Christmas baking recipes for your Convotherm 4November 9, 2015

Christmas is coming soon. Are you still looking for easy and tasty baking recipes? Here we share three of our favourite recipes with you. Have fun baking.


250 g Flour
200 g butter
70 g powdered sugar
100 g grated walnuts
a decent pinch of salt
sugar powder for coating
vanilla sugar for coating

Accessories: 20 mm granite tray, pan liner

Cut butter into the sifted flour, knead short crust and let rest for 1/2 hour or longer. Best overnight in the refrigerator.
Form the dough, roll finger-thick strands and cut into 3 cm pieces.
Rub these between your palms into sausage forms and turn to smaller croissants.

Convection mode: 150°C
Crisp&Tasty: 5
Fan speed: 4, for about 15 min.

Caution, the crescents burn very quickly! Let cool for a bit (they easily break if too hot!).
Mix 100 g sugar powder with 2 packets vanilla sugar. Roll the Crescents gently in the mix.
(If you want to use blanched almonds or hazelnuts instead of walnuts, please take 220 g butter.)


250 g Flour
125 g Butter
125 g Sugar
1 egg
a decent pinch of salt
Grated zest of ½ lemon

Accessories: 20 mm granite tray, pan liner

All processed into a pastry and minimum allow to cool 1 hour in refrigerator. Best in the refrigerator overnight.
Important: The dough must be really cold, otherwise it sticks. 
Roll out thinly and cut out shapes.

Convection mode: 150°C
Crisp&Tasty: 5
Fan speed 4: for about 15 min.



3 egg whites from medium eggs
a decent pinch of salt
250 g Sugar
250 g grounded almonds
1 teaspoon cinnamon
Grated zest of ½ lemon

Accessories: 20 mm granite tray, pan liner

Whip egg whites and salt until stiff, add sugar gradually, about 3 - 4 min. to beat until the meringue is firm.
Save 1 cup - is needed later for brushing.

Stir lemon peel, cinnamon and almonds among the beaten egg whites. If the ground is too soft (when the eggs were too big), add a little grated almonds. Mix everything to middle thicknesses dough. Sprinkle with grated almonds all around (so it does not stick) and put in a plastic bag or plastic container with lid for 3 hrs. in the fridge.
Roll out the dough about 1 cm thick, cut out stars, coat star with the egg whites from the cup.

Convection mode: 150°F
Crisp&Tasty: 5
Fan speed 4, for about 20 min.

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