The Christmas trees with pain d’épices are spiced cookies perfect for snacking at Christmas. The pain d’épices is a spice mix based on cinnamon, cloves, anise, etc., used to make the Alsatian dessert from which it takes its name.
Fragrant and delicious, my little trees, if pierced just before baking, can also decorate the Christmas tree!
The starting point is an excellent shortcrust pastry enriched with the spice mix; the trick is to roll out the dough to a thickness that allows us to decorate our cookies harmoniously!
Play with the shapes and bring them to the table; you will see that they will win you over with their scent and the typical flavor of the holiday season!
If you love to flavor your treats, also read the recipe of the cinnamon cookies, or that of the gingerbread star tree.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
Christmas Trees with Pain d’épices
- 1 2/3 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter
- 1/3 cup almond flour
- 1 egg egg (1 medium egg)
- 1 tsp spices (pain d'épices)
- 2 tbsps dark chocolate chips
- glitter sugars
Tools
– With this amount of ingredients, a pastry board and two bowls are enough; but nothing prevents you from kneading with whisks or in a stand mixer.
- 1 Pastry board
Steps
For optimal results, take the butter out of the fridge at least 1 hour before.
– Pour the sifted flour into a bowl, add the almond flour, the spice mix, and set aside.
– In another slightly larger bowl, knead the butter with the sugar (or use electric whisks), then add the egg and mix everything well.
– Combine the powders and mix everything.
– Transfer the shortcrust pastry to the pastry board, make it smooth, then wrap it in a sheet of parchment paper and refrigerate for at least 2 hours. (you can also make it the day before)
– Roll out the dough on the lightly floured pastry board to a thickness of 3/16 inch and, with the help of a cookie cutter, cut out the trees, then place them on the baking sheet lined with parchment paper or the acetate sheet.
– Decorate the cookies with the chocolate chips and sugars, making a slight pressure, and chill for 10/15′. (it helps to keep the shape during baking)– Preheat the oven to 350°F fan or static mode.
– Bake the Christmas trees with pain d’épices for about 15′. They should lightly brown; once cool, you can store them in a tin box.
Advice
Use all-purpose flour if you don’t have almond flour.
Use all-purpose flour if you don’t have almond flour.
