© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Printen are an integral part of the Christmas season in Germany. As you stroll through the Christmas market, the typical scent of aniseed, cardamom and cinnamon wafts through the air. Whether plain, covered in icing or chocolate, baked with nuts or garnished with almonds – the variety of creations is sure to satisfy every tastebud.
Nußprinten are a variation on traditional Aachen Printen (a traditional gingerbread speciality that have been baked in Aachen / Germany since around 1820) in which the gingerbread is topped with hazelnuts and coated with chocolate. It is a delicious combination of aromatic gingerbread, crunchy nuts and delicate chocolate. These well spiced cookies are usually sold in the form of long bars. However, they can only be called ‘Aachener Printen’ if they are actually made in Aachen.

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A delicious braided yeast bread with hazelnut and poppy seed fillings. Almonds or walnuts can be used instead of hazelnuts. If desired, you can also add some raisins or apples into the poppy filling. The preparation is quite simple. The three main components are the yeast dough, the poppy seed filling and the nut filling. While the yeast dough is rising, you can prepare fillings, which saves time and is very practical. Or you can prepare the filling one day and the dough the next day.
Mohnstriezel has its roots in European baking traditions, particularly in countries such as Austria, Germany, Hungary and Czechia. Originally intended as a festive treat for Christmas and Easter, over the years it has found its way into everyday life and is now enjoyed all over the world. In addition to the classic poppy seed filling, there are numerous variations of poppy seed strudel. It can also be filled with jam, other nuts, raisins or chocolate. This allows you to adapt the recipe entirely to your preferences and the season.

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Black and white star cookies are a very popular Christmas treat. They come in a wide variety of patterns and vary in difficulty to make, depending on the design. This version of Gefüllte Schwarz-Weiß-Sterne from the book ‘Meine Lieblingsplätzchen’ by Dr. Oetker
©angiesrecipes is fairly simple. All you need to do is roll out shortcrust pastry and cut out the cookies with a 5cm star-shaped cookie cutter, dark chocolate courverture and icing sugar.

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© 2025 | http://angiesrecipes.blogspot.com

Zwieback, German word for “twice-baked”, is pretty simple to make and doesn’t require any fancy ingredients. Traditionally it’s made with wheat, but today I am sharing a gluten free version made with rice. A basic sponge loaf with Styrian pumpkin seeds folded in, first baked, then cut into thin slices and baked for the second time until crispy, golden and toasted, closely resemble melba toast.
These plain-jane biscuits are excellent either at teatime, breakfast with butter, jam, cheese or as a crunchy snack on its own. You can swap out the pumpkin seeds for coarsely chopped walnuts or almonds.

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Puddingbrezel, Puddingteilchen, or Vanilleplunder is a sweet pretzel variant enormously popular in Germany, especially in the Rhineland. The Danish pastry is twisted into a pretzel and then filled with plenty of homemade vanilla pudding and crumbled raspberries. Feel free to use other types of fruit. After baking, it is glazed with apricot jam, just like from the bakery. Or maybe even better than from the bakery. Enjoy them as a snack, breakfast or serve them as a side dish with coffee.
Danish pastry is made from yeast leavened dough, so it’s slightly different from the yeast-free puff pastry. The key step in the production process is to incorporate the butter into the dough by folding it in and repeatedly folding and rolling it out. This process forms countless thin layers that rise during baking and create a crispy, airy structure. It is a bit more time-consuming, but I promise you, it's so worth it.

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Crispy, juicy and cooked to golden perfection, this air-fryer kohlrabi schnitzel is a keto take on the classic German dish and a tasty option for anyone who enjoys schnitzel. Pair it with a herb German Quark for a delicious weekend lunch ready in 30 minutes. Be sure to try them!

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Made with a mixture of bread, whole spelt, rye flours and rye groats, this beginner friendly artisan rye groat bread smells warmth and comfort. Bread made with rye groats contains even more healthy nutrients than conventionally ground rye bread. It has a deep golden brown crust and moist, chewy crumb! Slather with some salted European butter and enjoy!

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Originating from the medieval Hungary, goulash is a rich stew / soup made of meat and vegetables seasoned with paprika and other spices. It is a common meal predominantly eaten in Europe. It is one of the national dishes of Hungary and a symbol of the country. The Hungarian word for this comforting dish is gulyáshús, from gulyás, means ‘shepherd,’ and hús, ‘meat.’ So it’s basically a stew eaten and made by Hungarian shepherds.
German goulash or Rindergulasch, is usually made with beef, enriched with red wine, but for once, no potatoes added. It is more of a stew than a soup, like classic Hungarian goulash, and usually served with bread dumplings, Spätzle, or egg noodles. Marjoram and oregano are very similar in flavour, size, and texture, so if you don’t have marjoram, which is milder and sweeter, then use oregano instead.

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A chocolate twist on a classic featuring black cocoa and white couverture filling! Engelsaugen, or Angel's Eyes, are small shortcrust biscuits with a fruity jam filling, resembling the American thumbprint cookies. They are a real classic for Christmas's cookie tray. The dough is easy to prepare and is literally melt-in-mouth. Ground almonds are also added to provide a wonderful nutty flavour. I like the effect of the contrast of white chocolate and deep black, but you can also fill your angel's eye biscuits with jelly or melted nut nougat.

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© 2024 | http://angiesrecipes.blogspot.com

Marzipan, rose water and almonds - these are the key ingredients for traditional Frankfurt Bethmännchen. Sounds marvellous, doesn't it? For those who don't know them, Bethmännchen are the jazzed up Marzipankartoffeln / marzipan potatoes (Christmas without marzipan is like Lübeck without the Holsten Gate - simply unimaginable for many German) from Frankfurt am Main. In fact, the name Bethmännchen is derived from the Frankfurt Bethmann family and they are a must during the Christmas season. Another typical feature of the Frankfurt marzipan speciality is that exactly three almond halves are pressed into the balls before baking. They give the Bethmännchen their typical appearance and additional crunch. Store them in an airtight container for up to 2 weeks.

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You should bake this moist Christmas stollen just in time for Advent (Sun, Dec 1, 2024 – Tue, Dec 24, 2024) to sweeten the festive season for you and your family. Marzipan, raisins, roasted almonds and candied orange peel make it a delicious and festive treat. If you are not a fan of raisins, you can either leave them out or you can replace them with other dried fruit such as cranberries, chopped dates, apricots or sour cherries. To soak the raisins you can also use water or apple juice instead of rum, so the children and pregnant women will also be able to enjoy it. Both candied orange peel and bitter almond extract are classics in a traditional stollen, but they are not so popular with some people. You can omit both and your marzipanstollen will still be great. Enjoy it with a glass of mulled wine or a cup of coffee.

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These Himmelsboten are not only popular with the little ones. My husband is also completely addicted to these cookies. I used a simple and very basic 3-ingredient shortcrust pastry, but you can add some orange peels or vanilla extract. Cut it out and then decorate with sugar icing and chocolate lentils or almonds if you want a healthier alternative. They are a delicious creation for the Christmas season. There are only two other things to note. The prongs of the stars should be at least three centimetres long so that you can wrap the Smartie or almond well. And you need a star or snowflake cookie cutter with five prongs so that the celestial messengers look like a humab figure.