Christmas Cookie

Cookbook

24
recipes
by KICA Chefs:
• Oleksandr Trofimenkov
• Yevhenii Ivanets
Have a merry Christmas baking festive cookies!

It is the season to get out those cookie cutters and whip up an

array of magical, mouthwatering Christmas cookies!

In this book you’ll find recipes for beautiful Christmas cookies

that are perfect for making and sharing during the most
wonderful time of the year.

Here in KICA International Pastry Academy we have rounded

up a collection of comforting and delicious Christmas cookies
for you to wow your family and friends. The eBook includes
more than 20 kinds of popular French and American cookies.
From holiday classics like French Nantes cookies and American
oatmeal cookies to original and adorable hedgehogs made
out of chocolate sponge and covered with dark chocolate.

Each cookie is beautifully photographed with easy-to-follow

instructions.

Enjoy step-by-step instructions and tried and tested recipes

that will give you the confidence to create original festive
cookies.

Our Christmas Cookie book is the perfect companion to your

holiday season that will bring warm feelings to your table!

Oleksandr Trofimenkov
Yevhenii Ivanets

KICA International Pastry Academy Chefs

Contents
Baci di Dama 4
Chocolate Crinkle Cookies 9
Chocolate Diamond Cookies 13
Chocolate Salami 17
Chocolate Snowballs 23
Christmas Cookies 29
Coconut Snowballs 34
Diamond Cookies 40
Hedgehog Cake Pops 44
Kipferl Cookies 51
Linzer Cookies 55
with Raspberry Jam 55
Nantes Cookies 61
Oatmeal and Cranberry Cookies 66
Oatmeal Cookies 70
Pecan 75
Roll Cookies 75
Pine Cone 80
Cookies 80
Spiral Cookies 85
Turtle Thumbprint Cookies 90
Vanilla Apple Marshmallows 95
Vanilla Moon Cookies 100
Viennese Chocolate Sable 104
Walnut Cookies 109
Walnut Flower Cookies 114
Walnut-shaped Cookies with Condensed Milk 119
Baci di Dama
These Italian cookies have not only an iconic
name, but also a delectable flavor. You just
have to try and make them!

Baci di dama translates to “lady’s kisses” in

Italian.

And I’m sure that you, like me, will adore the
combination of hazelnut and chocolate in
these cookies. I love how thick and chunky
these cookies are – you can even share one if
you want to!

Sharing beautiful things with loved ones

is exactly what life is all about. And at
Christmas, this rings even more true, as we
enjoy spending time with those closest to us.
 Baci di Dama
for 8 cookies

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 303 g 100%

• Whipping cream 35% 150 g 50%

• Inverted sugar 12 g 4%
• Dark chocolate 70% 125 g 41%
• Butter 82% 15 g 5%
• Sea salt 1g <1%

1. Place cream and inverted sugar in a saucepan and

bring to 80 °C / 176 °F.

2. Transfer the chocolate and salt into a measuring cup.

3. Pour the hot cream mixture onto the chocolate and

process with a hand blender until smooth.

4. Leave the emulsion to cool down to 40 °C / 104 °F at

room temperature.

5. Add butter and process with the hand blender until

smooth once again.

6. Cover the finished ganache with cling film and leave it

to stabilize at room temperature for 6 hours.

6
 Baci di Dama
for 8 cookies

HAZELNUT DOUGH

Ingredients Total weight: ~ 501 g 100%

• All-purpose flour 150 g 30%

• Hazelnut powder 150 g 30%
• Butter 82% 150 g 30%
• Icing sugar 50 g 10%
• Sea salt 1g <1%

1. Place room temperature butter and sifted icing sugar

in the bowl of a stand mixer and whip with a whisk
attachment at high speed until light and airy texture.

2. Combine sifted flour, hazelnut powder and salt. Add dry

ingredients to the whipped butter in one go and mix
until combined.

3. Shape dough balls (30 g each) and place them on the

tray, lined with a silicone mat or baking paper.

4. Press lightly each ball to make it flatter.

5. Bake the cookies at 140 °C / 284 °F for about 15 minutes

until they turn uniformly golden.

6. Cool the cookies down at room temperature.

ASSEMBLY

Ingredients

• Baked cookies
• Stabilized dark chocolate ganache

1. Transfer the ganache into a piping bag fitted with a

round tip d=10 mm.

2. Pipe a dome of ganache onto each half of a cookie and

sandwich it with another half.

3. Store the cookies at room temperature in an airtight

container for up to 3 days.

7
Chocolate
Crinkle Cookies
These traditional American chocolate chip
cookies will delight you with their soft texture
and gorgeous chocolate flavor.

And with their snow white surface and

satisfying cracks, they are a pleasure for the
eyes too.

This recipe is easy to follow and produces

mouth-wateringly good cookies, and will be
your friend in the kitchen for years to come!

Cookie dough can be frozen and thawed out

when needed – it’s super practical to have
around.

Take my word and make these chocolate

crinkle cookies. They’ll be a favorite for adults
and kids alike!
 Chocolate Crinkle Cookies
for 15 cookies

COOKIE DOUGH

Ingredients Total weight: ~ 1071 g 100%

• All-purpose flour 240 g 22%

• Cocoa powder 151 g 14%
• Baking powder 8g <1%
• Sea salt 2g <1%
• Sugar 350 g 33%
• Odorless oil 120 g 11%
• Whole eggs 200 g 19%
• Icing sugar 300 g

1. Place sugar and odorless oil into the bowl of a stand

mixer and mix with a paddle attachment until crumbly.

2. Add sifted cocoa powder and mix until combined.

3. Gradually add room temperature eggs and mix with a

paddle attachment until homogeneous.

4. In the separate bowl, combine sifted flour, baking

powder and salt. Add dry ingredients to the egg and
oil mixture in one go. Mix the dough with a paddle
attachment until smooth and homogeneous.

5. Transfer the dough in a clean bowl, cover it with cling

film and place in the fridge for 12 hours.

6. Take the chilled dough from the fridge and shape

dough balls (~65 g each).

7. Roll the cookie dough balls into sifted icing sugar and
place them on the baking tray, lined with parchment
paper or a silicone mat.

8. Bake the cookies at 175 °C / 350 °F for 10-12 minutes.

9. Allow the cookies to cool down at room temperature.

The finished cookies should be soft inside and slightly
crunchy on the outside.

10. Store the cookies for up to 7 days at room temperature

in a closed container.

11
Chocolate
Diamond Cookies
These cookies are inspired by two of the
most beautiful things in life – diamonds and
chocolate. My chocolate diamond cookies
are perfect for the Christmas season, and
are sure to lift your spirits!

The contrast between the sugary edges and

the rich chocolate color of the cookies looks
luxurious and festive.

These cookies will delight you with their

refined chocolate flavor, pleasant aroma
and crumbly texture. Perfect with a mug of
hot chocolate while snuggled up in a warm
blanket.
 Chocolate Diamond Cookies
for 40 cookies d=5 cm

CHOCOLATE DIAMOND COOKIES

Ingredients Total weight: ~ 710 g 100%

• Butter 82% 200 g 28%

• Icing sugar 100 g 14%
• Egg yolks 70 g 10%
• All-purpose flour 250 g 35%
• Cocoa powder 60 g 8%
• Dark chocolate 70% 30 g 4%
• Sugar (for decoration) 150 g

1. Cream the room temperature butter with icing sugar

using a paddle attachment until creamy. Do not whip.

2. Melt the chocolate to 40 °C / 104 °F and gradually add it

to the butter mixture, constantly mixing at low speed.

3. Gradually add the room temperature egg yolks and mix

until combined.

4. Sift the flour with cocoa powder into a separate bowl

and stir with a whisk. Add dry ingredients to the butter
mixture and mix with the paddle attachment until
combined.

5. Transfer the dough to a tabletop, divide it into 2 equal

parts and shape them into rolls. Place them in the
freezer until they solidify.

6. Brush the frozen dough with the water and roll into fine
sugar. Place the dough in the fridge for 15 minutes to
defrost it slightly for easier cutting.

7. Cut the dough into circles 1.5-2 cm thick. Bake the

cookies at 145 °C / 293 °F for 20 minutes. Leave them to
cool down at room temperature.

8. Store the cookies in a closed container for up to 7 days.

15
Chocolate Salami
Putting a stick of chocolate salami in the
refrigerator might cause confusion and
misunderstandings, as it’s almost impossible
to tell the difference between a normal
salami stick and our chocolate version!

