Su¨ss Audrey Leonard Founder of the Red Currant Bakery blog Sweet German Treats for Every Occasion Su¨ss Sw eet Ge rm an Tr ea ts fo r E ve ry Occas io n Audrey Leonard 9 781645 678892 52599> ISBN 978-1-64567-889-2 $25.99 COOKING / Methods / Baking US $25.99 / CAN $33.99 Make the decadent German desserts of your dreams with this incredible collection from Audrey Leonard, the baker and photographer behind the popular Red Currant Bakery blog. An homage to Audrey’s German heritage and her oma’s baking, every delectable recipe in this book adds a modern flair to beloved, traditional German flavors. From cherished classic cakes and streusels to delightful sweet breads and festive holiday cookies, each recipe is sure to leave you with a new appreciation for the sweeter things in life. Spectacular Recipes for Time-Honored German Sweets Audrey Leonard is a recipe developer, professional food photographer and the creator of the Red Currant Bakery blog. She shares stunning photos of her German-inspired desserts on her popular Instagram account @redcurrantbakery. Audrey lives in New York City. “ Süss combines classic German techniques with modern American flavors in a way that’s sure to surprise and delight the senses. German baking never looked (or tasted) so good.” —Sarah Crawford, founder of Broma Bakery “ Audrey brings her German kitchen to our homes in the most beautiful way. This book is a must- have for all bakers—a delicious culinary adventure awaits!” —Brian Hart Hoffman, founder & editor in chief of Bake from Scratch “ This is a lovingly-compiled collection of German cakes, breads and desserts--with beautiful photographs, too.” —Christie Dietz, food and travel writer for National Geographic Traveller Food Magazine30 Su¨ss CHOCOLATE RASPBERRY ROULADE | CHOCOLATE RASPBERRY ROULADE | Himbeer Schokolade Roulade Himbeer Schokolade Roulade Makes: 12 slicesMakes: 12 slices Chocolate on chocolate on chocolate with a little raspberry to balance things out, this Chocolate Raspberry Roulade is a chocolate lover’s dream. In Germany, roulades can be sweet or savory and are really used to describe anything rolled up with filling. Not surprisingly, my favorites are always the sweet variations, often made with a fatless sponge cake and filled with some sort of cream or fruit. This recipe was inspired by my love for chocolate and raspberries with a light chocolate sponge rolled with whipped chocolate ganache and fresh raspberries, and then dusted with a little cocoa powder. This cake is the perfect centerpiece for a dinner party or even as your next birthday cake! If you want to go FULL CHOCOLATE, leave out the raspberries for an extra decadent dessert. Active Time: 1 hourActive Time: 1 hour Total Time: 24 hours Total Time: 24 hours Cake Cake 30 g (¼ cup + 2 tbsp) cocoa powder, natural or Dutch processed, plus more for dusting 75 g (½ cup + 1 tbsp + 1 tsp) all-purpose flour 20 g (2 tbsp + 2 tsp) cornstarch 5 egg whites 6 egg yolks 140 g (⅔ cup + 2 tsp) granulated sugar, divided 1 tsp vanilla extract 38 ml (3 tbsp) vegetable oil ¼ tsp salt Cake Cake Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. Sift the cocoa powder, flour and cornstarch into a medium bowl. Place 5 egg whites into the bowl of a stand mixer and 6 egg yolks into a separate medium bowl. Add 70 grams (¼ cup + 1½ tbsp) of the sugar into the bowl with the egg whites. Beat the egg whites with the whisk attachment first on medium-low speed until they are frothy and then increase the speed to medium-high for 5 minutes, until stiff peaks form, but this can take longer. Just before the egg whites have hit stiff peaks, add the remaining 70 grams (¼ cup + 1½ tbsp) of sugar, vanilla, oil, and salt into the bowl with the egg yolks and whisk until everything is fully combined. Once stiff peaks have formed, remove the bowl from the mixer and pour the whisked egg yolks on top. Fold the egg yolks into the egg whites until they are fully combined, being careful not to knock all of the air out of the whites. Pour the sifted dry ingredients into the egg mixture and fold to combine. Pour the mixed batter onto the lined baking sheet. Lightly spread the batter over the baking sheet all the way to the edges. Make the cake as even as possible as it won’t spread as it bakes. Bake the cake in the preheated oven