Christmas Wreath Cookies
Baking and Desserts • World
Description
Christmas Wreath Cookies
Ingredients
- Chocolate 5 oz
- Whole egg 2 pieces
- Wheat Flour 10 oz
- Pistachios 0 oz
- Butter 5 oz
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
In a grinder, grind the chocolate into fine crumbs. The chocolate should be dark or bitter.
Step 2
On a work surface, pour out the flour, chocolate, and powdered sugar. Pour the yolks into the center. Instead of yolks, you can use one whole egg, but yolks make the shortcrust pastry more crumbly. Baking powder is not added to the dough, as it should maintain its shape during baking.
Step 3
Add the softened butter and quickly knead the dough. Cover it with plastic wrap and place it in the refrigerator for 1 hour. Meanwhile, prepare the pistachios for decoration. You can use regular salted pistachios in bags—the salt will wash away while they soak in water. The main thing is that they should be green; in my experience, the greenest pistachios are sold under the brand 'Jazz'. Shell the nuts.
Step 4
Pour boiling water over them, let them sit for a minute or two, then pour cooler water over and easily remove the skins. Dry them on a paper towel and grind them in a grinder into fine crumbs.
Step 5
Take the dough out of the refrigerator. It needs to be divided into 30 equal pieces. Take each piece, knead it well in your hands—it becomes soft like clay, and the chocolate mixes better this way. Divide each piece into two parts, roll them into sticks about 15 centimeters long, braid them, and form a circle.
Step 6
Place them at an angle to each other and roll them on the table with your palm forward so that the braid twists clockwise.
Step 7
Place the wreaths on a baking sheet, brush with yolk mixed with a tablespoon of water, and sprinkle with pistachios.
Step 8
Put them in the preheated oven. They don’t need to bake for long; otherwise, the chocolate flavor will not be as bright. About 10–12 minutes at slightly below medium temperature should be enough.
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