This is how cinnamon leaves look in real life:
And this is how they look in our pastry :)
Here is the recipe. Straightforward and easy to bake at home, the main point of success would be the quality of the hazelnut and the cinnamon powder… This recipe was featured on Asia Tatler Dining as the kickoff for their Christmas recipe series.
150 gm Butter
150 gm Icing sugar
1 Large egg
150 gm Hazelnut powder
250 gm All purpose flour
1/2 pc lemon zest
Half teaspoon of cinnamon powder
Baking chocolate (70% cocoa if possible)
Freeze-dried berries or Christmas sugar sparkle
1. Mix the butter with the icing sugar to a smooth texture
2. Add the eggs and combine well
3. Add the hazelnut powder, flour, cinnamon and lemon zest
4. Combine into homogenous dough and form a ball
5. Wrap it in plastic film and store in the fridge for 2 hours
6. On a floured surface, using a rolling pin, roll the dough to about 1cm thick
7. Using a holly leaf cookie cutter or any other shape, cut the cookies and place them on a baking tray laid with baking paper.
8. Brush some egg wash (an egg and a drop of milk) on the cookies and bake them in a 180ºC oven for about 15 to 20 minutes, until golden brown.
9. In a metal bowl, place the broken pieces of chocolate and melt it over a pot with boiling water.
10. Deep to the half the cooled cookies and place them on a clean baking paper to allow the chocolate to set. Before the chocolate is completely set, sprinkle the freeze-dry berries or the Christmas decoration.
A great festive cookies to offer as a gift – enjoy!!! :)