for 12 minutes. Remove the baking sheet from the oven and place it on a cooling rack for 3 minutes. Gently run a dinner knife along all edges of the baking sheet to loosen the cake from the edges of the baking sheet. Dust the surface of the cake with cocoa powder or powdered sugar and lay a sheet of parchment paper over the surface of the cake. Holding the parchment to the edges of the baking sheet, flip the baking sheet over so that the cake can fall away, onto a towel. Starting at one short edge, roll the cake between the towel and parchment paper or baking mat all the way to the other end. Once rolled, set the cake aside to cool fully to room temperature before filling—this can take a few hours. (continued)(continued)30 Su¨ss CHOCOLATE RASPBERRY ROULADE | CHOCOLATE RASPBERRY ROULADE | Himbeer Schokolade Roulade Himbeer Schokolade Roulade Makes: 12 slicesMakes: 12 slices Chocolate on chocolate on chocolate with a little raspberry to balance things out, this Chocolate Raspberry Roulade is a chocolate lover’s dream. In Germany, roulades can be sweet or savory and are really used to describe anything rolled up with filling. Not surprisingly, my favorites are always the sweet variations, often made with a fatless sponge cake and filled with some sort of cream or fruit. This recipe was inspired by my love for chocolate and raspberries with a light chocolate sponge rolled with whipped chocolate ganache and fresh raspberries, and then dusted with a little cocoa powder. This cake is the perfect centerpiece for a dinner party or even as your next birthday cake! If you want to go FULL CHOCOLATE, leave out the raspberries for an extra decadent dessert. Active Time: 1 hourActive Time: 1 hour Total Time: 24 hours Total Time: 24 hours Cake Cake 30 g (¼ cup + 2 tbsp) cocoa powder, natural or Dutch processed, plus more for dusting 75 g (½ cup + 1 tbsp + 1 tsp) all-purpose flour 20 g (2 tbsp + 2 tsp) cornstarch 5 egg whites 6 egg yolks 140 g (⅔ cup + 2 tsp) granulated sugar, divided 1 tsp vanilla extract 38 ml (3 tbsp) vegetable oil ¼ tsp salt Cake Cake Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. Sift the cocoa powder, flour and cornstarch into a medium bowl. Place 5 egg whites into the bowl of a stand mixer and 6 egg yolks into a separate medium bowl. Add 70 grams (¼ cup + 1½ tbsp) of the sugar into the bowl with the egg whites. Beat the egg whites with the whisk attachment first on medium-low speed until they are frothy and then increase the speed to medium-high for 5 minutes, until stiff peaks form, but this can take longer. Just before the egg whites have hit stiff peaks, add the remaining 70 grams (¼ cup + 1½ tbsp) of sugar, vanilla, oil, and salt into the bowl with the egg yolks and whisk until everything is fully combined. Once stiff peaks have formed, remove the bowl from the mixer and pour the whisked egg yolks on top. Fold the egg yolks into the egg whites until they are fully combined, being careful not to knock all of the air out of the whites. Pour the sifted dry ingredients into the egg mixture and fold to combine. Pour the mixed batter onto the lined baking sheet. Lightly spread the batter over the baking sheet all the way to the edges. Make the cake as even as possible as it won’t spread as it bakes. Bake the cake in the preheated oven for 12 minutes. Remove the baking sheet from the oven and place it on a cooling rack for 3 minutes. Gently run a dinner knife along all edges of the baking sheet to loosen the cake from the edges of the baking sheet. Dust the surface of the cake with cocoa powder or powdered sugar and lay a sheet of parchment paper over the surface of the cake. Holding the parchment to the edges of the baking sheet, flip the baking sheet over so that the cake can fall away, onto a towel. Starting at one short edge, roll the cake between the towel and parchment paper or baking mat all the way to the other end. Once rolled, set the cake aside to cool fully to room temperature before filling—this can take a few hours. (continued)(continued)32 Su¨ssCAKES | Kuchen 33 Filling Filling 226 g (½ lb) 60% dark chocolate, finely chopped 360 ml (12 fl oz) heavy cream 150 g (5.3 oz) fresh raspberries, rinsed and patted dry 30 g (6 tbsp) cocoa powder or powdered sugar, for dusting Filling Filling Once the cake has cooled, make