DIRECTIONS Combine fat, sugar and syrup in a stockpot and bring to a boil, pull from heat and let cool down to warm. Chop peeled almonds, succade and orangeade and add to the sugar-fat mixture together with the spices and dissolved potassium bicarbonate. Mix in the flour and knead everything thoroughly into a smooth soft dough. Let the dough sit in a cool place for 24 hours minimum.
The dough may be hard. It might be easiest to cut off pieces with a knife and warm the dough kneading it in portions. Roll a portion of dough out very thinly and use cookie cutters to cut out shapes. Place cookies on a baking sheet covered with baking paper and bake for 7-12 minutes depending on how thick your cookies are. Store in an air tight container. Enjoy!
When ready to bake your cookies, preheat the oven to 175°C/347°F degrees.
Oreo Truffles
Pour crushed Oreos into mixer with cream cheese and mix on low speed until well combined.
Recipe by Ariana Ibarra
Scoop mixture out (about 1 tbsp.) at a time and roll into a ball with hands, place on cooking sheet.
Yield: About 36 truffles
INGREDIENTS
Place truffles in the refrigerator for 45 minutes, or in the freezer for 15 minutes.
36 Oreos (original, not double stuffed) 1 (8oz) pkg. cream cheese, softened
Melt chocolate according to directions on package
16 oz. Dark or Milk chocolate Small bag of white chocolate to drizzle on top
Remove truffles from freezer/ fridge and dip into melted chocolate using a fork, place back on cookie sheet.
DIRECTIONS Set a long sheet of wax or parchment paper over a cookie sheet, set aside.
Melt white chocolate and drizzle on top of finished truffles using a fork.
Place Oreos in a food processor (the entire cookie, don’t remove cream filling) and pulse to fine crumbs.
When the truffles are hardened put into sealed container and keep refrigerated. Fall / Winter 2021
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