Badener Chrabeli - Little Claws from Baden

When looking up the Spitzbuebe recipe, I came across this recipe which had been on my to -do list and seemed easy enough for me to execute.


It has a funny looking shape resembling claws with ingredients that didn't seem terribly exciting and I am not partial to "white" food but I was pleasantly surprised when I took my first bite. Lightly crisp on the exterior and soft and chewy inside, It is marvelously light with a subtle anise aroma. It was also fun to see them rise and form little "feet" like well made macarons.


The dough is the same for making Anisbroetli which is also the same as the German Springerle. If you have the beautiful molds to form them in by all means use it but if you don't you can make Badener Chrabelis instead. You may already have these classic recipes if you don't I would be pleased to share the recipe just leave me a message and I will email you the recipe.

Chrabeli's waiting to be baked

Spitzbuebe "Bad Boys"

Feeling extremely pleased with the jam thumbprints and doing a little more than rolling balls! although forming the thumbprints still involved rolling; nonetheless I felt accomplished and inspired to make something a little more involved yesterday.


I thought of making Linzers but didn't have enough nuts and E asked what Swiss cookies are you making this year? Given the ingredients I already had and it didn't seem terribly involved other than using a rolling pin and stamping cut-outs, why not some Spitzbuebe.


These are fragile cookies that are simply delectable and my nephew loves them.This recipe comes from Malgieri's book Cookies Unlimited. It is also published online at Saveur or you can find it below. According to Malgieri, Spitzbuebe means "bad boys" he also instructs piercing 3 small holes on the top surface. They actually do resemble "facial" expressions of "oh boy - am I in trouble!".

Note: I compared the recipe between book and Saveur's and the book doesn't incorporate eggs in the dough at all. Measurements are also different. If you don't have the book, I recommend it to you and would be happy to share this recipe with you, just leave me a message and I will email you the recipe.

Swiss Raspberry Preserve – Filled Sandwich Cookies (Spitzbuebe)
courtesy of Saveur
makes about 3 dozen

Ingredients
3/4 lb. (3 sticks) butter, softened
2 cups confectioners' sugar
3 egg yolks
3 1/2 cups flour
1 cup seedless raspberry preserves

Method

1. Beat butter and 1 1/2 cups of the sugar in a large bowl with an electric mixer on low speed. Increase speed to medium; beat until light and fluffy. Add yolks one at a time, beating until smooth after each addition. Reduce speed to low and add flour 1/2 cup at a time, beating after each addition to combine. Scrape sides of bowl with a spatula; give the dough one last stir. Transfer dough onto a large sheet of plastic wrap and press it into a 9" × 11" rectangle. Cover with more plastic wrap, place on a large plate, and let chill for 1 hour.
2. Arrange racks in upper and lower thirds of oven; preheat to 325°. Divide chilled dough into 6 pieces. Rewrap 5 pieces individually in plastic wrap and chill. On a lightly floured surface, work the dough piece gently with a rolling pin to warm it slightly. Keeping surface and dough floured, roll dough into a 9" square. (If dough sticks, gently run a spatula underneath it, to release it.) Using a 3" round cookie cutter, cut out 9 circles of dough and transfer them to a parchment paper–lined baking sheet about 1" apart; reserve scraps. Repeat process with remaining chilled dough pieces. Combine leftover scraps into a ball. Reroll dough and continue cutting circles. Using a 1 1/4" round cookie cutter, cut a hole in the center of half of the circles—these are the tops. Bake all cookies in batches, rotating pans halfway through, until just pale golden, about 15 minutes. Let cookies cool completely.

3. Put preserves into a small pot and bring to a boil, stirring, over medium heat. Reduce heat to medium-low and simmer, stirring, until thickened and reduced by about one-quarter, about 5 minutes. Transfer preserves to a bowl; let cool. Put remaining 1/2 cup confectioners' sugar into a sieve; dust cookie tops. Turn whole cookies upside down—these are the bottoms; spoon about 1/2 tsp. of preserves onto each. Using a small spatula, spread preserves to within 1/8" of the edges. Cover each with a cookie top. Transfer remaining preserves into a plastic bag and snip the end. Using it like a piping bag, pipe a small amount of preserves into each hole. Serve cookies immediately or store between sheets of wax paper in an airtight container at room temperature.

