Even in Dubai there is a slight, okay very slight, chill in the air. Which means that Christmas time is getting closer. To put me in the mood I love to start baking dairy free Christmas cookies. Matrosenkäppli is a family favourite that my Grossmutti would make; thank goodness not only for Christmas. In the dairy free Christmas cookies series I will be sharing four of my favourites: Matrosenkäppli, Chräbeli, Mailänderli and Basler Brunsli. If you are not Swiss do not fret because I will write the recipes in English and link you to the original recipe if it can be found. All, except for the Mailänderli, are already dairy free Christmas cookies.
Recipe Matrosenkäppli – Dairy Free Christmas Cookies
5 egg white, whipped to form stiff peaks
500 gr icing sugar
1 pinch salt
500 gr ground hazelnuts
2 egg yolks
35 whole hazelnuts
In a large bowl add the whipped egg whites and slowly mix in the icing sugar. Mix to combine until there are no clumps left. Set aside one cup of the mix. Add in the salt. Grate one lemon and then juice it, add to the bowl. Slowly mix in the hazelnuts. Add the egg yolks and mix to combine.
Form 35 little balls and place them on a parchment lined baking sheet. Using the set aside egg white/icing sugar mixture paint each top and add a whole hazelnut on top. I did not have any on hand, hence mine are without.
Bake in the middle of a preheated oven at 160c for 15 minutes. Let cool on a wire rack and then transfer to an airtight container. Store in a cool and dry place for up to two weeks.
Below is a sneak peek at all of the upcoming recipes. Can you recognise any of them?