German Baking. Classic German Baking.
Most of my family is of German descent. I grew up with German influenced cooking and baking on both sides of the family. For me, the discovery of Luisa Weiss’s book, Classic German Baking, was a special treat for the holidays.
I opted to download the eBook when I found a great deal for it. I am glad I did it. I have already made two cookies for the holidays, and have dozens of treats bookmarked for the future.
Luissa’s Pfeffernüsse is far beyond those dry things you buy in the store.
I had to hide the container that I want to use for my Christmas gifts so my husband wouldn’t eat them all. I have to make more of these. I love them. Not really sweet, but just right. The secret to good German baking is finding ingredients. Like Baker’s Ammonia.
Thanks to Amazon Prime and “OliveNation” I had what I needed to make these cookies. For those of us really old, this is smelling salts. Seriously. But, it works to make the cookies vastly different from other non-traditional recipes.
I also made Vanillakipferl. The authentic version of almond crescents.
I went with the use of almond meal, and I also made my own vanilla sugar, by blitzing a vanilla bean, pod and all, in the sugar, and letting it mellow for a few days before using.
Fragile. Fresh from baking, and dredged in confectioner’s sugar mixed with vanilla sugar, these melt-in-our-mouth morsels are a memory of cookies my mom used to make. My paternal grandmother was born in Austria. These cookies are something special to me, as I pay tribute to my heritage.
Next year? I will work in advance to try Lebkuchen, which need time in advance to “age”, and who knows. Maybe I will spring for those Springerle molds.
I also have my eye on a cookie that reminds me of Berger’s cookies. That would be really bad for my waistline.
Smelling salts for extra tender, light, and crispy cookies! I’d never heard of that before. The German culinary challenge I’m thinking about for 2018 is making sauerkraut.