Made with a delicious combination of nuts,

cookies, butter and chocolate, this chocolate
salami recipe makes the most wonderful
festive treat. Enjoy it either on your own or
in good company. Mmmm!

I can bet you one stick of sausage that you’ll

make this chocolate salami recipe – not just
at Christmas time, but over and over again!
 Chocolate Salami
for 1 salami 20 cm long

SHORTBREAD

Ingredients Total weight: ~ 233 g 100%

• Baking powder 2g 1%
• All-purpose flour 100 g 42%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Butter 82% 55 g 25%
• Whole eggs 20 g 9%

1. Put sifted flour, baking powder and sifted icing sugar

in the mixer bowl. Add the sea salt and almond
powder. Next, add the cold diced butter, and using a
paddle attachment, process all the ingredients on low
speed until a sandy texture has formed.

TIP
• You can use any nut powder of your choice or you
can just skip this ingredient if you don’t need any
nuts in the recipe.

2. When the texture resembles wet sand and the color

turns yellowish, add eggs and mix just until combined
so as not to develop the gluten. The dough should be
soft, smooth and pliable.

3. Roll the dough to a thickness of 2-3 mm between two

parchment paper sheets or two silicone mats.

4. Remove one parchment paper sheet, transfer the

dough on a tray and bake at 150 °C / 302 °F for about
15-20 minutes to obtain an even, golden brown color.
It is preferable to bake with a fan. If you don’t have a
fan assisted oven, then the baking time will be longer.

5. Cool the shortbread completely at room temperature.

It will take approximately 30 minutes.

6. Chop the shortbread into small pieces.

19
 Chocolate Salami
for 1 salami 20 cm long

CHOCOLATE MASS

Ingredients Total weight: ~ 250 g 100%

• Sugar 70 g 28%
• Cocoa powder 20 g 8%
• Milk 3.2% 35 g 14%
• Dark chocolate 70% 25 g 10%
• Butter 82% 100 g 40%

1. Place sugar and cocoa powder in a saucepan and mix

with a whisk. Add milk and bring the mixture to a boil.
Cook it for 1 minute, constantly mixing with a whisk.

2. Take the saucepan from the heat, add chocolate and

mix well with a whisk until the chocolate has melted.

3. Transfer the mixture to a measuring cup, add cold

butter cubes and process everything with a hand
blender until smooth.

20
 Chocolate Salami
for 1 salami 20 cm long

CHOCOLATE SALAMI

Ingredients Total weight: ~ 480 g 100%

• Chocolate mass 250 g 52%

• Shortbread crumbs 100 g 21%
• Pistachios 65 g 13%
• Walnuts or pecans 65 g 13%
• Icing sugar for dusting 100 g

1. Roast the nuts in the oven, preheated to 160 °C / 320 °F

for 10 minutes.

2. Combine warm chocolate mass, shortbread crumbs,

pistachios and walnuts by mixing well with a spatula.

3. Chill the mixture in the fridge, until it becomes pliable.

What is important, the mixture should hold its shape.

4. Transfer it on the cling film and shape a salami by

rolling it into the film tightly.

5. Place the preparation in the fridge for 1-3 hours to

stabilize.

6. Take the chilled salami from the fridge and remove

the film. Dust well with icing sugar and then remove
the excess with a brush.

7. Store the salami in the fridge for up to 14 days.

21
Chocolate
Snowballs
We’ve designed the perfect recipe for
the most delicious chocolate snowballs!

Take soft chocolate sponge crumbs, add

desiccated coconut, and mix together
with dark chocolate.

These chocolate snowballs both look

and taste delicious, and can be made by
children and adults of all ages!

For perfect chocolate snowballs, make

sure to prepare them with cold hands
and a warm heart.
 Chocolate Snowballs
for 20 cookies

CHOCOLATE SPONGE

Ingredients Total weight: ~ 571 g 100%

• Egg yolks 105 g 18%

• Sugar (1) 30 g 5%
• Sea salt 1g <1%
• Sugar (2) 75 g 13%
• Egg whites 200 g 35%
• All-purpose flour 70 g 12%
• Cocoa powder 30 g 5%
• Butter 82% 60 g 11%

1. Whip the egg yolks with sugar (1) and sea salt in a
planetary mixer with a whisk attachment at maximum
speed until pale and fluffy foam. Set the mixture aside.

2. Separately whip the room temperature egg whites with

sugar (2) for 3-4 minutes at medium speed until stiff
peaks appear.

3. Mix a bit of the meringue into the egg yolk mixture with
a spatula to make the yolk mixture lighter and then
carefully fold the rest of the meringue.

4. Add some cake batter to the melted butter, mix it with

the spatula and set aside for a while.

5. Mix the sifted flour with the cocoa powder using a

whisk and sift these ingredients once again directly over
the meringue and egg yolk mixture. Then fold the dry
ingredients into the batter with the whisk to ensure there
are no lumps.

6. Transfer the butter mixture to the rest of the batter and

mix until combined with the spatula.

7. Pour the sponge batter into a cake ring measuring 18 cm

in diameter.

8. Bake the sponge in the oven, preheated to 160 °C / 347 °F,

for 20-25 minutes, minding the peculiarities of your oven.
If the sponge springs back when pressed lightly — it is
ready and perfectly baked. Allow the baked sponge to
cool down at room temperature.

9. Transfer the sponge to a food processor and grind it into

fine crumbs.

25
 Chocolate Snowballs
for 20 cookies

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 303 g 100%

• Whipping cream 35% 150 g 50%

• Inverted sugar 12 g 4%
• Dark chocolate 70% 125 g 41%
• Butter 82% 15 g 5%
• Sea salt 1g <1%

1. Place cream and inverted sugar in a saucepan and bring

to 80 °C / 176 °F.

TIP
• If inverted sugar is not available, you can replace it
with the same amount of honey.

2. Transfer the chocolate and sea salt into a measuring cup.

3. Pour the hot cream mixture onto the chocolate and

process with a hand blender until smooth.

4. Leave the emulsion to cool down to 40 °C / 104 °F at

room temperature.

5. Add the room temperature butter and process with the

hand blender until smooth once again.

6. Cover the finished ganache with cling film and leave it to

stabilize at room temperature for 6 hours.

26
 Chocolate Snowballs
for 20 cookies

SHAPING AND DECORATING THE SNOWBALLS

Ingredients Total weight: ~ 870 g 100%

• Sponge crumbs 500 g 57%

• Stabilized dark 250 g 29%
chocolate ganache
• Desiccated coconut 100 g 11%
• Dark rum Bacardi 20 g 2%
• Desiccated coconut 100 g
for decoration

1. Mix the room temperature ganache, sponge crumbs,

dark rum and desiccated coconut with a spatula or in a
stand mixer with a paddle attachment until combined.

2. Shape the snowballs from the sponge mix (40 g each).

3. Roll the chocolate snowballs over the desiccated

coconut to coat the outside.

4. Store the snowballs in the fridge for up to 5 days.

27
Christmas
Cookies
Using icing to decorate Christmas cookies
can often be a stressful affair.

There are two ways to beautifully ice your

cookies.

The first way is to lock yourself in a room so

that no one can disturb you from carefully
and intricately decorating the most beautiful
cookies in the world.

Or alternatively, you can give your kids,

nieces or nephews the icing and the chance
to express themselves! With this, no matter
what the result is, everyone will be happy.

Whichever method you choose, by following

this recipe you will make delicious iced
gingerbread cookies that are beautiful in
their own special way.
 Christmas Cookies
for 40 cookies

VANILLA SUGAR

Ingredients

• Fine sugar 50 g
• Vanilla ½ pod

Mix fine sugar with vanilla seeds using a whisk.

VANILLA COOKIE DOUGH

Ingredients Total weight: ~ 928 g 100%

• All-purpose flour (1) 300 g 32%

• All-purpose flour (2) 120 g 13%
• Butter 82% 240 g 26%
• Sugar 100 g 11%
• Vanilla sugar 30 g 3%
• Almond powder 25 g 3%
• Icing sugar 25 g 3%
• Whole eggs 80 g 9%
• Ammonium 1g <1%
• Carnation powder 1g <1%
• Ginger powder 2g <1%
• Nutmeg powder 1g <1%
• Cinnamon powder 3g <1%

1. Place sifted flour (2), almond powder, room temperature

butter, sugar, vanilla sugar, icing sugar, carnation, ginger,
nutmeg and cinnamon powders in the bowl of a stand
mixer and combine with a paddle attachment.

