Christmas wafers

Almond Christmas Wafers

christmas almond wafers

185g butter, softened
250g caster sugar
1 teaspoon vanilla essence
2 eggs
250g plain flour, sifted
100g ground almonds

Beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add the flour and almonds and mix to a firm dough. Wrap in plastic wrap and refrigerate for at least 3 hours, or until very firm.

Divide dough into 4 portions, roll out one portion 5mm thick and refrigerate the remainder until required. Using biscuit cutters in Christmas shapes cut out the dough (Christmas trees, angels, stars, etc.). Repeat with remaining dough.

Bake on a greased and lined baking tray at 180C for 10 – 12 minutes, or until golden.
Store in an airtight container. Dust some of the shapes with icing sugar before serving.

Layered Mascarpone and Berry Christmas Pudding

Layered Mascarpone and Berry Christmas Pudding

250g mascarpone
3 eggs, separated
2 tablespoons caster sugar
300ml cream
125g amaretti biscuits, crushed
125g hazelnuts, chopped
1 punnet blueberries
2-3 punnets strawberries
Extra blueberries and strawberries for decoration
Toasted slivered almonds for decoration

Almond Christmas Wafers to serve. (Recipe follows)

Process mascarpone with egg yolks and sugar in a food processor until smooth. Whip cream until soft peaks form and fold through the mixture. Carefully wash and dry the beater, then beat the egg whites until stiff peaks form. Fold through the mascarpone mixture. Fold in the amaretti crumbs and the hazelnuts.

Wash and hull the strawberries, cut into halves, quarters if they are very large. Wash and dry the blueberries.

Arrange alternating layers of mascarpone and mixed berries in a glass serving bowl, finishing with a layer of the mascarpone. Do this carefully, as the dessert looks spectacular through the glass. Chill well. Decorate the top with a wreath of berries and scattered almonds slivers.

To serve, place on a large serving platter and surround with almond Christmas wafers.

Photo by: Taste.com.au