Cookie baking belongs to the Advent and Christmas season just as visits to the Christmas market or decorating the Christmas tree. After Christmas, however, the consumption of the many cookies usually makes itself unpleasantly noticeable when the pants pinch or the top no longer fits properly. This is because many Christmas cookies contain too much butter or sugar. We present here some recipes for cookies that you can enjoy without a guilty conscience.
Ingredients for 20 slices:
- 125 g dried pears
- 4 tablespoons apple syrup (health food store)
- 1/2 bottle of rum flavoring, 500 g flour
- 1 pinch of salt
- 2 tsp Christmas stollen spice
- 30 g fresh yeast
- 50 g sugar
- 150 ml low-fat milk
- 1 egg
- 250 g low-fat curd
- 100 g soft half-fat butter
- 4 tablespoons vegetable oil
- 40 g chopped almonds
- A few drops of vegetable oil for a star baking dish
- 2 tsp powdered sugar for dusting
POINTS value: 3 per slice
Preparation
1. dice pears into small cubes. Heat apple syrup, add pears and simmer for about 1 minute. Mix in rum flavoring. Cover and allow to infuse for about 4 hours.
2. Place 490 g flour, salt and Christmas stollen spice in a bowl. Make a well in the center. Crumble in yeast and mix in 1 tsp sugar. Heat the milk to lukewarm. Pour over the yeast and mix with a little flour to form a paste. Cover and let rise in a warm place for about 10-15 minutes.
Add egg, quark, half-fat butter in pieces, oil and remaining sugar to the flour and mix everything with the dough hook of the hand mixer to a smooth dough. Let the dough rise again for about 30 minutes. 4.
Knead the pears and almonds into the dough. Brush a coated star baking pan (approx. 30 cm diameter) with oil. Press the dough into the mold with floured hands. Let rise again for about 20 minutes. Bake in the preheated oven at 200° C (gas: level 2, convection oven: 160° C) on the middle shelf for approx. 15 minutes, then reduce the temperature to 180° C (gas: level 2-3, convection oven: 160° C) for a further approx. 30-35 minutes.
Let the stollen rest in the pan for about 10 minutes. Then turn out of the mold and dust with powdered sugar. Allow to cool.
Preparation time: approx. 30 minutes Marinating time: approx. 4 hours Walking time: approx. 60-65 minutes Baking time: approx. 45-50 minutes
Tip Let the Stollen rest wrapped in aluminum foil for about 1-2 days before cutting, so that it can develop its full flavor.
