Somehow winter and holidays are for food and cakes. Holidays are for joy, family and togetherness. In any case, I believe that you will or you already are in the process of preparing delicious small cookies that will delight the palates of your friends and family.

Every year, I make several types, and these are some of the favorites.



– 9 tablespoons of water

– 200 g sugar

– 150 g ground walnuts, nuts or almonds

– 250 g ground Petit Beurre biscuits

– 170 g butter

– 100 g dark chocolate

For glaze:

– 100 g dark chocolate

– a bit of oil


Add the water and sugar to the pot, and heat on the light heat until the sugar is completely dissolved. Add the butter, remove from heat and mix until it dissolves. When the butter is completely melted, add the nuts and biscuits and mix until you get a dense uniform mixture. Divide the resulting mixture into two equal parts.

Melt the chocolate and mix it in the first part of the mixture, and in the other, put a little rum.

Put the baking paper on a tray, and transfer the first part of the mixture (with chocolate) and shape a quadrant with your hands and gently trim the edges with a knife. Put the other mixture on it in the same way and do the same. Melt the rest of the chocolate, add some oil to it and pour over the cake.

Leave the cake in the refrigerator to set and cut the next day to the size dices as desired.



– 3 sheets of big wafer

– 30 ml milk

– 345 g butter

– 250 g sugar

– 425 g ground biscuit

– 400 g ground dried fig

– 350 g ground dates

– 150 g raisins

– 300 g chopped walnuts

– 100 g milk chocolate


We are preparing the filling. Put milk, sugar and butter into the pan and mix in on light fire until it dissolves. When it melts, get out of the fire and add melted chocolate and other ingredients and mix everything together to make a uniform mixture. Let it cool down a bit.

During this time, put the wafers between wet fabric napkins for about ten minutes to soften. Apply a thin layer of the mixture over each wafer and roll into the roll.

Wrap it in plastic foil and leave it in the fridge to tighten and cool.

POPPY COOKIES (down left on the photo)


– 250 g butter

– 7 spoons of sugar

– 1 eggs

– 100 g ground poppy seeds

– 350 g flour

– 1 teaspoon of gingerbread spices

– 150 g chocolate


Mix the butter at room temperature with sugar and egg until the ingredients blend. Add the ground poppy, teaspoon of spices for gingerbread and flour. Smooth the dough, wrap it with a transparent foil and leave it in the fridge for half an hour.

When half an hour has elapsed, remove the dough from the refrigerator and roll it out to the desired thickness. We use molds to make shapes and put them on a baking tray with baking paper. Biscuits bake at 180°C in preheated oven for about 13-15 minutes.

Melt the chocolate. On a biscuit put a spoon of melted chocolate and cover it with other biscuits. Put it on a tray and let them cool down. If some chocolate remains, if you like, you can decorate the cookies.

Of this amount, I got about 20 of the ready-made biscuits.



– 300 g ground biscuits

– 150 g chocolate spread

– 3 tablespoons of milk

– 50 g butter

– 80 g cocoa crumbs

For the glaze:

– 200 g dark chocolate

– 40 g butter


Combine milk, ground biscuits, softened butter and chocolate spread. Form small balls from this mixture. Put the prepared balls in the fridge to squeeze.

During this time, melt together chocolate and butter for the glaze. Place the balls in the glaze and then roll into cocoa crumbs. Leave it in the fridge to squeeze.

KOURAMBIETHES (up right on the photo, below the Choco balls)


– 450 g butter

– 2 egg yolks

– 1 teaspoon of vanilla extract

– 70 g powdered suga+ for icing

– 2 teaspoons of rum

– 500 g flour


Heat the oven to 180°C.

Mix the egg yolks and vanilla extract, then add sugar, butter, rum and flour.

Dough is formed into balls and placed on baking paper in a tray. Bake for about 25 minutes. Leave for 10 minutes to cool, then sprinkle with powdered sugar.



– 210 g flour

– 180 g softened butter

– 50 g powdered sugar

– 70 g ground almonds

– 2 egg yolks

– 2 vanilla sugar


Mix butter, sugar and vanilla sugar until foamy and add egg yolks one by one. Add all the flour and ground almonds. Mix until the mixture becomes homogeneous. The dough is then wrapped in foil and placed in the fridge for half an hour.

Then, take small pieces of dough and form the crescents (not too big!). Bake for about ten minutes at 180 ° C.

Sprinkle with powdered sugar and cool again. From this mixture you get about 50 crescents.