Swiss Christmas
Christmas in Switzerland
Since 2015, I’ve managed to compile a pretty good 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.
Here’s what you can find during the Swiss Christmas season:
Samichlaus visits on the 6 December and you can be sure to find Grittibänz, sweet doughy bread boys. If you have leftovers from your Samichlaus sack, you can make these cookies or bars.
Samichlaus Cookies
I know you only got your Samichlaus sack yesterday, but really, who can eat that many peanuts?
Grittibänz
Grittibänz, sweet doughy bread boys, accompany the visit from Samichlaus on December 6th.
Samichlaus Bars
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.
Swiss Christmas Cookies
Can’t have Swiss Christmas without:
Anisbrötli and Anischräbeli
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.
Zimtsterne
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.
Vanillegipfeli
Vanillegipfeli are tender, buttery, sweet, baby croissant-shaped cookies, dredged in vanilla-y icing sugar.
A lot of icing sugar.
Spitzbuben
The jewel of the Swiss Christmas cookie tray is surely the Spitzbuben, with its elegant dusting of powdered sugar and bright ruby centre.
Mailänderli
Switzerland’s favourite Christmas cookie, made by every bakery and every family.
(But none are as good as my mom's.)
Other cookie favourites and variations:
Schoggi Tropfen
These sparkly holiday cookies are made especially tender by exclusively using spelt flour.
Chocolate Orange Roundies
Part of the second-tier of Swiss Christmas cookies and ever present on my mother-in-law’s cookie tray.
Boozy Balls
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.
Josy's Rosinen Guetzli
Sam's favourite Christmas cookies—buttery and stuffed with raisins.
And how about some Swiss Christmas showstoppers?
Bûche de Noël
A popular Christmas dessert in Switzerland, especially the French-speaking part, is the forest-themed Bûche de Noël.
Tannenzopfen
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.
Baumkuchen
Baked slowly, layer by layer, the Baumkuchen, or tree cake, is a (delicious) afternoon’s work.
Swiss Chalets
Though not quite as delicious as the Festive Special, these pretzel adorned Swiss Chalets are delightful to look at and fun to make.
In Switzerland there 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.
Fondue Chinoise
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.
But if you aren’t having fondue, you might be having meat wrapped in dough (or Party Filet).
Party Filet
The recipe for this dish was first published in the 1977 Betty Bossi cookbook Kochen für Gäste and upon publication all the pork tenderloin in Switzerland was sold out.
Schinken im Teig
Schinken im Teig just means ham in dough. Here the pork is first studded with dried fruit and carefully wrapped with bacon.
Josy's Tenderloin
Josy, my mother-in-law, makes the very best pork tenderloin. She studs it with prunes, then wraps it in bacon and puff pastry. It's divine.
And here are some possible sides:
Rotkohl
Cabbage is an integral part of the Wild plate, as well as a great side dish at Christmas or Thanksgiving. This recipe produces a sweet and meaty cabbage that your intestines will hopefully be able to withstand.
Butter Nut Brussels
These buttery brassica are improved with ground almonds and a swirl of butter.
Christmas Apero?
Baked Tomme
This melty dish is a perfect starter for Christmas, whether served individually, or as part of a larger cheese board.
Schinkengipfeli
Perfect for apéro (or anytime), these ham croissants are flaky on the outside and savoury on the inside.
And now, drinks:
Glühwein
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.
Since this year Christmas markets are few and far between, do yourself a favour and make some of your Chilbi favourites at home.
Gebrannte Mandeln
Christmas markets and Chilbis are few and far between this year, so why not create the magic taste of Gebrannte Mandeln, sugary roasted almonds, at home?
Fabiana's Lozärner Lebkuchen
Fabiana’s Lucernese gingerbread is a fan favourite among her five children, numerous grandchildren, and Sam’s family, who lived next door for over a decade.
Magenbrot
It’s at Chilbis, weekly markets, yearly markets, Christmas markets, and any other sorts of general festivities, where you’re bound to find Magenbrot, pieces of Lebkuchen with a sugary coating, often in bright pink bags.
And a few other Christmas related recipes:
Eierlikör
A nog-adjacent, custardy drink where the booze is already included in the bottle.
Pearamisu
A Christmas-ready Tiramisu with chocolate and pears, and doused in Williams, a traditional pear Schnaps.
Lebkuchen Granola
Need a last minute, homemade Christmas gift? Try out this easy homemade granola that tastes like gingerbread.
Candied Peel
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.
Tarte aux Poires à la Genevoise
This buttery pear and raisin tart was traditionally served during Geneva’s Escalade celebrations in early December.
Walliser Cholera
Flaky pastry stuffed with apples, cheese, potatoes, onions, leeks, bacon, and pears.
