Chocolate smell is almost irresistible especially if you get high quality chocolate! I used high quality of dark Swiss chocolate!
These recipes are almost identical and I really can’t say which the best is. In the first one I really appreciate the Kirsch addition, the result is amazing and the work needed is sooooo little!
The first recipe is also known as „Sven’s Shoggikuchen“, the second one is lightly bigger and it came from a package description and suggestions of the chocolate.
The cake is best if served slightly (only slightly!) lukewarm while the core is still soft melted. If you have leftovers and you place the cake in the fridge, the cake will get a fudgy center. J
We inverted the cake on a plate and inverted it again on the plate for serving. Then we used a spatula to transfer the slices to the single plates. And WOW, you will see how your guest will ask for some more! It taste really as you wish!
I’ve seen the photo of this recipe on a magazine in a waiting room but the pages with the recipe had been removed! I was real sorry, because I still had a lot of berries of the past year in the freezer just now that the new berries are getting ripe!
Just arrived at home I searched in the web for a similar recipe, and finally I found it! Well the original recipe asked for ready “chocolate pudding-mixture” and too much butter than what I’m used.
I changed the recipe, and created a new one and WOW! This was quick and so good! We will make it again with the new berries!
The spring is approaching and very soon we will have enough rhubarb for our cakes.
If you have a garden you know that you will have a lot of fruits from the garden and sometimes you will have to freeze them; this is what happened to me and now it’s time use what I still have in the freezer.
This cake was originally the recipe of an apple cake, I changed the recipe adding 25 more sugar as the rhubarb is little acid, but this can be prepared with almost every kind of fruit. The ginger is my addition as well, but this can omitted or substituted with lemon or if you prefer with other flavors as vanilla.
During the preparation I found the dough quite thick, heavy but with the addition of the rhubarb it resulted great as this absorbed the excess liquid.
Before baking you can also add some slivered almonds. Please as usual feel free to adapt the recipe to your need and ingredients!
This is one of the first traditional Swiss Christmas cookies recipes I tried out and this is an evergreen for us.
As in this recipe there is no fat addition, the dough consists of a mixture of egg, powdered sugar and flour. The resulting paste is similar to play dough your can form it, you can use mold and … this is the crucial point… the surfaces of the cookies dries while storing before baking. If you roll out the dough and dust it with flour, you can stamps for fancy cookies.
The traditional stamps are made on wood and carved by hand, really pieces of art.
I only plastic ones, but once as I saw some beautiful tiles with fantastic old reliefs in the house of a friend I asked her to take the pattern. For this purpose I used as soft smooth clay, that after drying I burnt in order to have the pattern.
I rolled out the dough, dusted the surface with flour and made my big cookies with the new old fashioned mold. WOW! With clay it works really well.
If you don’t have stamps you can make the traditional “Krabeli”.
During drying time the surface gets hard and while baking the cookies will expand from the bottom. If the surface is dry enough the pattern will stay intact while baking.
Usually the cookies had to be dried overnight, but today with our heating systems the higher temperatures and dry air condition can shorten the baking time. You have to check first if the surface is dry enough and eventually bake some test pieces.
Enjoy these medieval cookies!
500 g powdered sugar
2 tablespoons Kirsch
1 tablespoon anise (for Aniskrabeli you can use whole seeds and for Anisbroetli depending on the pattern anise ground may be better)
1 pinch salt
600 g plain flour
Beat powerded sugar and eggs using a blender until very fluffy and pale.
Add the remaining ingredients and knead into dough.
For Aniskrabeli form on a floured surface rolls 1.5 cm (½ inch) thick. Cut pieces of 4-5 centimeters (2 inch) of length. Make 3 oblique cuts and fold your cookies slightly (like in the picture).
For Anisbroetli you need a stamp. In this case roll out your dough about 8 cm thick (1/3 inch) on a floured surface, dust with flour and print them using your favorite stamp. Cut clear borders.
