Christmas Biscuit Assortment

Ingredients

• 300 g Unsalted butter (cut into small dice, softened at room temperature (about 1 hour out of fridge))
• 250 g Powdered (icing) sugar (sifted)
• 4 large Egg whites (room temperature)
• 2 tsp Vanilla extract (pure extract)
• 1/2 tsp Salt (fine sea salt)
• 800 g All‑purpose flour (sifted)
• 1 tsp Almond extract (for almond‑flavored dough)
• 50 g Almond meal (ground almonds) (adds texture and flavor)
• 50 g Cocoa powder (divided among spice, chocolate and vanilla doughs)
• 1 tsp Ground cinnamon (for spiced dough)
• 1 tsp Mixed spice (pumpkin spice blend) (for spiced dough)
• 1 tsp Chinese five‑spice powder (for spiced dough)
• 100 ml Milk (whole) (heated, used for chocolate dough)
• a few drops ml Red food coloring (optional, for festive vanilla dough)
• 200 g Mixed chocolate (dark, milk, white, raspberry) (for drizzling and ganache)
• 50 g Sprinkles (API pastilles) (for decoration)
• 50 g Dried nuts (hazelnuts, almonds, pistachios) (coarsely chopped for garnish)
• 100 g Raspberry jam (for sandwiching almond biscuits)

Instructions

1. Cream butter and sugar

   Place the diced, softened butter in a large mixing bowl. Using the electric hand mixer, beat on medium speed until the butter becomes smooth and creamy, about 3 minutes. Gradually add the sifted powdered sugar and continue beating for another 2 minutes until fully incorporated and the mixture looks glossy.

   Time: PT5M

2. Add egg whites, vanilla, salt and flour

   Add the room‑temperature egg whites, vanilla extract and salt to the butter‑sugar mixture. Beat on low speed until just combined (≈1 minute). Then add the sifted flour in four portions, mixing gently after each addition. Stop mixing as soon as the dough comes together; it should be smooth, slightly sticky and pull away from the sides of the bowl.

   Time: PT10M

3. Divide and weigh the base dough

   Turn the dough onto a lightly floured surface, shape it into a log and weigh it. The total should be about 1 kg 375 g. Divide the dough into five equal portions of roughly 275 g each, using the kitchen scale for accuracy. Wrap each portion in plastic film.

   Time: PT5M

4. Prepare Viennois biscuits (plain)

   Leave one 275 g portion untouched. Transfer it to a piping bag fitted with a star tip. Pipe desired shapes onto a parchment‑lined baking sheet. Chill the piped biscuits in the refrigerator for 40 minutes.

   Time: PT40M

5. Bake Viennois biscuits

   Pre‑heat the oven to 175 °C (fan‑forced). Bake the chilled Viennois biscuits for 12‑15 minutes, until the edges are lightly golden. Remove from oven, let them sit on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT15M

   Temperature: 175°C

6. Flavor almond dough

   Unwrap a second 275 g portion. Add 1 tsp almond extract, 50 g almond meal and 20 g extra flour. Mix with a spatula until the dough is homogeneous and pulls away from the bowl. Shape into a ball, wrap in film and chill for at least 2 hours.

   Time: PT2H

7. Roll, cut and chill almond biscuits

   Place the chilled almond dough on a sheet of parchment, lightly flour the surface, and roll to a thickness of 3‑4 mm. Use cookie cutters to cut shapes, then gather the scraps, re‑roll, and cut again. Arrange the cut biscuits on a parchment‑lined sheet, chill for 30 minutes.

   Time: PT30M

8. Bake almond biscuits

   Pre‑heat oven to 170 °C (fan). Bake the chilled almond biscuits for 12 minutes, until lightly golden. Cool on the sheet briefly, then transfer to a rack.

   Time: PT12M

   Temperature: 170°C

9. Flavor spiced dough

   Take a third 275 g portion. Add 20 g cocoa powder, 1 tsp ground cinnamon, 1 tsp mixed spice, 1 tsp five‑spice powder and 20 g extra flour. Mix until the dough is uniformly coloured and smooth. Wrap in film and chill for at least 2 hours.

   Time: PT2H

10. Roll, cut, chill and bake spiced biscuits

    Roll the chilled spiced dough to 3‑4 mm, cut with desired cutters, chill on parchment for 30 minutes, then bake at 170 °C for 10 minutes. Cool on a rack.

    Time: PT40M

    Temperature: 170°C

11. Prepare chocolate dough

    Heat 100 ml milk until warm (not boiling). In a small bowl, whisk half of the warm milk with 30 g cocoa powder until smooth, then add the remaining milk and whisk again. Add this chocolate‑milk mixture to a fourth 275 g portion of base dough along with 20 g extra flour. Mix with a spatula until fully incorporated. Wrap and chill for at least 2 hours.

