These indulgent, gluten-free biscuits from my home area Frankfurt turn every marzipan hater into a marzipan lover. They are crisp on the outside, soft on the inside, and taste like Christmas. Just a bit different from all the usual German “Plätzchen”: They don’t need any extra spices and they are super easy to make. Simple almonds and marzipan are enough to create these little humps of happiness.
Oh, it’s been a while since my last post… The last weeks have been busy and exciting – my first cake sale at the Voodoo Market, Christmas preparations and actually going home for Christmas, moving in with my boyfriend, New Year’s and then I’ve been off to a week of snowboarding in Austria. Well, to sum it all up, here are some pretty pictures for you.
‘Last Christmas’ is being played on the radio, putting up Christmas decoration, panicking about presents, drinking mould wine at Christmas markets and eating loads of food – that must be Christmas time! A traditional German Christmas cake full of wintery flavours is Christstollen, a yeast cake filled with raisins, ground almond, candied orange and lemon peel. Here, you’ll find the vegan version which only differs from the original in the use of margarine instead of butter. Total preparation time is a bit longer than for usual cakes, cause the dough needs a bit of time to sit and rest between the steps. So choose a calm evening or weekend afternoon, grab a glass children fruit punch and enjoy the process of producing this fragrant and yummy Christmas delicacy…
vegänsch. 