New Trends In Christmas Confectionery

While in parts of Europe crickets and other insects are being dehydrated and ground into protein flour, we won't go to the culinary fringe quite so radically for this Christmas baking season. Nevertheless, the need for a healthy lifestyle is making itself felt in confectionary trends, as will be noted in our Christmas baking tips. Here are the new, healthier trends in sweets.

Almond biscuits 

1 egg yolk
70 g ground almonds
120 g spelt flour
70 g butter at room temperature
3 spoons honey
egg and sliced almond for decoration

Mix all the ingredients into a firm dough. Set aside in cool room before working with it. After that, roll the dough into a half centimer thick layer and by using cutters create biscuits that will be baked for appx. 5 min at 150 °C

RAW orange coconut balls

Juice from 2 oranges
50 g of chia seeds
150g of coconut
2 tbsp honey
pinch of cinnamon

Let the chia seeds swell in the orange juice. In the meantime, grind the coconut, and add cinnamon to the mixture of orange juice with chia seeds and honey. Mix all together and thicken with more coconut if necessary. Then form small balls and wrap them in coconut. Keep the sweets in the fridge – they will solidify.

RAW coconut snowballs

80 g of cashews
220 g of coconut butter
170 g of agave syrup
75 g of coconut
extra ground coconut

Start by preparing the coconut butter by grinding three times the quantity of coconut (660g of coconut) until the butter starts forming. Mix the butter with other ingredients and form small balls that will be coated in ground coconut.

Vanilla crescents

120 g ground walnuts
50 g of caster (superfine) sugar
80 g of butter
175 g flour (50% oat flour, 20% wheat flour, 10% rice flour, 20% millet flour)
1 vanilla
icing sugar for coating

Mix all ingredients together and form into a thick dough. Cut the dough into same sized pieces and create a crescent shape from each. Place them on a baking sheet lined with baking paper and bake at 180 °C until they take on a slightly pinkish colour. Hot crescents should be coated with icing sugar.

Photos: Martina Advaney

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