Christmas is characterized by the extravagance of the sweets we make this season. Most of us start making melomakarona (see recipe here) and kourabiedes (see recipe here) from the beginning of December and usually by Christmas we have eaten so many that we don’t want any more.

There is always the case that some sweets did not work out perfectly or they simply broke and fell apart. Of course we don’t throw away any food!

We just recycle them! So I suggest you to make this Christmas Log for holiday dinner. You can make it several days before and put it in your freezer, so you don’t have to make the dessert on the day you have the quests for dinner. If you are like me who love the holiday’s meals with family, relatives and friends then you have to spend less time in your kitchen that day, so to have time to enjoy with them. If you accomplished that, is a great successed dinner.

The more melomakarona and gingerbread you have for this recipe, the more Christmassy it will be, since the aroma of spices like cinnamon and cloves will be more intense. But if you have more kourabies or vanilla cookies left over and you want this aroma, all you have to do is to sprinkle/spice them with cinnamon and cloves.

Don’t let you down if you don’t have a silicone mold for the white chocolates decoration, this Christmas Chocolate Log is just as impressive when sprinkled with icing sugar that looks like covered with snow. But if you still want a more impressive result, all you have to do is melt white or regular couverture chocolate and cover it on top.

If you have too many Christmas Cookies because they brought you as gift in addition to the ones you made / bought, don’t forget to see also my other “recycle” recipes I have for you, such as the Quick  & Easy Cheesecake made from Kourabiedes Cookies” (see recipe here) and the Quick & Easy Gluten Free Truffles made from Melomakarona” (see recipe here).


Yields12 ServingsDifficultyBeginner

Prep Time10 minsTotal Time10 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 100 g nuts (walnuts, almonds, hazelnuts, etc.)
 250 g butter
 60 g unsweetened cacao powder
 400 g sweetened condensed milk
 2 tbsp brandy / cognac (optional)
for the decoration (optional)
 100 g white chocolate couverture
 1 tbsp sunflower oil
or
 icing sugar
or
 cocoa powder

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Line cling film in a mold approximately 28X9cm /11”X 3 ½” inches, covering the bottom and its sides and because we will need to wrap the dessert at the end, make sure that there is excess cling film outside the mold.

2

In a bowl, crush by hands the melomakarona, kourabiedes, cookies, etc.Coarsely chop the nuts and set them aside.

3

Melt the butter. If you want you can melt it in a microwave, as I did, covering it with cling film.

4

Then add the cocoa powder by sifting it and mix well with an whisk.

5

Add the sweetened condensed milk and continue mixing.

6

Add the nuts and continue to mix.

7

Add the melomakarona, the kourabiedes, the Christmas cookies, etc. Optionally, sprinkle the cognac on the kourabiedes and the cookies.

8

Continue mixing with a spatula or with your hands until all are completely combined and transfer it into the mold.

9

Gently press the mixture to spread it evenly . Cover with the excessed cling film and place it in the freezer for at least 3 hours.

10

To serve, take it out of the mold and decorate it either with white chocolate Christmas figures like I did or simply by sprinkling with icing sugar or cocoa powder.

Ingredients

 100 g nuts (walnuts, almonds, hazelnuts, etc.)
 250 g butter
 60 g unsweetened cacao powder
 400 g sweetened condensed milk
 2 tbsp brandy / cognac (optional)
for the decoration (optional)
 100 g white chocolate couverture
 1 tbsp sunflower oil
or
 icing sugar
or
 cocoa powder

Directions

1

Line cling film in a mold approximately 28X9cm /11”X 3 ½” inches, covering the bottom and its sides and because we will need to wrap the dessert at the end, make sure that there is excess cling film outside the mold.

2

In a bowl, crush by hands the melomakarona, kourabiedes, cookies, etc.Coarsely chop the nuts and set them aside.

3

Melt the butter. If you want you can melt it in a microwave, as I did, covering it with cling film.

4

Then add the cocoa powder by sifting it and mix well with an whisk.

5

Add the sweetened condensed milk and continue mixing.

6

Add the nuts and continue to mix.

7

Add the melomakarona, the kourabiedes, the Christmas cookies, etc. Optionally, sprinkle the cognac on the kourabiedes and the cookies.

8

Continue mixing with a spatula or with your hands until all are completely combined and transfer it into the mold.

9

Gently press the mixture to spread it evenly . Cover with the excessed cling film and place it in the freezer for at least 3 hours.

10

To serve, take it out of the mold and decorate it either with white chocolate Christmas figures like I did or simply by sprinkling with icing sugar or cocoa powder.

Gluten Free Christmas Log made of leftovers Christmas Cookies
  • I made the white chocolates figures with a silicone mold that I had and it really looks very impressive for a festive dessert. But even with icing sugar that I have served it was just as good and festive.
  • If the remaining melomakarona, kourabiedes , gingerbread and Christmas cookies are not 500 g, then supplement with commercial gluten-free cookies, e.g. petit beurre.
  • The more melomakarona and gingerbread there are, the more Christmassy it will be, since the aroma of spices such as cinnamon and cloves will be more intense. But if you have more kourabies left over and you want this aroma, all you have to do is to sprinkle them with cinnamon and cloves powder.
  • If you only use cookies and gingerbread, it would be a good idea to sprinkle them with brandy when you break them and set them aside until you use them.
  • The classic log normally uses only walnuts but since this dessert is “recycled” as I say, you can put in whatever nuts you have left over at home of the desserts you made.
  • This log can be kept in the refrigerator also, but if it has a lot of melomakarona that has syrup then it will not be able to be cut into slices. I personally liked it better in the fridge with the the cost of not being able to slice it which I personally didn’t mind at all. I spooned it like ice cream.

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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