70+ en

For one  baking sheet I used  ½ liter skinned and halved figs. They were blended with Bamix multi-purpose blade to a smooth pulp.  Spread the pulp even on a silicone baking mat and let dry in the oven for 6-8  hours at 50-60 degrees. It has to be completely dry to prevent mold. Roll the leather and cut in suitable pieces and store in airtight containers.  Danish

Even though I already made Christmas sweets, I fancied making oatmeal balls as well. The amount in the glass equals half the amount in the recipe. Oatmeal Balls 250 g butter  Dissolve the instant coffee in 2 tbsp boiling water. Mix everything and knead it together. Form little balls and roll them in desiccated coconut. Store cold 8 dl oatmeal 1½ dL sugar 2 tbsp vanilla sugar 2 tsp instant coffee 4 tbsp cocoa desiccated  coconut Danish

We make our own sweets for Christmas. We usually make 4 different types. Ingredients: 900 g marzipan, 150 g soft chocolate nougat almonds, walnuts, raisins 3/4 dl cognac 200 g cooking chocolate (sometimes a bit more) Type 1 is with marzipan and  soft chocolate nougat - made like a sandwich with nougat in the middle and cut in diamond-shape. Type 2  You roll a little ball of marzipan, put an almond or ½ walnut on top, and dip the bottom in melted chocolate  Type 3 Before I begin making the sweets, I soak 1 dl raisins in cognac for a couple of hours. Then I use the cognac and mix it into one fifth of the marzipan. Roll it in little balls, cover in melted chocolate and put an almond on top. Type 4 Mix chopped almonds, chopped walnuts, the soaked raisins, the leftovers when you cut the diamond shaped sweets and what is left of the nougat. Pour it all into melted chocolate. Use two teaspoons and form little pieces and put it on a tray covered with a baking sheet...