2. Gradually add room temperature eggs, constantly

mixing at low speed.

3. In a separate bowl, combine sifted flour (1) and

ammonium. Add flour and ammonium to the dough
mixture in one go and mix with a paddle attachment
until homogeneous and smooth.

4. Transfer the dough to a clean bowl, cover it with cling

film and place in the fridge for 1 hour.

5. Roll the chilled dough to 4 mm thick and cut out cookies

using cookie cutters of different shapes.

31
 Christmas Cookies
for 40 cookies

VANILLA COOKIE DOUGH

6. Transfer the cookie preparations to the baking tray, lined

with parchment paper or a silicone mat.

7. Bake the cookies in the oven, preheated to 160 °C / 320 °F,

for 15-20 minutes.

SUGAR ICING

Ingredients Total weight: ~ 625 g 100%

• Icing sugar 500 g 80%

• Egg whites 80 g 13%
• Lemon juice 15 g 2%
• Glucose syrup 30 g 5%

1. Place sifted icing sugar, egg whites, lemon juice and

glucose syrup in the bowl of a stand mixer.

2. Mix everything with a paddle attachment for 10 minutes,

until a smooth and glossy texture is obtained.

3. Transfer the sugar icing to a piping bag and apply it to

the surface of the cookies. Let it dry at room temperature
for several hours.

4. Store the cookies at room temperature in a closed

container for up to 7 days.

32
Coconut
Snowballs
These coconut snowballs are delightfully
soft and fluffy.

Having a plate of these at your Christmas

feast brings warmth and comfort to your
celebration, making it especially cozy.

Fluffy in both appearance and taste, these

sweet treats are quick, easy and enjoyable
to make.

If you don’t want them all to disappear too

quickly, be sure to make a large batch.
 Coconut Snowballs
for 20 cookies

PLAIN SPONGE

Ingredients Total weight: ~ 571 g 100%

• Egg yolks 105 g 18%

• Sugar (1) 30 g 5%
• Sea salt 1g <1%
• Sugar (2) 75 g 13%
• Egg whites 200 g 35%
• All-purpose flour 100 g 18%
• Butter 82% 60 g 10%

1. Whip the egg yolks with sugar (1) and sea salt in a
planetary mixer with a whisk attachment at maximum
speed until pale and fluffy foam. Set the mixture aside.

2. Separately whip the room temperature egg whites with

sugar (2) for 3-4 minutes at medium speed until stiff
peaks appear.

3. Mix a bit of the meringue into the egg yolk mixture with
a spatula to make the yolk mixture lighter and then
carefully fold the rest of the meringue into the whipped
egg yolks.

4. Add some cake batter to the melted butter, mix it with

the spatula and set it aside for a while.

5. Sift the flour directly over the meringue and egg yolk
mixture. Then fold the dry ingredients into the batter
with the whisk to ensure there are no lumps.

6. Transfer the butter mixture to the rest of the batter and

mix until combined with the spatula.

7. Pour the sponge batter into a baking ring measuring

18 cm in diameter.

8. Bake the sponge in the oven, preheated to 160 °C / 347 °F,

for 20-25 minutes, minding the peculiarities of your oven.
If the sponge springs back when pressed lightly — it is
ready and perfectly baked.

9. Allow the baked sponge to cool down at room

temperature.

10. Transfer the sponge to a food processor and grind it into

fine crumbs.

36
 Coconut Snowballs
for 20 cookies

WHITE CHOCOLATE GANACHE

Ingredients Total weight: ~ 337 g 100%

• Whipping cream 35% 150 g 44%

• Inverted sugar 12 g 4%
• White chocolate 33% 159 g 47%
• Butter 82% 15 g 4%
• Sea salt 1g <1%

1. Place cream and inverted sugar in a saucepan and

bring to 80 °C / 176 °F.

TIP
• If inverted sugar is not available, you can replace it
with the same amount of honey.

2. Transfer the chocolate and salt into a measuring cup.

3. Pour the hot cream mixture onto the chocolate and

process with a hand blender until smooth.

4. Leave the emulsion to cool down to 40 °C / 104 °F at

room temperature.

5. Add the room temperature butter and process with the

hand blender until smooth once again.

6. Cover the finished ganache with cling film and leave it

to stabilize at room temperature for 6 hours.

37
 Coconut Snowballs
for 20 cookies

SHAPING THE SNOWBALLS

Ingredients Total weight: ~ 870 g 100%

• Sponge crumbs 500 g 57%

• Stabilized white 250 g 29%
chocolate ganache
• Desiccated coconut 100 g 11%
• White rum Bacardi 20 g 2%
• Desiccated coconut 100 g
for decoration

1. Mix the room temperature ganache, sponge crumbs,

white rum and desiccated coconut with a spatula
or in a stand mixer with a paddle attachment until
combined.

2. Shape the snowballs from the sponge mix (40 g each).

3. Place them in the fridge for 1 hour to chill well.

DECORATING THE SNOWBALLS

Ingredients

• Shaped chilled snowballs

• White chocolate 33% 75 g
• Cocoa butter 25 g
• Desiccated coconut 100 g
• Icing sugar 100 g

1. Melt white chocolate and cocoa butter to 40-45 °C /

104-113 °F and combine with a spatula.

2. Insert the skewer into each snowball and dip it for a

second in the chocolate mix.

3. Quickly sprinkle the snowballs with desiccated coconut

while the chocolate is still sticky. Remove the skewer.

4. Store the snowballs in the fridge for up to 5 days.

38
Diamond Cookies
Even if these diamond cookies can’t quite
replace real diamonds, they will still bring
plenty of joy to those who taste them!

These classic French cookies have become

popular due to their crumbly texture and eye-
catching diamond shape. During baking,
the bases of the cookies spread out slightly,
giving the edges a 45-degree angle.

Before baking, roll the dough in fine sugar so

that the cookies become coated in beautiful
white crystals. Bake until golden brown in
color. The cookies should crumble nicely
and smell absolutely delicious!
 Diamond Cookies
for 35 cookies d=5 cm

VANILLA AND ORANGE FLAVORED

DIAMOND COOKIES

Ingredients Total weight: ~ 500 g 100%

• Butter 82% 125 g 25%

• Orange zest 5g 1%
• Sea salt 1.5 g <1%
• Almond powder 60 g 12%
• Icing sugar 60 g 12%
• Egg yolks 60 g 12%
• All-purpose flour 175 g 35%
• Baking powder 10 g 2%
• Vanilla ½ pod
• 1 beaten egg for coating

1. Whip the room temperature butter with orange

zest, vanilla seeds, salt and icing sugar using a whisk
attachment until creamy.

2. Switch the attachment to a paddle. Add the almond

powder to the bowl and mix at low speed. Gradually
add the room temperature egg yolks and mix until
combined.

3. Sift the flour with baking powder into a separate bowl

and stir with a whisk. Add the dry ingredients to the
butter, icing sugar and yolks and mix with the paddle
attachment until combined.

4. Transfer the dough to a table, divide it into 2 equal parts

and shape them into rolls. Then put them in the freezer
until they solidify.

5. Brush the frozen dough with the beaten egg and roll in
fine sugar, then put the dough in the fridge for another
15 minutes for further stabilization.

6. Cut the dough into circles 1.5-2 cm thick. Bake the

cookies at 145 °C / 293 °F for 20 minutes. Leave them to
cool down at room temperature.

42
Hedgehog
Cake Pops
So these aren’t cookies, as they are made
using textures that require refrigeration
(e.g. chocolate ganache).

That being said, I just couldn’t help but

include these super adorable hedgehog
cake pops in this Christmas cookie book.
They are popular with children and adults
of all ages, who love the cute design.

Making these will take a little time and

patience, especially with the spiky design,
but the whole family can get involved!
These hedgehog cake pops will please
everyone who tries them with their festive
look and taste.
 Hedgehog Cake Pops
for 14 cakes

CHOCOLATE SPONGE

Ingredients Total weight: ~ 571 g 100%

• Egg yolks 105 g 18%

• Sugar (1) 30 g 5%
• Sea salt 1g <1%
• Sugar (2) 75 g 13%
• Egg whites 200 g 35%
• All-purpose flour 70 g 12%
• Cocoa powder 30 g 5%
• Butter 82% 60 g 11%

1. Whip the egg yolks with sugar (1) and sea salt in a
planetary mixer with a whisk attachment at maximum
speed until pale and fluffy foam. Set the mixture aside.

