Little Christmas biscuits
These little chocolate biscuits are decorated with marzipan. They are ideal to accompany a festive dessert.
52,558 24.2/5 for 17 ratings
Last modified on: December 23th 2012
For 20 biscuits, you will need:
- 1
150 g flour - 2
30 g powdered cocoa - 3
120 g butter - 4
80 g icing sugar - 5
1 egg - 6
½ teaspoon baking powder - 7
50 g Marzipan (almond paste) - 8 1 tablespoon icing sugar
- Total weight: 498 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in an aritight tin.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 26 min. | 2 hours | 15 min. | 2 hours 41 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Put into a food-processor bowl: 150 g flour, 30 g powdered cocoa, 120 g butter, 80 g icing sugar, 1 egg and ½ teaspoon baking powder.
Stage 2 - 5 min.
Knead on slow spead until evenly mixed.
Stage 3 - 2 hours
Gather the dough into a "cake", wrap in plastic film and refrigerate for at least 2 hours.
You can prepare the dough the day before you use it.
You can prepare the dough the day before you use it.
Stage 4 - 15 min.
Preheat the oven to 360°F (180°C).
Roll out the dough to about ½ cm ( ¼ inch) thick, cut into small lozenge shapes and arrange on a baking sheet.
Bake for about 15 minutes.
Roll out the dough to about ½ cm ( ¼ inch) thick, cut into small lozenge shapes and arrange on a baking sheet.
Bake for about 15 minutes.
Stage 5 - 3 min.
Roll out the marzipan and cut out circles with a cutter.
Stage 6 - 3 min.
Cut again across the middle to make the leaf shape.
Stage 7 - 5 min.
Use a nozzle to create the spiny outline of holly leaves.
Stage 8 - 5 min.
Arrange 1 or 2 leaves on each biscuit (depending on their size), add small red sweets for berries and dust with a little icing sugar.
Remarks
For more detailed instructions on working with marzipan, you can see how to make marzipan decorations.
You can stick the holly leaves and berries with a little jam.
If you don't have any red sweets, you might have a few red currants in the freezer.
You can stick the holly leaves and berries with a little jam.
If you don't have any red sweets, you might have a few red currants in the freezer.
Nutritional information
How much will it cost?
- For 20 biscuits : 2.26 €
- Per biscuits : 0.11 €
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Chocolate cake, Elsa's Comtoise galette, French onion soup, Hollandaise sauce, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Toasted almond cake, Melting Epoisses on toast , Roast pork with sage, cooked in a bag., Bounty-style tart for Alison, Potimarron (chestnut pumpkin) "au gratin", ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Oat financiers for Louise, Jam doughnuts, Almond cream or frangipane, Succès praliné (praline meringue), Sweet pastry, ... All |
 | Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Fraisier (French strawberry cake), Piped petits-fours, How to make marzipan decorations, Agen prune cake, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 2 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.