Jodekager are Christmas sweets traditionally produced in Denmark. They are baked with butter, flour, sugar, and eggs, then washed with eggwash and topped with a mixture of chopped almonds, sugar, and cinnamon; they are also known as Jewish cookies.
It is thought that these cookies were manufactured and sold by Jewish bakeries in the 1700s, hence their name. These crisp biscuits are essential to each Danish Christmas cookie platter.
The origin of these famous Italian Christmas sweets is Siena. They comprise of flour, almonds, candied fruit, and other spices and have a soft texture. Originally, cavallucci were made without nuts or candied fruit; flour, sugar, honey, and anise seeds were the sole ingredients.
The name is said to be derived from the Spanish word cavallo, which means horse. This may be a reference to their shape, which resembles a horse’s foot, or to the fact that they were once stamped with a miniature horse on top.
Yo-yo biscuits are shortbread cookies prepared in South Australia with flour, butter, milk, eggs, and honey. Biscuits were initially developed by Menz Company, but today they are manufactured by Arnott’s. They are typically made like a sandwich with a dollop of buttercream in the centre and have a crumbly texture.
Kruidnoten are well-known Dutch cookies made of flour, sugar, butter, and milk. They are strongly seasoned with numerous spices, including ginger, cardamom, cinnamon, white pepper, cloves, and nutmeg. Traditionally, the cookies are prepared in a round shape, unlike pepernoten, which are square.
There are also chocolade-kruidnoten, which are kruidnoten wrapped in chocolate.
White and Black Cookie
These renowned New York City cookies consist of a cake-like foundation coated in icing or fondant containing equal amounts of chocolate and vanilla. One theory suggests that they arose from the extremely similar half-moon cookies found mostly in Upstate New York.
However, these sweets typically feature a chocolate and vanilla foundation with a buttercream topping. Others say that black and white cookies developed as a separate delicacy at the turn of the 20th century, and Glaser’s Bake Shop in Yorkville is commonly credited with their creation.
Naan berenji are rice-flour-based cookies that are crisp and airy. Typically, they are flavoured with rose water or cardamom, shaped into flat, circular shapes, and adorned with poppy seeds, pistachios, or barberries. On the Iranian New Year, these cookies are generally cooked and served as a light afternoon dessert with a cup of hot coffee or tea.
Even though they are consumed throughout the country, Kermanshah is recognised to produce the most authentic naan berenji biscuits.
Kurabiiki is the Bulgarian version of qurabiya, a popular Middle Eastern biscuit. During the festive holiday season, these cookies made with butter, honey, egg yolks, sugar, and flour are extremely popular in Bulgaria.
Before baking, the cookies are frequently rolled in coarse sugar and formed into balls. When kurabiiki are beautifully browned, they can be served immediately or stored in tightly screwed jars and tins so that they remain crisp and fresh for as long as possible.
Bredele are miniature Christmas cookies that are typically produced in Alsace, France, during the holiday season. The cookies are available in a variety of forms and tastes, including lemon, honey, and almond. In the 18th and early 19th centuries, when cookie cutters were introduced into French kitchens, bredele dishes experienced a surge in popularity.
On Christmas Eve, the biscuits are typically served with tea, coffee, or Alsatian wines like Muscat and Gewürztraminer.
Marranito or puerquito is a classic Mexican pan dulce (sweet bread) type. These ginger-flavored pan dulce cookies are shaped like pigs and flavoured with ginger. Flour, cinnamon, ginger, allspice, baking powder, baking soda, butter, salt, sugar, molasses, buttermilk, and eggs are used to make them.
The marranitos are baked till golden brown, and it is suggested that they be served with milk or hot cocoa.
Amaretti di Saronno
According to legend, these crisp bittersweet biscuits were created approximately three centuries ago when the Cardinal of Milan visited the Italian hamlet of Saronno. Giuseppe and Osolina, two young lovers, gave him with sweets composed of sugar, apricot kernels, and egg whites, wrapped in pairs to signify their love.
The Cardinal was happy with the present, so he blessed the pair, who subsequently married and lived happily ever after. Although the name amaretti di Saronno is commonly used to refer to any crispy amaretto cookie, the Lazzaroni family has the sole right to create these light Lombardian biscuits under that name.
Neula is a Catalan cookie made from flour, sugar, egg whites whipped with butter, and lemon juice. The biscuits are normally thin and extremely light, and they are rolled into hollow tubes. Neulas are commonly eaten during the holiday season alongside cava, a Catalan sparkling wine.
The name neula is derived from the word nebula, which means fog, and refers to the delicate and light texture of the plant.
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