Recipes

Coconut Pineapple Candies

Coconut Pineapple Candies

Deel op Facebook Print Recipe

Ingredients

  • 10.5 oz 300 g Milk couverture chocolate
  • 80 g Candied pineapple finely chopped
  • 2 tbsp 30 g Butter
  • 1 oz 30 g Coconut oil
  • ½ cup 125 ml Heavy cream
  • 3 tbsp 4 cl Coconut Liqueur
  • Coconut flakes
  • About 5.5 oz 150 g white couverture chocolate to dip

Instructions

  • Chop up the chocolate and melt in a bain-marie with butter, coconut oil, and heavy cream.
  • Stir until smooth and chill for 2 hours.
  • Mix with an immersion blender for about 5 minutes, adding the liqueur little by little.
  • Fold in the chopped pineapple and spread the batter out to about 3×12 in (9x27cm) on a baking sheet lined with parchment paper.
  • Chill overnight.
  • Melt the white chocolate in a bain-marie and let cool.
  • Cut the batter into approximately 1in squares.
  • Dip the candies in the chocolate with the help of a fork and set them on parchment paper.
  • Sprinkle with coconut flakes.
————————————————————————————————–
Course; Candy
Cuisine; Austria / European

Marzipan Braids

Marzipan Braids

Deel op Facebook Print Recipe

Ingredients

  • 14 oz 400 g Marzipan paste
  • ¾ cup 100 g Confectioner’s sugar
  • 2 tbsp 3 cl Heavy cream
  • 2 tbsp 40 g Honey
  • 3.5 oz 100 g Dark couverture chocolate
  • For the Glaze
  • 10.5 oz 300 g Dark couverture chocolate
  • ¼ cup 50 ml Oil

Instructions

  • Knead the marzipan with confectioner’s sugar.
  • Boil the heavy cream with honey and melt the chopped chocolate in it.
  • Knead into the marzipan and chill for 2 hours.
  • Form a log, cut into about 20 pieces, and make each piece into a small braid.
  • Let dry overnight.
  • For the glaze, melt chocolate, mix with oil, and pour over the braids.
————————————————————————————————–
Course; Candy
Cuisine; Austria / European

Apricot Truffles

Apricot Truffles

Deel op Facebook Print Recipe

Ingredients

  • 3.5 oz 100 g Dried apricots, without pits
  • 6 tbsp Apricot brandy
  • 7 oz 200 g Walnuts, ground
  • 1⅔ cup 200 g Confectioner’s sugar
  • 7 oz 200 g Dark chocolate, ground
  • To Coat
  • 7 oz 200 g Hazelnuts, coarsely chopped
  • 3.5 oz 100 g Dark chocolate

Instructions

  • Dice the dried apricots finely, put in a bowl, and mix well with apricot brandy, nuts, sugar, and chocolate.
  • If the mixture becomes too firm, add a tablespoon more of brandy.
  • Cut approximately ½ oz (20 g) pieces off and form balls.
  • Melt the dark chocolate until it is lukewarm.
  • Put a little chocolate in the palm of your hand and roll the balls between your palms to coat with chocolate.
  • Immediately roll them in the chopped hazelnuts and let dry.
  • Place in paper candy cups.
————————————————————————————————–
Course; Candy
Cuisine; Austria / European

Grenadine Marzipan Candy

Grenadine Marzipan Candy

Deel op Facebook Print Recipe

Ingredients

  • 17.5 oz 500 g Marzipan paste
  • ¾ cup 100 g Confectioner’s sugar
  • 3 tbsp 4 cl Grenadine
  • About 5.5 oz 150 g dark couverture chocolate for dipping

Instructions

  • Knead the marzipan with the confectioner’s sugar and grenadine.
  • Make a ½ in (1cm) high rectangle on a baking sheet lined with parchment paper.
  • Cut into small squares and dip them in the melted, slightly cooled chocolate with the help of a fork.
  • Place on parchment paper and press a decoration into them with the fork.
————————————————————————————————–
Course; Candy
Cuisine; Austria / European

Cornflake Candy

Cornflake Candy

Deel op Facebook Print Recipe

Ingredients

  • 4 oz 120 g Dark couverture chocolate
  • 10.5 oz 300 g Nougat
  • 2¾ tbsp 40 g Butter
  • 4 oz 120 g Cornflakes, crushed

Instructions

  • Melt the chocolate and nougat in a bain-marie.
  • Mix in the butter and let cool somewhat.
  • Quickly fold in the crushed cornflakes.
  • Spoon small lumps of the mixture onto parchment paper or right into paper candy cups.
————————————————————————————————–
Course; Candy
Cuisine; Austria / European

Marzipan Potatoes

Marzipan Potatoes

Deel op Facebook Print Recipe

Ingredients

  • 14 oz 400 g Marzipan paste
  • ¾ cup 100 g Confectioner’s sugar
  • Cocoa powder to coat

Instructions

  • Knead the marzipan with confectioner’s sugar.
  • Form a log, cut off ½in (1cm) pieces, and shape them into balls.
  • Roll in cocoa powder immediately and cut three slits in the top (so that they look like baked potatoes that burst open).
————————————————————————————————–
Course; Candy
Cuisine; Austria / European

Coconut Truffles

Coconut Truffles

Deel op Facebook Print Recipe

Ingredients

  • 3 cups 380 g Confectioner’s sugar
  • 2 sticks plus 1½ tbsp 250 g Butter
  • 4.5 oz 130 g Coconut flakes 2 tbsp (1 kl) Cocoa powder
  • 2 tbsp 3 cl Rum
  • 4 tsp 20 g Vanilla sugar
  • Coconut flakes to coat

