Christmas cakes recipes

Christmas austrian shortbread cookies (original austrian recipe from my friend Brilli Mastropietro):


flour 10.58 oz
brown sugar 5.29 oz
2 vanilla beans
2 egg yolks
soft butter 7.06 oz

1) Mix very well
2) Rest in fridge for at least 2 hrs, better over night
3) Roll out the dough on the working surface between two sheets of parchment paper, form your favourite shortbread cookies with the little moulds you like, the cookies must be 1.19 inch tall.
4) Preheat oven at 320F and bake your cookies for at least 10/15 min
5) Sprinkle with powdered sugar or glaze them with whites, sugar and water.

Baci di dama (lady’s kisses) vegan version with avocado and veggie butter



14.10 oz of original nuts from Piedmont (for approx 50 lady’s kisses)

some salt

3.52 oz medium strength flour (260W); 5.64 oz soft flour

3.52 oz of brown sugar; 3.52 of powdered sugar

2.82 oz of avocado

6.99 oz of veggie butter

some vanilla seeds melted in milk

9.17 oz of organic nut cream

1) Mix very well sugar, salt, flour, avovado cut into little pieces and veggie butter, vanilla and minced nuts and some salt.

2) Let rest for 1 h in the fridge.

3) Prepare on a baking pan with some grease proof paper all the little balls of your biscuits and adjust them on the baking pan to rest in the fridge for another h

4) Preheat oven to 320 F and bake for 20 minutes approx.

5) Let cool off and fill them with nut cream.

Bon apetit

Schokohappen (typical german cake holiday)



7.05 oz chopped hazelnuts
10.58 oz dark chocolate
10.58 oz butter
5 eggs
5.29 oz butter
1 pinch of salt
3.53oz of flour

1) Toast hazelnuts in a frying pan.
2) Melt chocolate and butter in a double boiler or microwave.
3) Cool off
4) Preheat oven at 356F (top / bottom heat).
5) Grease baking pan.
6) Work eggs, sugar and salt for a few minutes until you get a foamy mixture.
7) Stir from the bottom upwards mixture of chocolate-butter and flour.
8) Add hazelnuts at last. Pour mixture into the mold.
In a preheated oven bake about 25 to 30 minutes; the dough should be still moisty in the center.

Practice on kranz for pastry course with pastry master Mario Decorato



Dresdner stollen  (Christollen)




17.64 oz common flour
1/8 lt milk
0.88 oz yeast
6.70 oz butter, 2.65 oz sugar
1 pinch salt
1 teaspoon vanilla sugar
11.64 oz raisins
2.65 oz candied citron
1.76 oz almonds, 70 ml (0.19 gallon) of Rum
3.53 oz of butter to spread

1) Drain fruit in rum for a night.
2) Next day, sieve the flour, form fountain, put in the center and permeate crumbled yeast with the warm milk and some flour.
3) Take the yeast dough with your hands, put it aside and let it rise.
4) Mix remaining flour (8.81 oz) with butter, salt, sugar and vanilla.
5) When dough has doubled in volume, add it to the other dough, working very well the two doughs.
6) Rest 7.05 oz of pasta dough obtained.
7) Put on a working surface softened fruit in rum and minced almonds.
8) Take a handful of dough and press it on the fruit.
9) Repeat with another piece of dough that will placed on the first handful.
10) Continue the operation until all the dough is finished.
11) Do not use the mass portion aside.
12) Mix all the pieces gently.
13) I recommend this procedure, because the dough that contains plenty of fruits should not be worked too long otherwise it becomes gray.
14) Work the dough set aside and roll it into a thin sheet, in which enclose Stollen to prevent fruit from burning during baking.
15) With the fruit mixture initially form a ball, then a very long roll.
16) With the crushed rolling pin roll in the middle in the longitudinal direction, thereby forming a flattened part with bulges to the two sides.
17) Wrap the dough in fruits with puff splash of milk.
18) Raise one side bulging and fold it sideways on the other that is why it will result the typical form of a Stollen.
19) Put the cake on a baking pan with a grease proof paper.
20) Do not rise anymore, because it tends to widen.
21) Bake in preheated oven at 392F about 45/50 min not more
22) After baking, sprinkle with melted butter and sugar.
23) Only when cold sprinkle with powdered sugar, wrap it in a sheet of plastic wrap.
24) The Stollen will get especially tasty after 3 weeks.