Appenzeller Biberli

After getting caught in a few nostalgic baking moments, I was determined to get back on track with another typical Swiss Christmas treat. These cookies called Appenzeller Biberli is translated as "Appenzell filled beavers" hailing from the canton of St. Gallen in Switzerland. Not the most wholesome sounding name translated into the English language; neither are they the prettiest looking but regardless of what anyone thinks, I like them because they simply are very very good to eat! Did I mention the oozing almond filling is also spiked with a splash of Kirsch?


Reading through the recipe I knew that it would be a tasty treat to make especially since I have a fondness for almonds and better yet it is deliciously wrapped by a honey gingerbread dough which is soft, tender and chewy. Despite the lengthy instructions, I found it very easy to put together. This is a another Nick Malgieri recipe and if you happen to have the recipe and feeling adventurous to try it, don't over bake it like I did my first batch or it will be a little on the chewy side.

Christmas baked in a Cookie

Earlier this week as E and I were driving very late in the night, we were gifted with an amazing light show piercing the night sky. Later on we found out that the year's best meteor shower occurs during this time of the year annually. If you have a chance to watch stars shooting madly in the sky, mark your calendars next year. You can go to NASA's website for more information.


As I was making Linzers, the glisten of the raspberry starry centers surrounded by white sprinkles reminded me of that sparkling night. To me nothing says Christmas more than twinkling lights, white fluffy snow and aromatic spices; that's just what Linzers are, Christmas baked in a cookie. So I think it would be most appropriate to share the recipe of such a special holiday cookie by non other than Nick Malgieri. The author has so kindly offered me the privilege to share a couple of recipes from his book "Cookies Unlimited". The other recipe quoted is for the Berner Hasselnuss found here. I am sure you have your own favourite Linzer recipe but if you don't, try this one. The crust surrounding the jam is tender and nutty, it's like eating tiny little raspberry tarts and it is as delicious as it looks.

Linzer Hearts
as written from Cookies Unlimited by kind permission of Nick Malgieri pg. 276

Though this recipe calls for ground hazelnuts, almonds or pecans will work just as well. And the raspberry jam that sandwiches the rich nut dough can be changed to apricot, which would be just as good.

Makes about 18 cookies

2 2/3 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
16 tablespoon (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
4 ounces (about 1 cup) whole blanched almonds, finely ground in the food processor
1 cup seedless raspberry jam
Confectioners' sugar for sprinkling

2 or 3 cookie sheets or jelly roll pans covered with parchment or foil

1. In a bowl, combine the flour and spices, stir well to mix.
2. In the bowl of a standing electric mixer fitted with the paddle attachment beat together on medium speed the butter and sugar until soft and light, about 5 minutes. Lower the mixer speed and beat in the almonds and the flour and spice mixture, one at a time.
3. Remove the bowl form the mixer and use a large rubber spatula to finish mixing the dough. Scrape the dough onto a piece of plastic wrap and shape it into a rectangle about 1/2 inch think. Wrap and chill the dough until it is firm, about an hour, or up to several days.
4. When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
5. Cut the dough into three parts and refrigerate two of them. Place one third on a floured surface and flour it lightly. Press and pound the dough gently with a rolling pin to soften it, then roll the dough about 1/4 inch think. Use a 2 1/2-to 3-inch heart-shaped cutter ( or any round one) to cut the dough. Place the cookies on the prepared pans, leaving about an inch around each in all directions. If you have a tiny heart-shaped cutter, use it to cut the center out of half the cookies, to make a "window" when they are sandwiched. Or use a small round cutter, or a pastry tube, or leave the cookies unpierced. Repeat with the remaining dough. Mass the scraps together and roll them once again to cut more cookies.
6. Bake the cookies for about 15 minutes, or until they are a very pale golden color. Cool them on the pans on racks.
7. While the cookies are baking, prepare the jam for the filling. Bring the jam to a simmer in a small saucepan over low heat, stirring occasionally. Let the jam reduce until it has thickened slightly, about 5 minutes.
8. After the cookies have cooled, dust the pierced cookies lightly with the confectioners' sugar. Invert the nonpierced cookies and spread each with about 1/2 teaspoon of the reduced jam. Top with the pierced cookies, sugar side up. Use a small paper cone, a tiny spoon or the snipped corner of a nonpleated plastic bag to fill the window of the cookies with more reduced jam.
9. Store the finished cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
   
   

Utziger Hasselnuss Leckerli

Finally I get to use the candied orange and lemon peels made a week or 2 ago. This cookie has many similarities in both basic ingredients and method to the Berner Hasselnuss in my last post.


