Chocolate Spritz Cookies for the Holidays
These are so called Spritz cookies or Spritzgebäck in German, and are classic cookie for Christmas and the holidays. These chocolate Spritz cookies are quite easy to make, and you can fill them or not. Happy Baking!
Ingredients Chocolate Spritz Cookies
Makes about 60 cookies
40 g marzipan, raw – Find it here –
150 g butter
50 g powdered sugar
1 dash salt
2 drops lemon flavor
3 drops vanilla flavor – Find Dr Oetker Flavor Here –
1 medium egg
165 g flour
15 g cocoa powder, unsweetened
chocolate for the glaze
Baking Instructions
– Warm the marzipan a little so it gets soft (you could use the micro wave). Let cool off.
– Combine butter, powdered sugar, marzipan, salt and flavors and beat until smooth, then add the egg,
– Sieve flour with with cocoa, add to dough but mix very briefly because dough might become too solid.
– Pre-heat oven to 180 °C of 375 F.
– Layer baking tray with parchment paper.
– Fill dough into a frosting bag with big star nozzle and form sticks or S forms onto the tray.
– Bake for 12-13 min (medium height).
– Let cookies cool off.
– If you like you can add warmed jam on one side of a cookie and place another one onto the jam side.
– Melt chocolate and dip one end of the cookie into the chocolate.
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German Christmas Cookies Adventsschnitten
The season for German Christmas Cookies starts in the so called “Adventszeit”, the 4 weeks before Christmas. The recipe “Adventsschnitten” or advent cookies is a delicious recipe for this time of the year. The cookies are spiced with cinnamon and cloves, and they pair nicely with a cup of Glühwein (mulled wine) or spiced apple cider. Happy Baking!
Ingredients Adventsschnitten
300g soft butter
5 eggs (medium)
300 g sugar
rum baking essence/flavor – (see below) to taste
400 g all purpose flour
1 package baking powder Dr Oetker – 0.5oz
5 tbsp cocoa powder, unsweetened
100 g Zitronat (candied lemon) – How to make Zitronat – See below
2 tbsp cinnamon, 1/2 tsp ground cloves
200 g hazelnuts and 200g ground hazelnuts
Frosting
250 g powdered sugar
100 ml dark rum
200 g apricot jam
100 g roasted grated hazelnuts or almonds
Baking Instructions
– Mix butter until smooth. Add slowly sugar and baking rum while mixing until you get a smooth dough.
– With mixer on highest level add one egg after the other, mix for about 30 seconds.
– Mix flour with baking powder, cocoa and spices. Combine with the dough (mixer on lowest level), then add ground hazelnuts.
– Finally add Zitronat.
– On a greased baking tray (or parchment paper) spread the dough (area of 40 x 30 cm).
– Place a stripe of aluminum foil in front of the dough so it won’t overflow while baking.
– Spread whole hazelnuts on the entire dough, press them gently into the dough.
– Pre-heat oven to 180 degrees C or 325 F, bake for about 30 minutes.
Make a Special Gift – With Imported German Christmas Treats
Add Frosting
Mix powdered sugar with rum and spread it all over the hot cake, let cool off.
Final Steps
Cut cake in cubes.
Spread apricot jam over all edges and roll them in finely grated or chopped hazelnuts or almonds.
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German Quark Streusel Cake with Fruit
What about a Quark Streusel Cake with fruit to combine with a cup of German coffee or tea? My favorite German coffee is from Tschibo. This is an authentic and proven German recipe, you just have to make the quark which is not so difficult. There are also alternatives for quark – Curious what it is? Check out our article: Substitutes for Quark – If you cannot get the desired fresh fruit use alternatively frozen or canned fruit. Trader Joes or ALDI carry the sour cherries in the jar. Happy Baking!
Check this out: HOW TO MAKE QUARK
Ingredients German Quark Streusel Cake
DOUGH
250 g butter
200 g sugar (or less depending on your taste for sweetness)
1 package vanilla sugar – 0.5oz
1 egg
1 dash salt
1 package baking powder – 0.3oz
500 g flour
TOPPING
1 kg quark
200 g sugar
1 package vanilla pudding – 1.5 oz (alternatively corn starch and vanilla extract)
juice of half lemon
1 egg
1 jar sour cherries or other fruit like raspberries or blueberries (fresh, jar or frozen) – 24oz
Send some German Love…
Baking Instructions German Quark Streusel Cake
– Melt butter, let cool off.
– Combine all dough ingredients and knead until you get a crumbly dough.
– Keep 1/4 of the dough.
– Layer a high side baking tray (Height 2 inches) with parchment paper.
– Press 3/4 of the dough evenly on the baking tray.
– Pre-heat oven to 375 F (175 C).
