For this test kitchen I wanted to bring in the holiday cheer with something traditional, as well as something new. You are home for the holidays so use your parents’ appliances to your advantage. Osso di Muerti are a traditional Italian cookies baked on All Saints Day and Christmas. They are easy to make and pair beautifully with coffee, cappuccino, or in this case eggnog. But, this is 1870. We’re not just doing regular eggnog, we’ll be making five minute blender Jagernog.
Osso Di Muerti (makes 34 cookies)
3 tablespoons unsalted butter
1 1/4 cups sugar
Half lemon zested
2 egg whites
1 1/4 cups flour
1/2 cup ground or chopped almonds
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1. Using an electric mixer, cream your butter. Then add sugar, lemon zest, and your egg whites mixing until fully incorporated.
2. In a separate bowl whisk together flour, nutmeg, almonds, and cloves.
3. Slowly add flour into your wet ingredients making sure the first bit is blended in before adding more.
4. Once the dough forms knead the last bits on a floured table and form into a ball.
5. Wrap ball of dough in plastic, and place in the refrigerator for 20 minutes.
6. Preheat your oven to 350 degrees.
7. Prep your work surface with flour and roll chunks of the dough into long tubes, cutting the tubes into roughly finger length segments.
8. Place segments on a baking pan and bake for 15 minutes.
9. Allow to cool on the pan for 5 minutes, then transfer to a plate and dust with powdered sugar.
Jagernog (makes 6 drinks)
1 1/3 cup whole milk
2/3 cup Jägermeister
2/3 cups heavy cream
1. Place eggs in blender and blend on low speed until smooth.
2. Slowly add sugar and keep blending until smooth
3. Slowly pour in milk, then Jager and blend for an additional minute.
4. Slowly add cream then blend until frothy.