Every December, I try to come up with a new spin on a festive classic: the Yule Log. My first attempt was my Almond, Rosemary and White Chocolate Yule Log, which featured an almond sponge, filled with an amaretto cream filling, covered in a rosemary-infused white chocolate ganache and sprinkled with toasted almonds.

My second take was my Tirami-Yule Log, which was (you guessed it!) inspired by the flavours of a tiramisu. It was made up of a vanilla sponge, a coffee syrup (spiked with amaretto), mascarpone cream and grated dark chocolate.

This year, I took inspiration from our Christmas Day dessert from last year, which was the Spiced Clementine Cake from the Ginger Pig Christmas Cookbook. The cake is made with ground almonds and a small amount of cinnamon, allspice and cardamom are added to give it a little bit of festive flair. It’s topped with candied orange slices and served with crème fraîche.

Let me introduce you, then, to my Spiced Orange and Almond Yule Log!

Table of Contents

• Ingredients
• Making the Spiced Orange & Almond Sponge
• Making the Spiced Orange Syrup
• Making the Crème Fraîche Filling
• Assembling the Yule Log
• Decorating the Yule Log
• Recipe

Ingredients

To make this Spiced Orange and Almond Yule Log, you will need the following ingredients (it’s a bit of a long list, but stay with me!):

• Oranges

To make an orange cake, you need oranges! You’ll need orange zest for the cake and the crème fraîche filling, then you’ll need some freshly squeezed orange juice for the syrup. I recommend using unwaxed oranges for this recipe.

• Caster sugar

I’ve used golden caster sugar throughout this recipe, but you can use white sugar instead, if you prefer.

• Eggs

I always use large eggs for baking.

• Plain flour

Don’t be tempted to use self-raising flour here, or the cake will rise too much!

• Baking powder

A small amount of baking powder is added to the sponge to help it rise the perfect amount, so that it is light and fluffy, but still rollable.

• Ground cardamom

If you can find ready-ground cardamom, I recommend using that (just for ease). If you can’t find it (and it can be hard to source sometimes), you can use the whole pods: just grind the seeds in a mortar and pestle/spice grinder until you have a fine powder.

• Ground cinnamon

A classic festive spice, ground cinnamon is readily available in supermarkets.

• Ground allspice

The final of the three spices added to the cake batter, allspice adds a lovely, festive warmth.

• Ground almonds

Ground almonds add a sweet, nutty flavour to the cake, while also helping to make the sponge super flexible, so it’s easier to roll without getting cracks!

• Fine sea salt

As with most baked goods, a small amount of salt is added to the cake batter to enhance all of the other flavours.

• Almond extract

Just to amp up the almond flavour even more!

• Vanilla extract

You won’t taste the vanilla flavour (only a very small amount is added), but it helps to counteract any potential eggy-ness that can come with this type of foam-based cake.

• Cardamom pod

A whole cardamom pod is bashed and added to the orange syrup to infuse it with some extra festive spice. It’s best to use the whole spice here, rather than the ground stuff, because it keeps the syrup nice and clear.

• Cinnamon stick

Similarly to the cardamom pod, a small cinnamon stick is added to the orange syrup to add even more festive flavour, without affecting the appearance/texture of the syrup.

• Crème fraîche

Crème fraîche is a classic pairing with any orange and almond cake and it makes the perfect filling for this Yule Log: light and fresh, but still rich and delicious.

Making the Spiced Orange & Almond Sponge

The process for making this sponge is super similar to making the almond sponge from my Almond, Rosemary and White Chocolate Yule Log (just with some added orange and spice!).

The first step is to grease and line the tin. You’ll need a 23 x 33cm Swiss roll tin for this recipe. Use a small amount of sunflower (or other flavourless) oil to grease the tin, then line it with baking paper. Set this aside, then preheat the oven to 180°C (conventional oven, not fan-forced).

Now, it’s time to make the sponge batter. Place the sugar into the bowl of a stand mixer, then zest the orange directly over the top, so that all of the essential oils fall down into the bowl and you get more flavour from the fruit.

Use your fingers or the back of a spoon to rub the zest into the sugar. This helps to make sure it is evenly distributed and releases even more of the essential oils, so you’ll get even more flavour!

Add the eggs to the orange-ified sugar, then, using the whisk attachment, whisk on high speed until the mixture has become pale, fluffy and tripled in volume.

You want it to be at the ‘ribbon stage’, where you can lift the whisk and draw a figure of eight with the ribbon that falls off it.

While the egg mixture is whisking, prepare the dry ingredients. Sift the flour, baking powder, spices and salt together into a separate bowl.

Then whisk in the ground almonds. Set the dry ingredients aside for now.

Once the egg mixture is ready, add both extracts (almond and vanilla) and whisk briefly to incorporate them.

Remove the bowl from the stand mixer and sprinkle over the dry ingredients. Scattering the ingredients over the top, rather than dumping them all in in one spot, helps to distribute the weight a little more, so you are less likely to deflate all of the air you’ve just whipped into the eggs!

Using a balloon whisk or a large metal spoon, fold the dry ingredients into the egg mixture until no streaks of flour remain. I like to use a whisk for this, because I think it works better, but you can use either utensil. The aim is to retain as much air as possible at this stage.

Pour the sponge batter into the prepared tin and use an offset spatula to spread it out gently into an even layer.

Bake the cake in the middle of the preheated oven for 15-17 minutes, until it is risen, golden and just about firm to the touch.

While the cake is baking, spread a piece of baking paper onto a clean work surface. Make sure the baking paper is slightly larger than the size of your cake tin. Sprinkle 2 tbsp of caster sugar all over the baking paper (this will help prevent your sponge from sticking to the paper when you roll it up).

Once the cake has come out of the oven, leave it to cool in the tin for 1 minute, then flip it out onto the prepared, sugared baking paper.

Peel the baking paper layer off the bottom of the cake and discard it, then tightly roll up the sponge, along with the baking paper underneath, starting from one of the shorter ends. Doing this while the sponge is still warm means you’re less likely to get any cracks when you roll it back up later!

Set the cake roll aside to cool completely before filling it.

Making the Spiced Orange Syrup

To add even more flavour to the cake, we’ll be soaking it in a homemade, orange syrup.

To make the syrup, place the orange juice, caster sugar, one cardamom pod (give it a little bash with a rolling pin/the flat edge of a knife first, to help it release its flavour!) and one small cinnamon stick into a small saucepan.

Place the pan over a medium-low heat and swirl it gently every now and then, until the sugar dissolves. Leave the syrup over the heat to bubble away gently, until it has reduced by about 1/3 (about 3-5 minutes).

Remove the pan from the heat and strain the syrup through a heatproof sieve to remove the cardamom pod/cinnamon stick. Set the syrup aside while you make the filling.

Making the Crème Fraîche Filling

This filling is SO easy to make! All you need to do is place the crème fraîche into a bowl, along with the orange zest. Just like with the sponge, I like to zest the orange directly over the bowl so that all of the essential oils fall in and give the filling extra flavour.

Then, just stir everything together. That’s it!

Assembling the Yule Log

Once you have your rolled and cooled sponge, orange syrup and zesty crème fraîche ready to go, it’s time to assemble the Yule Log.

Carefully unroll your sponge cake, using the baking paper to help you if needed.

Use a pastry brush to brush the orange syrup all over the surface of the cake.

Then spread the crème fraîche filling right over the surface of the cake, directly on top of the syrup.

Now, it’s time to roll! The cake should want to roll back up, because it cooled in that position, so just go slowly and roll it back up around the filling, making sure the roll is quite tight, as this will give you the most defined swirl.

Once your cake is all rolled back up, breathe a sigh of relief! You’ve done the hard bit! Don’t worry too much if you get any cracks: it won’t affect the flavour in any way (and icing sugar can hide a multitude of sins!).

If you want to, use a dry pastry brush to gently brush off some of the excess caster sugar from the top and sides of the cake (though I don’t particularly mind the extra crunch!).

Transfer your cake to a serving plate, then it’s time to decorate it!

Decorating the Yule Log

I’ve kept the decoration really simple for this Yule Log: just a generous dusting of icing sugar all over and some homemade Candied Orange Peels placed on top, right down the centre.

I’ve just placed the orange peels on top, but do be aware that they are likely to fall off if you need to transport the cake anywhere! If you want to make the decoration more secure, you might want to make some extra crème fraîche filling and pipe it down the centre of the cake, then you can stick the orange peels to the icing so that they don’t move around.

However, you can decorate this cake in any way you would like! If you really want to impress, you might want to cut a small slice off each end of the cake, to reveal the beautiful swirl inside.

Alternatively, you could make extra crème fraîche filling and use it to ice the outside of the log as well as the inside to give the log a snowy effect.

