I just love the Advent season in Berlin! In a way, I find the four weeks before Christmas even nicer than Christmas itself. Every Sunday, we celebrate together with friends, drinking the inevitable <Glühwein (mulled wine) and eating cookies and Christmas Bread. The decorated streets and lovely Christmas markets, it’s all so festive. In the Netherlands, we do not have the tradition of baking cookies before Christmas, but since I’m living in Berlin I eagerly adopted it. I tasted these cookies for the first time at a friends’ house. They are so good and so easy to make! I like it when my cookies look home baked instead of store-bought, so they can be a little imperfect.
Makes 16 cookies
Action Time: 15 minutes + 20 minutes oven time
2 egg whites
a pinch of of salt
2 tbsp sugar or honey
3.5 oz/100 g red fruit jam + extra for the filling
5.3 oz/150 g rolled oats (or use rolled spelt flakes)
2.5oz/75 g ground hazelnuts (hazelnut flour)
Extra: baking tray lined with baking paper, hand or standing mixer
1. Preheat the oven to 300°F/150°C.
2. Use a clean bowl to beat the egg whites: wipe the bowl clean with halve a lemon. Beat the egg whites and salt until stiff peaks form. Using a wooden or rubber spatula, gently fold in the sugar and jam. Add the oats and the hazelnuts and mix carefully until combined.
3. Drop 16 heaps of the dough on the prepared baking tray and form them into round cookies. With your thumb press a small well in the center of each cookie. Bake the cookies 20 minutes in the oven.
4. Remove the cookies from the oven and fill each cookie directly with a dollop of jam. Leave to cool on a rack, the cookies firm up as they cool.