A few years ago (about three or four, I think) I got introduced to very yummy, very lemony things that formed part of the Christmas cookie collection a friend's mum was baking yearly.

I fell in love with those things, and thus asked for the recipe - and now it has become one of my Christmas baking staples as well. (Though it also makes a nice summer sweet, due to the lemon taste). And now, very recently, I made some more people fall in love with these things - so here, upon request, is the recipe.

Originally, it was for half the amount it is now, equalling half a normal German baking sheet (which is about 30 x 40 cm in size). Adjust the amount to your preferences and baking equipment. (Me, I prefer large batches, especially for things that keep well - and the Lemon Things will keep well. Unless they get eaten. Then they only keep one well fed for a while.)

Ingredients:
Shortcrust Dough: 500 g flour, 150 g sugar (including vanilla sugar, if desired), 250 g butter, 2 eggs, 2 level teaspoons baking powder
Filling: 250 g ground almonds, 300 g sugar, juice of 5-6 lemons, grated peel of 1-2 lemons
Glazing: juice of c. 1/2 lemon, icing sugar

Mix the ingredients for the filling; it should be a spreadable mixture, but not too liquid.
Make a shortcrust dough from the dough ingredients; contrary to the normal procedure, do not let the dough rest. (If you do not know how to make a shortcrust pastry, there are gazillions of instructions on the internet. Basically, you mix fat and flour (in this case, flour with the baking powder mixed in) together to form small crumbs, then add sugar and eggs, then knead to make smooth dough.) Divide dough in two halves; roll the first half to a sheet and place in baking sheet, covering the sides of the sheet as well. Spread the filling on this bottom dough, then roll the second half to a sheet and cover the filling with it.
Close the edges by pinching with your fingers. (You can then puncture the upper dough layer with a fork - I have also omitted this and found no great difference in the result.)

Bake for about 30 min at 170°C (convector fan oven). When cool (or at least not hot anymore), mix lemon juice and sugar together for the glaze/icing, spread on top.

I like to cut these into slim lozenges, but you could also do squares, fingers, or larger pieces and serve them as cake. I find they make a lovely addition to the Xmas cookie plate, but they are a refreshing summer confectionery as well.
Enjoy!

Blogging is an education unto itself, including learning about what is different food-wise between different countries.

I grew up with the word "nougat" meaning exactly one thing: a sweet, nutty, chocolaty smooth confection that would melt in your mouth leaving only deliciousness and a desire for more. So the first time someone gave me a piece of "nougat" as in that white stuff with the nuts in it, I was thoroughly disappointed - and a little bit confused.

So then I learned that there is more than one nougat (though the white stuff with nuts, here, is normally referred to as "Türkischer Honig" - Turkish Honey.)
These days, one can just check the Internet for a definition. And the Internet tells me there's three kinds of nougat, and mine is not the most common, but the German kind.

What it does not tell me is whether it's possible to buy that on the other side of the Big Pond, or somewhere else outside of Europe. So just in case, here's a recipe on how to make it. Please note that though it's from a reliable German cooking database, I have not tried this... here, you can buy "baking nougat" in the baking goods section in every supermarket. (Especially around this time of year, of course.)

75 g hazelnuts (or almonds without the brown skin, if you prefer, but hazelnut is more typical)
75 g icing sugar (powdered sugar)
100 g dark chocolate coating or dark chocolate
50 g butter

Roast nuts at medium temperature until golden, let cool. (You can rub the hazelnuts in a cloth after roasting to remove the dark skin.) Grind very finely in a grinder, blender or similar contraption together with the powdered sugar - it should be ground very finely.
Chop the chocolate into pieces and melt (using a water bath so it does not overheat). Mix in the butter, then mix the nut paste and the chocolate paste together to make a thick, malleable nougat. 

(If too soft, you can add more chocolate; if too hard, more butter.)

And this should give you German style nougat, should you not be able to buy it. Another quick-and-dirty solution would be to substitute with Nutella, though I am also told that Nutella tastes different in countries that are not Germany - seems they have a slightly different recipe there.

