All tagged ground nuts
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.
Polar bears (Eisbär, "ice bear" in German) are majestic creatures that deserve more than just the classic 80s New Wave song by the Swiss band Grauzone (no matter how awesome that song is).
They deserve to be Christmas cookies.
Like a Linzer muffin, made Swiss with chocolate...
Here's where to find most of these Linzer beasts—in my belly.
It was a mistake to think I could make these in advance and save them for Sam, my Valentine.
These boozy balls are ones you'll actually want to eat.
Often rum balls are made with leftovers—stale cake and cookies—but these are purpose built, using ground nuts as the base. And why ever limit yourself to just rum?
You can make them gluten-free, dairy-free, vegan, even booze-free—the variety is endless.
With a newborn at home, I've got 'wickel'-ing on the mind. So, when I saw this recipe in Tip Topf I thought it was a sign for me to make this Wickelkuchen.
These little green plums are named after the plain but sweet Queen Claude of France, who reigned from 1515-1524.
Crunchy nuts, soft truffle filling, marzipan, a slathering of chocolate. Heaven.
Flipping through an old Betty Bossi cookbook, I stumbled upon a recipe for a leek and hazelnut tart. I wasn't in the mood to make pastry, but I was intrigued by the combination of leeks and hazelnuts. I decided to give them a whirl as a risotto instead, and the results were delicious.
There is no one standard Brunsli recipe. Historically, the most luxurious and expensive part of the cookie was the ground nuts. It was only during lean times that the nuts were replaced with flour. There is debate over which nuts to use, whether almonds, hazelnuts, or even walnuts. Some recipes call for grated or melted chocolate, while others depend on cocoa (and some use both). Finally, some recipes suggest the cookies are baked low in the oven and some forego baking completely and just leave them out to dry.
The English name, Brussels sprouts, is indeed after the city of Brussels, Belgium. The Netherlands are the top sprout growers in Europe, producing 82,000 metric tonnes per year. Germany isn't even a close second with 10,000 tonnes. Production in Belgium began as early as 1587, and they were brought to North America in the 19th century.
Wäje, Kuche, Chueche, Flade, Tünne, Tünnele, Tüle, Dünne, Dünnle, Dünnet, Turte, Gâteau, Torta, Crostata, Tuorta, wherever you are and whatever you call it, the Wähe is one of the most beloved and versatile baked goods in Switzerland.
It's hard to imagine anything better than the Linzer Torte, that glorious mix of sandy, buttery hazelnuts and tart, ruby jam from Linz, Austria. Imagine my surprise at discovering the St Galler Klostertorte, its cousin from over the alps, made Swiss by adding, of course, chocolate.
Another great part of Swiss baking (aside from the abundance of kirsch) is that many of the recipes are by their very nature gluten free, as they rely on a base of ground nuts, rather than flour. Many are centuries old and have been tried and tested so often that they rarely go wrong. This Rüeblitorte, or carrot cake, is one such example.
A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast. I asked her to send me her recipe, and she ended up sending both hers and my grandmother's. Rather than decide between the two, I diplomatically amalgamated them and came up with the following.