Finnish gingerbread Christmas biscuits



7.05 oz butter
8.81 oz sugar
5.29 oz liquid molasses
2 eggs
35.27 oz flour
4 teaspoons baking soda
2 teaspoons ginger
2 tsp carnation cloves
2 teaspoons cinnamon

1) Cut candied ginger, carnation cloves and add to cinnamon and baking soda in a bowl separately.
2) Mix eggs sugar butter flour liquid molasses, spices with baking soda and continue to mix vigorously everything well until it forms a nice glossy and homogeneous ball.
3) Transparent tissue around the dough and keep a whole night in fridge so that all the ingredients especially the butter and sugar stabilize well.
4) Bake at 392F for 5 min on a baking sheet with parchment paper and give the desired shape to the gingerbread cookies.

for decoration:

3.53 oz egg whites
3.53 oz sugar
1.76 oz of water

Elisenlebkuchen (biscotti di panpepato alle mandorle):


3 eggs
8.81 oz sugar
1 teaspoon cinnamon
Lemon peel
1/2 teaspoon ground cloves
2.47 oz candied oranges
8.81 oz ground almonds unpeeled
1.76 oz peeled almonds and chopped coarsely

For glaze:

5.29 oz powdered sugar
1 egg white
1 tablespoon lemon juice

1) Beat eggs and sugar until you get a foamy mass.
2) Add spices, then candied oranges into small pieces and almonds, stirring well.
3) Roll out the dough to a thickness of approx 0.40 inch and shape them round as waffles that you will introduce in a cold oven.
4) Turn oven to 284 F
5) Biscuits will dry out rather than cook and their bottom remains soft.

Vanillekipferl (german version with nuts and eggs)



10.58 oz organic flour
1 package of vanillasugar
1 egg
3.52 oz minced nuts
7.05 oz soft butter
1 pinch of salt

Mix all the ingredients well until you obtain a homogenous and smooth dough

Fridge for some hours

Same procedure as the other Kipferl

Preheated oven at 338 F and bake for approx 15 minutes until the Kipferl are light toasted.

Strudel di mela di Anneliese Kompatscher


For the dough:

8.81 oz (I used flour 1) flour
1 egg
1 pinch of salt
2 tablespoons extra virgin Italian oil reserve
1/16 lt light warm water

For the stuffing:

70.55 oz apples (Renette, Gravenstein or Boskop)
5.29 oz freshmade by me breadcrumbs
5.29 oz butter
3.53 oz sugar
cinnamon, lemon peel
1.76 oz raisins
1.76 oz pine nuts
melted butter for brushing the dough 3.53 oz
1) Sieve flour and knead it with a hand with egg, salt and oil, while the other gradually add necessary water unti dough has the right consistency.

2) Work dough now vigorously with both hands until it will be smooth and elastic.

3) Form a ball, brush it with olive oil and rest half an hour in fridge.

4) Meanwhile, peel the apples, remove core and cut into thin slices.

5) Fry breadcrumbs into the butter.

6) On a floured cloth roll out the dough with a rolling pin.

7) Pass hands with the back facing the table under the dough and, starting from the center, pull gently trying not to tear it until it will be thin as a sheet of paper.

8) Brush the dough with some of the melted and warm butter.

9) Sprinkle with breadcrumbs two-thirds of the dough and sprinkle over the apples, sugar, cinnamon, lemon peel, raisins and pine nuts.

10) Level with a knife thick edges of the dough and, with the aid of the cloth, roll out the dough tightly in on itself.

11) Put the strudel on a baking sheet or greased baking tray, brush it with the rest of the melted butter and bake in oven at 428 F for approx half an hour.

12) Serve the strudel still warm after having dusted with powdered sugar.

13) The strudel goes very well with lightly whipped cream.

Apple strudel (recipe from Istituto Maggia – Stresa)

For dough:

8.81 oz all purpose flou
3.53 oz warm water
2.11 oz = 1 egg
1.41 oz delicate olive oil
0.035 oz salt

For the stuffing:

28.21 oz apples
2.47 oz breadcrumbs
2.47 oz sugar
1.76 oz raisins
0.88 oz pine nuts
0.88 oz butter
1 lemon zest
0.07 oz ground cinnamon

Mix flour with butter (or oil) in a planetary mixer. Then add the remaining ingredients and finally pour water little at a time until you have reached the desired density.
Form a ball, wrap in plastic wrap and rest in fridge. Soak raisins in milk.

Peel the apples, remove core, and cut into salad. Cook the apples for a few minutes in a pan with butter and sugar.
Shoot down the temperature and add the raisins previously soaked and properly drained. Incorporate then pine nuts, cinnamon and bread crumbs to get a smooth mixture.
Roll out the dough with a rolling pin. Arrange all of the dough all around the filling, leaving a blank border. Wrap the dough on itself, closing the stuffing inside and close the ends well .

Place the strudel on a baking sheet lined with parchment paper. Pierced the surface and brush with olive oil or butter.

Bake at 428 F for about 30 minutes. Cool off and sprinkle with powdered sugar.

Pour warm vanilla sauce over the top and enjoy it.

You may be also be interested in this recipe of the Pastry Master Roberto De Curti, expert of strudel, born in Bolzano:

flour 10.58 oz
sunflower oil 1 teaspoon
1 whole egg
pinch of salt
lukewarm water to form a dough fairly consistent but not hard

Rest for half an hour in the fridge.

Then divide into two balls and make two thin sheets … one at a time stretches apples (seasoned) scroll and brush with melted butter .. .in the oven at 392 F x half hour