the filling. In a medium-sized heat-safe bowl, add in the finely chopped dark chocolate. In a medium sauce pot, heat the heavy cream until it is steaming, stirring frequently, for 5 to 10 minutes. Once hot, pour the cream over the chocolate and let it sit for about 1 minute. After the minute has passed, whisk the cream and chocolate together until the mixture is completely smooth. This mixture needs to come to room temperature before whipping it, so continue to whisk it every 10 to 15 minutes, until it is cooled, 30 minutes to 1 hour depending on your room temperature. Using a handheld mixer or a stand mixer fitted with a whisk attachment, whip the chocolate ganache (starting low and moving to high speed) until lines form. Working quickly, fold the rinsed raspberries into the chocolate ganache. Unroll the cake gently and peel off the parchment paper or baking mat. Spread the whipped chocolate ganache and raspberries onto the cooled cake, leaving a ¾-inch (2-cm) border on the short end that won’t be the center of the roll. Use the towel to help roll the cake back up with the filling, follow the same roll direction as it was when it cooled, but don’t roll the towel into the cake. Once tightly rolled, place the cake in the refrigerator to set for 1 to 2 hours. Once it is set, trim off both ends of the roll to make neat spirals. Dust the cake with powdered sugar or cocoa powder. Slice the cake into 12 (1-inch [2.5-cm]) slices. Note Note Once the chocolate ganache has been whipped, it needs to be spread on the cake immediately; if it sits out for too long, it will cool and become too stiff to spread. CHOCOLATE RASPBERRY ROULADE | CHOCOLATE RASPBERRY ROULADE | Himbeer Schokolade Roulade (continued)Himbeer Schokolade Roulade (continued) RED CURRANT MERINGUE TORTE | RED CURRANT MERINGUE TORTE | Johannisbeer-Baiser Torte Johannisbeer-Baiser Torte Servings: 12Servings: 12 If you’re looking for something light and fruity, I have a feeling you’ll like this German torte. I had a slice of Johannisbeer-Baiser torte for the first time on my most recent trip to Germany (because as we’ve already established, I used to exclusively eat Himbeerkuchen as a kid) and immediately questioned why I hadn’t been eating it for years. It’s such a perfect summer cake and very classically German with the meringue topping and red currant filling. Made with a vanilla sponge cake base, layered with a cooked-down red currant com- pote filling, and topped with a mountain of torched meringue, the combination of the tart red currants with the soft and sweet meringue is a match made in heaven. Active Time: 1 hour Active Time: 1 hour 30 minutes30 minutes Total Time: 24 hours Total Time: 24 hours Vanilla CakeVanilla Cake 3 large eggs, room temperature 135 g (½ cup + 3 tbsp) granulated sugar ¼ tsp salt 1 tsp vanilla extract 1 lemon, zested 100 ml (⅓ cup + 2 tbsp) butter, melted and cooled slightly 100 g (¾ cup + 1 tbsp) all-purpose flour 1 tsp baking powder Vanilla Cake Vanilla Cake Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. In the bowl of a stand mixer, add in the eggs, sugar, salt, vanilla and lemon zest. Whisk on high with the whisk attachment until light and fluffy and lines begin to form as the whisk passes through, about 3 to 5 minutes. Turn the mixer down to medium-low speed and stream in the melted and cooled butter down the inside of the bowl. Continue to whisk until everything is just combined. Remove the bowl from the mixer and sift in the flour and baking powder with a fine mesh sieve. Hold the whisk attachment from the mixer in your hand and use it in a scooping and folding motion to mix the dry ingredients into the wet. Continue to mix until all ingredients are combined and use a rubber spatula for the sides and bottom of the bowl if necessary. Line a 9 x 9–inch (23 x 23–cm) square metal pan with a baking spray that includes flour—just be sure to not overspray it or let much come up the sides of the pan. Alternatively, you can lightly grease the base and two opposite sides with butter and then lay a rectangle of parchment that is 9 x 16–inch (23 x 41–cm) over the greased portions of the pan. Pour the cake batter into the pan and place the cake in the preheated oven. Set the timer for 20 minutes. After 20 minutes have passed, check to see if it is golden