Although, it has a completely different texture. It is fragrant from the fruit peels and has a chewy texture. This cookie can easily be made gluten free because the flour used is insignificant to the entire cookie (3 tbsp) and likely acts as a binder and can easily be replaced with sweet rice flour which will probably add to the chewy quality. Just like the Berner Hasselnuss, this recipe came from the same book. E likes this better than the Berner Hasselnuss but I like the Berner Hasselnuss better.

Berner Hasselnuss Staengeli

Swiss Hazelnut Bar Cookies from Berne.


I am not sure if these cookies are considered traditional Christmas cookies in Switzerland but it sparked my interest with it's all nut ingredient, simple components and method. These cookies were a delight to bake. It took no time to mix up with little fuss. The ingredients just consist of sugar, hazelnuts meal ( husk and all!), lemon zest, cinnamon and egg whites. Everything is just mixed together and the result is a delicious slightly chewy cookie with a crunch. I am tempted to dip these in some melted chocolate which I think would make it more divine.


In due respect to Nick Malgieri and copyright concerns I am afraid I am not able to post the recipe here. However I'll be happy to share them with you. Just leave me a message and I will email it to you. I highly recommend getting the book by Nick Malgieri - Cookies Unlimited from where this recipe came from. This book is chocked full of delicious cookies and a great addition to your cook book collection.


Edited by Sze Lin December 20

Yesterday, I kindly received the privilege to share this recipe from the author himself. Thank you Mr. Malgieri.

Berner Hasselnuss Staengeli
Swiss Hazelnut Bars from Berne
as written from Cookies Unlimited by kind permission from Nick Malgieri pg. 119

This is a typically Swiss recipe shared by my friend, cooking teacher and caterer Thea Cvijanovich. Thea was born in Berne, Switzerland, and this recipe is like many from the region. Though I don't think these were originally made without flour for religious reasons, they make a great Passover cookie.

Makes about 48 cookies

4 1/2 cups ( about 18 ounces) whole unblanced hazelnuts
1 1/2 cups sugar, plus more for rolling out the dough
Finely grated zest of 1 lemon
1 teaspoon ground cinnamon
4 large egg whites ( a little more than 1/2 cup)

2 cookie sheets or jelly roll pans covered with parchment or foil

1. In the work bowl of a food processor fitted with the steel blade, combine the hazelnuts and half the sugar. Pulse repeatedly at 1-second intervals until finely ground. Add the lemon zest and cinnamon and pulse again.
2. In a large bowl, whisk the egg whites to break them up. Whisk in the remaining sugar in a steam. Add the hazelnut mixture and with a large rubber spatula combine the ingredients to form a very firm dough. Cover the bowl with plastic wrap and set aside to let the dough mature for about 30 minutes. (This resting time is to get all the sugar melted so the dough doesn't change consistency while it is being rolled or baked.)
3. When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
4. Scatter granulated sugar on a work surface and scrape the dough onto it. Use the palm of your hand to flatten the dough and scatter sugar over it. Roll out and press the dough until it is about 1/4 inch thick – it should make a 12-inch square. Using a ruler for accuracy, cut the dough into 1-inch wide strips. Then cut across at 3-inch intervals to make 48 cookies.
5. Transfer the cookies to the prepared pans, leaving about an inch all around each. Bake the cookies for about 15 to 20 minutes, until they are slightly puffed but still soft to the touch of a fingertip. Cool on the pans on racks.
6. Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Mailaenderli

This weekend we took a little break and headed up to Beaver Creek for some powder brought by the snow storms earlier in the week. It was misty and cloudy so we didn't take any pictures but the snow was soft and nice in some spots for early season skiing.

Before we left I managed to bake some Mailaenderli, another typical Swiss favourite from an assortment of doughs I mixed, waiting in the refridgerator to be rolled out. They came from a terrific article I found here written by Nick Malgieri. The recipe for Basler Brunsli in my last post is also shared here. The Mailaenderli are very delicate buttery cookies, plain and simple compared to other types of heavily spiced and flavorful seasonal cookies. It's subtle flavors are probably best enjoyed with a hot cup of cocoa or a cup of tea.