2. Separately whip the room temperature egg whites with

sugar (2) for 3-4 minutes at medium speed into stiff peaks.

3. Mix a bit of the meringue into the egg yolk mixture with a
spatula to make the yolk mixture lighter and then carefully
fold the rest of the meringue into the whipped egg yolks.

4. Add some cake batter to the melted butter, mix it with the
spatula and set it aside for a while.

5. Mix the sifted flour with the cocoa powder using a

whisk and sift these ingredients once again directly over
the meringue and egg yolk mixture. Then fold the dry
ingredients into the batter with the whisk to ensure there
are no lumps.

6. Transfer the butter mixture to the rest of the batter and

mix until combined with the spatula.

7. Pour the sponge batter into a cake ring=18 cm.

8. Bake the sponge in the oven, preheated to 160 °C / 347 °F,

for 20-25 minutes, minding the peculiarities of your oven.
If the sponge springs back when pressed lightly — it is
ready and perfectly baked.

9. Allow the baked sponge to cool down at room

temperature.

10. Transfer the sponge to a food processor and grind it into

fine crumbs.
46
 Hedgehog Cake Pops
for 14 cakes

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 303 g 100%

• Whipping cream 35% 150 g 50%

• Inverted sugar 12 g 4%
• Dark chocolate 70% 125 g 41%
• Butter 82% 15 g 5%
• Sea salt 1g <1%

1. Place cream and inverted sugar in a saucepan and

bring to 80 °C / 176 °F.

TIP
• If inverted sugar is not available, you can replace it
with the same amount of honey.

2. Transfer the chocolate and salt into a measuring cup.

3. Pour the hot cream mixture onto the chocolate and

process with a hand blender until smooth.

4. Leave the emulsion to cool down to 40 °C / 104 °F at

room temperature.

5. Add the room temperature butter and process with the

hand blender until smooth.

6. Cover the finished ganache with cling film and leave it

to stabilize at room temperature for 6 hours.

DARK CHOCOLATE COATING

Ingredients Total weight: ~ 350 g 100%

• Dark chocolate 70% 300 g 86%

• Odorless oil 50 g 14%

1. Melt the dark chocolate to 50-55 °C / 122-131 °F in a

microwave or by placing it over a water bath.

2. Add oil and mix well with a spatula.

3. Use the coating at 25-27 °C / 77-80 °F.

47
 Hedgehog Cake Pops
for 14 cakes

CHOCOLATE STALKS FOR DECORATION

Ingredients

• Dark chocolate 100 g

1. Add the dark chocolate to a blender or a food processor

bowl and grind it until it turns into a paste.

2. As soon as it acquires a pliable texture and becomes

stickier, start rolling stalks from it on the table.

3. Curve the stalks before the chocolate solidifies.

4. Leave them at room temperature until they set

completely.

MARZIPAN APPLES AND MUSHROOMS

FOR DECORATION

Ingredients Total weight: ~ 126 g 100%

• Almond powder 70 g 56%

• Icing sugar 30 g 24%
• Egg whites 10 g 8%
• Green water-soluble 3g 2%
colorant
• Red water-soluble colorant 3g 2%
• Cocoa powder 10 g 8%
• Chocolate stalks

1. Place almond powder, sifted icing sugar and egg

whites in a food processor and mix until a smooth and
homogeneous paste has formed.

2. Using this mixture, shape 28 apples (~2.5 g of almond

paste per apple). Use a green and red powder colorant
to color apples. Insert a chocolate stalk in the center of
the apple.

3. Use the rest of the almond paste to shape

14 mushrooms and color them with cocoa powder.

48
 Hedgehog Cake Pops
for 14 cakes

SHAPING AND DECORATING THE HEDGEHOGS

Ingredients

• Sponge crumbs 500 g

• Stabilized dark chocolate ganache 200 g
• Sunflower seeds 200 g
• White chocolate 30% 20 g
• Dark chocolate 70% 20 g
• Icing sugar 100 g
• Dark chocolate coating
• Marzipan apples
• Marzipan mushrooms

1. In a mixer, mix room temperature ganache and sponge

crumbs with a paddle attachment until combined.

2. Shape the hedgehogs from the sponge mix (50 g each).

3. Insert the sunflower seeds in the sponge base to make

needles of the hedgehog.

4. Place the hedgehogs in the freezer for 30 minutes.

5. Insert a skewer in the bottom of the hedgehog and dip

it into the chocolate coating for a few seconds. Remove
the excess coating and place the hedgehogs on the
parchment paper.

6. Melt white and dark chocolate and transfer them

to separate paper cornets. Pipe two drops of white
chocolate to make the hedgehog’s eyes, wait for a
few seconds for chocolate to crystallize and then pipe
smaller drops of dark chocolate to make pupils.

7. Pipe one more drop of dark chocolate to make the

hedgehog’s nose.

8. Dust the hedgehogs with icing sugar and decorate

them with marzipan apples and mushrooms.

9. Store the hedgehogs in the fridge for up to 3 days.

49
Kipferl Cookies
Kipferl are traditional Christmas cookies,
usually shaped like a crescent moon. If, like
me, you prefer to bake things that are easy,
quick and simple, then I suggest making
these cookies the French way.

To achieve the best, most Christmassy

coating for these cookies, it’s best to use very
fine sugar. Cut open a vanilla pod, remove
the seeds, and mix them with the sugar.
Then roll the chilled cookies in the delicious
vanilla sugar.

If you can find vanilla pods from Tahiti (the

main island in French Polynesia), then the
flavor will be especially good.

However, even without the vanilla flavor, the

cookies will delight you with their crumbly
texture and hazelnutty aroma and flavor.
 Kipferl Cookies
for 40 cookies

VANILLA SUGAR

Ingredients

• Fine sugar 200 g

• Vanilla 1 pod

Mix fine sugar with vanilla seeds using a whisk.

KIPFERL DOUGH

Ingredients Total weight: ~ 630 g 100%

• Sugar 70 g 11%
• Butter 82% 240 g 38%
• All-purpose flour 200 g 32%
• Hazelnut powder 120 g 19%
• Vanilla 1 pod <1%
• Vanilla sugar

1. Place sifted flour, hazelnut powder and sugar in the

bowl of a stand mixer. Add room temperature butter
and vanilla seeds.

2. Mix everything with a paddle attachment until a

smooth and homogeneous dough is obtained.

3. Divide the dough into portions (~100 g each). Using a

ruler and baking paper, shape the dough into tubes
20 cm long.

4. Place the dough in the fridge for 30 minutes to cool.

5. Cut the chilled dough into pieces 4 cm long and

transfer the cookies on the baking tray, lined with
parchment paper or a silicone mat. Bake at 170 °C /
338 °F for about 15 minutes.

6. Allow the cookies to cool down at room temperature

and roll them in vanilla sugar.

7. Store the cookies at room temperature for up to 7 days.

53
Linzer Cookies
with Raspberry Jam
The shape of these cookies reminds me of
a ring with a big gem in the center, and
the crinkle-cut edge is reminiscent of a
Christmas tree. Whatever the association,
these cookies look gorgeous – especially
when you can try one straight away without
waiting for them to be made!

To make each cookie, two cookie halves are

connected together, forming a window in
the center, which is filled with a sweet jam.

Have any homemade jam stored away? This

recipe will allow you to finally open up a jar
for use on a crisp winter evening.

Thanks to the almond powder, these

Linzer cookies have a wonderful crumbly
texture and nutty flavor. Combined with the
raspberry jam, it’s a match made in heaven.
 Linzer Cookies with Raspberry Jam
for 15 cookies

RASPBERRY JAM

Ingredients Total weight: ~ 182 g 100%

• Raspberries 100 g 55%

(fresh or frozen)
• Sugar (1) 60 g 33%
• Glucose syrup 10 g 5%
• Pectin NH 0.6 g <1%
• Sugar (2) 10 g 5%
• Lemon juice 1g <1%

1. In a saucepan heat the raspberries, glucose syrup and

sugar (1) to 30 °C / 86 °F.

2. Mix the sugar (2) with the pectin and gradually add this
mixture to the raspberries while whisking constantly.

3. Bring everything to a boil and cook on medium heat for

2 minutes.

4. Remove the saucepan from the heat and add the

lemon juice.

5. Transfer the jam into a clean container, cover it with

cling film and put it in the fridge until completely set.