brown and a toothpick inserted in the center comes out clean. Another way to tell if it is done baking is to look and see if the edges of the cake are pulling away from the pan. If not, bake for 5 more minutes. Once baked, remove the cake from the oven and place it on a wire rack to cool for at least 10 to 15 minutes. Then, run a knife along the edge between the cake and the pan to make sure that it didn’t stick anywhere. If lined with parchment paper, use both sides to gently lift the cake out and place it on a wire cooling rack. If not, place a sheet of parchment paper over the top and gently tip the cake out and then place it top side up on a wire rack with a piece of parchment paper between the cake and the rack. Leave the cake to cool fully to room temperature. Wrap in plastic wrap and refrigerate until cold. (continued)(continued)116 Su¨ss MUESLI BREAD | MUESLI BREAD | Müsli Brot Müsli Brot Makes: 1 loafMakes: 1 loaf I love müsli, like I REALLY love it—it’s somewhere between oatmeal and granola, and it’s the perfect breakfast food. You know what else I love? Freshly baked, crunchy crusted bread with a soft and fluffy inside. And there’s really nothing that beats the smell of freshly baked bread in your kitchen, especially when it has dried fruit and oats inside. Well, this Muesli Bread has it all. When I first started Red Currant Bakery, I baked a lot of bread; I would sell it as a way to pay for my expenses, along with a few other pastries. But the bread was always, without a doubt, everyone’s favorite. On days when I would bake a loaf for home, my mom and I would stand around the kitchen island and eat so many slices of the fresh bread, with a layer of her homemade jam on top, because it just made us happy. P.S. This bread doesn’t have to be just sweet. It also makes the perfect grilled cheese or panini bread with any of your favorite toppings! Active Time: 45 minutesActive Time: 45 minutes Total Time: 24 hours Total Time: 24 hours MuesliMuesli 100 g (1¾ cups) muesli (a traditional blend with oats, grains, and dried fruit is best) 50 g (⅓ cup) dried fruit, such as dried cranberries or cherries 125 ml (½ cup + 1 tsp) milk Pre-DoughPre-Dough 100 g (⅔ cup + 1 tbsp) bread flour 8 g (2 tsp) instant yeast (1 packet) 100 ml (⅓ cup + 1 tbsp + 1 tsp) water, room temperature Main DoughMain Dough 300 ml (1¼ cups) water, room temperature 50 g (⅓ cup + 1 tbsp) whole wheat flour 400 g (2¾ cups +3 tbsp) bread flour, plus more for rolling For DustingFor Dusting Brown rice flour Muesli Muesli The night before you plan on baking, combine the muesli, dried fruit and milk in a bowl and stir to combine. Cover the bowl and place it in the refrigerator until the next morning. Pre-Dough Pre-Dough Just before bed, stir the flour and yeast together in a large glass or plastic bowl (ideally one with a lid). Pour in the water and stir to combine. Lay the lid on top but don’t seal it shut. Main DoughMain Dough The next morning, take the muesli out of the refrigerator and set it on the counter. Check on the pre-dough—it should look bubbly and have grown significantly. If so, pour in the 300 milliliters (1¼ cups) of water for the main dough into the bowl with the pre-dough. Use a spoon and stir to combine. If not bubbly, let it sit a little longer somewhere warm. If it looks like it was bubbly but the bubbles have deflated, it is ok to use. Pour in the whole wheat and bread flour and use your hands to just mix all the ingredients (except the muesli) together, until fully combined. It will be quite sticky. Lay the lid back over the bowl and let it sit for 40 minutes. Once it has sat for 40 minutes, wet one hand with water. Pretending the bowl has four sides, grab the dough on one side of the bowl, gently pull it out and up and then fold it over the center of the dough. Rotate the bowl 90 degrees clockwise and repeat with the next side of dough. Repeat the turning and folding until all four sides have been folded. Lay the lid back on top and let sit for another 40 minutes. After the 40 minutes, wet one hand again, then pour about a quarter of the soaked muesli mix onto the top of the dough. Fold one side of the dough over the muesli layer, then sprinkle another quarter of the muesli mix over the dough. Fold another side of the dough. Repeat until all the muesli