Last minute Christmas prep.- Mozartkugeln, Alfajores and wrapping gifts

The last of the Christmas preparation is always turned into a hectic frenzy of baking, cooking and wrapping. For my family this means mostly just choosing one Christmas candy kind that come in a box and then work the rest of the Christmas holiday. Last year on the other hand me and me mother prepared Mozart kulor (Mozartkugeln). This year we decided to make it a tradition.

Last years photos can be found here.

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At the same time that me and mum prepared Mozartkugeln, Martin made Alfajores, a yummy Peruvian small cake. You can find both recipes down below.

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Mozartkulor

Förslag på recept

Recept från Arla

250 g nougat

400 g mandelmassa

300 g mörk choklad

Skär nougaten i 25 lika stora bitar och rulla dem sedan till kulor. Riv mandelmassan och blanda med konjak eller juice. Dela massan i 25 bitar och platta ut dem till runda tunna plattor. Vi använde stansringar från Leilas webshop, men när vi inte hade några förra året använde vi snapsglas. Lägg nougatkulor på plattorna och rulla dem till jämna bollar. Mjöla ev händerna lite. Smält chokladen i mikro aller över vattenbad och doppa bollarna i chokladen. Lägg dem på ett bakplåtspapper. Låt stelna i rumstemperatur.

Av 250 gram nougat har vi när vi bakat fått ut mycket fler praliner, ca 100.

Recipe

250 g nougat

400 g almond paste

300g dark chocolate

Cut the nougat into 25 equal pieces and roll them into balls. Share almond mass into 25 pieces and flatten them into round thin plates, we used something called stans ringar (punch rings), but when we didn´t have any we used a snaps-glass. Add nougat balls on the plates and roll them into smooth balls. Lightly flour the hands a little. Melt the chocolate in the microwave or over a water bath and dip the kugeln in the chocolate. Place them on a baking sheet. Allow to harden at room temperature.

When we have been baking 250 g of nougat have been enough for a lot more pieces, almost 100.

Alfajores

Recept

2,5 dl maicena
250 g vetemjöl
0,5 tesked bakpulver
220 g smör
8 matskedar florsocker
0,5 tesked vaniljsocker
knivsudd salt

Blanda alla torra ingredienser. Blanda sedan ner de blöta ingredienserna och knåda till en fast deg. Stansa till önskad storlek.
Baka i ugn på 175*c i 10 minuter

Lägg Dulce de Leche mellan två kakor (kokt kondenserad mjölk). Pudra florsocker på kakorna.

Recipe

2.5 dl maicena
250 g flour
0.5 teaspoon baking powder
220g butter
8 tablespoons confectioner’s sugar
0.5 teaspoon vanilla sugar
pinch of salt

Mix all the dry ingredients. Then mix the wet ingredients and knead into a firm dough. Punch to the desired size.
Bake in oven at 175 ° C for 10 minutes

Add Dulce de Leche between two cookies (boiled condensed milk). Sprinkle powdered sugar on the cookies.


After baking Martin watches Historieätarna (a food program) and then later we wrapped gifts.

Have a merry merry Christmas

Katarina

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11 Comments

  1. Great post, lovely images! 🙂
    Our best wishes for a Merry Christmas & a Happy New Year!
    God jul!
    Dina, Klausbernd, Siri & Selma

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