Hullomo Cookies
Here's the recipe of my/our late mother/mother-in-law's favourite Christmas Cookie - “Hullomo Gebäck”! Packed with almonds, cinnamon and cocoa this cookie tastes divine and melts in your mouth. We are so lucky that our daughter Karin prepares them every Christmas to the delight of all the family members.
Ingredients:
125g butter (unsalted) or vegan butter
100g soft brown sugar or Xylitol
1tsp bourbon vanilla extract/ scraping of a vanilla pod/ ½ tsp ground vanilla
generous pinch cinnamon
125g ground almonds
125g flour (plain wheat/ spelt/ gluten free- all work fine)
1tsp baking powder
Egg yolk to brush cookies - optional
Method:
The night before:
Blitz all ingredients together in a food processor until just about combined. Finish by gently squeezing the dough together on a lightly floured surface.
Alternatively sieve together all the dry ingredients in a bowl, cut in the slightly softened butter or vegan alternative with a knife and crumb in and combine to a dough.
Wrap in baking paper or reusable waxed paper and chill in the fridge overnight or at least two hours if you're short on time.
In the morning:
Leave to soften at room temperature for ½ hour.
Roll into walnut sized balls depending on your preference.
Place spaced on non-stick baking paper lined baking sheets.
Brush with egg yolk if you like.
Press in half an almond (skin removed) or use flaked almonds.
Bake at 170 degrees or 150 Fan Oven for 10-12 minutes until lightly browned. Make sure they're not baked at too high a temperature. They will still feel a little soft on taking out behaving similar to a shortbread biscuit.
Cool on a wire rack. Keeps several weeks in airtight tins lined with serviettes or kitchen paper. If they last that long!