57
 Linzer Cookies with Raspberry Jam
for 15 cookies

LINZER DOUGH

Ingredients Total weight: ~ 280 g 100%

• All-purpose flour 120 g 43%

• Baking powder 4g 1%
• Icing sugar 20 g 7%
• Butter 82% 110 g 39%
• Almond powder 20 g 7%
• Sea salt 1g <1%
• Dark rum Bacardi 5g 2%

1. Add sifted flour, almond powder, icing sugar, baking

powder, salt and cold butter cubes into the bowl of a
stand mixer.

2. Mix everything with a paddle attachment until crumbly.

3. Add dark rum and mix until homogeneous.

4. Roll out the dough to 3 mm thick and place it in the

fridge for 3 hours.

5. Cut out 30 cookies with an oval fluted cutter measuring

8x5 cm. Remove the center of 15 cookies using an oval
fluted cutter measuring 5x3 cm.

6. Place the cookies on a perforated silicone mat and bake

at 145 °C / 293 °F for 20-25 minutes until appetizing
golden color.

7. Cool the baked cookies down at room temperature.

58
 Linzer Cookies with Raspberry Jam
for 15 cookies

ASSEMBLING AND DECORATING THE COOKIES

Ingredients

• Baked cookies
• Stabilized raspberry jam
• Non-melting icing sugar 30 g

1. Dust the cookies with the removed centers with non-

melting icing sugar.

2. Transfer the raspberry jam into a piping bag and apply

about 10 g of it to each whole cookie.

3. Sandwich two halves of the cookie and press lightly.

4. Store the cookies at room temperature for up to 7 days.

59
Nantes Cookies
These shortbread cookies are known for their
simple yet wonderful pattern and golden
coating. This is achieved by pressing a fork
down on the surface of the cookies, and
coating them with egg yolk before baking.

To me, these cookies look like a stack of gold

coins – similar to ones you’d see in a cartoon!

Crispy and crumbly, these traditional French

cookies are quick and easy to prepare. They
are made from simple ingredients, yet look
amazing with their wavy surface, and will
delight you with their flavor and aroma.
 Nantes Cookies
for 20 cookies d=5 cm

EGG WASH

Ingredients Total weight: ~ 65 g 100%

• Egg yolks 50 g 77%

• Whipping cream 35% 15 g 23%

1. Pour the egg yolks and the whipping cream into а

measuring cup.

2. Process the liquid with а hand blender to obtain

smooth emulsion.

SHORTBREAD DOUGH

Ingredients Total weight: ~ 557 g 100%

• Icing sugar 125 g 22%

• Butter 82% 125 g 22%
• Whole eggs 50 g 9%
• All-purpose flour 250 g 45%
• Sea salt 2g <1%
• Baking powder 5g 1%
• Vanilla 1 pod <1%

1. Before making the dough, prepare all the ingredients.

Sift the flour, baking powder and icing sugar. Cut the
butter into small cubes and keep it cold until combining.

2. Put the sifted flour, icing sugar, baking powder, sea salt,
cold butter cubes and vanilla seeds in the mixer bowl.
Combine all the ingredients with а paddle attachment
at low speed to obtain fine crumbs.

3. As soon as the butter is completely combined and fine

crumbs appear, begin to gradually add the eggs. Mix the
dough briefly only until the crumbs come together and
а uniform and elastic texture is formed.

4. Place the dough in the fridge at 3-4 °C / 37-39 °F for

12 hours.

5. Roll the dough between two guitar or parchment paper

sheets to a thickness of 3 mm. Put the rolled out dough
in the fridge for 5-10 minutes.

63
 Nantes Cookies
for 20 cookies d=5 cm

SHORTBREAD DOUGH

6. Cut out the circles measuring 5 cm in diameter using

a round cutter.

7. Brush the cookies with the egg wash.

8. Use a fork to make a decorative pattern on the surface

of the cookies.

9. Bake the cookies in the oven, preheated to 160 °C /

320 °F, for 15 minutes.

10. Let them cool down at room temperature.

64
Oatmeal and
Cranberry Cookies
Are you like me, and think cranberries work
beautifully in Christmas baked goods? With
their gorgeous color and flavor, they add a
little festive spirit to whatever they’re in.
I like to use them in a variety of recipes.

These deliciously wholesome oatmeal and

cranberry cookies go perfectly with a glass
of hot milk – here’s to a wonderful Christmas
pairing.

These cookies are both easy and fun to make.

What is your opinion about pressing cookies
before baking them? I’m still undecided –
I like to do both!
 Oatmeal and Cranberry Cookies
for 20 cookies d=5 cm

COOKIE DOUGH

Ingredients Total weight: ~ 1182 g 100%

• Butter 82% 220 g 19%

• Whole eggs 120 g 10%
• Brown sugar 200 g 17%
• All-purpose flour 300 g 25%
• Oat flakes 160 g 14%
• Dried cranberries 75 g 6%
• Walnuts 50 g 4%
• Dark chocolate drops 50 g 4%
• Baking powder 5g <1%
• Sea salt 2g <1%

1. Place room temperature butter and sugar in the bowl

of a stand mixer and whip with a paddle attachment
for about 10 minutes on high speed, until light and airy.

2. Heat whole eggs up to 40 °C / 104 °F. Gradually add

warm eggs to the butter mixture, constantly mixing on
low speed.

3. In a separate bowl combine sifted flour, baking powder

and salt. Add oat flakes.

4. Add dry ingredients to the mixing bowl and mix until

homogeneous.

5. Add cranberries, chocolate drops and chopped walnuts,

and mix once again.

6. Place the dough in the fridge for 3 hours.

7. Line the tray with parchment paper and shape dough

balls (70 g each). Place the cookies on the tray, leaving
some space between them.

8. Bake the cookies in the oven, preheated to 175 °C /

347 °F, for about 20 minutes.

9. Right after that place the cutter d=10 cm around the

cookie. Mold the edges of each cookie from uneven to
perfectly round, using a swirling motion.

10. Leave the cookies to cool down at room temperature.

68
Oatmeal Cookies
It’s always wonderful to discover another
recipe that produces delicious baked goods
without using wheat flour.

When I made oatmeal cookies for the first

time, I wanted to grind the flour myself.
To do this, I used my favorite oats and ground
them into a powder. It was strange to see
how it so easily turned into flour!

The cookies turned out soft on the inside

with a crispy outer layer. To enhance the
color and flavor, I add a different sugar each
time – coconut, muscovado and brown. This
gives the cookies a gorgeous rich color.

You’re welcome to add vanilla or other

spices to this recipe, especially if Christmas
is coming up!
 Oatmeal Cookies
for 17 cookies d=6 cm

CARAMELIZED OATMEAL

Ingredients Total weight: ~ 280 g 100%

• Oatmeal flakes 50 g 18%

• Sugar 130 g 46%
• Water 100 g 36%

1. Combine sugar and water in a saucepan, bring to a

temperature of 117 °C / 243 °F.

2. Pour the sugar syrup over the oatmeal flakes and let
them soak for 30 minutes. Strain.

3. Spread the oatmeal flakes on a silicone mat and bake at

160 °C / 320 °F for 15 minutes until uniformly caramelized.

4. Cool them down at room temperature.

72
 Oatmeal Cookies
for 17 cookies d=6 cm

OATMEAL COOKIE DOUGH

Ingredients Total weight: ~ 860 g 100%

• Oatmeal flakes 400 g 46%

• Butter 82% 200 g 23%
• Sugar 150 g 18%
• Baking powder 10 g 1%
• Whole eggs 100 g 12%
• Caramelized oatmeal

1. Place room temperature butter and sugar in the bowl

of a stand mixer and whip on high speed until the airy
texture and light color.

2. Meanwhile, place oatmeal flakes and baking powder in

a food processor and process into fine powder.

3. Gradually add room temperature eggs to the whipped

butter, constantly mixing with a paddle attachment.

4. Add dry ingredients and mix with a paddle attachment

until homogeneous. Place the finished dough in the
fridge for 1 hour.

5. Shape the cookie dough into 17 balls (50 g each), place

them on a silicone mat and sprinkle with caramelized
oatmeal.

6. Bake at 180 °C / 356 °F for 15 minutes.

7. Allow the cookies to cool down at room temperature.

8. Store the cookies at room temperature for up to 7 days.

73
Pecan
Roll Cookies
For the base of these pecan treats, I’ve used a
traditional Armenian recipe for Gata cookies
with walnuts. I’m sure you’ll love the pecan
version.

To make the cookies look extra fancy, you

can cut them at a 45-degree angle. For the
best results, use a cutter with wavy edges –
this can also come in handy for other recipes,
such as when making French fries!

