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Engadiner Guetsli – Engadin Cookies

1 Mins read

So hier ist es! Das letzte Weihnachtsplaetzchen fuer dieses Jahr, das Engadiner Guetsli! Natuerlich muss es ein traditionelles sein! Engadiner Guetsli, aus dem wunderschoenen Engadin/Buendnerland in der Schweiz. Sie haben Mandelstueckchen im Teig und sind ganz einfach zu machen.

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So here it is! The last Christmas Cookie recipe for this year. Of course, it has to be a traditional Swiss one. Engadiner Cookies, from the beautiful Engadin in the Canton of Grison in Switzerland. They are made with almond pieces in the dough and are really easy to bake.

Engadiner Guetsli

Fuer ca 50 Stueck:
250 g Mehl
3-4 EL Kakaopulver (je nach Wunsch mehr schokoladig oder nicht)
125 g Puderzucker
1 TL Vanillezucker
1 Prise Salz
250 g Butter
120 g Mandelstifte

Alle Zutaten schnell zusammen kneten.
Den Teig in ca 4cm Durchmesser Rollen formen und in Klarsichtfolie verpackt im Kuehlschrank mindestens 1 Stunde durchkuehlen lassen.
Danach die Rollen in ca 5 mm dicke Scheiben schneiden und diese Scheiben auf einem Backblech ausbreiten.
Im Ofen bei 180 C Grad ca 15-20 Minuten backen.
​Die Plaetzchen lassen sich in Dosen verpackt mindestens 2 Wochen aufbewahren.

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For approx. 50 Pieces:
​250 g Flour
3-4 tbsp Cocoa Powder (put more if you like it more chocolaty)
125 g Icing Sugar
1 tsp Vanilla Sugar
1 Pinch of Salt
250 g Butter
120 g chopped Almond 

Knead all the ingredients swiftly together.
Roll long rolls and put them into cling-foil. Store in the fridge for at least 1 hour. 
Then cut the rolls into 5 mm slices and spread them onto baking trays.
Bake in the oven at 180 C for 15-20 minutes. 
You can store the cookies in airtight containers up to 2 weeks.

Engadiner Guetsli
Engadiner Guetsli
Engadiner Guetsli
Engadiner Guetsli
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