has been used and all sides have been folded. Lay the lid back on top and let sit for 40 more minutes. Repeat the folding process two more times with 40 minutes of rest in between and after the second time. (continued)(continued)116 Su¨ss MUESLI BREAD | MUESLI BREAD | Müsli Brot Müsli Brot Makes: 1 loafMakes: 1 loaf I love müsli, like I REALLY love it—it’s somewhere between oatmeal and granola, and it’s the perfect breakfast food. You know what else I love? Freshly baked, crunchy crusted bread with a soft and fluffy inside. And there’s really nothing that beats the smell of freshly baked bread in your kitchen, especially when it has dried fruit and oats inside. Well, this Muesli Bread has it all. When I first started Red Currant Bakery, I baked a lot of bread; I would sell it as a way to pay for my expenses, along with a few other pastries. But the bread was always, without a doubt, everyone’s favorite. On days when I would bake a loaf for home, my mom and I would stand around the kitchen island and eat so many slices of the fresh bread, with a layer of her homemade jam on top, because it just made us happy. P.S. This bread doesn’t have to be just sweet. It also makes the perfect grilled cheese or panini bread with any of your favorite toppings! Active Time: 45 minutesActive Time: 45 minutes Total Time: 24 hours Total Time: 24 hours MuesliMuesli 100 g (1¾ cups) muesli (a traditional blend with oats, grains, and dried fruit is best) 50 g (⅓ cup) dried fruit, such as dried cranberries or cherries 125 ml (½ cup + 1 tsp) milk Pre-DoughPre-Dough 100 g (⅔ cup + 1 tbsp) bread flour 8 g (2 tsp) instant yeast (1 packet) 100 ml (⅓ cup + 1 tbsp + 1 tsp) water, room temperature Main DoughMain Dough 300 ml (1¼ cups) water, room temperature 50 g (⅓ cup + 1 tbsp) whole wheat flour 400 g (2¾ cups +3 tbsp) bread flour, plus more for rolling For DustingFor Dusting Brown rice flour Muesli Muesli The night before you plan on baking, combine the muesli, dried fruit and milk in a bowl and stir to combine. Cover the bowl and place it in the refrigerator until the next morning. Pre-Dough Pre-Dough Just before bed, stir the flour and yeast together in a large glass or plastic bowl (ideally one with a lid). Pour in the water and stir to combine. Lay the lid on top but don’t seal it shut. Main DoughMain Dough The next morning, take the muesli out of the refrigerator and set it on the counter. Check on the pre-dough—it should look bubbly and have grown significantly. If so, pour in the 300 milliliters (1¼ cups) of water for the main dough into the bowl with the pre-dough. Use a spoon and stir to combine. If not bubbly, let it sit a little longer somewhere warm. If it looks like it was bubbly but the bubbles have deflated, it is ok to use. Pour in the whole wheat and bread flour and use your hands to just mix all the ingredients (except the muesli) together, until fully combined. It will be quite sticky. Lay the lid back over the bowl and let it sit for 40 minutes. Once it has sat for 40 minutes, wet one hand with water. Pretending the bowl has four sides, grab the dough on one side of the bowl, gently pull it out and up and then fold it over the center of the dough. Rotate the bowl 90 degrees clockwise and repeat with the next side of dough. Repeat the turning and folding until all four sides have been folded. Lay the lid back on top and let sit for another 40 minutes. After the 40 minutes, wet one hand again, then pour about a quarter of the soaked muesli mix onto the top of the dough. Fold one side of the dough over the muesli layer, then sprinkle another quarter of the muesli mix over the dough. Fold another side of the dough. Repeat until all the muesli has been used and all sides have been folded. Lay the lid back on top and let sit for 40 more minutes. Repeat the folding process two more times with 40 minutes of rest in between and after the second time. (continued)(continued)118 Su¨ssSWEET DOUGHS & BREADS | Süßer Teig & Brot 119 Once folded and rested for the last time, prepare a round bread proofing basket or a medium- sized round bowl lined with a towel and dusted with a mixture of 50 percent brown rice flour and 50 percent bread flour—this will help to keep the dough from sticking. Sprinkle the dough and your work surface generously with bread flour. Turn