Once decorated, serve your Yule Log immediately, or store it in the fridge for up to 2 days.

Recipe

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Spiced Orange and Almond Yule Log

A spiced orange and almond sponge, soaked with a spiced orange syrup, swirled with a zesty crème fraîche filling and topped with a dusting of icing sugar and some homemade candied orange peels.

Course Dessert, Snack

Keyword almond, Orange, Spiced, yule log

Prep Time 1 hour hour 45 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Equipment

• 23 x 33cm Swiss roll tin

Ingredients

For the spiced orange and almond sponge:

• Sunflower oil, for greasing (or other, flavourless oil).
• 80 g caster sugar, plus 2 tbsp for sprinkling.
• 1 orange, zest only.
• 4 eggs
• 50 g plain flour
• 1 tsp baking powder
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 pinch fine sea salt
• 50 g ground almonds
• 1/2 tsp almond extract
• 1 splash vanilla extract

For the spiced orange syrup:

• 1 orange, juice only.
• 1/2 tbsp caster sugar
• 1 cardamom pod, bashed.
• 1 small cinnamon stick.

For the crème fraîche filling:

• 300 ml crème fraîche
• 1 orange, zest only.

To decorate:

• Icing sugar, for dusting.
• Candied orange peels, (see Note 1).

Instructions

Make the spiced orange and almond sponge:

• Grease the Swiss roll tin lightly with oil and line with baking paper. Preheat the oven to 180°C (conventional, not fan).
• Place the 80g of sugar and the orange zest into the bowl of a stand mixer. Rub the zest into the sugar using your fingers/the back of a spoon until evenly distributed.
• Add the eggs and whisk on high speed until pale, fluffy and tripled in volume (the 'ribbon stage').
• While the eggs are whisking, sift the flour, baking powder, spices and salt together into a separate bowl, then whisk in the ground almonds. Set aside.
• Once the egg mixture has tripled in volume, add the almond and vanilla extract and whisk again briefly to incorporate.
• Sprinkle the dry ingredients over the egg mixture, then use a balloon whisk or large metal spoon to fold them in, until no streaks of flour remain.
• Pour the sponge batter into the prepared tin and use an offset spatula to spread it out into an even layer. Bake in the preheated oven for 15-17 minutes, until risen, golden and just firm to the touch.
• While the cake is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Spread it out on a clean work surface, then sprinkle over the remaining 2 tbsp caster sugar.
• Allow the cake to cool in the tin for 1 minute, then flip it out onto the sugared baking paper. Peel the baking paper off the bottom of the cake, then carefully and tightly roll the warm cake up into a log. Leave the rolled cake at room temperature to cool completely.

Make the spiced orange syrup:

• Once the cake has cooled, make the orange syrup. Place all of the ingredients into a small saucepan and set over medium-low heat. Swirl gently as the sugar dissolves, then allow to bubble away until the syrup has reduced by about 1/3.
• Remove the syrup from the heat, then strain it through a heatproof sieve to remove the spices. Set aside while you make the filling.

Make the crème fraîche filling:

• Place the crème fraîche into a bowl, then add the orange zest. Stir until combined.

Assemble the Yule Log:

• Carefully unroll the cooled sponge. Use a pastry brush to brush the syrup all over the surface of the cake.
• Spread the crème fraîche filling over the cake, right on top of the syrup, then carefully roll the cake back up into the log shape. The tighter you are able to roll it, the more defined your swirl will be.
• Transfer the whole roll to a serving platter, then dust with icing sugar. Arrange the candied orange peels on top, right down the centre, then serve.
• The Yule Log is best eaten immediately, but can be stored in the fridge for up to 2 days.

Notes

1. You can find my recipe for Candied Orange Peels here.

It’s time to introduce you to the delight that is the Chocolate Puddle!

What is a Chocolate Puddle, you ask? It’s exactly what it sounds like: a literal puddle (i.e., bigger than a drop, (much) smaller than a pond) of chocolate, topped with whatever delicious additions your heart desires. Chocolate puddles are one of the easiest candies to make and are super customisable (so they’re particularly good for families that can’t quite agree on the ideal, chocolate-y treat!). You can make them look (and taste) super elegant & fancy, or super fun & frivolous: it all depends on what you choose to top them with!

Keep these puddles in a jar for your family to snack on this festive season. Pile them into cellophane bags and give them to your friends as gifts. Host a Puddle Party and make hundreds of them, letting all of your guests sprinkle over their favourite additions and create custom puddles. The puddle possibilities are endless. That is the joy of the Chocolate Puddle!

Today, I’m sharing the recipe for two varieties of Cherry & Almond Chocolate Puddles, which will hopefully provide you with a) a blueprint for a delicious, cherry & almond snack and b) a starting point for any future puddle ventures. Let the puddles begin!

Table of Contents

• The Chocolate Puddle: Explained
• Tempering Chocolate
  • Equipment
  • The Seeding Method
  • Chocolate Tempering Temperatures
• Making Chocolate Puddles
  • Milk Chocolate, Cherry & Almond Puddles
  • Dark Chocolate, Cherry & Almond Puddles
• Cherry & Almond Chocolate Puddles Recipe

The Chocolate Puddle: Explained

At its core, the Chocolate Puddle is just a scant teaspoon of tempered chocolate (white, milk, dark etc., the choice is yours!), sprinkled with delicious toppings and left to set at room temperature until it solidifies into a delicious, chocolate-y treat.

You can make puddles by simply melting the chocolate, skipping the tempering stage and leaving them to set in the fridge but a) you’ll have to store them in the fridge and b) they’ll be messier to eat (untempered chocolate is absolutely going to melt the second it hits your fingers, so hello sticky fingerprints all over your Christmas wrapping!).

Tempering the chocolate means that the chocolate will set at room temperature, so you can store the puddles in a jar on the counter (for optimal snacking!). It also makes it easier to give the puddles as gifts and ensures they have the perfect snap and shine (though, admittedly, the shine is the hardest part to get, as you can tell by the unfortunate bloom on my puddles this year… let this be a tempering lesson to you: don’t let your chocolate go above the ‘melting’ temperature range!).

You can use any type of chocolate and any topping you want to make puddles. Pick your favourite ingredients and flavour combinations: mini marshmallows, nuts and dried fruit are all delicious, but the possibilities are endless. Today, I’m making cherry & almond puddles, so I’m using a combination of dried cherries, whole almonds and flaked almonds, along with milk and dark chocolate.

Tempering Chocolate

I do already have a post on the blog where I talk about tempering chocolate (you can find it here), but I thought I’d re-share my method in this post to make it super easy for you guys to follow along! I’ve also updated my tempering technique a little since that first post to make the whole process a little quicker & easier (woohoo!).

Equipment

To temper chocolate, you will need:

• Heatproof bowl

I melt chocolate using the microwave, but you can also do it by placing the chocolate into a bowl set over a pan of barely simmering water. Either way, you’ll need a bowl that can withstand the heat!

• Spatula

I like to use a silicone spatula (particularly one with a flat edge) for stirring the chocolate, because you can really scrape down the sides of the bowl with it: chocolate gets messy and you don’t want to waste any!

• Large knife

You’ll need to finely chop some of the chocolate and a large knife is the best tool for this.

• Chopping board

A large knife requires a sturdy chopping board!

• Digital thermometer

You’ll need to be able to monitor the temperature of your chocolate as you go. There are all sorts of candy thermometers available that will work perfectly well for this, but I like to use an infrared one (like this), because it means the thermometer stays clean and chocolate-free! I do recommend using a digital thermometer of some sort though, because the temperatures that you need to watch out for are very specific!

The Seeding Method

The method that I use for tempering chocolate is called the ‘Seeding Method‘. It involves introducing finely chopped, unmelted chocolate to the melted chocolate to encourage the latter to recrystallise in the correct way. It sounds complicated, but it’s not too crazy (it’s basically just a lot of stirring).

The first step is to prepare the ‘seed’ chocolate. Take about 1/5 of the chocolate you plan to temper and, using a large knife, chop it up very finely. Set this aside for now.

The next step is to melt the chocolate. Place the remaining 4/5 of the chocolate into your heatproof bowl and melt it using your preferred method. For me, this is 30-60 second bursts on the lowest setting in my microwave, stirring in between each burst.

Monitor the temperature of the chocolate as you do this. It’s important that the chocolate reaches a particular temperature (this varies based on the type of chocolate you use: see the ‘melting’ range in the ‘Chocolate Tempering Temperatures‘ table below), but does not go above the upper limit, or it won’t temper properly (see the bloom on my puddles for evidence of this… a definite case of ‘do as I say, not as I do’ here!).

