Weihnachtsbäckerei: Husarenkrapfen, Nussmakronen & Vanillekipferl

anna und ich machen heute einen plätzchenmarathon, 3 sorten jeweils eine ordentliche menge und wir beide kochen ja lieber, wir beginnen am mittag, um 10 sind wir fix und fertig, können nicht mal mehr reden, und bestellen uns eine fettige pizza, um 12 sind wir dann total am ende, der rücken schmerzt, das letze blech kommt gegen 1 aus dem ofen. erstmal wenig freude am gebäck. aber ein paar tage später, vom marathon erholt, kommt sie denn dann doch, die plätzchen schmecken saulecker, wie erhofft und finden auch in bella italien eine grosse fangemeinde.

für erstaunlich viele viele plätzchen jeweils die dopeelte menge der nun folgenden rezepte:

husaren krapfen (schon als kleinkind zu meinen lieblingsweihnachtsplätzchen erklärt) 2 Pck. Vanillezucker |
200 g Butter | 100 g Zucker | 2 Eigelb | 300 g Mehl | 100 g Haselnüsse, gemahlen | ½ Tasse Puderzucker | 150 g Johannisbeergelee (the one and only!) | 1 Prise Salz

Vanillezucker, Butter, Zucker, Eigelbe, die Prise Salz, Mehl und Haselnüsse zusammen mischen und einen schön geschmeidigen Teig kneten. Den Teig in Frischhaltefolie für 2 Stunden im Kühlschrank kaltstellen.
Aus dem Teig eine längliche Rolle rollen. in etwa 2 cm dicke Scheiben abschneiden, daraus dann kleine Kugeln kugeln und in die Mitte eine Mulde drücken. Im 200° vorgeheizten Backofen die Plätzchen goldbraun backen lassen. Die abgekühlen Plätzen mit Puderzucker besträuen und erst dann, das in einem Topf angewärmte Gelee mit einem Teelöffel hineinfüllen. Dann bleibt das schöne Rote (gelee) nämlich frei vom Weissen (puderzucker) und das sieht viel schöner aus.

für das übrig gebliebene eiweiss von den husarenkrapfen eine sozusagen ideale verwendung:


haselnussmakronen: 3 Eier | 200 g Zucker | 200 g gemahlene Haselnüsse

Eiweiss steif schlage, Zucker und Haselnüsse untermischen und mit Hilfe zweier Teelöffel kleine Makronen auf ein Backblach setzen, da die kleine süssen Makronen sich aber zu grossen Fladen verwandelten haben wir noch gemahlene Mandeln untergemischt. Auf jede Makrone eine ganze Nuss setzen und bei 150° ab in den Ofen, für etwa 20 minuten oder bisschen länger.


vanillekipferl 550 g Mehl | 150 g Zucker | 400 g Butter | 200 g Haselnüsse | zerkleinerte Mandelblättchen | 100 g Zucker | 4 päckchen Vanillezucker

Aus Mehl, Zucker Butter und Nüsse einen Teig kneten, etwa 1 Std. in den Kühlschrank stellen. Teile des Teig zu einer Rolle formen, davon kleine Stücke abschneiden, in den zerkrümelten mandelblättchen »welchern« und dann zu Kipferln formen. Den Teig immer portionsweise verarbeiten, den restlichen Teig bis zur Verarbeitung im Kühlschrank lassen. Auf ein mit Backpapier belegtes Blech setzen und auf 180° backen. Ca. 15 Min. pro Blech. Bei geringfügigem überschreiten der Backzeit wirds dann ganz schnell ganz schön dunkel. 100 g Zucker und 4 P. Vanillezucker mischen, die gerade gebackenen Kipferl darin wenden und auskühlen lassen.


die plätzchen verschwinden auf nahezu wundersame weise bei drei nüsse für aschenbrödel

sf | 20.12.2009 | 44 Kommentare

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