15th day of Advent Ingredients: 300g raw cane sugar175g wheat flour type 700170g softened butter  50g egg (1)110g rolled oats140g ground, roasted hazelnuts 2-4mm110g bakers chocolate, in small pieces (e.g. Maracaibo Clasificado, 65%) 50g chopped cranberries  1/2 TL baking powder  1/2… weiterlesen

Mini Amaretto Cakes

The 14th day of Advent Ingredients: 500g Spelt flour100g Refreshed Lievito-Madre   10g Yeast 200g Milk 100g Egg   50g Brown sugar    25g Honey  125g Butter       7g Salt     80g Candied orange soaked in amaretto liquor          + Robe-Noire chocolate          + Linzer dough / chocolate shortcrust Production: Knead together slowly… weiterlesen

Meringue Rings for the Christmas Tree

13th day of Advent Ingredients: 250g Egg whites225g Granulated sugar450g Granulated sugar150g Water       + assorted food coloring Production: Beat the egg whites and 225g granulated sugar until foamyAt the same time the 450g of sugar and water are cooked to… weiterlesen

Coconut Macaroons

12th day of Advent Ingredients: 200g Egg whites550g Granulated sugar300g Finely grated coconut  50g Honey  60g Wheat flour  20g Wheat starch Production: Mix together the egg whites, granulated sugar, coconut, and honey and heat to 60-65°C.Then sieve wheat flour and wheat… weiterlesen

Almond Nut Corners

11th day of Advent For the almond nut corners, a Linzer dough (recipe here) must be rolled out 4mm thick and placed on a baking sheet lined with baking paper. This dough is baked for 8-9 minutes at… weiterlesen


9th day of Advent Ingredients: 500g Wheat flour400g Honey100g Powdered sugar  50g Dextrose  10g Vanilla sugar  10g Lebuchen spice  10g Cinnamon    3g Salt  40g Cherry schnapps  13g Ammonium200g Toasted and chopped hazelnuts, 2-4mm200g Candied orange peel  50g Candied lemon peel150g Robe-Noire (Chocolate to dip) Production:… weiterlesen

Coconut Domes

8th day of Advent Coconut macaroon batter: 200g Coconut flakes200g Granulated Sugar 125g Egg whites  50g Chopped candied orange peel Mix the coconut flakes, sugar, egg whites, and candied orange peel and heat in a double boiled to 65C°. 120g… weiterlesen

Linzeraugen (Linzer Biscuits)

7th day of Advent Butter shortcrust: 300g Wheat flour Type 480200g Soft butter   90g Powdered sugar   10g Vanilla sugar   20g Egg yolk (1)        + a pinch of salt120g Jam for filling Production: Knead all of the ingredients into a dough. Careful:Alle Zutaten zu… weiterlesen

Linzer Crescent Cookies

6th day of Advent Ingredients for spritz cookies: 280g Wheat flour Type 480220g Soft butter  90g Powdered sugar   15g Wheat starch   50g Whole egg (1)   40g Yolk (2)        + orange zest/lemon zest        + A pinch of salt 120g Jam120g Robe Noire – Chocolate to… weiterlesen

Poppy Seed Cake

5th day of Advent Ingredients: 200g butter   60g powdered sugar   13g vanilla sugar     2g salt       + lemon zest from half a lemon160g egg yolks (8) 240g egg whites (8)160g granulated sugar250g ground grey poppy seed 160g almond meal Instructions: Mix butter with powdered sugar,… weiterlesen

Croissants with Poolish

3rd day of Advent Poolish: 200g Wheat flour Type 700200g Water 20°C     2g Yeast Stir together the ingredients and let it rise for 2 hours at room temperature. Then the poolish matures at 4°C /18-24 hours in the refrigerator. Butter… weiterlesen


2nd day of Advent Ingredients: 130g Brown sugar100g Candied orange  50g Butter  50g Honey  40g Cream  10g Vanilla sugar500g Shelled, roasted  hazelnuts or almonds150g Chocolate  Production: Heat the Brown sugar, butter, honey, cream, and vanilla sugar.Add the nuts and candied… weiterlesen