Now, it’s time to add the seed chocolate! Add the finely chopped chocolate to the melted chocolate a little at a time, stirring between each addition until the seed chocolate has completely melted into the rest of the mass.

Monitor the temperature of the chocolate as you go. The aim is to get it down to within the ‘cooling’ range (see table below). If you run out of seed chocolate before the temperature falls within that range, just keep stirring the chocolate, allowing it to cool further, until it does. Conversely, if you reach the correct temperature range before you’ve used all of your seed chocolate, don’t add any more! You can always transfer the leftover seed chocolate to an airtight container for next time you’re tempering.

Next, you need to very carefully warm the chocolate back up a little. The required temperature increase at this stage is only very slight, so you won’t need to heat it for long. Start small (about 10 seconds on the lowest setting in the microwave), then give it additional 3-5 second bursts if needed.

Once your chocolate has reached its final temperature, your chocolate is officially ‘in temper’ and is ready to use to make your Chocolate Puddles! It’s important to work quickly at this stage, because the chocolate will begin to set straightaway at room temperature (that is, after all, the whole point of tempering!).

Chocolate Tempering Temperatures

Making Chocolate Puddles

Once you have your tempered chocolate, its time to turn it into puddles!

Use a teaspoon to place small dollops of the tempered chocolate onto a tray, lined with baking paper. Aim to make all of the puddles a similar size, but don’t worry too much: any variation just shows they’re homemade!

Give the tray a little wiggle or tap it gently on the work surface. This helps the chocolate to settle out and makes the puddles super smooth.

Scatter over your chosen toppings (think nuts, marshmallows, dried fruit— whatever you want!) while the chocolate is still wet (remember to work quickly!). If you have any larger toppings, it might be easier to press them into the chocolate individually instead.

Set the tray aside for about an hour, until the puddles are completely set and you can peel them off the baking paper easily.

Milk Chocolate, Cherry & Almond Puddles

To make these puddles, I used tempered milk chocolate, then scattered over flaked almonds and finely chopped dried cherries.

Dark Chocolate, Cherry & Almond Puddles

To make these puddles, I used tempered dark chocolate, then pressed one whole almond and one dried cherry into each puddle.

Cherry & Almond Chocolate Puddles Recipe

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Cherry & Almond Chocolate Puddles

Chocolate Puddles are a super easy, delicious treat to make, either for snacking on or for giving as gifts. They can be easily customised to include your favourite flavours, but these ones feature dried cherries and almonds.

Course Dessert, Snack

Keyword 3 ingredient, Chocolate

Prep Time 45 minutes minutes

Setting Time 1 hour hour

Total Time 1 hour hour 34 minutes minutes

Servings 60 puddles

Equipment

• candy thermometer (see Note 1).

Ingredients

To make the dark chocolate puddles:

• 100 g dark chocolate (I used 54% dark chocolate).
• 30 dried cherries
• 30 whole almonds

To make the milk chocolate puddles:

• 100 g milk chocolate (I used 32% milk chocolate).
• 1 small handful dried cherries, finely chopped.
• 1 small handful flaked almonds

Instructions

To make the dark chocolate puddles:

• Temper the dark chocolate using your favourite method (or the method detailed in the post above).
• Place small spoonfuls of the chocolate onto a tray lined with baking paper, leaving about 2-3cm between each dollop.
• Once you've used up all of the chocolate, give the whole tray a little jiggle, or tap it gently on the work surface to smooth out the surface of the puddles.
• Quickly press one almond and one dried cherry onto each chocolate puddle.
• Set the tray aside at room temperature for about an hour, until the puddles are completely set and you can easily peel them off the baking paper. Enjoy immediately, or transfer to an airtight container and store at room temperature.

To make the milk chocolate puddles:

• Temper the milk chocolate using your favourite method (or the method detailed in the post above).
• Place small spoonfuls of the chocolate onto a tray lined with baking paper, leaving about 2-3cm between each dollop.
• Once you've used up all of the chocolate, give the whole tray a little jiggle, or tap it gently on the work surface, to smooth out the surface of the puddles.
• Working quickly, scatter the chopped, dried cherries and the flaked almonds over the chocolate puddles, making sure each puddle has a bit of cherry and almond.
• Set the tray aside at room temperature for about an hour, until the puddles are completely set and you can easily peel them off the baking paper. Enjoy immediately, or transfer to an airtight container and store at room temperature.

Notes

1. I like to use an infrared thermometer for this, because it stays clean and chocolate-free, which makes clean up a lot easier, but you can use your favourite candy thermometer.

First up: these super tasty, fun and fruity Pear & Almond Scones (because you can’t have afternoon tea without scones, right?).

Let’s get into it!

Table of Contents

• Inspiration
• Ingredients
• Making the Scones
• Tips & Tricks for Making Perfect Scones
• Pear & Almond Scone Recipe

Inspiration

I will try desperately not to waffle here- but because I spent so long crafting these recipes, I did want to give you a little insight into how I was inspired by the show for each one! As I mentioned, you can’t have an afternoon tea without scones, so I knew there had to be some sort of scone recipe in this series.

In terms of the flavour choice, I cycled through a few different options before landing right back where I started, with my family’s favourite Pear & Almond scones. We first had these scones in Ireland, at a café called Avoca (I use the term ‘café’ lightly here- it’s more of an iconic chain of big store/café hybrids? Hard to explain- but they serve cheesecake slices that are, quite literally, the size of my head, so, naturally, it’s one of my favourite places). The Avoca scones are significantly bigger than the ones I make here, but I wanted to keep things dainty for my dessert table, so I fiddled around with the recipe a little to make that possible. The Bridgerton theme isn’t quite as strong with this recipe as some of the others, but I still think the fresh, fruity flavour really fits into the general, spring/summer aesthetic. Also, these scones are DeLiCiOuS, so I kind of just wanted to share the recipe anyway.

Ingredients

These Pear and Almond Scones are made from a sweetened, enriched dough. To make it, you will need:

• Unsalted butter

Cold, diced butter is rubbed into the dry ingredients to create flaky layers in the finished scones.

• Self-raising flour

Self-raising flour gives the scones lift, so they are super soft and fluffy.

• Baking powder

Baking powder gives the scones even more lift (so they’re super super soft and fluffy)!

• Caster sugar

The caster sugar lends a slight sweetness to the scones, making them super moreish.

• Pears

The pears lend sweetness, moisture and flavour to the scones. You can choose whether you want to grate the pears or finely dice them- using grated pears will make it easier to cut perfectly neat scones and produce a slightly moister result, but the pear flavour will be more prominent if you use diced pears. It’s up to you- just make sure to squeeze out any extra moisture from the grated pear, using a tea towel, if you decide to go down that route!

• Egg

This enriches the dough, making it extra delicious.

• Milk

Milk is added to the dough to help bring it together. It is also brushed on top of the scones before baking, to help the flaked almonds adhere.

• Vanilla extract

Vanilla extract nicely complements the pear and almond flavours.

• Flaked almonds

Flaked almonds are sprinkled on top to add almond flavour and a crunchy texture.

Making the Scones

Start by preheating the oven to 210°C (conventional oven). Line a baking tray with greaseproof paper and set aside.

Next, prepare the pears. Peel and core each one, then either grate roughly, or finely dice. If you grate the pears, transfer the grated fruit to a clean tea towel and squeeze out as much juice as you can, otherwise the scone dough will be too wet. Set the prepared fruit aside while you get started on the dough.

Sift the flour and baking powder into a large bowl, then add the cold, diced butter.

Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

Add the sugar to the bowl and stir through, then add the prepared pear and mix, just to get the pear evenly distributed throughout.

In a jug, whisk together the egg, milk and vanilla extract. Add the wet ingredients to the flour mixture and stir until the mixture starts to come together.

Use your hands to bring the mixture together into a rough dough, then tip the whole lot onto a floured work surface.

Pat or roll out the dough until it is about 3cm thick. Using a 5cm fluted round cutter, and making sure to dip the cutter into some flour in between each cut, stamp out the scones, carefully transferring them to the prepared baking sheet as you go.

Brush the scones with a little milk, then sprinkle generously with flaked almonds.

Bake the scones in the middle of the preheated oven for 10-12 minutes, or until golden brown. Allow to cool on the tray for 5 minutes or so, then transfer to a wire rack to cool completely.

Serve the scones with your choice of accompaniment- I like clotted cream and strawberry jam, but butter, whipped cream and other jams are all popular choices too!

Tips & Tricks for Making Perfect Scones

• Don’t over-handle the dough

This is Scone 101: you want to handle the dough as little as possible for perfect, flaky scones! I like to use a blunt knife to mix the dough, then use my hands to bring it together. I know it’s tempting to knead the dough to get it into a smooth ball, but this will just make your scones tough! Tip the dough out onto your work surface before it has come together completely, then finish bringing it together as you pat it into shape. This way, you’ll end up with perfectly light, flaky scones every time.