Put the small pieces onto a baking tray and dry for about 6 – 24 hours at room temperature (this step is essential!).
Bake them for 15-25 minutes with 150 degrees Celsius (300F). These cookies shouldn’t turn brown!
I used walnuts, but any kind of nuts could be used for this recipe as well as many dry fruits.
400 g flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
140 g unsalted butter or margarine, at room temperature
450 g sugar
1 teaspoon vanilla
100 g quince jelly (alternative apricot jam or your favorite jam/jelly)
200 g chopped walnuts
3 tablespoons breadcrumbs
100 g chocolate, melted
Heat oven to 180°C/350° F. Spray an 8-inch square baking pan with the cooking spray.
In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.
Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Add eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined.
Transfer 3/4 of the dough to the prepared pan and press in evenly. Spread the jelly on top.
Bake for 10 minutes at 180°C/350° F.
In the meanwhile prepare the topping: crumble the remaining dough and mix it with the walnuts and breadcrumbs.
Spread topping over the jam. Bake until golden, for about 25 to 30 minutes. If while cooking it turns to fast brown reduce slightly the heat (for about 10-20 degrees).
Melt the chocolate. For this step I place the chocolate in a plastic bag dipping the bag into hot water (hold the opening part of the bag outside of the water).
Drizzle the chocolate over the tray.
Cool almost completely and cut into squares of about 2.5 cm (1 inch). Let cool down completely
Enjoy soon or let dry the cookies and store them in airtight containers at room temperature.
Läckerli (also called Basler Leckerli or Läggerli) are traditional spiced famous biscuit originating from Basel, Switzerland and are made with honey, hazelnuts, candied peel, spices, and Kirsch and then topped with a sugar glaze.
The name “Leckeli” came from the old German “leckon” (English: leak), as these cookies are really delicious.
Züri Leckerli or Zürcher Leckerli however are completely different as they consist of baked almond paste (marzipan) and flavored with chocolate, orange, cinnamon, hazelnut, vanilla and sandalwood.
I substituted the sandalwood powder with hibiscus flower powder as this is what I had on hand and the reddish color would fit with in the set.
The dried hibiscus flower were intended for teas: I used the mortar to reduce them into fine powder.
For the pattern I used a Springerle hand carved maple wood rolling pin.
600 g almonds, peeled finely grounded
500 g powdered sugar
3 egg whites (90 g)
For different kinds (for each one quarter of basic recipe):
There are so many kinds of Christmas cookies and this year during Advent I will prepare some of the traditional ones, but also I will experiment with new ones.
I will begin with a traditional Swiss favorite that melts smooth texture in the mouth and look really pretty.
I don’t know what kind of jam I prefer, perhaps apricot, but I prefer to try some that I have on hand and I play with the shape.
350 g margarine or butter
150 g powdered sugar
1 pinch salt
1 teaspoon vanilla extract
1/2 lemon, grated zest only
600 g Flour (additional flour for the surface)
200 g almonds ground
Filling and dusting:
200-300 g apricot jam (or red currants or what you like)
1-2 tablespoons Kirsch (optional)
Powdered sugar to dust
The simplest and easiest way is to combine all the ingredients using the food processor. You can also begin beating the butter and adding all the other ingredients one by one in portions as in the ingredients list.
Wrap in foil or cover. Refrigerate for at least 2 hours (don’t skip this step!).
Preheat the oven to 165°C/325°F.
Roll out the dough on a floured surface until 3 mm thick.
Cut the dough as desired with the mold. For every cookie you will need two parts; the upper part (same shape) looks pretty if you cut out the center with a small mold forming a “window”.
Bake for about 12 minutes or until you see that the borders begins to turn golden.
Remove from the oven and let cool down completely.
Wisk the jam with the Kirsch until smooth.
Spread the cookies without a “window” with fruit jam.
Dust the cookies with “windows” with powdered sugar, and then place on top of the cookies with fruit jam.