Chesa Monte-Stars
The anticipation of Christmas and the tantalising smell of baking wafting out of the parlour on twilight afternoons went hand in hand in our grandmother’s stories. And it is not uncommon for such or similar memories of our own childhood to create the right joyful Christmas atmosphere.
At ****S Hotel Chesa Monte, you can almost smell the cosiness; during Advent, the kitchen smells of the ‘Chesa Monte Christmas stars’ that we have created especially for you.
Baking Christmas biscuits – including gluten-free versions for allergy sufferers – has a long tradition at our hotel.
Und hier ist das Rezept zum Selberbacken:
250 g finely ground wholemeal spelt flour
100 g honey
125 g butter
50 g ground almonds
5 g cinnamon, 5 g nutmeg, 1 pinch of clove powder
1 teaspoon baking powder
Lemon zest
1 egg
ix the flour with the baking powder on the work surface and work in the chopped butter.
Then add the egg, honey, almonds, spices, a pinch of salt and lemon zest and quickly work into a smooth dough. Wrap the dough in cling film and leave to rest in the fridge for 1 hour.
In the meantime, preheat the oven to 170° C, top/bottom heat.
Now knead the dough well again, roll out to a thickness of approx. 5 mm and cut out stars. Place the cut-out biscuits on a baking tray lined with baking paper and bake for approx. 10 to 15 minutes.
Finally, spread the cooled biscuits with raspberry jam and place two stars together. Sprinkle with icing sugar.
