Baking Christmas "Hausfreunde"

The combination of wine gelee, chocolate, marzipan and walnuts makes Hausfreunde particularly aromatic.
Hausfreunde

Ingredients for approx. 70 biscuits:

  • 300 g flour
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 1 small bottle of rum flavouring
  • 3 drops of bitter almond flavouring
  • 1 pinch of cardamom
  • 200 g cold butter
  • 1 pinch of salt
  • 150 g ground walnuts
  • 400 g raw marzipan paste
  • 2 bags (approx. 100g) dark chocolate icing
  • 1 jar (approx. 225g) wine gelee
  • 140 g walnut halves (approx. 70 pcs.)

Preparation:

Quickly knead the flour, sugar, vanilla sugar, rum flavouring, bitter almond flavouring, cardamom, butter, salt and ground walnuts into a smooth dough. Cover and refrigerate overnight.

Divide the dough into two portions. Roll out one half on a floured surface to a thickness of approx. 1 cm and cut out approx. 35 circles (4cm). Place the circles on two baking trays lined with baking paper, spacing them apart.. Bake in a preheated oven (at 200°C) for approx. 10 minutes. Leave to cool.

Repeat the process with the second half of the dough. Roll out the marzipan thinly between sheets with cling film. Cut out about 70 circles in the size of the finished biscuits.

Meanwhile, heat the chocolate icing in a hot water bath. Coat the top of the biscuits thickly with wine gelee, place a marzipan disc on top and press down gently. Pour the glaze into a small bowl. Dip the marzipan side of the "house friends" into the chocolate icing and decorate with a walnut shell. Leave to dry.

Preparation time: approx. 1 1/2 hours (excluding baking time).

Wine Gelee

Ingredients:


1 L white wine (preferably Sauvignon "Marzan" from Schloss Plars)
400 g preserving sugar (3:1)
1 cinnamon stick
1/2 the seeds from a vanilla pod
4 cloves

Preparation:

Heat the white wine, then add the preserving sugar, cinnamon, cloves and vanilla and simmer for 15 minutes. Remove the cinnamon and cloves. Do a setting point test. Now fill the jam jars with the wine gelee whilst still hot.