Food and Drinks

Sunday dish – Colorful roll cakes in three variations

Advent, Advent, a little light is burning. It’s unbelievable but true, the last month of 2018 has dawned and the first candle of the Advent wreath is shining brightly. Although at the beginning of November at 20 degrees I couldn’t imagine getting into the Christmas mood, with the sudden change in the weather there is also the Christmas anticipation arrived. The first visit to the Christmas market is behind me, the candles in the apartment have been upgraded and the mistletoe hangs in the hallway to announce the celebration of love in cliché.

Of course, the first Christmas cookies should not be missing. For the past few years I have successfully avoided baking cookies. Even if I love the smell of freshly baked cookies and also to give the results to friends as a present, the whole effort usually keeps me from going to the Christmas bakery.

For everyone who feels the same way, today we have an easy cookie recipe that can be made super quickly and still looks good – without rolling out, cutting out and decorating. Colorful roll cakes in three different variations: cranberry-almond, matcha-pistachio and chocolate-walnut.

colorful roll cookies

 Preparation time30 minutes
 Preparation time40 minutes
 working timehour 10 minutes
 authorRebecca & Su


for the base dough

  • 450 g of flour
  • 250 soft butter
  • egg yolks
  • 150 powdered sugar

for cranberry and almond cookies

  • 50 ml beetroot juice
  • 50 flour
  • 80 cranberries
  • 50 almonds

for matcha pistachio cookies

  • 80 roasted pistachios , unsalted
  • TL Matchapulver
  • tbsp vanilla sugar

for chocolate and walnut cookies

  • tbsp cocoa powder unsweetened
  • tbsp milk
  • 80 walnut kernels
  • tbsp powdered sugar


  • Beat the butter in a large bowl with a mixer
  • Sift in the powdered sugar and whip with it. 
  • Add the egg yolks and continue whipping. 
  • Sift in the flour and mix everything together well and finally knead with your hands to make a shortcrust pastry. 
  • Divide the dough into 3 equal amounts and leave to rest in the refrigerator for 30 minutes. 

for cranberry and almond cookies

  • Knead part of the dough with the beetroot juice and additional flour so that it turns pink. Knead until it is evenly colored.
  • Chop the cranberries and almonds in a blender, add to the dough and knead well again. 
  • Roll the dough into three smooth sausages of the same size (approx. 2 cm in diameter)

for matcha pistachio cookies

  • Knead the second part of the dough with the matcha powder and vanilla sugar until it is evenly colored green. 
  • Chop the pistachios in a blender. 
  • Roll the dough into three smooth sausages of the same size (approx. 2 cm in diameter). 
  • Spread the chopped pistachios on the work surface and roll the sausages in them so that a pistachio coating forms around the sausages.

for chocolate and walnut cookies

  • Knead the third part of the dough with the cocoa powder (finely sifted) and the milk until it turns evenly brown. 
  • Chop the walnuts in the mixer and knead them into the dough. 
  • Roll the dough into three smooth sausages of the same size (approx. 2 cm in diameter). 

for all cookies

  • Cut the rolls into approx. 1 cm thick slices and spread them on a baking sheet lined with baking paper.
  • Bake the cookies for about 12 minutes at 180 degrees. 
  • Let them cool down a little before eating so they don’t crumble. 

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