54 – In the Christmas Kitchen / Traditional French Holiday Treats

Bonjour! In this video, I spend time in the Christmas kitchen preparing a few traditional French holiday treats — recipes that return each year and gently mark the season. Orangettes slowly drying overnight, a chocolate saucisson des Ardennes resting in the fridge, vanilla kipferls dusted in sugar, and delicate stained-glass biscuits melting into jewel-like windows.
These are not hurried recipes, but ones that invite presence — small rituals that turn the act of cooking into a celebration in itself. I hope this video brings you a sense of warmth, inspiration, and the quiet pleasure of preparing something special to share.

Below you’ll find all the recipes featured in this video.

🍫 Chocolate Saucisson des Ardennes (No-Bake)
* Ingredients
200 g dark chocolate (7 oz)
100 g butter (3.5 oz / 7 tbsp)
50 g powdered sugar (1.7 oz / ½ cup)
1 egg
10 marshmallows, cut into cubes
150 g speculoos biscuits (5.3 oz / about 1 ½ cups crushed)
Extra powdered sugar, for coating

* Instructions
Melt the dark chocolate with the butter until smooth.
Remove from heat and stir in the powdered sugar and egg.
Add the crushed biscuits and diced marshmallows, mixing gently.
Pour the mixture onto a sheet of plastic wrap and shape into a thick sausage.
Wrap tightly and refrigerate for at least 5 hours until firm.
Before serving, roll in powdered sugar to give the traditional look.

🍊 Orangettes (Candied Orange Peel in Dark Chocolate)

* Ingredients
4 organic oranges
300 g dark baking chocolate (70%) (10.5 oz)
250 g granulated sugar (8.8 oz / 1 ¼ cups)
250 ml water (1 cup)
2 tbsp orange blossom water

* Instructions
Wash and dry the oranges. Remove the peel in quarters, keeping as much of the white pith as possible.
Boil the peels in water for 5 minutes, drain, and repeat twice to remove bitterness. Let cool.
Slice the peels into thin strips.
Prepare a syrup by bringing the water, sugar, and orange blossom water to a boil. Add the peels and boil for 5 minutes.
Let cool completely, then bring to a boil once more.
Drain the peels and place them on a rack to dry for several hours or overnight.
Melt the dark chocolate. Dip the dried peels, letting excess drip off.
Place on parchment paper and refrigerate until set.

🌙 Vanilla Kipferls (Alsatian Crescent Cookies)

* Ingredients
100 g soft butter (3.5 oz / 7 tbsp)
40 g sugar (1.4 oz / 3 tbsp)
¼ tsp vanilla powder (or vanilla extract)
50 g almond flour (1.7 oz / ½ cup)
140 g all-purpose flour (5 oz / 1 cup + 2 tbsp)
Powdered sugar, for coating

* Instructions
Cream the butter, sugar, and vanilla until smooth.
Mix in the almond flour and all-purpose flour to form a soft dough.
Roll small portions into thin logs and bend into crescent shapes.
Preheat oven to 180°C / 350°F.
Bake on a lined tray for about 15 minutes.
Let cool slightly, then coat generously in powdered sugar.

✨ Stained-Glass Christmas Cookies (Sablés Vitraux)

* Ingredients
125 g butter (4.4 oz / 9 tbsp)
250 g all-purpose flour (8.8 oz / 2 cups)
100 g sugar (3.5 oz / ½ cup)
1 egg
16 translucent hard candies

* Instructions
Mix the butter, flour, and sugar until crumbly. Add the beaten egg and form a dough.
Chill in the refrigerator for at least 30 minutes.
Roll out the dough on a floured surface. Cut shapes and remove the centers.
Preheat oven to 180°C / 350°F.
Crush the candies into a fine powder and fill the cookie centers.
Bake for 12–15 minutes until the candy melts and becomes glass-like.
Let cool completely before moving.

☕️ If you wish to show your support, you can buy me a coffee 🙂 : https://buymeacoffee.com/frenchcountrysidediary

My Amazon Storefront : https://www.amazon.com/shop/audreyfitzjohn
Stay in My Airbnb : https://bit.ly/4fxFxg0
Join Me on Instagram : https://www.instagram.com/audreyfitzjohn/?hl=fr