• Keep the liquid to a minimum

Pears can be super juicy, so it’s very important that you keep an eye on how much liquid your adding to your dough. If your dough is too wet, your scones won’t rise properly! If you’re grating the pear, make sure to squeeze out as much of the juice as possible before adding the fruit to your mixture. If you’re dicing the pear and notice it’s particularly juicy, I would recommend decreasing the quantity of milk a little to account for the extra liquid.

• Flour the cutter

Scones have these iconic, flaky layers that puff up in the oven, but they can cause you a few problems, if you’re not careful. When you cut out the scones, it’s important that you don’t ‘seal’ the edges with your cutter- that is, that you don’t compress the flaky layers down into each other. If you do this, you run the risk of your scones not puffing up, or even baking up lopsided, like little Leaning Tower(s) of Pisa! To prevent this, make sure to flour your cutter in between each scone. Not only will this prevent the layers from sticking to each other as you press down, it will also make it much easier to get the scones out!

• Bake at a high temperature

Scones require a quick bake at a high temperature for maximum soft, flaky deliciousness. I bake these scones at 210°C (conventional oven), which is significantly higher than the original recipe, but gives perfect, fluffy scones every time.

• Serve the scones on the day you make them

Scones are one of those things that really are at their best on the day that they are baked. It’s a bit of a faff, but it’s worth it for the perfect scone. If you do have leftovers, they can be stored in an airtight container, at room temperature, for 2-3 days, but they will start to dry out after the first day.

Pear & Almond Scone Recipe

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Pear & Almond Scones

Sweet scones filled with fresh pear and topped with flaked almonds- a perfect treat for an afternoon tea with a twist, or a Bridgerton watch party!

Course Dessert, Snack

Keyword Afternoon tea, almond, Pear, Scone

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 30 scones

Equipment

• 5cm Fluted round cutter

Ingredients

• 2 large pears
• 500 g self-raising flour, plus extra for dusting.
• 1 rounded tsp baking powder
• 125 g unsalted butter, cold and diced.
• 65 g caster sugar
• 1 egg
• 200 ml whole milk, plus extra for brushing.
• 3 drops vanilla extract
• Large handful of flaked almonds

To serve:

• Clotted cream & jam (optional)

Instructions

• Preheat the oven to 210°C (conventional oven). Line a baking tray with greaseproof paper and set aside.
• Peel and core the pears, then either roughly grate or finely dice (see Note 1). If grating, transfer the grated pear to a clean tea towel and squeeze to remove any excess liquid. Set aside.
• Sift the flour and baking powder into a large bowl. Add the butter and rub together, using your fingertips, until the mixture resembles fine breadcrumbs.
• Add the sugar to the bowl and stir through. Add the prepared pear and mix until evenly distributed.
• Whisk together the egg, milk and vanilla extract in a jug, then add to the flour mixture. Mix until the dough starts to come together, then use your hands to bring it into a rough dough, being careful not to overwork it.
• Tip the dough onto a clean, floured surface and pat/roll it into a disk about 3cm thick. Stamp out the scones using a fluted round cutter, making sure to dip the cutter in flour between each cut. Transfer the scones to the prepared baking tray as you go.
• Brush the tops of the scones with a little milk, then sprinkle with flaked almonds. Bake in the preheated oven for 10-12 minutes, or until golden brown. Allow to cool on the tray for 5 minutes or so, then transfer to a wire rack to cool completely before serving with clotted cream and jam, if desired. Scones are best eaten on the day that they are baked, but can be stored in an airtight container, at room temperature, for 2-3 days (if you don't mind them drying out a little!).

Notes

1. Grated pear will yield slightly moister scones, whereas the pear flavour will be more pronounced if diced pear is used. Grated pear will also make it easier to cut neat scones.

Recipe adapted from Avoca Tea Time.

Growing up, my family was never really into the whole Yule Log thing. Don’t get me wrong- I would have been totally for it, I mean- chocolate cake? Copious amounts of icing? Yes, please. However, we typically had such an abundance of chocolate around during the festive season that we ended up going for non-chocolatey puddings on Christmas Day- think trifles, cheesecakes, that kind of thing.

A (kind of rogue) idea for a Yule Log-inspired, slightly less chocolate-heavy, Christmas dessert came to me recently, in a particularly hungry daydream. I am obsessed with the flavour combination of almond, rosemary and white chocolate. I know it sounds crazy, but trust me, it’s SO good. The savoury edge of the rosemary helps to temper the sweetness of the white chocolate, while also adding such a delicious depth of flavour. The almonds lend a nuttiness (obviously) to the whole thing, which compliments the creamy sweetness of the white chocolate perfectly. I think it might just be my favourite thing ever. Side note here: I can’t take credit for putting these flavours together- I learned about the combination from How To Cook That on YouTube (specifically, this video). Anyway, I decided that an almond, rosemary and white chocolate Yule Log would be delicious (spoiler alert: I was absolutely right), but I also figured that it would be kind of festive in a slightly unorthodox way- I mean, what are rosemary sprigs if not tiny Christmas tree branches?

With that, let me introduce you to the more sophisticated (and significantly blonder), older sister of the traditional Yule Log: my almond, rosemary and white chocolate Yule Log. It would make an amazing, unexpected showstopper for a Christmas celebration, or even just a tasty teatime treat for those who are opposed to a mince pie. Here’s how to make it…

Table of Contents

• The Yule Log: Explained
• Ingredients
• Making the White Chocolate and Rosemary Ganache
• Making the Almond Sponge
• Making the Almond Cream Filling
• Assembling the Log
• Final Thoughts

The Yule Log: Explained

This Yule Log is comprised of 4 parts:

• Almond sponge
• Almond cream filling
• White chocolate and rosemary ganache
• Toasted almond decoration

That’s it! Yule Logs can seem SO daunting (that’s coming from someone who has spent her whole life being intimidated by the prospect of making a Swiss roll- this is actually the first one I’ve ever successfully made), but, if you break it up and follow the tips and tricks in this post, I promise it will be SO much easier than you expect. The photos in this post are actually from my first attempt at this recipe, which I feel proves that it really isn’t that tricky to master!

Ingredients

To make this Almond, Rosemary and White Chocolate Yule Log, you’ll need the following ingredients:

• Double Cream

You’ll need cream for both the ganache and the filling, so it’s a very important part of this recipe! If you are in the US, substitute heavy cream.

• White chocolate

Use a good-quality white chocolate, so you get the best flavour and texture.

• Fresh rosemary

You only need 2 sprigs of rosemary to make this cake, but I like to cut some extra sprigs to decorate the cake with at the end. Make sure that you wash it before using it!

• Fine sea salt

As is pretty standard in baking, I’ve included a pinch of salt in the cake batter- just to bring out the flavour of the other ingredients. However, slightly unusually, I’ve also included a pinch of salt in the ganache, just to help temper the sweetness of the white chocolate. It’s important to use a fine sea salt for this, so that it melts into the warm cream quickly and leaves everything perfectly smooth and silky.

• Caster sugar

You need caster sugar for this recipe, not only to make the cake batter, but to sprinkle onto the baking paper before you roll up the warm cake. The sugar helps to stop the cake from sticking to the paper, leaving you with a big mess on your hands when you go to unroll it. Don’t skip this step- it’s really important!

• Almond extract

I use almond extract in the cake batter, to really emphasise the flavour of the ground almonds, but also in the cream filling. There are a couple of more involved methods of getting almond flavour into cream, but this is by far the easiest.

• Vanilla extract

This sponge recipe is very egg-heavy, so, while the predominant flavour should be almond, it’s also important to counteract any potential ‘egginess’, which is never pleasant. A small amount of vanilla extract helps with that, while still letting the almond flavour shine through.

• Plain flour

It’s important to use plain flour here to achieve the right amount of rise with the baking powder. If you want to substitute self-raising flour, you will need to reduce the amount of baking powder accordingly.

• Baking powder

This helps the sponge to rise in the oven. Don’t skip it (or substitute it with bicarbonate of soda/baking soda- they aren’t the same and using them will affect the finished bake!).

• Ground almonds

Using ground almonds in the sponge not only helps to give the cake flavour, it also makes the sponge super moist and tender.

• Icing sugar

You need icing sugar to stabilise and sweeten the almond cream filling, but also to dust on top of the final cake and make everything all snowy and festive!

• Flaked almonds

For decorating the cake- these not only give the Yule Log a bark-like texture, but they also add even more almond flavour. If you’re pressed for time, you can actually buy flaked almonds ready-toasted, but toasting your own is super easy- just put them in a dry pan over high heat, tossing every now and then and keeping a close eye on them until they turn golden and smell deliciously nutty. Tip them out onto a plate/tray to cool completely before using.

