Recipes of typical Christmas sweets

There is no doubt that Christmas is a very special and unique time to share unforgettable moments in the company of family and friends (in short, of the people we love most), moments filled with happiness and much, much joy.

But Christmas also stands out for being a time full of recipes and typical dishes, which can especially be enjoyed during the Christmas holidays. A good example are the typical Christmas sweets, which fill many homes and homes with traditional flavor during these days.

Moreover, Christmas is notable for having a large traditional pastry, among whose typical recipes we can not only find nougat, marzipan or the popular Roscón de Reyes. It is also possible to elaborate other equally Christmas options, such as the Christmas Trunk or the delicious yolk cupcakes.

These last desserts are the ones we are talking about on this occasion, with complete recipes and very easy to make at home. You dare?

Christmas log

The Christmas trunk is a traditional sweet in these Christmas holidays, it is a sweet of French origin and very popular in many European countries at this time.

This sweet is made with a Genovese biscuit griddle, very similar to the one prepared for the sweet known as gypsy arm.

The difference with the gypsy arm is that the Christmas candy is given the shape of a tree trunk.

The filling for the Christmas tree can be made with different creams and different flavors, pastry cream, chocolate cream, vanilla cream, nougat cream.

For our Christmas trunk we have chosen a chocolate filling.

The candy is covered with chocolate and when it comes to decorating it, we can play with our imagination and choose the ingredients that we like the most so that we have a nice Christmas tree.

The Christmas tree is a sweet that we can make with the children of the house, the children love to participate especially in the decoration of the sweet.

Ingredients to make the sponge cake:

80 grams of simple wheat flour.
6 eggs
85 grams of sugar

Ingredients to make the filling:

500 grams of chocolate covered with 70% cocoa.
250 grams of butter.
150 grams of sugar.
A splash of liquor or rum.

Ingredients to decorate the trunk:

Red cherries
Powdered sugar.

Preparation of the sponge cake:

We start by sifting the flour to free it of possible lumps.

We preheat the oven to a temperature of 180º C with heat up and down.

We separate the yolks from the whites.

In a glass bowl or bowl beat the six yolks with sugar, until they have cream texture.

We add the sifted flour and continue beating.

We beat four egg whites to the point of snow and carefully add them to the previous cream.

We put baking paper in the oven tray and pour the mixture on the paper

giving it a rectangular shape.

Introduce the mixture in the oven and cook it at a temperature of 160 º C, until it takes color.

Remove it from the oven and let it cool for about 2 minutes.

Preparation of the Christmas trunk:

On the table spread another piece of baking paper and put the biscuit upside down carefully on top of the new paper, discarding the used paper and carefully roll the cake in the new paper and let it cool.

While we are preparing the filling in the following way:

Melt chocolate in a bain-marie together with butter and sugar.

When the chocolate is well melted we add the liqueur or rum and mix well.

We are unrolling the cake carefully, and spread over the chocolate sponge with the help of a spatula and also reserve a little chocolate to decorate the Christmas tree.

Once the chocolate is well spread, we carefully roll up the cake and cover the whole trunk on the outside with the chocolate that we had reserved.

To decorate the Christmas tree trunk and give it the appearance of a tree trunk we take a fork and drag along the whole trunk giving it the resemblance to the lines of an authentic trunk.

To finish the decoration of our Christmas tree, we decorate with the cherries and sprinkle with icing sugar.

We introduce the Christmas tree trunk into the fridge and take it out half an hour before bringing it to the table.

Ginger cookies

You could not miss the traditional and classic gingerbread cookies on these Christmas dates although they can also be made and tasted at any time of the year.

It is a simple recipe, and that we can elaborate with children, especially at the time of forming the cookies with the different drawings of the molds.

The little ones of the house are at this moment enjoying the school holidays, a propitious moment to offer them a fun afternoon making cookies together, for them it is a very fun experience.

Ingredients:

Half a kilo of simple wheat flour.
A spoonful of baking powder.
A pinch of cinnamon.
Unsalted butter.
A teaspoon of ground ginger.
100 grams of sugar.
50 grams of butter

Elaboration:

We begin by sifting the flour to eliminate the possible lumps.

In a bowl or bowl put the flour, add the yeast, sugar, butter, ginger, and butter, cinnamon and mix everything well.

On the countertop or table spread a little flour to dump the dough into it and proceed to the kneading.

