Recipes

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

Linzer Sticks

Linzer Sticks

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Ingredients

  • 2 sticks plus 1½ tbsp 250 g Butter
  • 6 tbsp 90 g Confectioner’s sugar
  • 2⅓ cups 330 g Flour
  • 1 Egg
  • Dash of salt
  • Dash of vanilla sugar
  • Lemon zest
  • About 1¼ cup 150 g apricot marmalade for brushing
  • About 5.5 oz 150 g chocolate glaze for dipping (see p. 42)
  • Colorful decorating sugar

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Cream the butter with sugar, salt, vanilla sugar, and lemon zest.
  • Mix in the egg and then fold in the flour.
  • Using a piping bag fitted with a star-shaped nozzle, pipe strips onto a baking sheet lined with parchment paper.
  • Bake for about 10 minutes.
  • Let cool and brush half of the sticks with marmalade.
  • Place another one on each.
  • Dip to the middle in melted chocolate glaze and sprinkle with decorative sugar.
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Course; Coockies / Biscuit

Linzer Eyes

Linzer Eyes

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Ingredients

  • 2 cups 240 g Flour
  • 2 sticks plus 1 tbsp 240 g Butter
  • ⅔ cup 140 g Confectioner’s sugar
  • 6 oz 170 g Hazelnuts, ground
  • 2 tbsp 1 kl Cinnamon, ground
  • 2 tbsp Milk
  • About 1¼ cup 150 g apricot marmalade for brushing
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Knead the flour, room temperature butter, confectioner’s sugar, ground hazelnuts, cinnamon, and milk to dough and let rest for half an hour.
  • Roll out the dough and split into two halves.
  • Cut circles out of one half, and rings of the same size out of the other half.
  • Place on a baking sheet lined with parchment paper and bake for about 10 minutes.
  • Let cool, brush the circles with apricot marmalade, and place the rings on top.
  • Dust with confectioner’s sugar.
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Course; Coockies / Biscuit

Coconut Kisses

Coconut Kisses

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Ingredients

  • 1 cup Less 2 tbsp 200 g Confectioner’s sugar
  • 3 Egg whites
  • 7 oz 200 g Coconut flakes
  • 2 tbsp 1 kl Honey
  • Wafers
  • ⅔ cup Chocolate glaze to dip

For the Crème”

  • 2 sticks plus 1½ tbsp 250 g Butter
  • 1¼ cup 150 g confectioner’s sugar
  • 3 oz 80 g Cooking chocolate, ground

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Beat the egg whites to stiff peaks with the confectioner’s sugar.
  • Fold in the coconut flakes and honey.
  • Place little domes of batter on a baking sheet lined with parchment paper and bake for about 10 minutes.
  • Let cool.
  • For the cream, cream butter and sugar and mix in the grated chocolate bit by bit.
  • Cut 1in (3cm) circles out of the wafers.
  • Spread cream on them and set a coconut kiss on top of each one.
  • Chill until the cream is firm.
  • Melt the chocolate glaze and dip the bottom of each cookie.
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Course; Coockies / Biscuit

Vanilla Crescents

Vanilla Crescents

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Ingredients

  • 1 stick plus 6 tbsp 200 g Butter
  • 2¼ cups 280 g Flour
  • ⅓ cup 80 g Confectioner’s sugar
  • 3.5 oz 100 g Nuts, ground
  • Confectioner’s sugar and vanilla sugar to coat

Instructions

  • Preheat oven to 350 °F (180 °F).
  • Coat the butter in the flour on a pastry board.
  • Knead with confectioner’s sugar and ground nuts to a smooth dough.
  • Chill for about half an hour.
  • Form a log from the dough.
  • Cut off small pieces and shape them into crescents.
  • Set them on a baking sheet lined with parchment paper and bake for about 10 minutes.
  • Carefully (they break easily!
  • ) roll the still-hot crescents in a mixture of confectioner’s sugar and vanilla sugar.
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Course; Coockies / Biscuit

Grand Marnier Ice Cream Soufflé

Grand Marnier Ice Cream Soufflé

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Ingredients

Ingredients for 6 Servings

Instructions

  • First, wrap the ramekins in parchment paper so that the paper is ½in (1.
  • 5 cm) higher than the top.
  • Cream the eggs, egg yolks, and granulated sugar in a double boiler.
  • Add the Grand Marnier and beat over ice until cold.
  • Whip the cream halfway and fold in.
  • Fill the ramekins.
  • Freeze overnight.
  • Dust the tops with cocoa powder and then remove the paper.

Notes & Wine Advice

Beethoven and Ice Cream Season

In the nineteenth century, the increasing love of the Viennese for ice cream corresponded to the fear that it would soon run out, since they were limited to the store of naturally occurring ice. In the mild winter of 1793–94, ice cream freak Ludwig van Beethoven asked whether there would be enough ice cream in Vienna the next summer. Because if there wouldn’t, he would rather pass the summer in the mountains.

Garnish Recommendation:

marinated oranges or orange ragout and kumquats with star anise
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Course; Dessert

Grappa Parfait

Grappa Parfait

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Ingredients

Ingredients for 8–10 Servings

  • 2 Eggs
  • 2 Egg yolks
  • ⅓ cup 80 g Granulated sugar Dash of salt
  • 1 cup 100 g Apricot marmalade
  • 5 tbs 100 g Honey
  • 1⅔ cups 400 ml Heavy cream
  • ½ cup 120 ml Grappa

Instructions

  • Beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
  • Warm the apricot marmalade and honey in a double boiler, stir until smooth, and mix with the egg.
  • Stir in the grappa.
  • Whip the cream halfway and fold in.
  • Fill a terrine pan and freeze overnight.
  • Let thaw slightly before serving, so that the parfait is not too hard.

Notes & Wine Advice

This classic ice cream dish, also called a soufflé glace, looks particularly attractive if you line the terrine with baumkuchen slices before filling it with the parfait.
 

Garnish Recommendation:

marinated warm blackberries
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Course; Dessert