Tag Archives: almonds

Biscotti d’anici

Sharon Tyler Herbst claims this version of biscotti originates in Venice and is beloved by both northern and southern Italians. There are many variations on the recipe. The version Ms. Herbst provides, laden with sliced, toasted almonds and lightly flavored … Continue reading

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Basler Brunsli

Named for Basel, Switzerland, these chocolate meringue cookies are unusually spiced with cinnamon, nutmeg and cloves. After whipping up the meringue base, I folded it into a mix of ground almonds, cocoa powder, finely grated semi-sweet chocolate and a bit … Continue reading

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Vanillekranse

Remember this: Patti’s got a gun? I revisited the Spritz cookie recipe for Vanillekranse (vanilla wreaths). This time no lemon zest, but with extra vanilla and bits of candied cherries. And definitely the gun. Aren’t they pretty? Surprisingly, they were … Continue reading

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Lebkuchen

Lebkuchen is the German compound for overkill. Or overload. Or it should be. (sigh) Actually, it translates to gingerbread. (Incidentally, so does Pfefferkuchen, another appellation for these sweet spicy treats.) While Lebkuchen the word has been around since the early … Continue reading

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Zimtsterne

Zimtsterne, or cinnamon stars, are traditional holiday cookies of German origin. Meringue-based, they are delicate, light and airy. They are also a pain in the ass to make. Or maybe they would be a little easier with a few modifications … Continue reading

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Schwowebredles

I had a migraine when I started to make these, and somehow misread the recipe. Duh. Three cups of flour instead of the necessary one-and-a-third later, I realized my error only after a few minutes of consternation when the powdery … Continue reading

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Brune kager

Brune kager, Danish brown cakes, are thin and crisp. Sweetened with dark corn syrup, molasses and brown sugar, and rich with finely chopped almonds and butter, they must be a delightful Christmas-time treat. Fresh orange zest, cinnamon, cloves, nutmeg and … Continue reading

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