
- Roll until it’s 6mm thick and cut out the cookies using a star shaped cookie cutter.
- Place on a tray and brush with egg white. Bake for 8 mins and then leave to cool.
Haselnussmakronen (raspberry and hazelnut macaroons)
- Preheat the oven to 200˚C and line a baking tray with parchment paper.
- Bake the hazelnuts for 10 mins, rub to remove skins and leave to cool.
- In a mixing bowl, beat the egg whites and salt using an electric whisk. Add the sugar gradually and mix for 5 mins until soft peaks form.
- Place hazelnuts in a food processor and blend. Fold into the egg batter.
- Scoop out the batter onto the baking tray into circles roughly 3cm in diameter. Bake for 12 mins until light brown.
- While the cookies are still hot, make a dent in the middle of each using the back of a teaspoon.
- Boil the jam on the hob before using it to fill the dents in the cookies. Place in the fridge to allow the jam to set and the cookies to cool.