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Cookie recipes for those in a hurry
Cookie recipes for those in a hurry

Video: Cookie recipes for those in a hurry

Отличия серверных жестких дисков от десктопных
Video: РЕЦЕПТ НАХОДКА! ТВОРОЖНОЕ ПЕЧЕНЬЕ на скорую руку !🌹 Без заморочек с Тестом! 2023, January

These eight quick cookies can be made quickly. So your cookie board is complete before the festival.


  • All cookies can be made without professional cookie baking equipment such as cutters etc.
  • Kitchen scales, rolling pin, at least one baking sheet and baking paper are essential.
  • The orange biscuits are the only ones that are cut out - and this can easily be done with a wet shot glass or an egg cup.
  • The piping bag can be replaced by a plastic bag with one corner cut off.
  • A preheated oven is essential, the temperature is always a medium one (approx. 140-150 degrees - but be careful: stoves heat differently, so make a test). Unless otherwise noted, the sheet is placed on the middle slide-in bar.
  • After baking: Allow to cool (decorate if necessary) and store in tins in a cool, dry place. The best way to keep the Amaretti in an airtight plastic bag.

Nougat cookies


120 g cornstarch
140 g of sugar
2 packets of vanilla sugar
1 packet of custard powder
4 egg yolks
1 egg
a pinch of salt
50 g chopped almonds
approx. 100 g nougat mass


  1. Mix the egg yolks, egg, sugar, vanilla sugar and salt well, add the starch and pudding powder, continue stirring until the dough is smooth. Cover and refrigerate for 2 hours.
  2. Place a pastry biscuit about 3 cm in diameter on a baking sheet lined with baking paper and sprinkle with the chopped almonds.
  3. Bake for about 10 minutes.
  4. Spread heated nougat on the underside of a cookie, stick a second cookie on the underside.



180 g of flour
125 g butter
80 g of sugar
65 g candied ginger
2 egg yolks
2 tbsp whipped cream
100 g unsalted peanut kernels


  1. Chop the ginger finely
  2. Knead ginger with flour, butter, sugar, an egg yolk and the chopped peanuts until smooth.
  3. Roll the dough into small balls and flatten it slightly on the baking paper lined with baking paper and brush with the egg yolk and cream mixture.
  4. Bake for 15-20 minutes until golden brown.


200 g sweet almonds, peeled and grated
5 bitter almonds
50 g raw marzipan
200 g of sugar
2 egg whites
1 pinch of salt
some amaretto and powdered sugar


  1. Beat the egg whites with 2 tablespoons of sugar and the salt until frothy.
  2. Mix the almonds with the Marzpan and the rest of the sugar.
  3. Lift the snow in portions under the almond paste.
  4. Cut out walnut-sized portions, form balls.
  5. Brush with amaretto and sprinkle with powdered sugar.
  6. Bake on medium heat for 30 minutes.

almond arches

125 g almond leaves, peeled
4 egg whites
zest of half an untreated lemon

60 g of sugar


  1. Beat the 4 egg whites to stiff snow.
  2. Fold in the sugar with a spoon, then stir in the lemon zest and almonds into the protein mixture.
  3. Roll out a dough about 1/2 cm thick on the well-floured work surface and cut into strips 8 cm long and 3 cm wide with a sharp knife.
  4. Place on a sheet of baking paper, bake for 10-15 minutes (do not let it get dark!).
  5. Bend it warm over a rolling pin.

Chocolate honey cake

3 eggs
150 g of sugar
250 g honey
80 g hazelnut leaves
400 g of flour
1 packet of baking powder
70 g very finely chopped lemon and orange peel
70 g grated chocolate
1/2 tbsp cinnamon
1 pinch of cloves
1 Msp. Cardamom, all ground
Grated peel of an untreated lemon
1/2 cup of water
dark chocolate coating
chopped pistachios for decoration


  1. Mix the eggs and sugar into a frothy mixture.
  2. Mix in the liquid honey after half an hour.
  3. Then add the hazelnuts, lemon and orange peel, chocolate, flour and baking powder, the spices and the water.
  4. Spread finger-thick on a sheet of baking paper and bake for approx. 15-20 minutes in dark yellow.
  5. When the mixture has cooled completely, cut into squares approx. 5 cm long.
  6. Cover with the couverture and sprinkle with pistachios.

Hazelnut Florentine

100 g brown sugar
50 g honey
2 packets of vanilla sugar
250 g whole, peeled hazelnuts
100 g finely chopped orange peel, lemon or other candied fruit
60 g butter
150 g dark chocolate


  1. Bring the butter, sugar, honey and vanilla sugar to the boil together
  2. Add the remaining ingredients and mix.
  3. Place small portions with 2 coffee spoons on a tray lined with baking paper and bake on the upper shelf for 8-10 minutes.
  4. Immediately shape with an oiled glass rim and let cool.
  5. Break the dark chocolate into small pieces, melt in a water bath (or microwave) and brush on the underside of the Florentines.

Walnut date macaroons

250 g walnuts, finely ground
250 g dates, cored and finely chopped
250 g of sugar
3 eggs
2 packets of vanilla sugar
small round wafers


  1. Beat the eggs and sugar until fluffy.
  2. Mix the egg-sugar-Schuam with the nut flour and the dates, the vanilla sugar and the cinnamon.
  3. Place small piles on the wafers with a coffee spoon.
  4. Bake for 15-20 minutes


Ingredients for the cookies
150 g flour
80 g butter
80 g powdered sugar
1 egg
grated peel of half an untreated orange
1 tbsp orange juice
flour for rolling
For casting and decoration:
150 g powdered sugar
3 tbsp orange liqueur
Grated peel of half an untreated orange
50 g candied orange slices


  1. Butter, icing sugar, egg, orange peel, orange juice and flour into a smooth dough and put in the fridge for half an hour.
  2. Roll out with a little flour about 4 mm thick and cut out circles of 5 cm in diameter and place on a baking sheet lined with baking paper.
  3. Bake for 15 minutes and let cool.
  4. Mix the orange liqueur, orange peel and powdered sugar and spread over the cookies.
  5. Place a small segment of candied orange slice on top.

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