Making the White Chocolate and Rosemary Ganache

The ganache needs to chill in the fridge overnight, so make it the day before you want to assemble your cake. When I made this cake, I made my ganache a little too runny (as you can probably tell from the photo!), so I’ve adjusted the recipe to make a firmer, more spreadable ganache.

Start by infusing the cream with the rosemary. To do this, put the rosemary and the cream into a small saucepan over medium heat. Allow the cream to come to just below a simmer (you’ll see little bubbles, or a very subtle froth, forming around the edge of the pan when it is ready), then turn off the heat, cover the pan and let it infuse for 15 minutes.

While the cream is infusing, chop your white chocolate. Make sure it’s finely chopped, so that it melts easily into the hot cream. Transfer the chopped chocolate to a heatproof bowl.

Once the cream has infused, remove and discard the rosemary sprigs. Then, bring the cream back up to just below a simmer, again. I know it seems a bit tedious to have to do this twice, but it is really important, so that you get the maximum flavour out of your rosemary and into your cake!

When the cream is hot again, stir in the fine sea salt, then pour the whole lot over the chopped chocolate. Allow it to sit for a minute or two, then stir until the chocolate has melted, the ingredients are completely combined and everything is smooth and silky. It’s important that you allow it to sit for a while at first, otherwise the cream will cool down too quickly and your chocolate won’t melt fully. If this does happen, you can rescue it by applying a little more gentle heat (either using a microwave/a bain-marie) and stirring frequently, until the ganache is completely smooth.

Once your rosemary-infused, white chocolate ganache is made, cover it with clingfilm. Press the clingfilm directly onto the surface of the ganache, to prevent it from forming a skin. Then, allow it to cool slightly before putting it into the fridge overnight to firm up.

Making the Almond Sponge

If you’ve never made a Swiss roll/sponge like this before, this recipe will definitely seem a little strange- there’s a lot of egg and very little of everything else! Don’t worry- just follow the recipe and you’ll be fine. In general, there are a couple of principles you want to follow:

• Keep as much air as possible in the batter

This sponge (as with most Swiss rolls) relies hugely on the air whipped into the eggs at the start to give it the perfect rise and fluffy texture. Whatever you’re doing, make sure you are preserving as much of that air as possible.

• Always roll the cake when it is warm

Cold cake is much more likely to crack and crumble when you try to roll it up. You want to roll the cake up while it is hot and allow it to cool completely in that ‘log’ shape before filling, to minimise your chances of breakage and end up with a perfect swirl.

Keep those two things in mind and you’ll be golden!

To make the sponge, start by preheating the oven to 180°C (conventional oven). Line a 23x32cm Swiss roll tin with baking paper and set aside. Fit a stand mixer with the whisk attachment (you could also use a handheld electric whisk, but I don’t recommend making this recipe by hand because the eggs need to be whipped a lot– trust me, your arms will thank you!).

Place the eggs and the 80g of caster sugar into the bowl of the stand mixer. Whisk them together on high speed until the mixture is fluffy and pale- it should have tripled in volume and reached the ‘ribbon stage’- the mixture should fall off the whisk in a ribbon and you should be able to ‘draw’ a figure of 8 with that ribbon before it settles back into the rest of the mixture. One of the most common mistakes people make when baking this type of sponge is under-whipping the mixture at this stage, so be patient!

While the eggs are being whisked, you can measure out and sift the dry ingredients (the flour, baking powder and salt) together, into a separate bowl. Add the ground almonds (you don’t need to bother sifting them) and stir to combine. Set aside until the egg mixture is ready.

When the eggs and sugar are ready, add both of the extracts and whisk briefly to incorporate. You don’t want to add the extracts before this, because they will prevent the eggs from whipping up to their ✨full potential✨.

At this point, you can add the dry ingredients. Sprinkle them gently over the egg mixture- the goal is to knock out as little of the air as possible, so try to add the dry ingredients slowly and evenly over the surface (i.e. don’t plonk them all in at once!). Use a large, metal spoon to gently fold the dry ingredients in, until no streaks of flour remain. Metal spoons are best for this, because they ‘cut’ through the mixture more cleanly than a rubber spatula and, because of this, they knock out less air. Don’t forget to get right down to the bottom of the bowl when you’re folding the ingredients together, because some of the flour will inevitably end up there!

At this point, your sponge batter is ready! Pour it into the prepared tin and gently level it out with the back of a knife/an offset spatula- still being careful not to knock too much air out. Bake the cake in the centre of the preheated oven for 15-17 minutes, until the cake is golden and just firm to the touch.

While the cake is baking, cut a piece of baking paper that is slightly larger than the size of the tin and spread it out onto a clean work surface/large chopping board. Sprinkle it with the remaining 2 tbsp of caster sugar, making sure the surface is evenly covered. Don’t skip this step- it’s really important because it prevents the rolled up cake from sticking to the paper (which would be a mess and could ruin all of your hard work!).

When the cake comes out of the oven, allow it to cool for 1 minute only before flipping it out onto the sugar-coated baking paper. Don’t leave it any longer, or you run the risk of your cake being too cold to roll and cracking when you try! Gently peel the top layer of baking paper (the one you used to line the tin) off the surface of the cake and discard it. Then, tightly roll up the cake. Start at one of the shorter sides and use the baking paper to help you roll it up nice and evenly. The tighter you roll it, the more defined the ‘swirl’ in the finished cake will be, so do it as tightly as you can, while still being gentle- the cake will be delicate, after all!

Once you have rolled the cake up, leave it to cool completely in that ‘log’ shape, before filling.

Making the Almond Cream Filling

The almond cream filling is the easiest part of this recipe- it’s literally only 3 ingredients! Make sure your icing sugar is sifted, so you don’t get any pesky lumps, then put all of the ingredients into a large bowl and whisk until stiff peaks form. Don’t go too far, or your cream won’t be smooth and will start to resemble butter, but make sure that it holds its shape. This is important, because otherwise it might ooze out of the log as you roll it up.

I like to use an electric whisk to do this, because it makes it so much quicker and easier, but you could absolutely whisk it by hand if you prefer.

Assembling the Log

When you are ready to assemble the cake, gently unroll the cooled sponge. Be careful, because it will be still delicate and you don’t want to crack it at this stage.

Spread the cream in an even layer all over the surface of the log. It will seem like quite a thin layer, but that’s exactly how it should be- any more and it will squidge out as you roll!

Once all of the cream is on, you can roll the cake back up. I like to use the baking paper beneath to help with this, so that I don’t have to touch the cake too much- just make sure you don’t roll it into the cake roll!

At this point, you will have a filled roll of cake. Success! The outside of the roll will be covered in lots of caster sugar from the baking paper- while it’s important to stop it sticking, there can be quite a lot of it leftover on the cake, which isn’t needed anymore. If you don’t mind it, you can leave it, but I use a clean, dry pastry brush to brush any excess off.

One quick note here: I left my roll as one straight log because I know my limits liked the simplicity of it. Often, traditional Yule Logs have ‘branches’ coming off them- if you want to do this, you can just cut one of the ends at an angle, then move the cut part to one of the sides, position the angled edge against the main roll.

Once you’ve got your log assembled (and branched, if that’s your vibe) you can decorate i! Remove the white chocolate and rosemary ganache from the fridge, give it a quick stir to ensure it is smooth, then spread it onto the top and sides of the log. I use an offset spatula to do this, but you could just as easily use a knife, rubber spatula or spoon, if that’s what you have. I don’t cover the ends, because I like to see the pretty cake swirl, but you can if you would like.

Once your cake is covered in ganache, you want to cover all of the ganache-d surfaces with flaked almonds. You can sprinkle them over the top very easily, but you might have to resort to chucking handfuls at the sides to cover those parts.

To finish the whole thing off, add a few sprigs of rosemary here and there, for decoration, then give everything a final dusting of icing sugar ‘snow’, to make it ultra-festive.

The cake is best served immediately (as with all cakes, really), but it can be stored in the fridge for up to 3 days, if required (as long as the cream you used is still in date when you serve it!)- so you can make it ahead as your Christmas Day dessert.

Final Thoughts

I know I’ve been saying it a lot recently, but I’m kind of… obsessed with this bake? I think it’s so elegant and unusual- it will definitely impress any guests/hungry family members this time of year. I also think, even though it’s not super traditional, it still has the fun of a Yule Log and plenty of festive flavour- I mean, rosemary is kind of pine-y and almonds are basically synonymous with Christmas at this point, right? Which reminds me- I’m definitely in my almond era this year. I think all of the Christmas bakes I’ve uploaded to the blog this year have been almond-y! What can I say? I am a marzipan girl THROUGH AND THROUGH. Anyway, I digress.