– Mix all ingredients – NOT THE FRUIT – for the topping, and spread evenly over the dough.
– Place the fruit on top plus the remaining dough as Streusel (if you use frozen fruit, defrost it first and drain all liquid).
– Bake for 30-35 min on the middle rack.
Make a Streusel Cake with this Baking Mix – So Easy
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Black Forest Gugelhupf – Authentic German
The Black Forest Gugelhupf is a German bundt cake that is containing sour cherries which are sprinkled with “Kirsch Brandy” (Kirschwasser, the famous brandy from the Black Forest). If you don’t want to use brandy you might want to add some natural rum flavor which contains no alcohol. The cake should be made in a Gugelhupf form (bundt form) but if you don’t have one you can use a round baking form that has a tubular base; 9 or 10 inches diameter, see below. Trader Joes or Aldi carries sour cherries. Happy Baking.
Ingredients Black Forest Gugelhupf
1 jar (24oz) sour cherries
60 ml Kirschschnaps (Cherry Brandy), alternatively rum or brandy flavor
100 g semi-sweet chocolate
200 g butter
300 g sugar
1 dash salt
5 eggs
400 g flour
3 tsp baking powder
100 ml milk
2 tsp cocoa, unsweetened
1 package vanilla sugar 0.3oz
– How to make Vanilla Sugar –
250 g powdered sugar
some butter and flour for the form
Baking Instructions
– Drain cherries.
– Drip with 30ml Kirsch brandy or add the rum flavor.
– Melt chocolate using the double boiler method:
Add water in a pan, place chocolate into a ceramic bowl that fits into the pan. Bring water to a boil, reduce heat, see how the chocolate is melting, stir accordingly.
– Mix soft butter, salt and sugar, add one egg after the other.
– Mix flour with baking powder, add alternating with milk.
– Part dough.
– In one part add cherries, the other part mix with molten chocolate, 1 tsp cocoa and vanilla sugar.
– Grease Gugelhupf form and dust completely with flour.
– Fill in light dough, on top fill dark dough, with a fork go through both dough in spirals.
– Pre-heat oven to 350 F.
– Bake cake for 60-70 min.
– Mix powdered sugar with remaining Kirsch Brandy and 2 tbsp water.
– If you like a two-colored glaze mix half of the glaze with 1 tsp cocoa.
– When cake is done add glaze(s) on top.
Alternative for the Bundt Cake Form
The German Breakfast Box Makes a Great Gift!
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Bavarian Apple Turnovers – Apfelmaultaschen
If you love sweet apple dishes the Bavarian Apple Turnovers, or Apfelmaultaschen, is the dish to make. It can be varied with Italian plums, and it tastes the best when served with a warm vanilla sauce. Happy Cooking!
Ingredients Bavarian Apple Turnovers
DOUGH
300 g flour
1 tbsp butter
2 eggs
2-3 tbsp milk
1 tsp salt
FILLING
125 ml milk
3-4 apples (depends on the size)
1 splash lemon juice
Optional: Cinnamon to taste and/or raisins soaked in apple juice (or brandy) for 5 minutes
sugar as needed
Cooking Instructions Bavarian Apple Turnovers
For the Filling
– Peel apples, remove core, grate fine. Don’t cut in pieces. Mix with cinnamon.
– Drip with lemon juice so they wont get brown. Set aside.
Make the Dough
– Place flour into a bowl, add salt.
– Add 1 heaped tbsp butter, egg and some milk to flour, knead dough for about 5 min very thoroughly. Dough should come off the bowl’s edges and should not be sticky.
– Pre-heat oven to 350 F.
– Mix 125ml milk with 1 egg, set aside.
– Sprinkle flour on a baking board or smooth surface.
– Roll dough evenly so you get 4 pieces of same size (cut with knife).
– Spread melted butter on each piece, add grated apples. If you use raisins add them.
– Fold in the sides, then roll each piece.
– Place apple pockets in a greased fire proof form.
– Bake for 10 min then add milk-egg mix over apple turnovers so they are covered. Maybe you need additional milk.
Baking time is 20-30 min.
Serve with Vanilla sauce. How to Make Vanilla Sauce – Go to The RECIPE –
Vanilla Sugar and Vanilla Sauce
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Authentic Swabian Cheese Spaetzle
You will love this recipe for authentic Swabian Cheese Spaetzle! This local recipe comes from a region named “Allgaeu”, a very popular region of the South that is very close to Bavaria.
It’s a region that is famous for its various dairy products: Cheese, the milk, quark and yoghurts. Because the landscape is so lovely it attracts many tourists throughout the year.
During the winter season the mountains are inviting to ski while in summer you can do the most amazing hiking and biking tours.
