Homemade Hanukkah Gelt Recipes
HOMEMADE GELT
Giving chocolate coins to children, and sometimes to teachers, is a long-standing Hanukkah tradition. This homemade version of gelt uses a miniature muffin pan to mold the coins into shape. The sliced almonds add a nice crunch, but the chocolates can be left plain or topped with other ingredients like sprinkles, crushed peppermint candies or finely chopped candied ginger. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang on counter. Sprinkle with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.
Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 0 sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
HOMEMADE GELT
Deliver a tasty twist on a Hanukkah tradition with handmade gelt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield 12 coins
Number Of Ingredients 3
Steps:
- Brush a 12-cup mini muffin tin with safflower oil. Using a microwave, melt dark chocolate in a heatproof bowl in 10-second increments, stirring in between. Divide melted chocolate evenly among prepared muffin cups. Top with cacao nibs, orange zest or candied ginger, as desired. Refrigerate 30 minutes. Using an offset spatula, remove the chocolates; blot any excess oil. Wrap in gold or silver candy papers (available at papermart.com). Store in the refrigerator for up to a week.
HANUKKAH GELT COOKIES RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat. Cut dough evenly into 16 slices; place slices 2-inches apart on cookie sheet. Flatten each slice until it measures about 2-inches in diameter. Sprinkle slices with sanding sugar; place 1 piece of gelt on center of each slice. Bake 8 to 10 minutes or until edges are light golden brown, gelt may be slightly melted but should hold its shape). Cool 5 to 10 minutes; remove from cookie sheets to cooling racks.
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