Steps

• Place the flour on a work surface, add the sugar, almond flour, baking powder, and a pinch of salt, make a well in the center and add the butter in pieces.

  Start kneading with your fingertips to incorporate the butter.

  Make a well in the center again and add the vial of bitter almond essence and the eggs.

  Knead with your fingertips and then with your hands quickly, like for the shortcrust, you need to obtain a smooth and homogeneous dough.

  You can also knead with a stand mixer using the K hook.

  At this point, place it in a bowl and let it rest for 1 hour in the fridge.

• Line 3 or 4 large baking sheets with parchment paper.

  Let’s prepare the cookies in various shapes.

  After an hour, take the dough out of the fridge, divide the dough into 4 parts.

  Take the first piece and cut it into strips.

  On a lightly floured work surface, make sticks of 1 cm in diameter and cut them into sticks about 2 1/2 inches long.

  Place them on a baking sheet.

  

• Let’s prepare the second shape.

  Roll out a piece of dough into a sheet about 1/8 inch thick on a lightly floured work surface.

  With 2 cookie cutters, cut simple cookies and the same number of cookies with a hole in the center.

  Place them on the baking sheet.

  Set aside the scraps from all the preparations.

  

• Roll out another piece of dough into a sheet about 1/8 inch thick on a lightly floured work surface.

  
  Cut heart-shaped cookies of the same thickness.

  Set aside the scraps.

  

• Take the last piece of dough, roll it out on a lightly floured work surface into a sheet about 1/5 inch thick and use different shaped cookie cutters.

  Place the obtained cookies on a baking sheet lined with parchment paper.

  

• Now we can make the last shape, gather all the scraps and knead them quickly.

  Form sticks of about 1/4 inch, cut them into 3-inch pieces and bend them into horseshoe shapes.

  Place them on the baking sheet.

  

• Preheat the oven to 350°F.

  Once heated, bake the cookies for about 12 minutes per sheet, until golden.

  Let them cool completely on the baking sheet.

• As soon as the cookies are cool, sandwich them two by two with pistachio and hazelnut cream.

  Melt the milk chocolate in the microwave for 40 seconds, stir well until melted, and decorate by dipping some cookies into it.

  Do the same with the dark chocolate.

  After applying the melted chocolate, sprinkle some with coconut flour.

  Use your creativity or follow how I did it in the video.

  Let them dry on parchment paper or a cookie rack.

• Package the cookies on a tray and wrap them with food-grade cellophane, they will stay fresh for a long time.

  The Christmas Cookie Box is ready, enjoy your sweet treat!

  

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