As I said at the start, making a Swiss roll can feel intimidating, but rest assured that this was only my second time ever making a Swiss roll (and my first successful time) and the pictures are all of my first attempt at this recipe. It’s a really fun, super rewarding bake, so don’t be put off by the extra hurdles. I have faith in you!

I hope you’ve enjoyed this post! I’d love to hear if you try out the recipe- let me know in the comments below!

Gemma

xxx

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Almond, Rosemary and White Chocolate Yule Log

An almond sponge, filled with almond cream, smothered in a white chocolate and rosemary ganache and covered in toasted flaked almonds. For those who want a Yule Log with a twist this festive season.

Course Dessert

Keyword almond, rosemary, swiss roll, White Chocolate, yule log

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Chilling time 12 hours hours

Total Time 12 hours hours 55 minutes minutes

Servings 8

Equipment

• 23x32cm Swiss roll tin

Ingredients

For the white chocolate and rosemary ganache:

• 100 ml double cream
• 2 sprigs rosemary
• 150 g white chocolate
• 1 pinch fine sea salt

For the almond swiss roll cake:

• 4 eggs
• 80 g caster sugar, plus 2 tbsp for sprinkling.
• 1 tsp almond extract
• 1/8 tsp vanilla extract
• 50 g plain flour
• 1 tsp baking powder
• 50 g ground almonds
• 1 pinch salt

For the almond cream filling:

• 200 ml double cream
• 1 tbsp icing sugar, sifted.
• 1/4 tsp almond extract

To decorate:

• 80 g flaked almonds, toasted.
• Rosemary sprigs
• Icing sugar, for dusting.

Instructions

Make the white chocolate and rosemary ganache:

• Place the double cream and the rosemary sprigs into a small saucepan over a medium heat. Allow the cream to come to just below a simmer (you should see small bubbles form around the edges of the pan), stirring frequently. Remove the pan from the heat, cover and allow to infuse for 15 minutes.
• While the cream is infusing, finely chop the white chocolate and place into a heatproof bowl. Once the cream has infused, remove the rosemary sprigs and place the cream back over medium heat. Stir frequently until the cream reaches just below a simmer again, then stir in the salt and pour the whole thing over the chopped chocolate. Allow to sit for a minute or two, then stir until the chocolate has completely melted into the cream.
• Cover the bowl (place the clingfilm directly onto the surface of the ganache, to prevent a skin forming), then allow to cool slightly before putting into the fridge to set overnight.

Make the almond swiss roll cake:

• Preheat the oven to 180°C (conventional oven). Line the Swiss roll tin with greaseproof paper and set aside.
• Place the eggs and the 80g of caster sugar into the bowl of a stand mixer, fitted with the whisk attachment. Whisk on high speed until the mixture is pale and has tripled in volume- the 'ribbon stage'. Add the almond and vanilla extracts, and whisk briefly to incorporate.
• Sift the flour, baking powder and salt into a separate bowl. Stir in the ground almonds, then sprinkle the dry ingredients over the egg mixture. Using a large, metal spoon, fold in gently, until no streaks of flour remain.
• Pour the batter into the prepared tin and gently level it out with a knife/offset spatula. Bake in the preheated oven for 15-17 minutes, until the cake is golden and just firm to the touch.
• While the cake is baking, take a piece of baking paper that is slightly larger than the size of the tin and spread it out on a clean work surface. Sprinkle the 2 tbsp of caster sugar over the paper, making the surface is evenly covered.
• When the cake has finished baking, allow it to cool for 1 minute before flipping it out onto the sugar-coated baking paper. Peel the baking paper that was used to line the tin off the cake and discard. Starting at one of the shorter ends, tightly roll up the sponge, along with the sugared baking paper. Set the roll aside to cool completely like this.

Make the almond cream:

• Once the roll has cooled, place all of the ingredients for the almond cream filling into a bowl and whisk (I like to use an electric mixer) until stiff peaks form.

To assemble the cake:

• When you are ready to assemble the cake, carefully unroll the sponge. Spread the cream onto the cake in an even layer, then carefully roll the whole thing back up.
• Use a clean, dry pastry brush to brush off any excess caster sugar on the outside of the cake roll. Remove the ganache from the fridge, give it a quick mix to ensure it is smooth, then spread it onto the top and sides of the cake.
• Sprinkle the flaked almonds all over the surface of the cake, so that they stick to the ganache. Add a few sprigs of rosemary for decoration, then dust the whole thing with icing sugar. This cake is best served immediately, but it can be stored in the fridge for up to 3 days, if required.

Notes

Adapted from Orange and Almond Swiss Roll, by Domestic Gothess (https://domesticgothess.com/blog/2015/03/16/orange-and-almond-swiss-roll/).

And welcome to the second instalment in my new Baking Around the World series! This time, we’re heading to Germany for another festive cookie recipe.

Mandelhörnchen have become somewhat of a fixation of mine since I first learned about them last year. I can’t even remember how I came across them, but I was obsessed with making them. Unfortunately, no matter what recipe I tried, I just couldn’t get my cookies to look like the ones pictured- the majority turned out flat and crispy (not the vibe). Some recipes called for shop-bought marzipan, some called for homemade almond paste- I tried them all. I was confused and, after several unsuccessful and frustrating attempts, I rage quit my mandelhörnchen quest and gave up on my almond dreams.

But! The story does not end there! Though I had given up on my mandelhörnchen dreams, they stayed with me. I could not forget them. So, when I bought myself a new Christmas cookbook full of German recipes (Advent by Anja Dunk), I allowed myself to hope. In fact, one of the first photos that comes up in the reviews of the book on Amazon is of some homemade mandelhörnchen! My hope grew (3 sizes, just like the Grinch’s heart). As soon as I got the book (and read it cover to cover, obviously), I tried the mandelhörnchen recipe. They worked! They used shop-bought marzipan! They were magnificent!

I did make some small adjustments to the recipe (just to the chocolate/bake time/overall quantity of cookies, so I’m hoping the cookies are still authentic?), but, like with my last Baking Around the World post, the idea/recipe for these cookies is not original to me at all- I’m just trying them out to widen my baking horizons and sharing the process with you! You can read more about my disclaimers for this series on that last post.

Table of Contents

• Mandelhörnchen: Explained
• Ingredients
• Making Mandelhörnchen
• Final Thoughts
• Recipe
• Sources Used

Mandelhörnchen: Explained

Mandelhörnchen (‘Almond Horns’ in German), are known by a variety of names in English- in my research, I’ve come across them referred to as ‘almond and marzipan crescents’, ‘chocolate-dipped almond horns’ and ‘almond paste cookies’, to name a few. They are essentially a chewy, flourless almond cookie, bent into a crescent/horn shape, rolled in flaked almonds and once baked, the ends are dipped in dark chocolate. I mean… yes please. Mandelhörnchen are a year-round treat in Germany, but are particular favourites at Christmastime.

Ingredients

• Marzipan

Traditionally, mandelhörnchen recipes use marzipanrohmasse– an almond paste that is slightly different to the typical marzipan you would find in the store. It’s not easily accessible here in the UK though, so I was delighted that Dunk’s recipe was specially-formulated for the use of marzipan instead. I used shop-bought white marzipan (though apparently golden marzipan gives a nicer colour- I’ll have to give it a try!) and it worked perfectly. This makes baking these mandelhörnchen SO much quicker and easier.

• Ground almonds

There is no flour in this recipe, just ground almonds- which makes the cookies naturally gluten-free!

• Icing sugar

Unlike the pizzicotti from the last post, which used caster sugar, these mandelhörnchen use icing sugar, which makes for a softer, smoother and stickier (but that is unfortunately necessary) dough.

• Egg whites

You don’t need the yolks, so you can save them for another recipe.

• Flaked almonds

You roll each cookie ‘log’ in flaked almonds before baking, which makes the cookies extra tasty and extra pretty.

• Dark chocolate

For dipping the ends of the horns in. The original recipe uses coconut oil to thin out the chocolate and make this easier, but I prefer the taste of the chocolate by itself. Dipping the horns is customary, but you can leave them plain to make this recipe even quicker and easier, if you prefer.

Many mandelhörnchen recipes also include almond extract, but Dunk’s does not- honestly, I didn’t even miss it! The ground almonds in the dough and flaked almonds on the outside of each cookie make these so deliciously almond-y, as Dunk says, there’s really no need for the extract.