    Time: PT2H

12. Roll, cut, chill and bake chocolate biscuits

    Roll the chilled chocolate dough to 3‑4 mm, cut, chill for 30 minutes, then bake at 165 °C (fan) for 12‑15 minutes. Cool on a rack.

    Time: PT45M

    Temperature: 165°C

13. Flavor vanilla dough and add colour

    Unwrap the final 275 g portion. Add 1 tsp vanilla extract and 20 g extra flour; mix until smooth. Split the dough in half. To one half, add a few drops of red food colouring, mixing until the desired hue is reached. Wrap each half separately and chill for at least 2 hours.

    Time: PT2H

14. Roll, cut, chill and bake vanilla biscuits

    Roll each coloured vanilla dough to 3 mm thickness, cut with cutters, chill on parchment for 20 minutes, then bake at 165 °C for 12 minutes. Cool completely on a rack.

    Time: PT40M

    Temperature: 165°C

15. Cool all biscuits completely

    Transfer every baked biscuit to a cooling rack and allow them to reach room temperature before handling or decorating.

    Time: PT30M

16. Melt chocolates for decoration

    Break the mixed chocolates into pieces. Melt in a microwave in 20‑second bursts, stirring between bursts, until smooth. Keep the melted chocolate warm (≈40 °C) for drizzling.

    Time: PT10M

    Temperature: 40°C

17. Decorate biscuits

    Using a small brush or spoon, drizzle melted chocolate onto the biscuits in desired patterns. Sprinkle API pastilles, chopped nuts, or dried fruit while the chocolate is still wet. For almond biscuits, spread a thin layer of raspberry jam, place a matching biscuit on top and press gently to create sandwich cookies. Let the chocolate set by refrigerating the decorated biscuits for 10 minutes.

    Time: PT20M

18. Store finished assortment

    Place the fully cooled and decorated biscuits in an airtight container. Store in the refrigerator for up to two weeks or freeze for up to two months.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

13 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Powdered (icing) sugar: Granulated sugar (processed in blender)
• Instead of Egg whites: Pasteurized egg whites
• Instead of Vanilla extract: Vanilla bean paste
• Instead of All‑purpose flour: Bread flour, Gluten‑free flour blend
• Instead of Almond extract: Almond essence
• Instead of Almond meal (ground almonds): Finely ground almond flour
• Instead of Cocoa powder: Dutch‑process cocoa
• Instead of Ground cinnamon: Cinnamon powder
• Instead of Mixed spice (pumpkin spice blend): Apple pie spice
• Instead of Chinese five‑spice powder: Star anise + cloves blend
• Instead of Milk (whole): Plant‑based milk
• Instead of Red food coloring: Beet juice
• Instead of Mixed chocolate (dark, milk, white, raspberry): Chocolate chips
• Instead of Sprinkles (API pastilles): Non‑pareils
• Instead of Dried nuts (hazelnuts, almonds, pistachios): Toasted seeds
• Instead of Raspberry jam: Strawberry jam

Equipment Needed

• Large mixing bowl
• Electric hand mixer
• Silicone spatula (scraper)
• Kitchen scale
• Measuring spoons
• Rolling pin
• Parchment paper
• Baking sheets
• Cooling rack
• Piping bag with star tip
• Cookie cutters / emporte‑pièce
• Microwave or double boiler
• Small pastry brush (optional)

Critical Steps — Do Not Skip

• Achieving a smooth, glossy base dough without over‑mixing.
• Keeping each flavored dough chilled for at least 2 hours before rolling.
• Rolling dough to a uniform 3‑4 mm thickness for even baking.
• Baking until lightly golden; over‑baking makes biscuits too hard.
• Melted chocolate temperature control for clean drizzles.

Chef Tips from the Video

• Use a kitchen scale for precise portioning; it ensures uniform biscuit size.
• For extra festive colour, add a pinch of orange food colouring to the spiced dough.
• If you lack a star tip, a plain round tip works for Viennois, just shape with a fork after piping.
• Line the baking sheet with silicone mats to prevent sticking and promote even browning.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 2 months; thaw at room temperature before serving.

Room temperature: Not recommended beyond a day; biscuits may soften.

Make-Ahead Tips

• The base dough can be prepared a day ahead and kept refrigerated.
• All flavored doughs can be chilled overnight; bake the next day.
• Decorated biscuits keep well refrigerated; re‑crisp by warming briefly in a low oven.