At Saint Nicholas Day it is a customized in the Netherlands to provide chocolate letters with the very first letter of your name. The history of the chocolade letter starts in the middle ages when letters were produced from bread dough. This continued throughout the centuries till the letters were frequently made from chocolate in the 19th century.
You can utilize regular chocolate, dark, milk or white, whatever you choose. However you might likewise take chocolate with nuts, coffee or other taste you love. The letters are really soft, so they are best kept in the refrigerator.
Obviously you might likewise make use of pure chocolate and exclude the butter, they will certainly not be as soft and smooth then.
� 1 cup sugar
� 1 egg
� 1/2 teaspoon lemon extract
� 1 teaspoon salt
� 2 cups cold butter
� 1 cup ice water
� 1 egg white
� 2 teaspoons water
2. Divide into 4 parts.
3. On gently floured waxed paper, roll each part into a 12-in. x 1/2-in. rope; reserved.
4. In a big bowl, integrate flour and salt; cut in butter up until crumbly.
5. Slowly include water, tossing with a fork till dough forms a sphere.
6. Divide into 4 parts.
7. On a gently floured surface area, roll out each part into a 14-in. x 6-in. rectangular shape.
8. Place one almond paste rope in the center of each rectangular shape.
9. Moisten long edges of dough; fold over filling.
10. Press seam to seal; tuck in ends.
11. Transfer seam side to greased baking sheets; form each into an S-shape.
12. Blend egg white and water; brush over dough.
13. Utilizing a fork, puncture tops at 1-in. intervals to vent.
14. Bake at 350� for 30-35 minutes or till golden brown.
15. Cool on cake rack.
16. To serve, cut into 2-in. pieces.
Obviously you might likewise make use of pure chocolate and exclude the butter, they will certainly not be as soft and smooth then.
Ingredients:
� 1 can (8 ounces) almond paste� 1 cup sugar
� 1 egg
� 1/2 teaspoon lemon extract
Dough:
� 4 cups all-purpose flour� 1 teaspoon salt
� 2 cups cold butter
� 1 cup ice water
� 1 egg white
� 2 teaspoons water
Directions:
1. In a huge bowl, beat the almond paste, sugar, egg and extract up until smooth.2. Divide into 4 parts.
3. On gently floured waxed paper, roll each part into a 12-in. x 1/2-in. rope; reserved.
4. In a big bowl, integrate flour and salt; cut in butter up until crumbly.
5. Slowly include water, tossing with a fork till dough forms a sphere.
6. Divide into 4 parts.
7. On a gently floured surface area, roll out each part into a 14-in. x 6-in. rectangular shape.
8. Place one almond paste rope in the center of each rectangular shape.
9. Moisten long edges of dough; fold over filling.
10. Press seam to seal; tuck in ends.
11. Transfer seam side to greased baking sheets; form each into an S-shape.
12. Blend egg white and water; brush over dough.
13. Utilizing a fork, puncture tops at 1-in. intervals to vent.
14. Bake at 350� for 30-35 minutes or till golden brown.
15. Cool on cake rack.
16. To serve, cut into 2-in. pieces.
