Get ready for the cookies:
This almond biscuit spreads real Christmas spirit.

Delicate almond creatures called .... almond sticks!

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In Lucina's bakery is currently baked at full speed. Just now, the delicious smell of roasted almonds runs through our hallway and puts me in the Christmas spirit of childhood. Is not that your best childhood memory of the Advent season? I loved it so much to watch the dough kneading - and then to sniff it secretly most of the time. Since childhood I love everything sweet. When I was little, there were not many sweets, candies or chocolates - it was expensive and the money was needed for more important. On the other hand, when I think about it, I grew up very healthy - with very little sugar and meat. Sunday was always a baking day. Time was my mom always up and started very early with the cooking. At 10 o'clock we had Holy Mass and as good Christians we always went to church. Then we were allowed to watch children's films, but we also had to help with the cooking - the tasks were always divided. One had to peel potatoes, the other had to wash dishes and another was responsible for the drying. After lunch we had lunch and then we were allowed to help Mama with cake baking. For us as children it was a real magic when the cake in the oven started to go and through the bakery this delicious fragrance drew. It is these moments and these memories that awaken the love of baking in me again and again.
My filled almond sticks with orange and apricot jam, dipped in melt-in-the-mouth orange chocolate from Lindt, makes all eyes shine.
What could be nicer than sweetening your loved ones waiting for Christ Child with this culinary treat? These almond sticks are just true seduction artists. The crunchiness, the bite and this silky enamel - no one can resist it.

Enthält Amazon-Links / ads         dough: 1 drops Dr.Oetker Bourbon vanill apaste 2 pieces eggs 1/2 packg Dr.Oetker Backin Safran 400 gr flour 200 gr powdered sugar 1 pinch salt  200 gr soft butter 130 gr cutted almonds  100 gr LINDOR orangen chocolate 150 gr dark chocolate 1 glas orange- or apricots-marmelade       also you need:   flour to work   knife   ruler   baking sheet   apron   cooking prush   cling film   silicon baking ground   silicon baking paper   oven gloves   tin can

Lucina´s tips: if the jam is too firm, just warm it up for a moment. And of course you can use any jam. If you do not have a silicone roller, you can do it like me and just wrap the plastic wrap and the rolling pin. If you do not have a silicone backing, you can use baking paper - it will not stick to the dough. In order to transport the strips onto the baking sheet I helped myself with a wide knife.

I did it that way:

Separate 1 of the two eggs.
Cover egg whites.
Put the flour on the work surface and knead with baking soda, sugar, salt, butter, vanilla, egg and egg yolk to a smooth dough.
Wrap this in plastic wrap and chill for approx. 30-60 minutes.

Preheat the oven to 175 ° C top / bottom heat.
Cover 3 baking sheets with silicone baking paper or regular baking paper.
Knead the dough on a lightly floured silicone pad briefly and roll out in portions about 5 mm thick and cut into 2x6 cm thick strips.
Put these on the prepared sheets.
Whisk the egg whites well with a fork.
Spread the egg whites on the strip of dough with a brush and sprinkle with the almond flakes (which you can easily crush with your hands before use).

Bake the strips light brown for 8-10 minutes. Watch out! Each oven is different and time can vary.
Remove from the oven and allow to cool completely.

The orange or apricot jam stir well.
Brush the back side of a cooled almond stick with a little marmalade and stick together with a second stick.
Allow to dry briefly.

Preheat the oven to 175 ° C top / bottom heat.
Cover 3 baking sheets with silicone baking paper or regular baking paper.
Knead the dough on a lightly floured silicone pad briefly and roll out in portions about 5 mm thick and cut into 2x6 cm thick strips.
Put these on the prepared sheets.
Whisk the egg whites well with a fork.
Spread the egg whites on the strip of dough with a brush and sprinkle with the almond flakes (which you can easily crush with your hands before use).

Break the Lindt chocolate together with the precious bitter chocolate, chop it roughly and let it slowly melt over a hot water bath.
Dip the almond sticks first into the chocolate with one end, let it dry and then dip the second end into the chocolate.
Wipe off well and let it rest on the silicone baking paper with a little distance.

If you liked my recipe and pictures, I would appreciate your feedback and comments.
Have fun baking.

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