Linzer Torte Cookies
These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.
Viennese Crescent Holiday Cookies
These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
Vanille Kipferl II
The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool.
Raspberry Linzer Cookies
These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking!
Vanille Kipferl I
This recipe is known in America as almond crescents. I converted the measurements and translated this recipe that has been in my family for generations. It's a German Christmas cookie.
Austrian Tea Cakes
These powdered sugar coated cookies are absolutely packed with ground hazelnuts, and make a wonderful accompaniment at tea time!
Austrian Peach Cookie
Cookie rounds hollowed out and filled with a delicious fruity filling and looks like a miniature peach.
Austrian Peach Cookies II
Cookies are shaped like miniature peaches and filled with jam and chocolate.
Chocolate Black Tea Cake
This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!