Making Mandelhörnchen

First up, you need to preheat your oven to 150°C. This is a lower temperature than most cookies, but it’s perfect for obtaining mandelhörnchen that are perfectly chewy and just slightly golden. Line 2 baking trays with greaseproof paper, then spread the flaked almonds out into an even layer on a plate and set everything aside until later.

Next, grate the marzipan. I know, I know- grating marzipan sounds weird, right? Don’t skip it though- it really helps to incorporate the marzipan into the dough, and it’s actually pretty easy- marzipan is soft (but not so soft that it can’t be grated!), so it won’t take long at all.

Place your grated marzipan into a large bowl, along with the ground almonds, icing sugar and egg whites. Use a wooden spoon to mix everything together.

Once the mixture has started to come together, switch to your hands and bring the dough together into a smooth ball. The dough will be super sticky, but this is a necessary evil- it needs to be sticky so that the flaked almonds stick to it later. I found that the best way to deal with this was to rinse my hands off in cold water after shaping each cookie and only partially dry them, so they are still a little damp. Not only does this remove any sticky almond build-up on your palms, but having damp hands helps to keep the dough from sticking to you as much in the first place.

Now, you’re ready to shape your mandelhörnchen! Start by pinching off a walnut-sized piece of the dough (it should be about 25g- I like to weigh cookie dough so that all my cookies are the same size and bake evenly). Roll the dough into a smooth ball between your hands.

Once you have a smooth dough ball, open up your palms and continue rolling it between your hands to form a log- you want it to be about 9cm long.

Roll the log in the flaked almonds, until it is fully covered. Bend the coated log into a crescent (or ‘c’) shape, then place it onto one of the prepared baking trays. Repeat for the rest of the dough.

Once you have all of your cookies rolled and shaped, you can bake them in the preheated oven for 10-12 minutes, until just golden. Allow them to cool on the baking trays for a minute or so, to firm up, then carefully transfer them to a wire rack to cool completely.

Once the cookies are cool, you can dip them in chocolate. I like to melt the chocolate in the microwave (1 minute bursts on the lowest setting, stirring in between each one until the chocolate has completely melted), but you could do it over a bain-marie if you prefer. I didn’t bother tempering the chocolate either, which made this even quicker (and the cookies still looked and tasted delicious!).

Once the chocolate is melted, dip the ends of the cookies into it, allowing the excess to drip back into the bowl, then place the dipped cookies onto a tray lined with baking paper. Leave them at room temperature to set for about 1 hour, until hard.

As you use up the chocolate, it will get harder to dip the cookies. At this point, you can either start spooning the chocolate over the ends instead, or you can panic-drizzle the remaining cookies with the dregs of the chocolate like me (not strictly authentic, but just as tasty and far less soul-destroying).

Once the chocolate, however you choose to add it, has set, you can peel the mandelhörnchen off the baking paper and serve them. Alternatively, you can transfer them to an airtight container, where they will keep for about 3 weeks if stored at room temperature, in a cool, dry place.

Final Thoughts

I am obsessed with these cookies. I don’t know if it’s because I waited so long to find the perfect recipe, or just because they are SO DELICIOUS, but I really, truly love them. They were also incredibly easy to make- the hardest part was dipping them in chocolate and that’s optional! Just like the pizzicotti from the last instalment of Baking Around the World, these are festive almond cookies, with very similar ingredients, but they are actually very distinct. While the pizzicotti were soft and clementine-y, these mandelhörnchen are chewy, chocolate-y and intensely almond-y. I like both very much, but the mandelhörnchen have a special place in my heart.

I hope you enjoyed this second instalment of Baking Around the World, and the 11th post of Blogmas At Home! Tomorrow we’ll be halfway through- can you believe it? Let me know if you try making some mandelhörnchen of your own- I’d love to hear what you think!

Gemma

xxx

P.S. This entire post was basically my love letter to Anja Dunk. Thank you for making all of my mandelhörnchen dreams come true!

Recipe

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Mandelhörnchen

These classic German almond cookies are curved into a crescent shape and rolled in flaked almonds before baking. Traditionally, the ends are dipped in dark chocolate, but you can leave them plain if you prefer.

Course Snack

Cuisine German

Keyword almond, Cookie, Dark Chocolate, German

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Setting time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 28 cookies

Ingredients

• 100 g flaked almonds
• 330 g marzipan, grated
• 200 g ground almonds
• 130 g icing sugar
• 2 egg whites

For dipping:

• 180 g dark chocolate

Instructions

• Preheat the oven to 150°C. Line 2 baking trays with greaseproof paper and set aside. Spread the flaked almonds out into an even layer on a plate and set aside, ready for rolling the cookies in later.
• Place the grated marzipan, ground almonds, icing sugar and egg whites into a large bowl and mix with a wooden spoon until the mixture begins to clump together. Use your hands to knead the mixture, so that it forms a smooth, sticky dough.
• Take a small amount of dough (about 25g) and roll it into a ball (see Note 1). Roll the ball between the palms of your hands to form a log, about 9cm long. Roll the log in the flaked almonds to coat it, then bend it into a crescent shape and place it onto one of the lined baking trays. Repeat this process for the rest of the dough.
• Once you have all of your mandelhörnchen rolled, bake one tray at a time in the preheated oven for 10-12 minutes, or until the cookies are golden. Allow the cookies to cool completely on the tray before dipping (if you choose to do so)/serving.
• To dip the cookies, melt the chocolate in the microwave (see Note 2, or use your preferred method for melting). When the chocolate is melted, dip the end of each crescent into the chocolate, allowing any excess to drip off, back into the bowl, before placing the cookies back on the baking paper to set.
• Once the chocolate has set, you can transfer the biscuits to an airtight container- they will keep for about 3 weeks at room temperature.

Notes

1. The dough will be very sticky- it needs to be, so that the flaked almonds stick to it. I found it helpful to rinse my hands off after shaping each cookie- this helps to prevent the sticky dough building up on your palms. I also left my hands ever so slightly damp, which helped to prevent the dough from sticking as well.
2. I find it easiest to melt chocolate in the microwave and I don’t bother tempering it for this recipe. Just break up the chocolate and put it into the microwave, on the lowest temperature, for 1 minute at a time, stirring well between each burst, until it has completely melted.

Adapted from ‘Advent: Festive German Bakes to Celebrate the Coming of Christmas’ by Anja Dunk.

Sources Used

Dunk, Anja, ‘Advent‘: Mandelhörnchen, p.131.

In Jennie’s Kitchen: Luisa’s Mandelhörnchen (Chocolate-Dipped Almond Crescents).

My German Recipes: Almond Crescents or Horns/Mandelhörnchen.

Serious Eats: Chocolate Dipped Almond Horns.

The Daring Gourmet: Mandelhörnchen (German Almond Horns).

Confession: I am… not a big travel person. I mean, this whole blog is literally called Gemma at Home because of the sheer amount of time I spend not travelling. However, I do think witnessing, experiencing and making an attempt to understand cultures other than your own is incredibly important. While travelling to different countries and immersing yourself in their respective cultures is the most obvious way of doing this, it’s not the only way. I think, sometimes, people look down on the idea of learning about other cultures via less ‘real life’ methods- things like reading books and articles, watching videos or even engaging in certain activities. I know these techniques can’t provide as comprehensive an understanding of a culture as firsthand experience, but that doesn’t mean they are not effective sources in their own right- especially for those who aren’t in a position get that firsthand experience for themselves.

The point of this whole spiel, ultimately, is to introduce a new series on the blog: Baking Around the World. Food is such an intrinsic part of so many cultures- I love hearing about the stories and traditions surrounding food across the globe. In Baking Around the World, I want to explore some new recipes, try some new tasty bakes and learn about the history of each one as I go. I may not be much good at travelling, but I do love to bake. This is my own, more accessible version of experiencing new cultures (and testing out some tasty snacks that I have never tried before!).

Before we begin, let me just throw out a few disclaimers: obviously, I will not be any sort of expert on any of these recipes- I’m just giving them a try. As part of the process, I will be doing lots of research on the recipes- I’ll list the sources I have referenced for the bakes at the end of each post, as well as sharing some of what I have found in my research throughout. While I will be providing the final recipe I end up using in the posts, I am (obviously) not going to be claiming the recipes as my own- just sharing the ingredients/methods I used to make my version of them. Finally, my bakes are unlikely to be super authentic- recipes vary based on region, my research may go awry, I might be limited by the ingredients available to me here in the UK. Please, go easy on me! I’m just a girl who loves sweet snacks.

