All tagged elisabeth fülscher
What better way to celebrate St Fridolin, patron saint of Glaurs, than with the flaky, double stuffed puff pastry Glarner Pastete? Half filled with dried plums and half with almond paste, it's beloved in the canton and made in numerous bakeries throughout the region.
I didn't intend it when I made it, but there is something deliciously noggy about this cake. It brings back numerous Christmas tree decorating sessions, nog in one hand, rum bottle in the other.
It might be the four eggs in the cake batter. Or the dashes of cinnamon. Or the lashings of rum.
Whatever it is, it's Christmas.
Vanillegipfeli are tender, buttery, sweet, baby croissant-shaped cookies, dredged in vanilla-y icing sugar.
A lot of icing sugar.
The jewel of the Swiss Christmas cookie tray is surely the Spitzbuben, with its elegant dusting of powdered sugar and bright ruby centre. According to the Kulinarisches Erbe, Spitzbuben are a relatively modern cookie in Switzerland, and were likely developed and named in the 20th century. The term Spitzbub refers to a mischievous boy, and the cookies may be so named because jammy faces were originally cut into the dough.