Anna from Morsels & Musings invites all food bloggers to write about any festive or “special occasion food”. The day after tomorrow it’s the 1st of december and all children – including me – open the first door of their Advent calendar and on Sunday the new Christian year begins with the 1st of 4 Advent sundays. In this season the family will gather around the table with a nicely decorated Advent wreath talking and eating homemade x-mas goodies .
This time we didn’t make the spice ourselves. I used Lebkuchen-spice Nürnberg-style with cinnamon, coriander seeds, cloves, star-anise, all-spice, nutmeg and ginger. I got this mixture with the DFssgF-parcel, the German version of blogging by mail.
-========= REZKONV-Recipe – RezkonvSuite v1.3
Yield: 12 servings
240 grams All-purpose flour
3 teasp. Baking powder
1 tablesp. Lebkuchen-spice
1/4 teasp. Salt
100 grams Butter
2 Eggs, size M
90 grams Sugar
150 grams Sour cream
2 drops Almond flavour
150 grams Lingon berries, drained
150 grams Lingon berry compote
30 grams Hazelnuts, chopped
1 pack Vanilla sugar
============================ SOURCE ============================
essen&trinken Für jeden Tag 12/04
— Edited *RK* 11/27/2006 by
— Ulrike Westphal
1. Mix flour, baking powder, Lebkuchen-spice and salt in a bow. Melt
butter. Whisk together sugar and eggs, add melted butter, sour cream
and flavour. Fold in the flour mixture just until combined.
2. Fold in lingon berries
3. Line a muffin tin and fill in the dough. Sprinkle with chopped
hazelnuts and vanilla sugar. Bake for 25 minutes at 200 °C/fan 180 °C.