The Allgäu is a very relaxing place on earth, and some people say, it must have been created by God. So are the food specialties of this region. It’s Southern German food for the soul! The German Cheese Spaetzle can be found on almost every menu of the local Inns. Enjoy the Spaetzle with fried onions and a mixed salad. Happy Cooking.
Ingredients Authentic Swabian Cheese Spaetzle
400 flour
5 eggs
1 tsp salt
about 1/4 l cold water or mineral water
or 300 g dried Spaetzle
2 big onions
salt, pepper to taste
1 tbsp Butter
300 g grated cheese (Emmenthaler, Gouda, any cheese which melts easily but don’t use processed cheese)
water with some salt
optional: chopped chives or parsley
Swabian Spätzle from Bechtle included!
Cooking Instructions Spaetzle
– Sieve the flour into a bowl; add eggs, salt and water and mix it with a wooden spoon.
– Stir the dough until you can see bubbles. Maybe you have to add some more cold water.
– Melt butter in a skillet; peel onions and cut them in small rings. Fry them in the butter until light brown.
– In a big pot bring water to a boil. By using a wooden board or a Spaetzle maker, make the Spaetzle. Stir often with a wooden spoon.
Find the Spätzle Maker on Amazon
– When the Spätzle are floating on the surface, they are done. Remove them with a skimmer, and keep in a fireproof bowl in the oven. Before you place them in the oven sprinkle some of the grated cheese on top.
– Repeat above step until the entire dough is gone.
– Peel onions, slice them.
– In a pan with some butter fry the onions until they are brown. Alternatively you can use the already made dried onions.
– Serve Spätzle on warm plates and place some add fried onions on each portion.
– Sprinkle chopped chives/parsley on top.
As a main dish serve the Cheese Spätzle with fried onions and mixed lettuce.
Beautiful Allgäu Countryside
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German White Beans Salad
This German white bean salad makes a great salad for your barbecue, is a nice a side dish for Bratwurst or Wiener sausages. Ideal salad for a cold supper with some fresh bread. It is very easy to make. Try it out, you will love it. Happy Cooking!
Ingredients German White Beans Salad
1 small can white beans
1 medium size onion
3 tbsp white or red wine vinegar
6 tbsp sunflower oil
3 tbsp parsley
salt, black pepper to taste
Cooking instructions German White Beans Salad
– Rinse beans in a sieve with cold water. Let drain.
– Peel onion and cut into fine rings. Combine with beans
– Chop parsley fine
– Mix oil and vinegar, add spices.
– Pour the dressing over the beans and mix well.
– Place in fridge for about 30 min.
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Strawberry Raffaello Layered Cake
This is a perfect cake to surprise your beloved one for Valentine’s or Mother’s Day, or the Birthday! You also could make it for a hot summer’s day. Raffaellos bring an exotic taste to the table. It’s a rich cake indeed but doesn’t come with the old-fashioned buttery cream. Whenever you make this strawberry Raffaello layered cake serve the cake with a cup of German coffee. Happy Baking!
Ingredients Strawberry Raffaello Layered Cake
For the Base Cake
3 eggs
100 g sugar
2 drops rum flavor
50 g flour
50 g corn starch
1 tsp baking powder
For the Filling
200 g Raffaellos
500 g strawberries
600 ml heavy cream
2 packages vanilla sugar – How to Make Vanilla Sugar –
1 package whip it (Sahnesteif)
25 g grated coconut, unsweetened
Baking Instructions
– Pre-heat oven to 175 C / 350F (regular; convection is 150 C or 300F)
Separate eggs
– Beat egg whites with 3 tbsp water until firm. Add the sugar and continue beating until sugar has dissolved.
– Add the egg yolks, flavor.
– Mix flour with starch and baking powder, add to the egg cream. Mix with a spatula.
– Layer a 26cm – 10 inch – spring form with parchment paper.
– Place dough in spring form, spread even.
– Bake for 25-30 min or less, do the tooth pick test.
Make the Filling
– Cut the base cake one time horizontally.
– Chop 10 Raffaellos in pieces. Keep remaining ones in the fridge.
– Cut half of the berries into small pieces.
– Combine half of heavy cream with 1 tbsp sugar, 1 package vanilla sugar and whip it. Beat until form.
– Mix in strawberries and Raffaello pieces.
– Spread the strawberry cream on the lower piece of cake. Place the other piece on top.
– Place cake in fridge for 30 min.
– Roast the coconut pieces lightly in a non-stick pan without adding oil or butter.
– Slice remaining strawberries, keep one whole fruit.
– Beat remaining heavy cream with 1 pack. vanilla sugar until firm.
– Spread the cream around the cake and on top. Sprinkle with coconut pieces.
– Place the strawberry slices around the edges and on top like a wreath.
– Add some whipped cream into a decorating bag and squirt little flowers for each piece of cake.
– Decorate with whole Raffaellos.
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