Christmas eve is now near. And the nearer this day comes the more I enjoy the fragrance of almonds, cinnamon, vanilla, clove and other spices. And when I read a recipe for Chocolate Almonds I knew instantly that I has to try this recipe. But – and I knew this instantly, too – that I would have to make spiced chocolate almonds, with cinnamon, cardamom and vanilla – just like the delicious chocolate almonds that you can buy at this time of the year.
They are not very complicated to make but to coat them with chocolate needs some time. The chocolate is added in small increments and then the almonds have to be stirred until the chocolate sets. And then the next increment of chocolate is added… And that repeatedly until the almonds are covered with a thick layer of chocolate. It is a similar principal as dipping candles.
When the almonds are done you have to find a save spot hide the almonds, otherwise small or big christmas mice will eat them 
There are only two weeks left until the first Advent! So its really time to bake some Christstollen.
The last Bread Baking Day of the year 2012 has the theme “
My colleagues are the best colleagues in the world and so I protested when they claim that I would NEVER bake cinnamon rolls for them. That is just partly true, but in the last month I bring 
and looked at the internet for a interesting recipe. A recipe that hooked me directly is the one for Korvapuustit – a Finnish cinnamon roll with a very nice shape. And I like 
I like Christmas markets – if they are not crowded – and when I visit one with friends or colleagues we normally end our tour at a Glühwein stand. I do not like Glühwein not so much so I drink one of the non alcoholic drinks their offer. The hot chocolate is often not so good and the qualitiy of the “Kinderpunsch” differs very much from market stand to market stand.