#15 Two Timeless Christmas Sweets | Marzipan Shortbread & Snowcapped Truffles

Описание: Welcome back to The Vintage Edit 🎀.

Today I’m spending a little time in the kitchen, making two Christmas sweets that feel beautifully timeless — the kind of treats you might imagine on a holiday table decades ago, yet just as fitting for today, shared with coffee ☕ and good conversation.

First, we’ll make marzipan shortbread cookies 🍪. Shortbread has long been a holiday favourite, and marzipan — with its delicate blend of almonds and sugar — has been enjoyed across Europe for centuries. These cookies are buttery and tender, with just a hint of almond sweetness, perfect alongside a warm cup of tea or coffee ☕.

Next, we’ll make snowcapped chocolate praline truffles ❄️🍫. Inspired by the classic French chocolate truffle, these little delights are made with crushed Oreo cookies and cream cheese, rolled into smooth little rounds, dipped in white chocolate, and finished with crushed pralines. Rich, sweet, and lightly indulgent, they’re festive and fun to share 🎁.

Both of these Christmas sweets can be prepared ahead of time and bring a quiet, nostalgic magic ✨ to the holiday season.

📜 Recipes are included below so you can make these treats for your friends and family — they will love them ❤️.

Thank you for spending a little vintage Christmas time with me 🎄.

Marzipan Shortbread Cookies
150 grams butter
100 grams sugar
60 grams marzipan
2 eggs
300 grams flour
Chocolate for melting
Crushed Pralines

Melt butter in a mixing bowl, add sugar and mix well until frothy.
Cut the marizpan into small pieces and add them to the mixture. Mix until dissolved.
Add eggs one at a time and mix well between.
Slowly add flour and mix. Then add to the piping bag. Bake at 350F for 8 min.
Once cooled, dip one end of the cookie in the melted chocolate and then press it into pralines.

Snowcapped Chocolate Praline Truffles
38 Oreo cookies
1 package cream cheese (226 grams)
1 cup white candy melts for melting
crushed pralines for sprinkling on top

Place Oreos in a blender and pulse until they turn into fine crumbs. Move crumbs to a mixing bowl, add cream cheese and mix well. You can do this by hand or by using an electric mixer. Then form balls and place on a parchment-lined cookie sheet. Cover and refrigerate for 1-2 hours. Then, melt the chocolate in the microwave-safe bowl. Dip each ball into the melted chocolate using a skewer. Place back on the parchment paper and sprinkle with pralines!

Truffles can keep well in the refrigerator, in an air-tight container, for up to 2 weeks.


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