Almond Macaroons
Almond Paste Spritz Cookies
Brunsli
Spekulatius

Here are my recipes for German Cookies as requested:

Almond Macaroons

Sugar studded, rich and crunchy.
Bake at 325 degrees for 20 minutes.
Makes about 3 dozen cookies.

1 can (8 ounces) almond paste 1/2 cup sugar
2 egg whites, unbeaten Candied red cherries, quartered
1/4 teaspoon grated lemon rind Sugar

Grease a large cookie sheet; dust with flour; tap off any excess.
Break up almond paste with fingers into a small bowl.
Add egg whites and lemon rind. Beat with electric mixer at low speed
until mixture is smooth and the ingredients are well blended.
Add sugar slowly, beating until a soft dough forms.
Fit a pastry bag with a large star tip tube. Fill bag with dough.
Pipe dough out in small mounds, or drop by teaspoonful on prepared cookie
sheet. Garnish each with candied red cherry quarter and almond slice;
sprinkle with additional sugar.
Bake in a slow oven (325 degrees) for 20 minutes, or until light golden
brown. Remove to wire racks; cool completely.



Almond Paste Spritz Cookies

Bake at 375 degrees for 10 minutes.
Makes about 8 dozen cookies.

1 can (8 ounces) almond paste
1/4 cup egg whites, unbeaten
6 tablespoons sugar
3/4 (1 1/2 sticks) butter, softened
1/4 teaspoon vanilla
1 3/4 cups unsifted all-purpose flour
Candied red and green cherries, halved


Break up almond paste with fingers into large bowl; add half the egg
whites; beat with electric mixer at low speed until mixture is smooth.
Beat in sugar and butter until light and fluffy; add remaining egg
whites, salt and vanilla and mix well. Stir in flour, 1/3 at a time,
blending well.
Fit a pastry bag with a star tip tube; fill pastry bag with dough. Press
dough out on lightly greased cookie sheets; top each with red or green
cherry half.
Bake in a moderate oven (375 degrees) for 10 minutes, or until set and
edges begin to turn golden. Remove to wire racks; cool completely.



Brunsli

Chocolaty rich with a chewy macaroon cookie center.
Bake at 400 degrees for 12 minutes.
Makes about 2 1/2 dozen cookies.

2 cups of very finely ground almonds
1 1/2 squares unsweetened chocolate, melted and cooled
1 cup superfine sugar
2 extra large egg whites, unbeaten
1/4 cup 10X sugar
Granulated sugar
1/4 teaspoon ground cinnamon

Combine almonds, superfine sugar, 10X sugar and cinnamon in a large bowl;
beat in melted chocolate and egg whites until smooth; wrap in wax paper.
(Mixture will be sticky.) Chill several hours or overnight.
Cut dough in half. (Refrigerate one half.) Roll out dough to a piece of
was paper. With a 2 1/2-inch round cookie cutter, cut out as many circles
from the dough as you can. Remove scraps of dough and refrigerate for
second rolling; cut circles in half to make half moon shapes. Carefully
remove cookie halves from bottom sheet of was paper; place cookies on
lightly greased cookie sheets; sprinkle lightly with granulated sugar.
Repeat with other half of dough. Use as scraps of dough for second
rolling.
Let cookies dry for 3 hours.
Bake in a hot oven (400 degrees) 12 minutes, or until cookies are browned
on the bottoms. Remove to wire racks; cool completely. Cookies will have
an outside crust but will be soft inside.


Spekulatius

Spicy holiday cookies made with a rolling pin or wooden molds. Bake at 350
degrees for 15 minutes. Makes about 6 dozen cookies.

21/4 cups unsifted all-purpose flour
Pinch of salt
1/4 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) sweet butter
1/2 teaspoon ground cardamom
1 egg
1/4 teaspoon ground nutmeg
1 teaspoon grated lemon rind
1/4 teaspoon ground mace

Combine flour, cinnamon, cardamom, nutmeg, cloves, mace and salt onto wax
paper. Beat butter with sugar in a large bowl until light and fluffy; beat
in egg and lemon rind. Stir in flour mixture, blending well. Roll out
dough, one half at a time, on a lightly floured surface to a 1/4 inch
thickness. Use a floured spekulatius or springerle rolling pin and roll
over dough only once, pressing designs into dough to an 1/8 inch
thickness. Cut cookies apart on dividing lines. Place cookies, 1 inch
apart, on ungreased cookie sheets. Repeat with remaining dough. Bake in a
moderate oven (350 degrees) for 15 minutes or until cookies are a light
golden brown. Remove from cookie sheets to wire racks; cool completely.
Instead of a spekulatius rolling pin, you can use spekulatius wooden molds
which make larger cookies so the yield will be less.


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