the dough out of the bowl it has been in and onto the floured surface. Pat the dough down to knock the air out. Using the same folding technique, but now imagining the circle has six sides, fold each side of dough into the center and press down. This dough is sticky, so use more flour as needed. Flip the dough ball over so that the seam side is down on the work surface. Cup your hands around the back of the ball and gently pull it towards you, turning it slightly as you go. Repeat three to four times or until the dough is sticking to the surface. Use a bench scraper to help pick up the ball of dough and place it into the bowl or basket that has been dusted with flour. Dust the top and sides of the dough with more flour and cover with a kitchen towel. Immediately turn on the oven. Place a cast-iron Dutch oven with the lid into the middle of the oven. Then, preheat the oven to 500°F (260°C). This should take about 45 minutes. While the oven is heating up, get out two wire racks and place them close to the oven. Additionally, tear off a sheet of parchment paper, place it near your oven and dust it generously with flour. Once the oven is hot, uncover the dough and re-dust the top with flour. Tip the dough out of the basket and onto the floured parchment paper. Use thick pot holders, or two together to take the Dutch oven out of the oven and place on one of the wire racks. It will be HOT so be careful. Use the pot holders to lift the lid and place it on the second rack. Use a bench scraper to help lift the dough off of the parchment paper and as carefully as possible, without burning yourself, place it into the Dutch oven. Immediately, put the lid back on the pot and place it back in the oven. Turn the oven down to 450°F (232°C) and set a timer for 25 minutes. After 25 minutes, take the Dutch oven out of the oven and place it on a wire rack. Take the lid off and place it on the second rack. Return the bottom of the Dutch oven with the bread back into the oven and bake for another 20 minutes, until it is golden brown. Once baked, take the Dutch oven out of the oven and turn the oven off. Tip onto one of the wire racks and leave it there to cool fully before cutting into it. Notes Notes If you forget to start the pre-dough the night before, don’t worry, you can also do it when you wake up and just let it sit until it’s nice and bubbly. This will just push the baking time back to the evening rather than midday or early afternoon. If you won’t be able to eat the entire loaf in 4 to 5 days, cut it in half and place half in a freezer bag and freeze. To defrost, take it out of the freezer and let it defrost for 4 hours at room temperature in the bag. This will keep the bread fresher than if stored in the fridge where it will dry out. HAZELNUT CROWN | HAZELNUT CROWN | Nusskranz Nusskranz Servings: 16 Servings: 16 In Germany, hazelnuts are one of the most popular nuts, followed closely by almonds. But basically, if you find a sweet nutty treat, odds are pretty high it’s going to have hazelnuts in it, which is pretty great if you ask me. Of course, you can swap out the hazelnuts for another nut like almonds, pecans or even walnuts, but I encourage you to really consider it before making such a big (questionable) choice. Directly translated to nut crown, a Nusskranz is a sweet, yeasted dough, filled with a mixture of nuts and sugar, rolled up, cut in half and then twisted into a crown. It’s for when you don’t feel like making individ- ual rolls, want something nutty and a little sweet and need a show-stopping centerpiece for your breakfast table. There are so many variations of yeasted crowns in Germany, but you really can’t go wrong with warm, toasty hazelnuts. Active Time: 45 minutesActive Time: 45 minutes Total Time: 2 hours Total Time: 2 hours 30 minutes30 minutes Yeasted DoughYeasted Dough 325 grams (2½ cups + 1½ tbsp) all-purpose flour 35 g (2 tbsp + 1 tsp) granulated sugar 8 g (2 tsp) instant yeast (1 packet) 150 ml (½ cup + 2 tbsp) milk, lukewarm 1 large egg, room temperature 40 g (3 tbsp) butter, softened 1 lemon, zested 1 tsp vanilla extract Nut FillingNut Filling 100 g (⅓ cup + 2 tbsp) marzipan 50 g (3½ tbsp) butter 50 g (3 tbsp + 2 tsp) brown sugar 15 ml (1 tbsp) maple syrup 150 g (1⅓ cups) hazelnuts, toasted, peeled and chopped, divided Yeasted Dough Yeasted Dough In the bowl of a stand mixer, add in the flour, sugar and yeast. Whisk to combine the ingredients. Add in the lukewarm milk, egg, butter, lemon zest and vanilla extract. Use the dough hook attachment to knead on medium-low for 15 minutes, until the dough is smooth and the sides of the bowl are clean. Shape the dough into a ball and place in a lightly greased bowl. Cover the bowl with a lid or plastic and place somewhere warm to rise for 45 minutes to one hour until it has doubled in size. Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. Nut Filling Nut Filling In the bowl of a stand mixer, add in the marzipan (broken up into small pieces), butter, brown sugar and maple syrup. Use the paddle attachment to cream the mixture on medium speed until it is smooth and creamy. Toast the hazelnuts in a large shallow pan over medium heat until they are slightly browned. Pour the toasted nuts into a kitchen towel and rub them around to peel the hazelnuts (see Note). Then, chop them into ¼-inch (6-mm) chunks. Pour 50 grams (⅓ cup) of the chopped hazelnuts into a separate bowl and set aside. Once the dough doubled in size, line a baking sheet with parchment paper or a silicone baking mat. Knock the air out of the dough and roll it out to 12 x 18 inches (30 x 45 cm) on a lightly floured work surface. Spread the marzipan filling over the dough and leave a ½-inch (12-mm) border on both short sides and one long side. Sprinkle the 100 grams (1 cup) of chopped hazelnuts over the filling and press them down gently. Roll the dough up from the long side without a border to the other and squeeze both ends together to seal. Use a long, thin, sharp knife to cut the roll in half lengthwise. Twist the two halves together tightly, with the nut filling face up on both sides. Pinch the ends together. (continued)(continued) MUESLI BREAD | MUESLI BREAD | Müsli Brot (continued) Müsli Brot (continued) CHRISTMAS | Weihnachten 167 ALMOND MARZIPAN COOKIES |ALMOND MARZIPAN COOKIES | Mandelhörhnchen Mandelhörhnchen Servings: 20Servings: 20 This one is for the almond and marzipan lovers, and in Germany there are a lot of them, so obviously there had to be a marzipan cookie in this cookbook. I didn’t think I would like these—I’m not a huge marzipan lover but after making these, I couldn’t stop eating them, ESPECIALLY the little ends dipped in dark choco- late because almonds and dark chocolate go together like bread and butter. All that is to say, if you’re even considering trying them, do it! Don’t be fooled by the appearance, these Mandelhörhnchen are soft and chewy and full of marzipan flavor. They are often found at bakeries and made to be four times the size, but I find this size to be much more manageable at home and better for sharing at the holidays! Active Time: 30 minutesActive Time: 30 minutes Total Time: 1 hourTotal Time: 1 hour DoughDough 2 egg whites 400 g (1¾ cups) marzipan 250 g (2 cups + 1 tbsp) powdered sugar 300 g (2¼ cups + 1 tbsp) almond flour 30 ml (2 tbsp) lemon juice ToppingsToppings 1 egg white 200 g (1¾ cups + 1 tbsp) sliced almonds, roughly chopped 140 g (4.9 oz) 60% dark chocolate, roughly chopped Dough Dough Preheat the oven to 350°F (177°C) and place two racks in the oven so that they divide it into thirds. Line two baking sheets with parchment paper or silicone baking mats. In the bowl of a stand mixer, add in the 2 egg whites and marzipan torn into little bits. Use the paddle attachment to mix together on medium speed until it is smooth and creamy. Add in the powdered sugar, almond flour and lemon juice and mix again until fully combined. Portion the dough into 45-gram (1.6-oz) balls. The dough will be sticky, so wet your hands as needed. Shape each ball into a log that is about 3 inches (8-cm) long and place on the lined baking sheets. Topping Topping Put the remaining egg white into a small bowl, big enough for each log to dip into. Pour the chopped, sliced almonds into a separate bowl. Working with one log at a time, dip it into the egg white and then into the sliced almonds to coat the cookie fully. Gently curve the log into a crescent or U-shape and place ten on each baking sheet. Bake the cookies in the preheated oven for 8 minutes, then swap the baking sheets, rotate them 180 degrees and bake them for another 