I was making marzipan-filled dates yesterday and thought that I could blog the instructions today... and then I remembered that I did exactly that last year. (To be really precise, 363 days ago.)

So instead, you get another cookie recipe... one for really delicious nougat-filled spritz cookies.

You will need 225 g of butter, 100 g powdered sugar, 1 pack (= 8 g) of vanilla sugar, 2 egg yolks, a generous pinch of cinnamon, 230 g flour, 40 g cacao, 1 teaspoon (leveled off) of baking powder, and German or Viennese style nougat for the filling.

Beat the butter until soft and creamy, and beat in powdered sugar, vanilla sugar, egg yolks and cinnamon; blend together flour, cacao and baking soda and gradually mix in the mixture. Fill into a spritz biscuits contraption and spritz it onto a baking sheet (I use silicon baking mats instead of greasing the sheets).

Bake at about 175°C for 6-7 min (hot-air fan oven). Let the cookies cool, then stick two each together with warmed nougat.

Hide well until they may be eaten.

(Thanks to Phiala's comment, I now know that the German nougat might not be as common in other countries as here. If a German says "nougat", it almost always refers to that hazelnut-or-almond-and-chocolate confection, and a recipe will be in tomorrow's blog post.)

It seems that the season is not only bad for my speed (slowing me down), but also for my sense of time (I totally forgot that I had not yet blogged for today) and for my inventiveness (since I don't have a good idea what to blog about).

Today's earmarked for a visit at the library in Bamberg, and possibly also for a short stroll over the market there, followed by a cup of coffee or similar nice hot drink. It's cold but sunny outside, and everything still has a snow cover - it's almost picture-perfect!

"Picture", however, reminds me that I have a paper to outline and a presentation to prepare and a demonstration to plan. So with that and the other things to take care of, there's enough work for the rest of the week. Good thing that I have a sizeable part of the presentation already prepared from another occasion - I only need to adjust and update it for the next one.

And now... gratuitous cat picture.



She's watching. Remember that.

Now that it's getting later in the year, cooler, with less pollen hanging out in the air and being possible provokers of allergic reaction, what does our little cat do? She goes and coughs again. Despite getting allergy medication already. Gah.

So we'll be off to the vet (again), trying to find out how bad it is and what we can do against it. Just what I needed to make my scheduling today a little more difficult.

Apart from the coughing, though, she's fine. A little stressed maybe, due to a red tom hanging out in our garden - he's obviously interested in getting to know her a little better, but she is not interested in him, it seems. We're very curious to see if it will develop into a cat friendship or not.

We had a vet appointment yesterday, and now we have another one for next week - our poor little cat (who seems to be older than she lets on) has bad teeth, and at least three of her molars have to go. There's an inflammation, and fistulas have already developed. Poor little sod - she must be in a lot of pain, but she does not let on at all.

Plus she's going to be on a diet from now on, not because she's too fat, but because she probably has food allergies. It's a little tricky and not totally efficient to put her on an elimination diet since she's an outdoor cat and would be devastated if she had to stay inside for several weeks, but we will try it nevertheless. If we are totally lucky, it's only a food allergy - if not, she's also allergic to something else and will have to be treated with cortisone.

Oh, and her age? The shelter that took her in when she was found in February had estimated her to be about seven years old. Yesterday's X-Ray showed skeletal signs that hint to an age somewhat more between 10 and 12 years of age. We have an elderly cat lady sharing our home!

I had a wonderful, fun summer break, and now I'm returning to work - the Textile Forum is creeping up and needs some attention as well as some other stuff (as usual).

The weather is still beautiful though, more inviting to have ice coffee in the garden than working. It's a good thing I can sit in the open wintergarden for work and at least enjoy the warmth and fresh air outside, and watch the birds eat the half-ripe kernels from the sunflowers! There's whole flocks of them on one flower at some times. The first few chilis are also ripening, and we have already munched quite a lot of tomatoes and mini-cucumbers (melothria). And there's even a melon going to be ripe soon. (The downside of all that garden joy? Being away for some time and not keeping up with the weeding means catch-up work has to be done there as well. Fortunately it can be done while munching tomatoes and cucumbers...)