Recipes

Coconut Truffles

Coconut Truffles

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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.
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Course; Candy
Cuisine; Austria / European

Mocha Boats

Mocha Boats

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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.
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Course; Coockies / Biscuit
Cuisine; Austria / European

Wachau Cakes

Wachau Cakes

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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.
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Course; Dessert
Cuisine; Austria / European

Filled Lebkuchen

Filled Lebkuchen

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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.
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Course; Coockies / Biscuit
Cuisine; Austria / European

Almond Schnitten

Almond Schnitten

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Ingredients

  • 1 stick plus 2½ tbsp 150 g Butter
  • 7 Egg yolks
  • 1¼ cup 150 g Confectioner’s sugar for the yolk mixture
  • Salt
  • 1 cup plus 3 tbsp 150 g Flour
  • Pinch of Baking powder
  • 7 Egg whites
  • 1¼ cup 150 g Confectioner’s sugar for the egg whites
  • 3.5 oz 100 g Almonds, ground
  • 3.5 oz 100 g Chocolate, ground
  • 1 tbsp Rum
  • Butter for the baking sheet
  • About 1¼ cup 150 g apricot marmalade
  • Some couverture to decorate

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter with egg yolks, a dash of salt, and sugar.
  • Fold in flour and baking powder.
  • Spread on a buttered baking sheet and brush with marmalade.
  • Beat the egg whites to stiff peaks with confectioner’s sugar and fold in the ground almonds and chocolate.
  • Flavor with rum.
  • Spread the egg whites evenly on top of the dough.
  • Bake for about 35 minutes.
  • Cut into little squares.
  • Melt chocolate, fill a parchment paper cone, and pipe thin lines across the schnitten.
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Course; Dessert
Cuisine; Austria / European

Hamburg Schnitten

Hamburg Schnitten

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Ingredients

  • 1⅔ cup 200 g Flour
  • 1 stick plus 2 tbsp 140 g Butter
  • ¼ cup 70 g Confectioner’s sugar
  • 2.5 oz 70 g Almonds, ground
  • Dash of cinnamon ground Dash of clove, ground
  • 3 Egg yolks
  • 3 Egg whites
  • 1 cup less 1 tbsp 210 g Granulated sugar
  • Dash of vanilla sugar
  • 2.5 oz 70 g Almonds, ground
  • 2 tbsp 1 kl Coffee, ground
  • About 1¼ cup 150 g apricot marmalade

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Quickly knead together the flour, butter, confectioner’s sugar, almonds, cinnamon, cloves, and egg yolks to make a pâte brisée dough.
  • Let the dough rest for 20 minutes.
  • Line a baking sheet with parchment paper.
  • Roll the dough out to the size of the baking sheet and bake for about 12 minutes.
  • Remove and lower the oven heat to 320 °F (160 °C).
  • Brush with marmalade.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Fold in the vanilla sugar, almonds, and coffee.
  • Spread the mixture on the baked dough and bake again for 25 minutes.
  • Cut into rectangles or squares.
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Course; Dessert
Cuisine; Austria / European

Neros

Neros

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Ingredients

  • Ingredients
  • 2 sticks plus 1½ tbsp 250 g Butter
  • 1 cup plus 2 tbsp 140 g Confectioner’s sugar
  • Dash of salt
  • 2 tsp 10 g Vanilla sugar
  • 2 Eggs
  • 1 Egg yolk
  • 1½ cup 180 g Flour 50g Cocoa powder

For the Filling

  • 200 g Couverture chocolate
  • 200 g Nougat
  • 1¼ cups 300 ml Heavy cream

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter with sugar, salt, and vanilla sugar.
  • Mix in the eggs and egg whites little by little and carefully fold in the flour and cocoa powder.
  • Using a piping bag fitted with a round nozzle, pipe round cookies onto a baking sheet lined with parchment paper.
  • Bake for about 12 minutes, leaving the oven cracked open.
  • Melt the chocolate with nougat, mix in the heavy cream, and let cool briefly.
  • The mixture should not harden completely, but should be flexible and soft enough to decorate with.
  • Turn over half of the cookies and pipe nougat cream onto them with a piping bag.
  • Cover with the other half of the cookies.
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Course; Coockies / Biscuit
Cuisine; Austria / European