4 to 7 minutes, until they are just lightly colored and starting to look dry on the surface. Once baked, take the pans out of the oven and place them on wire racks to cool completely. Once fully cooled, melt the chocolate in a microwave-safe bowl or in a sauce pot on the stove. Dip both ends of each cookie, about ¾ inch (2 cm) down, into the chocolate. Shake them gently back and forth to allow the excess chocolate to drip off and then place them back on the lined baking sheets to set. If you are in a hurry or your space is warm, put the chocolate-dipped cookies in the refrigerator to help the chocolate set faster. Notes Notes This dough is sticky but it shouldn’t be too sticky to shape; if it is, add a little more almond flour to the dough before shaping them. They are traditionally dipped in dark chocolate, and I think they taste best with the dark chocolate to balance out the sweet richness, but you can of course omit the chocolate if you prefer. CHRISTMAS | Weihnachten 167 ALMOND MARZIPAN COOKIES |ALMOND MARZIPAN COOKIES | Mandelhörhnchen Mandelhörhnchen Servings: 20Servings: 20 This one is for the almond and marzipan lovers, and in Germany there are a lot of them, so obviously there had to be a marzipan cookie in this cookbook. I didn’t think I would like these—I’m not a huge marzipan lover but after making these, I couldn’t stop eating them, ESPECIALLY the little ends dipped in dark choco- late because almonds and dark chocolate go together like bread and butter. All that is to say, if you’re even considering trying them, do it! Don’t be fooled by the appearance, these Mandelhörhnchen are soft and chewy and full of marzipan flavor. They are often found at bakeries and made to be four times the size, but I find this size to be much more manageable at home and better for sharing at the holidays! Active Time: 30 minutesActive Time: 30 minutes Total Time: 1 hourTotal Time: 1 hour DoughDough 2 egg whites 400 g (1¾ cups) marzipan 250 g (2 cups + 1 tbsp) powdered sugar 300 g (2¼ cups + 1 tbsp) almond flour 30 ml (2 tbsp) lemon juice ToppingsToppings 1 egg white 200 g (1¾ cups + 1 tbsp) sliced almonds, roughly chopped 140 g (4.9 oz) 60% dark chocolate, roughly chopped Dough Dough Preheat the oven to 350°F (177°C) and place two racks in the oven so that they divide it into thirds. Line two baking sheets with parchment paper or silicone baking mats. In the bowl of a stand mixer, add in the 2 egg whites and marzipan torn into little bits. Use the paddle attachment to mix together on medium speed until it is smooth and creamy. Add in the powdered sugar, almond flour and lemon juice and mix again until fully combined. Portion the dough into 45-gram (1.6-oz) balls. The dough will be sticky, so wet your hands as needed. Shape each ball into a log that is about 3 inches (8-cm) long and place on the lined baking sheets. Topping Topping Put the remaining egg white into a small bowl, big enough for each log to dip into. Pour the chopped, sliced almonds into a separate bowl. Working with one log at a time, dip it into the egg white and then into the sliced almonds to coat the cookie fully. Gently curve the log into a crescent or U-shape and place ten on each baking sheet. Bake the cookies in the preheated oven for 8 minutes, then swap the baking sheets, rotate them 180 degrees and bake them for another 4 to 7 minutes, until they are just lightly colored and starting to look dry on the surface. Once baked, take the pans out of the oven and place them on wire racks to cool completely. Once fully cooled, melt the chocolate in a microwave-safe bowl or in a sauce pot on the stove. Dip both ends of each cookie, about ¾ inch (2 cm) down, into the chocolate. Shake them gently back and forth to allow the excess chocolate to drip off and then place them back on the lined baking sheets to set. If you are in a hurry or your space is warm, put the chocolate-dipped cookies in the refrigerator to help the chocolate set faster. Notes Notes This dough is sticky but it shouldn’t be too sticky to shape; if it is, add a little more almond flour to the dough before shaping them. They are traditionally dipped in dark chocolate, and I think they taste best with the dark chocolate to balance out the sweet richness, but you can of course omit the chocolate if you prefer. Next >