Recipes

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

Ginger Cookies

Ginger Cookies

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Ingredients

  • 2 cups 250 g Confectioner’s sugar
  • 2 cups 250 g Flour
  • ½ cup 15 g Ginger, ground
  • 2 tbsp 1 kl Baker’s ammonia (can be replaced with baking powder)
  • 2 Eggs
  • Flour for the work surface

Instructions

  • Knead together confectioner’s sugar, flour, ginger, baker’s ammonia, and eggs.
  • Let rest briefly.
  • Roll out to 3–4mm thick and cut out with a scalloped cookie cutter.
  • Let dry for 12 hours on a floured pastry board.
  • Preheat oven to 300 °F (150 °C).
  • Place cookies on a baking sheet lined with parchment paper and bake for about 8 minutes.

Notes & Wine Advice

This classic cookie is made the traditional way with a special, jagged edged, cookie cutter. If this is not available a scalloped cookie cutter will work just as well.
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Course; Coockies / Biscuit
Cuisine; Austria / European

Ischler Taler

Ischler Taler

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Ingredients

  • 2 cups 240 g Flour
  • 2 sticks plus 1 tbsp 240 g Butter
  • 1 cup plus 2 tbsp 140 g Confectioner’s sugar
  • 6 oz 170 g Hazelnuts, ground
  • Pinch of cinnamon
  • 1 cup 100 g Apricot marmalade
  • About 5.5 oz 150 g Chocolate glaze

Instructions

  • Preheat oven to 300 °F (150 °C).
  • Knead together flour, butter, sugar, hazelnuts, and cinnamon to form pâte brisée dough.
  • Let rest for 30 minutes.
  • Roll out to about 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.
  • Brush half of the cookies with apricot marmalade and place a plain one on top of each.
  • Place on a cooling rack and glaze with liquid chocolate glaze.

Notes & Wine Advice

Cakes or Taler?

The above recipe is a particularly delicious variation of a well-known sweet that was one of the favorites of Emperor Franz Joseph and Empress Sissi. We are talking about the famous Ischler Cakes which are popular in Bad Ischl to this day. They are made with pâte brisée, but instead of apricot marmalade, they are filled with buttercream and dipped in chocolate. Before the chocolate hardens, “OriginalIschler Cakes” are decorated with a blanched, dipped almond.
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Course; Coockies / Biscuit

Florentines from Toni Mörward

Florentines from Toni Mörward

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Ingredients

  • 3.5 oz 100 g Ground orange peel
  • 5.5 oz 150 g Almonds, grated
  • 3.5 oz 100 g Raisins
  • 6 tbsp 50 g Flour
  • ¾ cup 100 g Confectioner’s sugar
  • ¼ cup 125 ml Coffee or plain whipped cream
  • About 5.5 oz 150 g dark couverture chocolate

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Chop up the candied orange peel and raisins.
  • Mix well with the grated almonds, flour, confectioner’s sugar, and whipped cream.
  • Make little heaps on a baking sheet lined with parchment paper and press them into flat circles with fork.
  • Bake for 12–15 minutes and then let cool.
  • Melt the chocolate and spread thinly on parchment paper.
  • Place the Florentines in the chocolate.
  • Before the chocolate hardens, cut them out.
  • Remove the paper and press a wave pattern into the chocolate with a fork.
  • Let harden.

Notes & Wine Advice

Sweet Greetings from the Medicis

The Medici family gave its home city of Florence more than just impressive tombs and the invention of “Grand Cuisine,” exported to Paris by Catherine de’ Medici. They also gave it this treat, made—according to the original recipe—of almonds, candied citrus, honey, and spices. But how does it concern the Medicis? Simple—the noble Florentine women reportedly passed time by pressing wave patterns into the chocolate dipped underside of these cookies with their beautiful combs.
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Course; Coockies / Biscuit

Lieutenant’s Kisses

Lieutenant’s Kisses

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Ingredients

  • 1 stick 120 g Butter
  • 1 cup plus 2 tbsp 250 g Confectioner’s sugar
  • 4 oz 120 g Almonds, ground
  • 4 oz 120 g Cooking chocolate, ground
  • Almond slices

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Knead dough out of butter, sugar, almonds, and chocolate.
  • Make small balls and place an almond slice on top of each.
  • Place on a baking sheet lined with parchment paper and bake for about 10 minutes.
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Course; Coockies / Biscuit