We work the dough with our hands until the dough is compact.

We take a little film to wrap the dough, and then we reserve the dough in the fridge for about 2 hours.

After the time we extract the mass of the refrigerator and extend it with the help of a roller.

Well extended the dough we take the molds to go forming the cookies.

We are preheating the oven with a temperature of 180 º C, for 15 minutes.

On the baking tray place a sheet of special baking paper on the paper and place the cookies to cook them.

Once cooked the cookies remove them from the oven and let cool.

When they are cold we sprinkle them with icing sugar or we decorate them as we like.

nevaditos

Nevaditos are sweets that are part of the traditional Christmas pastries such as polvorones, roscos de vino, marzipan, nougat.

They are sweets that are made with flour, butter and are sprinkled with luster sugar, the luster sugar gives this sweet white touch that makes it look like it was snow, hence its name so characteristic.

Ingredients:

220 gr. Of flour.
100 gr. of lard.
50 ml. of wine
50 gr of sugar.
Sugar luster or glas to decorate.

Elaboration:

We take the tray out of the oven and on it we put a sheet of special baking paper to cook the cookies on this paper and reserve.

This previous step we will do to avoid burning because the next step is to preheat the oven.

We start the oven to preheat it at a temperature of 180ºC for 20 minutes.

Then we will melt the lard and for this we will put it in a saucepan to the fire, we melt with the fire to the minimum and stirring.

In a bowl we put the sieved flour, the lard that should be at room temperature, the sugar, the white wine and mix well, until the mixture has the consistency of dough.

On the countertop or the table we spread a little flour to work the dough.

Place the dough on the countertop and work the dough to achieve a moldable mass.

With the help of a roller we extend the dough well, of a thickness of more or less 1 centimeter and with the molds we are forming the nevaditos.

We can give you different typical Christmas shapes such as starlets, or round shapes.

Place the ice cubes in the oven tray and cook them at a temperature of 180º C for 35 or 40 minutes, until golden brown.

We open the oven door, take out the ice cubes and let them cool down.

Once they are cold, sprinkle with luster sugar.

Dry fig bread, classic Christmas candy

This sweet fig bread is a traditional Christmas treat, it is made with dried figs and almonds, it is therefore a classic Christmas pastry especially in the area of Andalusia. It is an easy recipe to make and it is very tasty.

Ingredients:

- 250 grams of dried figs.

- 60 grams of peeled and chopped almonds.

- 50 grams of flour.

- 35 ml. milk.

- A splash of anise.

- A little butter to grease the mold.

Elaboration:

Preheat the oven with a temperature of 180º C, for 20 minutes.

We take the figs and we cut them into pieces.

Put the figs already cut into a bowl and add the almonds that we previously removed the skin and chopped.

Mix the figs and almonds well and add the flour and mix again.

To the previous mixture add the milk, the trickle of anise and stir everything.

Prepare a mold and spread the bottom and walls with a little butter.

Pour the mixture into the mold and cover it with aluminum foil so that it does not brown too much.

We bake the fig bread with a temperature of 180 º C, for half an hour.

Carefully remove the mold from the oven and let it cool before unmolding.

Once cold we unmold it and we will present it cut in squares or in rectangular form.

Yolk cupcakes

Yolk cupcakes are part of the traditional recipes of Christmas baking. They are very easy to make and very tasty.

Ingredients:

12 egg yolks
500 grams of sugar
The skin of a lemon, with no white parts.
150 ml. of water.

Elaboration:

In a saucepan or heater put half of the water, half of the sugar and lemon peel to make a syrup, stirring until it boils and thickened without darkening.

Beat the egg yolks and add them to the syrup, cook and stir well to mix and without it boiling, this will prevent the yolks from curdling.

Remove from heat and continue stirring until obtaining a mass that should be thick.

We take a container and we spread it with a little butter and powdered icing sugar and put the dough in it to cool it.

We make another syrup with the other half of sugar and water that we had left.

We are making the syrup while stirring and this syrup should remain white.

Let the syrup cool.

With the mass of the yolks we are forming balls and passing them through the syrup.

Once the outer syrup has dried, which gives the yolks the characteristic touch, we can prepare the presentation of the yolks.

When presenting them we can do it on hats or paper molds or cover them with silver or gold paper. ThemesChristmas Christmas Recipes