Christmas cookies - Kristina Gašpar

Christmas cookies – my contribution to Christmas…..looks like this:

Cassato salami

Necessary ingredients:
100 g of sugar
1,5 dl of water
10 g of vanilla sugar
150 g margarine
200 g of ground walnuts
250 g of ground biscuits
100 g chopped jelly candies
50 g of raisins
1 teaspoon of rum extract

Glaze and decoration:
70 g of chocolate
4 tablespoons of water
1 teaspoon of margarine
50 g chopped jelly candies

<strong>Preparation: </strong>
Boil water and sugar, then add vanilla sugar and margarine, which you previously cut into smaller pieces. Stir until it dissolves. Add walnuts and stir to cool the mixture. When it becomes lukewarm, pour in the biscuits, jelly candies, washed raisins and rum, then combine all the ingredients well. Leave the mixture to cool, then put it in the fridge to set.
Form salamis of the desired shape and diameter. Mine are round, 2cm in diameter.
Cover the salamis with the glaze that you will prepare by melting the chocolate with water at a lower temperature and adding margarine at the end. With continuous stirring, cool the glaze. When it is lukewarm, pour over the cakes and decorate with jelly candies.

Euroblock and coconut salami

Necessary ingredients:
100 g of sugar
1,5 dl of water
10 g of vanilla sugar
100 g eurobloc
150 g margarine
100 g of blackcurrant flour
300 g of ground biscuits

Glaze and decoration:
70 g eurobloc
2 tablespoons of water
1 teaspoon of margarine
30 g of blackcurrant flour

<strong>Preparation: </strong>
Boil water, euroblock, coconut and sugar, then add vanilla sugar and margarine, which you previously cut into smaller pieces. Stir until it dissolves. Stir to cool the mixture. When it becomes lukewarm, pour in the biscuit, then mix all the ingredients well. Leave the mixture to cool, then put it in the fridge to set.
Form salamis of the desired shape and diameter. Mine are round, 2cm in diameter.
Cover the salamis with the glaze that you will prepare by melting the euroblock with water at a lower temperature and adding margarine at the end. With continuous stirring, cool the glaze. When it is lukewarm, pour over the cakes and decorate with coconut flour.
Note: if the coconut flour is coarser, grind it in a coffee grinder to make it finer

A few tips:

Determine the hardness of the cake yourself, according to taste. The tip is to pour the biscuit gradually (if it seems to you that there are too many biscuits in the recipe), and when the mixture cools and hardens in the refrigerator, you will judge whether the mixture is soft or, possibly, hard. If it is soft, add a little more biscuits or walnuts, and if it is hard, add a little syrup-boiled water with sugar in a ratio of 1:1.

Not all nuts are equally dry, and not all biscuits absorb liquid in the same way.

I like slightly softer cakes, but in that case they are more difficult to cut. The cakes need to be put in the freezer for a while to make them easier to cut, which I did not do now due to lack of time.

The photos show that they are not the best cut, but I don't care ;).

You can also shape salami into molds.

I made them by hand, and I deliberately did not shape the ends so that when cutting I could taste them as soon as possible ;). They weren't pretty to serve, but they were great to eat 😉

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