If you put these cookies on the table, they

won’t last long – five minutes at the most!
 Pecan Roll Cookies
for 14 cookies

COOKIE DOUGH

Ingredients Total weight: ~ 633 g 100%

• All-purpose flour 300 g 47%

• Sour cream 30-35% 100 g 16%
• Butter 82% 50 g 8%
• Whole eggs 50 g 8%
• Sugar 125 g 20%
• Baking powder 5g <1%
• Sea salt 3g <1%

1. Put the sifted flour, sugar, salt and baking powder, as

well as cold butter cubes, in the mixer bowl. Combine
all the ingredients with а paddle attachment at low
speed to obtain fine crumbs.

2. As soon as the butter is completely combined and fine

crumbs appear, begin to gradually add the eggs and
sour cream. Mix the dough briefly until the crumbs
come together and а uniform and elastic texture is
formed.

3. Roll out the dough between two guitar or parchment

paper sheets into a layer 3 mm thick. You should get a
rectangular dough layer ~ 35x55 cm.

4. Let the almond shortcrust rest in the fridge at 3-4 °C /

37-39 °F for 12 hours.

PECAN FILLING

Ingredients Total weight: ~ 327 g 100%

• Pecans 200 g 61%

• Sugar 75 g 23%
• Butter 82% 50 g 15%
• Sea salt 1g <1%
• Cinnamon powder 1g <1%

1. Roast the pecans in the oven at 140 °C / 284 °F for

20-25 minutes. Cool nuts down at room temperature.

2. Place the pecans, sugar, butter, salt and cinnamon in a

food processor and grind until crumbly texture.

77
 Pecan Roll Cookies
for 14 cookies

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%

Prepare the egg wash by processing the egg yolks and

cream with a hand blender until smooth.

ASSEMBLING AND BAKING THE COOKIES

Ingredients

• Chilled cookie dough

• Pecan filling
• Egg wash

1. Apply the pecan filling to the chilled cookie dough and

spread it evenly with an offset spatula.

2. Roll the dough with filling into a tight roll.

3. Place the roll in the freezer for 10 minutes.

4. Take the roll from the freezer and cut it diagonally

using a fluted pastry cutter. Brush with the egg wash.

5. Place the cookies on the baking tray, lined with

parchment paper and bake at 150 °C / 302 °F for
20-25 minutes.

6. Cool the baked cookies down at room temperature.

7. Store the cookies for up to 7 days at room temperature.

78
Pine Cone
Cookies
I’m sure you can all understand me when
I say that this Christmas Cookie recipe
book would not be complete without my
pine cone cookies.

So, here they are! Kids will love helping to

make prints on the cookies – they don’t
have to be pine cone prints! Use your
imagination to create whatever pattern
you like.

Make sure to also have plenty of real pine

cones around, as these cookie versions
will disappear quickly!
 Pine Cones Cookies
for 14 cookies

CHOCOLATE COOKIE DOUGH

Ingredients Total weight: ~ 594 g 100%

• Butter 82% 100 g 17%

• Icing sugar 90 g 15%
• Odorless oil 50 g 9%
• Whole eggs 50 g 9%
• Sea salt 1g <1%
• Baking powder 2.5 g <1%
• All-purpose flour 270 g 45%
• Cocoa powder 30 g 5%

1. Place room temperature butter and sifted icing sugar

in the bowl of a stand mixer and whip with a whisk
attachment on high speed until a light and airy texture.

2. Add room temperature oil and slowly mix with a paddle

attachment until smooth.

3. Gradually add room temperature eggs, constantly

mixing with a paddle attachment on low speed.

4. In a separate bowl combine sifted flour, baking powder,

salt and cocoa powder. Add dry ingredients in one
go to the butter and egg mixture. Mix with a paddle
attachment until smooth.

5. Place the dough in the fridge for 1 hour to stabilize.

6. Shape the pine cones (40 g each) and make a pine

cone pattern on them, using a knife.

7. Bake the cookies at 150 °C / 320 °F for about 15 minutes.

8. Cool the baked cookies down at room temperature.

82
 Pine Cones Cookies
for 14 cookies

CHOCOLATE DÉCOR

Ingredients

• Dark chocolate 100 g

• Chilled baked cookies

1. Add 70 g of dark chocolate in a blender or a food

processor and grind it until it turns into a paste.

2. As soon as it acquires a pliable texture and becomes

stickier, start rolling stems from it on the table.

3. Curve the stems slightly before the chocolate solidifies.

4. Leave the stems at room temperature until they

solidify completely.

5. Melt 30 g of chocolate, transfer it to a paper cornet and

pipe a drop on the back side of the cones, sticking the
chocolate décor to it.

6. Store the cookies at room temperature for up to 7 days.

83
Spiral Cookies
These spiral cookies are made using
a simple technique that everyone can
master. Yet they look very impressive,
with their beautiful pattern!

Place a layer of chocolate dough on top of

a layer of plain dough. Roll the two layers
into a tight tube and cut into disks.

The key to making these cookies is to

work with well-chilled dough on a cold
surface. Leave both the dough and your
pastry board in the freezer before shaping
the cookies.

When I bought the refrigerator I have

at home, I carefully measured the width
and length of the freezer compartment –
I wanted to make sure it was big enough
for my favorite pastry board!
 Spiral Cookies
for 20 cookies d=4 cm

ALMOND SHORTCRUST DOUGH

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 7%
• Sea salt 1g <1%
• Whole eggs 20 g 9%

1. Sift the flour and the icing sugar into a mixer bowl. Add
salt, almond powder and finely diced cold butter. Mix
with a paddle attachment at low speed until fine crumbs
are formed.

2. Add the eggs and mix until homogeneous.

3. Roll the finished dough between two guitar or

parchment paper sheets to a thickness of 5 mm so that
you get an even rectangle.

4. Put the rolled dough in the fridge for 12 hours to stabilize.

CHOCOLATE SHORTCRUST DOUGH

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 85 g 37%

• Cocoa powder 15 g 6%
• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 9%

1. Sift the flour, cocoa powder and icing sugar into a mixer
bowl. Add salt, almond powder and finely diced cold
butter. Mix with a paddle attachment at low speed until
fine crumbs are formed.

2. Add the eggs and mix until homogeneous.

3. Roll the finished dough between two guitar or

parchment paper sheets so that you get a 5 mm thick
even rectangle of the same size as the almond shortcrust.

4. Put the rolled dough in the fridge for 12 hours to stabilize.

87
 Spiral Cookies
for 20 cookies d=4 cm

ASSEMBLY

Ingredients

• Chilled almond shortcrust dough

• Chilled chocolate shortcrust dough
• Beaten egg 1 pc

1. Apply a thin layer of egg coating to the almond dough

using a pastry brush. It is needed to connect the layers
of dough together, so that they do not move during the
baking process.

2. Lay the chocolate dough on top of the light-colored

dough and press down gently. Roll the dough tightly to
create a beautiful spiral pattern.

3. Put the dough in the fridge for 15-20 minutes to stabilize.

Cut the dough into 5 mm thick cookies.

4. Lightly brush each cookie with the beaten egg.

5. Bake the cookies on a perforated silicone mat at 150 °C /

302 °F for 15-20 minutes until golden brown. Leave to cool
down at room temperature.

88
Turtle Thumb-
print Cookies
Although I’m sure you have more advanced
tools in your kitchen, the tastiest caramel
cookies can be made using a simple
thumbprint.

However when it comes to making the

indents in these cookies, I prefer to use the
rounded end of the handle of my vegetable
peeler. These cookies are truly delicious and
are a pretty decoration for any table.

The combination of rich chocolate dough

filled with chunks of pecan and creamy,
glossy caramel in the center of each cookie is
gorgeous. Something special for the festive
season!

Think about the caramel first. If you don’t

want to spend time and effort making the
caramel yourself, buy caramel candies
(without additives) from the store and melt
them in the microwave. Then fill the indents
with the caramel.

That being said, making your own caramel

is very satisfying and a good thing to learn.
It’ll also allow you to add natural vanilla to
your caramel for an enhanced flavor!
 Turtle Thumbprint Cookies
for 10 cookies

VANILLA SALTED CARAMEL

Ingredients Total weight: ~ 245 g 100%

• Whipping cream 35% 87 g 36%

• Butter 82% 19 g 8%
• Sea salt 1g <1%
• Sugar 75 g 30%
• Glucose syrup 63 g 26%
• Vanilla ½ pod <1%

1. Add the glucose syrup and sugar to a saucepan. Put

it over medium heat and cook the mixture to a deep
amber color or to 180-185 °C / 356-365 °F. Be sure not
to stir the caramel during cooking with a spatula or
a whisk, but simply shake the saucepan occasionally
from time to time.

