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TIP: Homemade vanilla sugar: 3 vanilla pods, just under 4 cups (500 g) powdered sugar (sifted). Cut vanilla pods lengthwise, place them with the powdered sugar into an airtight container and let ...
TIP: Homemade vanilla sugar: 3 vanilla pods, just under 4 cups (500 g) powdered sugar (sifted). Cut vanilla pods lengthwise, place them with the powdered sugar into an airtight container and let stand several days. Recipe courtesy of Austrian Desserts and Pastries by Dietmar Fercher and Andrea Karrer/Skyhorse Publishing, 2011.
Here, you’ll find traditional cookies with old world charm, like show-stopping sandwich cookies, ginger cookies, marzipan cookies, and more. Looking to start a new Christmas tradition ?
Vanillekipferl are Austrian, German, Swiss, Czech, Slovak, Polish and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.
Kipferl are a traditional yeasted bread rolled into a crescent shape. The Austrian kipferl [] is a small wheat roll with pointed ends. [2] The 17th-century Austrian monk Abraham a Sancta Clara described the roll as crescent shaped, writing "the moon in the first quarter shines like a kipfl", and noted there were Kipferl in various forms: "vil lange, kurze, krumpe und gerade kipfel" ("many long ...
After all ingredients are mixed well, roll out your dough and using the cookie cutters of your choice, cut out the dough into holiday shapes. Brush the top of each cut out with egg white and in a ...
An Empire biscuit (also known as Imperial biscuit, German biscuit and Belgian biscuit [1]) is a sweet biscuit originating in Scotland and popular in the North East of England. It is also popular in Northern Ireland , as well as Canada (particularly iconic in Winnipeg and Hamilton ).
Cookies made by pressing dough into intricate molds. Commonly used for dunking into a drink, as they are quite hard. Zwiebelkuchen: Main course An onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called Süser or (more commonly in other regions ...