Rumherzen recipe

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Ingredients

4 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 cup white sugar
1 cup finely ground almonds
2 eggs
3 tablespoons rum
½ teaspoon vanilla extract
9 tablespoons butter, cut into small pieces
1 cup confectioners' sugar
1 (1 ounce) bottle rum flavored extract
1 teaspoon hot water, or more as needed
48 blanched almond halves

Nutrition Info

118.5 calories
carbohydrate: 16 g
cholesterol: 13.5 mg
fat: 4.9 g
fiber: 0.8 g
protein: 2.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 38.9 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

  2. Sift 4 cups plus 2 tablespoons flour and baking powder onto a pastry board.

  3. Make a well in the center of the flour mixture, add white sugar, almonds, eggs, and rum. Mix in flour from the sides of the well to form a thick paste. Drop butter pieces into the flour. Knead dough, starting from the middle, until firm and smooth.

  4. Roll out dough to 1/8-inch thickness on a floured work surface. Cut into shapes using 3-inch cookie cutters. Transfer to the prepared baking sheets using a spatula.

  5. Bake in the preheated oven until edges are golden, 8 to 12 minutes. Transfer to wire racks to cool slightly, about 5 minutes.

  6. Mix confectioners' sugar, rum flavoring, and water together in a bowl to make icing. Spread icing over warm cookies. Place 1 almond half on top of each cookie.

Recipe Yield

48 cookies

Recipe Note

A traditional German christmas cookie that has a buttery rum and almond flavoring. They look simple but taste like a warm Christmas on a cold snowy day. Store in an airtight container for up to 1 week.

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