The recipe is below if you are having trouble downloading the article.

Mailaenderli- Little Milanesi
by Nick Malgieri

Ingredients
Dough
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup sugar
3 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)

Egg Wash
1 large egg
1 large egg yolk
1 pinch salt

2 cookie sheets or jelly roll pans covered with parchment or foil

Method
For the dough, beat the butter and sugar with an electric mixer on medium speed until light, about 3 minutes. Beat in the egg yolks, one at a time, beating smooth after each addition. Beat in the vanilla. Remove the bowl from the mixer and sift the flour over the butter mixture, thoroughly folding it in with a rubber spatula. Scrape the dough onto a piece of plastic wrap and form it into a 10-inch square, about 1/2-inch thick. Slide the dough onto a cookie sheet and chill it for at least 2 hours, or until it is firm. The dough may be made several days ahead.

When you are ready to roll out the cookies, make the egg wash. Whisk all the ingredients together and strain them into a measuring or other cup. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Remove the dough from the refrigerator and cut the square into quarters. Place one of the quarters on a lightly floured work surface and return the remaining ones to the refrigerator. Lightly flour the dough and gently press it with a rolling pin to soften it slightly. Roll the dough to a 6-inch square. Use a fork to streak the top of the dough in a series of straight stripes about 1/16-inch deep. Cut the dough into 2-inch rounds or diamonds with a lightly floured cutter. Arrange the Mailaenderli on the prepared pans about an inch apart in all directions. Repeat with the remaining dough. At the end re-roll the scraps to make more cookies. After all the cookies are cut, paint them carefully with the egg wash. Place the pans of cookies in the oven and immediately lower the temperature to 325 degrees. Bake the cookies for about 20 minutes, or until they are pale golden and firm.10.Cool on the pans on racks. Store the Mailaenderli in a tin or plastic container with a tight-fitting cover between sheets of wax paper.

Basler Brunsli

First on this year's Christmas Cookie list is Basler Brunsli; a popular and festive Chocolate spiced cookie enjoyed throughout the Christmas season in Switzerland. I was excited when I reviewed the ingredients as it has no flour at all so I am able to enjoy them in it's original form. I have never made this before so was unsure of the texture and appearance. I may have been too eager and was not patient after stamping them out as instructed by the recipe so the cookie spread whilst baking. The cookies filled the house with a gorgeous aroma whilst baking and certainly added to the Christmas spirit. This is again a Nick Malgieri recipe featured in Gourmet's Cookies Favourites 1942-2008. Recipe can be found here or for convenience below.



Basler Brunsli
- by Nick Malgieri adapted from Gourmet.com

Ingredients
1 1/2 cups whole natural almonds (8 ounces)
1 1/2 cups sugar plus additional for coating work surface
6 ounces Swiss or other fine-quality semisweet or bittersweet chocolate, chopped
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 cup egg whites (from about 2 large eggs)

Method
In a food processor combine almonds with 1 1/2 cups sugar and pulse until ground fine (do not overprocess or mixture will become warm and melt chocolate when added). Add chocolate and pulse until ground fine. Add spices and pulse twice. Add whites and pulse until mixture forms a stiff dough, adding 1 teaspoon water if necessary. Line 2 baking sheets with parchment paper or foil.

On a surface coated with additional sugar press out or roll dough about 1/4 inch thick. With bottom of fork held facing down and tines touching dough at 60-degree angle, score dough about 1/16 inch deep by pulling fork across in a series of parallel vertical lines. With a 2-inch heart-, star-, and/or clover-leaf-shaped cutter cut out cookies and transfer to prepared baking sheets. Press dough scraps together and cut out more cookies in same manner. Let cookies stand, uncovered, at room temperature 3 hours.

Preheat oven to 325° F.

Put cookies in oven and immediately reduce temperature to 300° F. Bake cookies, switching position of sheets in oven halfway through baking, 10 to 15 minutes, or until they are just firm (do not overbake or cookies will be hard), and cool on sheets on racks. Keep cookies in an airtight container up to 2 weeks. Makes about 60 cookies.