hazelnut-and-tangerine-biscuits:-simple-recipe-for-a-tender-treat-for-advent-afternoons

Hazelnut and tangerine biscuits: simple recipe for a tender treat for Advent afternoons

Hazelnut and mandarin cakes: simple recipe for a tender treat on Advent evenings

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Hazelnut and tangerine biscuits: simple recipe for a tender treat on Advent evenings

Hazelnut and tangerine biscuits: simple recipe for a tender treat on Advent afternoons We have explained the details of the news, step by step, below. Hazelnut and tangerine biscuits: simple recipe for a tender treat for Advent afternoons Keep reading our news. Here are all the details on the subject.

Hazelnut and tangerine biscuits: simple recipe for a tender treat on Advent evenings

Inspired by the aromas of Advent, these cakes, mini cakes or whatever we want to call them, are ideal for baking on these Christmas dates when we are tired of cookies or we want something that goes beyond the more traditional sweets. Perhaps they are not flavors that we associate so much with Christmas here, but hazelnut, spices and fragrant mandarin star in many delicacies in central European areas.

The author of the original recipe that we have slightly adapted is the Swiss chef Michèle Meier , who precisely proposes the cupcakes as alternative to the common cookies , very typical in Swiss homes at this time. The “problem” with the more traditional sweets is that many of us like to buy them handmade or we are faithful to legendary brands, leaving us little room to make homemade versions.

If at this point the nougat or polvorones are coming out of your ears (or maybe you are reserving them for Christmas proper), these cakes are perfect to spend an afternoon with or without children, have a nice snack and then wrap the others for a gift .

Originally baked in mini pans type financier *, but if you don’t have -like us-, use any other you have at home. You just have to adjust the baking times a little. In our case we have not added chocolate so that it does not take a lot of prominence, but go ahead with it if you feel like it.

Preheat the oven to 180 ºC with air. Arrange the butter in a bowl, chopped, and beat with whisk together with the sugar and the tangerine zest, until cream. Add the eggs and the juice and beat a little more.

Aside from mixing the flour, ground hazelnut, salt, yeast and spices (you can use this gingerbread mix ). Add little by little to the wet mixture , beating gradually at low speed, until everything is incorporated in a homogeneous mass. If desired, add the chopped chocolate.

Distribute the dough in non-stick or greased molds, such as financier (smaller), mini plumcake or muffins, without filling them completely. Bake between 8 and 20 minutes (depending on the mold) , until when punctured in the center with a toothpick it comes out clean. Wait a little out of the oven before unmolding on a rack and let cool.

With what to accompany the hazelnut cakes

The aroma that comes out of the oven with these hazelnut cakes will fill our house with homely warmth, whetting the appetite to enjoy them at snack time with a hot drink on the coldest afternoons. They are also great for breakfast and perfect for dipping, and although they are tastier freshly made, they will last a couple of days juicy in an airtight container. They are delicious with a cup of chocolate thick.

More Christmas recipes

In Buzz we love these parties and we have thousands of recipes for you to be sure in your Christmas meals .

Do not miss our special with the 215 best Christmas recipes and 16 special menus . And if you need ideas for specific dishes , here is a good starting point:

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