2. While this mass is caramelizing, heat the cream with

the butter. Add salt to it.

3. Gradually add the hot cream and butter to the caramel,

stir well and cook the caramel to 106 °C / 223 °F to get a
nice, viscous and beautiful texture.

4. Remove the caramel from the heat, wait a little until it

cools down and then pour it into a measuring cup and
process with a hand blender.

5. Cover the finished caramel with cling film touching the

surface and leave it to cool down at room temperature
for a few hours.

CHOCOLATE SHORTBREAD DOUGH

Ingredients Total weight: ~ 428 g 100%

• All-purpose flour 120 g 28%

• Cocoa powder 40 g 9%
• Sea salt 1g <1%
• Sugar 134 g 31%
• Butter 82% 113 g 26%
• Egg yolks 20 g 5%

1. Place the sifted flour, cocoa powder, salt, sugar and cold
butter cubes in a mixer bowl. Mix at low speed using a
paddle attachment until a fine crumb has formed.
92
 Turtle Thumbprint Cookies
for 10 cookies

CHOCOLATE SHORTBREAD DOUGH

2. Once the butter has completely mixed in and fine

crumbs have formed, add the egg yolks. Mix the dough
just until a homogeneous and pliable texture.

3. Cover the ready dough with cling film and place it in

the fridge for 3 hours.

SHAPING, BAKING AND DECORATING

THE COOKIES

Ingredients

• Chilled chocolate shortbread dough

• Egg whites 50 g
• Chopped pecans 150 g
• Chilled vanilla salted caramel

1. Whip egg whites with a whisk until soft foam.

2. Shape the cookie dough into 10 balls (30 g each), dip

them in egg whites and roll in the chopped pecans.

3. Place the cookies on a silicone mat or parchment

paper sheet.

4. Using any tool with a rounded end, make an indent in

the center of each cookie.

5. Bake the cookies in the oven, preheated to 160 °C /

320 °F, for 10-15 minutes.

6. Allow the baked cookies to cool down at room

temperature.

7. Transfer the vanilla caramel to a piping bag and fill

each indent with it.

TIP
• You can melt caramel candies in the microwave
oven and fill cookies with it, spending less time
and effort.

93
Vanilla Apple
Marshmallows
Even though marshmallows aren’t exactly
cookies, I decided that this vanilla apple
marshmallow recipe definitely needed to be
in my Christmas recipe book. And with their
snow-white appearance and texture that is
as light as a snowflake, it’s easy to see why.

If you’ve never tried making marshmallows

with mashed green apple, here’s your
chance. Follow my detailed recipe and make
this stunning and delightfully textured treat.

This recipe uses agar-agar, rather than

gelatin, to make the marshmallow, which
will have an incredible sponge-like texture.

A puree made from Granny Smith apples

will give the marshmallow a pleasant
sourness and fresh flavor. And of course, the
addition of vanilla (Tahitian, if possible) will
make it extra delicious. Follow this recipe
and make a delicious batch of vanilla apple
marshmallows!
 Vanilla Apple Marshmallows
for 25-30 double marshmallows

APPLE PUREE WITH SUGAR AND VANILLA

Ingredients

• Granny Smith apples 500 g

• Sugar Sufficient quantity
• Vanilla ½ pod

1. Cut the sour, green apples into 4 pieces and remove

the core. Arrange the sliced apples on a baking sheet
lined with a silicone mat and bake in the oven at
160 °C / 320 °F for 20-30 minutes until soft.

2. Add the baked apples to your blender bowl and process

until smooth. Pass the puree through a fine mesh
strainer.

3. Weigh the warm apple puree and add the same

amount of sugar (1:1 ratio). Add vanilla seeds and use
a blender to mix everything until the mixture turns
smooth and silky.

4. Leave the mixture at room temperature until all the

sugar has completely dissolved. Place the mixture in
the fridge for 24 hours.

SYRUP

Ingredients Total weight: ~ 643 g 100%

• Water 160 g 25%

• Agar-agar 8g 1%
• Sugar 425 g 66%
• Glucose syrup 50 g 8%

1. Pour the agar-agar and water into a saucepan. Bring

the mixture to a boil over medium heat, stirring
constantly with a spatula.

2. Add the sugar and glucose syrup. Bring the mixture

to 106 °C / 223 °F and proceed to making the
marshmallow. Do not remove the syrup from the heat.

97
 Vanilla Apple Marshmallows
for 25-30 double marshmallows

VANILLA MARSHMALLOW

Ingredients Total weight: ~ 1180 g 100%

• Apple puree 500 g 42%

with sugar and vanilla
• Egg whites 37 g 3%
• Hot syrup 643 g 55%
• Icing sugar Sufficient quantity

1. When the temperature of the syrup reaches 106 °C /

223 °F, add the egg whites to the mixing bowl of
a stand mixer and beat them into a light foam using
a whisk.

2. When the temperature of the syrup is 107 °C / 225 °F,

add the apple puree to the mixing bowl and beat on
a high speed setting until the mixture increases in
volume by around 3 times. The mixture should be lush.

3. When the syrup reaches a temperature of 110 °C /

230 °F, continue to whip the puree with the egg whites
and pour in the syrup gradually. Beat for a few more
minutes until the texture is firm and stable.

4. Transfer part of the marshmallow mixture into a pastry

bag fitted with a 7-8 mm diameter Closed Star tip and
pipe it onto a baking sheet covered with parchment
paper. Gently scrape the remaining marshmallow mass
from the sides of the bowl to prevent it from solidifying
as this will make it difficult to fill the pastry bag with
the remainder of the mixture.

5. Pipe out the marshmallow mixture as soon as you have

prepared it.

6. Leave the marshmallows to stabilize at room

temperature for 8 hours.

7. Sprinkle them with some icing sugar and then

sandwich 2 pieces if desired.

8. Store the marshmallow at room temperature in a

closed container for up to 5 days.

98
Vanilla Moon
Cookies
Delicate, crumbly, and filled with delicious
vanilla flavor, these cookies have a melt-in-
the-mouth texture, and will certainly have
you reaching for more!

Moon-shaped vanilla cookies are a popular

delicacy in many European countries, and
with their gentle vanilla aroma and festive
look, they are especially loved at Christmas
time.

To form your crescent-shaped cookies, leave

your pastry board in the freezer for at least
an hour, and work on a well-chilled surface.
 Vanilla Moon Cookies
for 20 cookies, 25 g each

VANILLA SUGAR

Ingredients

• Fine sugar 500 g

• Vanilla 2 pods

Mix fine sugar with vanilla seeds using a whisk.

VANILLA DOUGH

Ingredients Total weight: ~ 396 g 100%

• Butter 82% 100 g 25%

• Sugar 50 g 13%
• Sea salt 1g <1%
• Egg yolks 20 g 5%
• All-purpose flour 150 g 38%
• Almond powder 75 g 19%
• Vanilla ½ pod <1%

1. Whip room temperature butter, vanilla seeds, sugar

and salt with a whisk.

2. Add room temperature egg yolks and mix with a

whisk until homogenous.

3. In a separate bowl combine sifted flour and almond

powder, add to the butter mixture. Mix with a whisk
until smooth.

4. Place the finished dough in the fridge for an hour.

5. Shape the dough into small moon-shaped cookies

(25 g each).

6. Bake the cookies on a tray lined with a perforated

silicone mat in the oven, preheated to 170 °C / 302 °F,
for 20 minutes.

7. Right after that, dust the cookies with vanilla sugar.

102
Viennese
Chocolate Sable
Made from two crumbly cookie swirls,
joined together with a creamy ganache,
these cookies are chunky and perfect for
a special occasion.

If you’re a big chocolate lover like me, you’ll

love these classic Viennese cookies in this
delicious flavor.
 Viennese Chocolate Sable
for 20 cookies d=4 cm

VIENNESE SABLE

Ingredients Total weight: ~ 436 g 100%

• Butter 82% 160 g 37%

• Sea salt 1g <1%
• Icing sugar 65 g 15%
• Milk 2.5% 30 g 7%
• All-purpose flour 160 g 37%
• Cocoa powder 20 g 4%

1. Whip the softened room temperature butter (18-22 °C /

64-72 °F) with salt and icing sugar in a mixer using a
whisk attachment into a fluffy, stable and creamy mass.