Instructions

  • Cream the butter and sugar.
  • Mix in the coconut flakes, cocoa powder, rum, and vanilla sugar.
  • Chill the mixture until it can be molded.
  • Make little balls, roll them in coconut flakes, and place in paper candy cups.
————————————————————————————————–
Course; Candy
Cuisine; Austria / European

Mocha Boats

Mocha Boats

Deel op Facebook Print Recipe

Ingredients

  • 2 cups 250 g Flour
  • 1 stick plus 1½ tbsp 130 g Butter
  • ¾ cup 100 g Confectioner’s sugar
  • 3.5 oz 100 g Walnuts, ground
  • 1 tbsp Sour cream
  • 1 tbsp Coffee ground
  • 2 Egg yolks
  • Coffee beans to garnish

For the Cream

  • 2 sticks plus 1½ tbsp 250 g Butter
  • 1¼ 150 g Confectioner’s sugar
  • 1 tsp Instant coffee powder
  • 4 tsp 2 cl Rum
  • For the Glaze
  • 2 cups 250 g Confectioner’s sugar
  • 3 –4 tbsp Coffee

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Coat the butter in the flour.
  • Knead to a smooth dough with the sugar, nuts, cream, coffee, and egg yolks.
  • Chill.
  • Roll out the dough to about 2–3mm thick.
  • Cut out boat shapes with a cookie cutter Place on a baking sheet lined with parchment paper and bake for 10–12 minutes.
  • For the cream, cream butter with sugar.
  • Dissolve the instant coffee in some rum and mix into the butter.
  • Spread half of the cooled cookies with cream and place the other half on top.
  • For the glaze, mix the sugar with the coffee until cool.
  • Pour over the mocha boats and set a coffee bean in the middle of each.
————————————————————————————————–
Course; Coockies / Biscuit
Cuisine; Austria / European

Wachau Cakes

Wachau Cakes

Deel op Facebook Print Recipe

Ingredients

  • 2 cups plus 2 tbsp 270 g Flour
  • 1 stick plus 6 tbsp 200 g Butter
  • Ҧ cup 110 g Confectioner’s sugar
  • 2 Egg yolks
  • 2 oz 50 g Cooking chocolate, ground
  • About 5.5 oz 150 g Chocolate glaze for dipping (see p. 42)

For the Cream

  • 1 cup 250 ml Milk
  • 1 oz 20 g Vanilla pudding mix
  • 3 tbsp 40 g Vanilla sugar
  • 2 sticks plus 1½ tbsp 250 g Butter
  • 1⅔ cup 200 g Confectioner’s sugar

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Coat the butter in flour.
  • Knead to a smooth dough with sugar, egg yolks, and cooking chocolate.
  • Roll the dough out to 3mm thick and cut out circles with a cookie cutter.
  • Place on a baking sheet lined with parchment paper and bake for about 10 minutes.
  • For the cream, boil half of the milk with vanilla sugar.
  • Mix the rest of the milk with the vanilla pudding mix and then stir into the boiling milk.
  • Remove from heat and let cool.
  • Cream the butter with confectioner’s sugar.
  • Mix the pudding smooth with an immersion blender and then mix into the butter a spoonful at a time.
  • Fill a piping bag fitted with a round nozzle.
  • Pipe cream onto half of the cooled cookies and place the other half on top.
  • Melt the chocolate glaze and dip the cakes only to cover the cookies—the cream should still be visible.
  • Let dry.
————————————————————————————————–
Course; Dessert
Cuisine; Austria / European

Filled Lebkuchen

Filled Lebkuchen

Deel op Facebook Print Recipe

Ingredients

  • 3 cups 300 g Rye flour
  • ¾ cup 180 g Sugar
  • 1 tsp 20 g Lebkuchen spice mix (or gingerbread spice mix, preferably a 9 spice mix)
  • 2 tsp 10 g Baking powder
  • Zest of ½ Lemon
  • 2 tbsp Honey
  • 2 Eggs
  • Butter for the baking sheet
  • For the Filling
  • 2 cups 250 g Redcurrant marmalade
  • 2 oz 50 g Candied orange peel
  • 2 oz 50 g Candied Lemon peel
  • 2 oz 50 g Nuts
  • 2 oz 50 g Raisins

Instructions

  • Preheat oven to 300 °F (150 °C).
  • Knead together all the ingredients for the dough and then let rest for half an hour.
  • Split the dough in half.
  • Roll out one half and lay on a buttered baking sheet.
  • For the filling, mix all the ingredients together and spread on the dough.
  • Roll out the second half of the dough and place on top.
  • Bake for about 25 minutes.
  • Cut into small rectangles or squares.

Notes & Wine Advice

A Chicken for Lebkuchen

Linguists have been known to fight bitterly over whether the word “Lebkuchen”comes from a “LaibKuchen” (“loaf cake”), “Fladenkuchen” (“flat cake”), or “Lebenskuchen” (“life cake”). It is certain, however, that the oldest lebkuchen were called honey cakes and were buried with the ancient Egyptian pharaohs. In 1296 near Ulm, the patrician name Lebzelter was documented for the first time. In 1395, an entry appears in the ledger of the Nuremburg Teutonic Order stating that the fee of one chicken was levied as rent for a Lebzelter house. Real foodies won’t have to think long about whether that was a good exchange.
————————————————————————————————–
Course; Coockies / Biscuit
Cuisine; Austria / European