Right then, let’s get into our first bake, shall we? We’re heading to Sicily for this one…

Table of Contents

• Pizzicotti: Explained
• Pizzicotti Ingredients
• Making Pizzicotti
• Final Thoughts
• Recipe
• Sources Used

Pizzicotti: Explained

In my research, I was surprised to discover that pizzicotti are not actually a flavour of cookie, but a shape. Pizzicotti means ‘little pinches’ in Italian and these cookies are shaped by, quite literally, pinching the dough- hence the name. The cookies themselves are almond cookies, known, in their unshaped form, as pasticcini di mandorla (or mandorle – I’m fairly certain that mandorla is the singular form of ‘almond’, while mandorle is the plural. Which one is grammatically accurate in this context- I am unsure).

I actually stumbled upon some cookies with the same scalloped shape as pizzicotti in a (quite fancy) farm shop recently- you can see them in the photo above. These cookies are labelled as amaretti, though they look more like the pizzicotti/pasticcini di mandorla than the amaretti I have seen. Upon further research, I think pasticcini di mandorla are a Sicilian variation of amaretti– made using sweet (as opposed to bitter) almonds and no apricot kernels. If you have had the amaretti that they sell in stores here in the UK before, these pizzicotti are very different- they are much paler in colour and have a much softer texture.

Pizzicotti Ingredients

To make pizzicotti, you will need the following ingredients:

• Clementine

Pizzicotti are often ‘scented’ with citrus (though you can also use alcohol, vanilla or something else along those lines), so I decided to use clementine zest, like in Giuseppe Dell’Anno (of Bake Off fame)’s recipe (see the end of this post for source references). Honestly, I’m still not sure what makes a clementine different from a satsuma or a tangerine, but I’m pretty sure any of them will work in this recipe. You could even use orange zest, just make sure to only use the zest of about half an orange (clementines/satsumas/tangerines are much smaller!)- otherwise the flavour might overwhelm the almond taste.

• Ground almonds

There is no flour in these cookies, just ground almonds. This means that the cookies have a lovely almond-y flavour and, as a bonus, they’re also gluten-free!

• Caster sugar

Some recipes use icing sugar for their pizzicotti, but the majority seem to use caster sugar. I’ve gone with caster sugar here.

• Egg whites

This recipe doesn’t use the yolks, so you can save them for a different recipe.

• Almond extract

This is just to amp up the almond flavour a little- I’ve actually decreased it slightly from the original recipe because I felt it was fighting a little too much with the clementine flavour, but you can use the original amount (1 teaspoon) if you prefer.

• Honey

I’m not entirely sure what the purpose of the honey is in the recipe, but it seems to be a fairly standard edition across the pizzicotti recipes I’ve found. I’d love to know whether it helps to bind the mixture or adds sweetness/flavour- or maybe even both?

• Icing sugar

This is what gives the pizzicotti their iconic snowball-esque appearance- the balls of dough are rolled in icing sugar before baking, making them all snowy (and extra tasty).

Making Pizzicotti

The traditional method of making pizzicotti involves a bowl, a spoon and good old-fashioned elbow grease. When I first tried these out, I followed Giuseppe Dell’Anno’s recipe, where he uses a food processor instead. I’ve tried both methods now, and I actually prefer the food processor method for a couple of reasons:

• While pizzicotti are by no means taxing to make by hand, energy is not something that I have a lot of. I love recipes that I can make in a stand mixer/food processor, because I can still enjoy making them when I’m feeling particularly tired.
• Processing the sugar and almonds helps to break them down a little, making your pizzicotti a little smoother. I found that the pizzicotti I made by hand were a little grainier, which wasn’t unpleasant, but was noticeable.

Basically, you can make these either way. I do prefer the texture of the pizzicotti made in the food processor, but I also wonder if the grainier texture of the handmade cookies is more authentic? Nevertheless, it’s up to you which method you choose.

Start by preheating your oven to 180°C and lining a baking tray with greaseproof paper. Then, make the dough…

To make the pizzicotti in the food processor, place the clementine zest, ground almonds and caster sugar into the bowl of a food processor. Blitz for a few seconds until well combined.

Add the egg whites, almond extract and honey, then pulse until the dough comes together.

Tip the dough out onto a clean work surface, lightly dusted with icing sugar to help prevent it from sticking, then knead into a smooth ball. The dough will be very sticky- that’s how it should be! The dough is now ready to divide and shape.

If you would like to make the pizzicotti by hand, just put all of the ingredients (bar the icing sugar) into a large bowl.

Mix with a wooden spoon until it starts to come together, then use your hands to knead the dough into a smooth ball. The dough is now ready to divide and shape.

To form the pizzicotti, split the dough into 26 pieces (each piece will be about 25g). Roll each piece of dough between your hands to form a ball.

Sift the icing sugar into a small bowl, then drop the ball in and roll it around until it is completely coated in the sugar. I like to shape all of the balls first, then roll each one in the icing sugar, but you can do them one at a time if you prefer.

Once you have all of your icing sugar-covered balls, you need to pinch them to make them into pizzicotti!

Using your thumb, index finger and third finger, gently pinch each ball- you’re aiming for a kind of rounded triangle shape with a scalloped pattern on top, as in the photos. Don’t worry about it too much though- they’ll taste delicious no matter what!

Once you have shaped all of your pizzicotti, bake them in the preheated oven for about 12 minutes, until they have turned slightly golden and a few cracks have appeared. Let them cool completely on the tray, then serve at room temperature.

The pizzicotti will keep for up to 2 weeks at room temperature, if stored in an airtight container.

Final Thoughts

I am a BIG fan of these cookies. They taste exactly like you would imagine softly baked marzipan tastes, but with an extra hit of clementine flavour, which makes them feel extra Christmassy. I love their snowy-white and powdery coating, as well as their scalloped shape. They’re also incredibly easy to make, which is perfect for this busy time of year! I think these might just be a new favourite cookie recipe for me- I just know I’ll be making them again and again and again.

I hope you’ve enjoyed the first post in my Baking Around The World series and Day 7 of Blogmas At Home! I have a few more recipes lined up, so keep an eye out for those. I’ll see you tomorrow for Day 8!

Gemma

xxx

Recipe

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Pizzicotti

These Sicilian almond cookies, called Pizzicotti ('little pinches') for their indented shape, are flavoured with clementine zest and rolled in icing sugar before baking.

Course Snack

Cuisine Italian

Keyword almond, clementine, Cookie, pizzicotti

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 26 cookies

Ingredients

• zest of 1 unwaxed clementine (see Note 1).
• 250 g ground almonds
• 200 g caster sugar
• 2 egg whites
• 1/2 tsp almond extract
• 2 tsp honey
• 40 g icing sugar, sifted, plus extra for dusting.

Instructions

• Preheat the oven to 180°C. Line a baking tray with greaseproof paper, then place the sifted icing sugar into a small bowl, ready for coating the pizzicotti. Set both aside for later.
• Place the clementine zest, ground almonds and caster sugar into the bowl of a food processor. Pulse a few times to combine the ingredients and break down the sugar and almonds a little.
• Add the egg whites, almond extract and honey to the food processor, then pulse until the mixture starts to come together into a sticky dough. Remove the dough from the food processor and transfer to a clean work surface, lightly dusted with icing sugar, then knead gently with your hands until it forms a smooth ball. You can shape and bake the pizzicotti immediately, or you can wrap the dough in cling film at this stage and store in the fridge for up to 2 days.
• To shape the pizzicotti, take a small amount of the dough (about 25g) and roll it between your hands to make a ball. Drop the ball into the bowl of icing sugar, then roll it around until it is completely coated. Place the pizzicotti onto the baking tray, then use your thumb, index and middle fingers to gently pinch the ball and give the cookie its characteristic shape. Repeat this process with the remaining dough, spacing them out slightly on the tray (they don't spread hugely, but do give them a little room to grow- if in doubt, use a second tray).
• Bake the pizzicotti in the preheated oven for 12-14 minutes, until the cookies (underneath all of the icing sugar!) have turned golden and are slightly cracked. Let them cool completely before removing them from the tray and serving. Stored in an airtight container at room temperature, the pizzicotti will keep for up to two weeks.

Notes

1. I used clementine zest to make these pizzicotti extra Christmassy, but you could use lemon or orange zest to flavour your pizzicotti, or even omit the extra flavouring, if you prefer.

Recipe adapted from ‘Clementine and almond cookies’ by Giuseppe Dell’Anno, from Olive Magazine (Christmas 2023, p.42).

Sources Used

Giuseppe Dell’Anno‘s ‘Clementine and almond cookies’ for Olive Magazine, ‘Christmas 2023’, p.42.

Cooking with Manuela: Italian Almond Cookies

Italian Recipe Book: Italian Almond Cookies

Italy Magazine: Pasticcini di Mandorla

Marisa’s Italian Kitchen: Pasticcini di Mandorle

Rachel Eats: Pasticcini di Mandorle

Quatro Fromaggio and Other Disgraces on the Menu: Amaretti and Amaretto