2. Gradually add the room temperature milk, mixing

thoroughly each time.

3. Then add the sifted flour and cocoa powder at a low-

speed, mix the mass with a paddle attachment until
combined.

4. Transfer the batter to a pastry bag fitted with a 7 mm

Closed French Star tip. Pipe the round-shaped cookies on
a baking sheet covered with a silicone mat or parchment
paper.

5. Bake the cookies at 150 °C / 302 °F for about 20 minutes,

then leave to cool down at room temperature.

106
 Viennese Chocolate Sable
for 20 cookies d=4 cm

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 303 g 100%

• Whipping cream 35% 150 g 50%

• Inverted sugar 12 g 4%
• Dark chocolate 70% 125 g 41%
• Butter 82% 15 g 5%
• Sea salt 1g <1%

1. Place cream and inverted sugar in a saucepan and

bring to 80 °C / 176 °F.

2. Transfer the chocolate and salt into a measuring cup.

3. Pour the hot cream mixture onto the chocolate and

process with a hand blender until smooth.

4. Leave the emulsion to cool down to 40 °C / 104 °F at

room temperature.

5. Add butter to the chilled chocolate emulsion and

process with the hand blender until smooth.

6. Cover the finished ganache with cling film and leave it

to stabilize at room temperature for 6 hours.

ASSEMBLY

Ingredients

• Baked cookies
• Stabilized dark chocolate ganache

1. Transfer the ganache into a piping bag fitted with

a 7 mm Closed French Star tip.

2. Pipe a swirl of ganache onto each half of a cookie and

sandwich it with another half.

107
Walnut Cookies
Imagine seeing and smelling a plate of
freshly baked cookies – soft on the inside,
crisp on the outside – filled with nuts and
half-melted chunks of sweet chocolate.
Do you think you could walk past without
taking one?

Make these cookies using walnuts,

almonds, hazelnuts or peanuts – or all of
them together!

In my parents’ garden, there is a huge

walnut tree that I love to take advantage of,
which is why so many cookies in this book
use walnuts as a main ingredient.
 Walnut Cookies
for 20 cookies, 40 g each

COOKIE DOUGH

Ingredients Total weight: ~ 838 g 100%

• Butter 82% 115 g 14%

• Brown sugar 155 g 18%
• Almond praline 30 g 4%
• Whole eggs 60 g 7%
• Egg yolks 10 g 1%
• All-purpose flour 135 g 16%
• Cinnamon powder 3g <1%
• Baking soda 3g <1%
• Sea salt 2g <1%
• Oat flakes 80 g 10%
• Desiccated coconut 35 g 4%
• Chopped walnuts 40 g 5%
• Dark chocolate drops 85 g 10%
• Milk chocolate drops 85 g 10%
• Vanilla ½ pod <1%
• Whole walnuts 50 g

1. Place room temperature butter, sugar, praline and

vanilla seeds in the bowl of a stand mixer and whip
with paddle attachment for about 10 minutes on high
speed, until light and airy texture.

2. Combine whole eggs and egg yolks, heat up to 40 °C /

104 °F. Gradually add warm eggs to the butter mixture,
constantly mixing on low speed.

3. In a separate bowl combine sifted flour, cinnamon

powder, baking soda and salt. Add oat flakes,
desiccated coconut and chopped walnuts.

4. Add dry ingredients to the mixing bowl and mix until

homogeneous.

5. Add chocolate drops and mix once again.

6. Line a tray with parchment paper and shape dough

balls (40 g each). Place the cookies on the tray, leaving
enough space between them.

7. Cut the whole walnuts in 4 and place on each cookie

preparation.

8. Place the tray with cookies in the oven, preheated to

175 °C / 347 °F, and bake for about 10 minutes.

111
 Walnut Cookies
for 20 cookies, 40 g each

COOKIE DOUGH

9. Right after that place the cutter d=8 cm around the

cookie. Mold the edges of each cookie from uneven to
perfectly round, using a swirling motion.

10. Leave the cookies to cool down at room temperature.

112
Walnut Flower
Cookies
Before baking these cookies, make sure
to sprinkle them with crushed nuts. I like
to use walnuts, but any nuts are fine. Just
make sure the nuts are raw before baking.

When it comes to cookies and small

cakes, I usually like them to be bite-sized.
However, these big golden nutty cookies
with wavy edges are an exception.

There’s something special about holding

such a big cookie in your hands, and
realizing that it’s all for you! For the next
few minutes, as you enjoy your cookie,
you’ll be feeling happy and content – all
while dipping your sweet treat in a mug of
warm milk or hot chocolate.
 Walnut Flower Cookies
for 25 cookies d=8 cm

COOKIE DOUGH

Ingredients Total weight: ~ 443 g 100%

• Butter 82% 50 g 11%

• Sour cream 30-35% 50 g 11%
• Whole eggs 50 g 11%
• Sugar 65 g 15%
• All-purpose flour 225 g 51%
• Baking powder 2.5 g <1%
• Vanilla ½ pod <1%

1. Place the sifted flour, baking powder, sugar, vanilla

seeds and butter in a mixer bowl. Mix at low speed
using a paddle attachment until fine crumbs have
formed.

2. Once the butter has completely mixed in and fine

crumbs have formed, add the eggs and sour cream.
Mix the dough just until a homogeneous and pliable
texture is obtained.

3. Roll the finished dough between two guitar or

parchment paper sheets to a thickness of 3-4 mm.

4. Put the rolled dough in the fridge for at least 1 hour

to stabilize.

116
 Walnut Flower Cookies
for 25 cookies d=8 cm

SHAPING, DECORATING AND BAKING

THE COOKIES

Ingredients

• Chilled cookie dough

• Walnuts 75 g
• Whole eggs 50 g

1. With a fluted cutter d=8 cm cut out the cookies.

2. Brush the cookie preparations with a thin layer of

beaten eggs.

3. Chop the walnuts and sieve them to get even pieces.

Then sprinkle the cookies with the nuts.

4. Transfer the cookies on a perforated tray lined with a

perforated silicone mat.

5. Bake in the oven, preheated to 150 °C / 302 °F, for about

20 minutes.

6. Let the cookies cool down at room temperature.

7. Store the cookies at room temperature in a closed

container for up to 7 days.

117
Walnut-shaped Cookies
with Condensed Milk
Shaped like walnuts and filled with
condensed milk, these crumbly cookies
are nostalgic of my childhood.

To make these cute walnut-shaped cookies,

you’ll need a small inexpensive kitchen
appliance. Using this appliance is easy,
and will result in an impressive outcome –
it could be the start of a new business!

This modest-looking machine will allow

you to make, in my opinion, one of the most
delicious and beautiful types of cookies
out there – my walnut-shaped condensed
milk cookies.
 Walnut-shaped Cookies
for 25 cookies

SHORTBREAD DOUGH

Ingredients Total weight: ~ 512 g 100%

• All-purpose flour 230 g 45%

• Potato starch 20 g 4%
• Icing sugar 80 g 16%
• Butter 82% 140 g 27%
• Egg yolks 40 g 8%
• Sea salt 2g <1%

1. Place the sifted flour, starch, salt, icing sugar and

butter in a mixer bowl. Mix at low speed using a paddle
attachment until fine crumbs have formed.

2. Once the butter has completely mixed in and fine

crumbs have formed, add the egg yolks. Mix the
dough just until homogeneous and pliable.

3. Heat the electric walnut cake maker to 160 °C / 320 °F.

4. Pinch a small piece of the dough (~10 g ) and shape it

into a ball with your hands.

5. Place the dough balls in each cavity and run the top of
the cake maker down to press the dough and make it
2 mm thick.

6. Cook the cookies in the cake maker for several

minutes until they become golden brown.

7. Allow the cookies to cool down at room temperature.

121
 Walnut-shaped Cookies
for 25 cookies

FILLING THE WALNUT-SHAPED COOKIES

Ingredients

• Baked walnut shells

• Dulce de leche 300 g
• Vanilla 1 pod

1. Mix dulce de leche with vanilla seeds and transfer it to

a piping bag.

2. Fill each walnut shell with vanilla dulce de leche.

3. Sandwich the walnut shells to get the walnut-shaped

cookies.

4. Store the cookies in the fridge for up to 3 days.

122
www.kica-academy.com +380 (068) 863 15 86 [email protected]

Copyright©2022 International Culinary Academy KICA, All rights reserved