Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged swiss christmas
These sparkly holiday cookies are made especially tender by exclusively using spelt flour.
A nog-adjacent, custardy drink where the booze is already included in the bottle.
Here’s my compendium of Swiss Christmas recipes—from beloved Swiss Christmas cookies, to typical Christmas dinners, as well as food eaten during the season, whether at Christmas markets or on St Nicholas Day, the 6th of December.
Tannenzapfen, the German word for pine cone, makes the perfect design (and pun) for my festive Zopf, which is stuffed with raisins and candied peel, and decorated to look as though it’s fallen from a huge bready tree.
Need a last minute, homemade Christmas gift? Try out this easy homemade granola that tastes like gingerbread.
Perfect for numerous festive recipes, you can add candied peel wherever dried fruit is found, and it makes an elegant garnish to cakes and desserts.
This melty dish is a perfect starter for Christmas, whether served individually, or as part of a larger cheese board.
A spiced twist on the classic.
The best of the second-tier of Swiss Christmas cookies.
It’s love or hate with these.
There isn’t a lot to be done for anise-haters, but there are plenty of ways to prevent a bland, brittle, dry biscuit.
Although these cookies take a bit of work, I can confirm that this recipe is easier than Rosina Gschwind’s recipe from 1892 that suggests beating the egg whites and sugar for an hour. It may take some fine motor skills to apply the icing, but at least your arm won’t fall off.
I know you only got your Samichlaus sack yesterday, but really, who can eat that many peanuts?
This isn’t your typical, overly sweet Christmas market Glühwein—it’s a generously spiced, serve at an intimate dinner party kind of Glühwein. It’s how to be a festive wine mom.
A showstopping cake that tastes like eggnog.
Part of the second-tier of Swiss Christmas cookies and ever present on my mother-in-law’s cookie tray.
Basler Brunsli re-imagined as minty polar bears.
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
These boozy balls are ones you'll actually want to eat.
You can make them gluten-free, dairy-free, vegan, even booze-free—the variety is endless.
The result of all these Samichlaus sacks is that you sometimes end up with a glut of peanuts, chocolate, and oranges. If you get tired of eating them, don't despair, chop them up and make this easy recipe with the leftovers.