Polos

Polos

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Ingredients

  • 2 sticks plus 1½ tbsp 250 g Butter
  • 1 cup plus 2 tbsp 140 g Confectioner’s sugar
  • Dash of salt
  • 2 tsp 10 g Vanilla sugar
  • 2 Eggs
  • 1 Egg yolk
  • 1¾ cup 230 g Flour
  • About 2½ cups 300 g apricot marmalade
  • Some dark couverture chocolate for decorating

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter with sugar, salt, and vanilla sugar.
  • Mix in the eggs and egg yolks little by little and then carefully fold in the flour.
  • Using a piping bag fitted with a round nozzle, pipe round cookies onto a baking sheet lined with parchment paper.
  • Bake for about 12 minutes, leaving the oven cracked open.
  • Remove from oven and let cool.
  • Turn over half the cookies and brush with marmalade.
  • Place the other halves on top.
  • Melt chocolate and pipe thin lines on the cookies with a piece of parchment paper rolled into a cone.
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Course; Coockies / Biscuit
Cuisine; Austria / European

Wachau Hearts

Wachau Hearts

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Ingredients

  • 2 cups 250 g Flour
  • 1¼ cups 150 g Confectioner’s sugar
  • 1 stick plus 2½ tbsp 150 g Butter
  • 4 tsp 20 g Vanilla sugar
  • 1 Egg
  • About 1¼ cup 150g apricot marmalade for brushing
  • About 150g milk couverture chocolate for dipping

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Coat the butter in the flour.
  • Knead to a smooth dough with the confectioner’s sugar, vanilla sugar, and egg.
  • Chill briefly.
  • Roll out to about 3mm thick and cut out heart with a cookie cutter.
  • Place the hearts on a baking sheet lined with parchment paper and bake for about 10 minutes.
  • After cooking, brush half of the hearts with marmalade and place a plain heart on top of each one.
  • Melt the chocolate and dip each heart halfway.
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Course; Coockies / Biscuit
Cuisine; Austria / European

Lebkuchen Stars

Lebkuchen Stars

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Ingredients

Ingredients to Start the Dough

  • 2 cups 660 g Honey
  • 2¾ cup 220 g Confectioner’s sugar
  • ⅓ cup 75 ml Water
  • 5 cups 500 g Rye flour
  • 1⅔ cup 200 g Wheat flour

To Complete the Dough

  • 2 Egg yolks
  • 1 oz 30 g Lebkuchen spice mix (or gingerbread spice mix, preferably a 9 spice mix)
  • ¼ cup 6 cl Milk
  • 2⅔ cups 300 g Wheat flour Milk for brushing
  • Almonds hazelnuts, or walnuts to decorate
  • Egg white glaze to taste

Instructions

  • Preheat oven to 350 °F (180 °C).
  • For the dough, warm the honey.
  • Boil the sugar and water, mix in the honey, and let cool to about 86 °F (30 °C).
  • Make dough by kneading with the rye flour and wheat flour.
  • Let rest.
  • Beat the egg yolks with the lebkuchen spices and work into the dough along with milk and flour.
  • Roll out the dough to about 4mm thick.
  • Cut out stars with a cookie cutter and place them on a baking sheet lined with parchment paper.
  • Brush with milk, place almonds or other nuts on top, and bake for 15–20 minutes.
  • Cover with egg white glaze while still hot.

Notes & Wine Advice

Tip: You can store the cookies for several days or even weeks wrapped in plastic (before glazing, of course!).
Why Are There Cookies for Christmas?
The twelve days of Christmas are a dangerous time in Germanic folklore. The origin of Christmas cookies is an old superstitious belief that the evil spirits of the Wild Hunt, a ghostly hunting party that foretold disaster, could be placated with sweet goodies. Of course, the cookies that were placed in windows were not really eaten by demons, but by children, beggars, and peddlers.
The snacks for demons were not complicated Christmas goodies, but rather, for the most part, simple gingerbread. The delicious and decorative cookies that are baked today appeared in the nineteenth century.
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Course; Coockies / Biscuit
Cuisine; Austria / European