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Cooki(e)nspiration for the Christmas season

Communication is not our only passion. Some of us are avid bakers  - especially during the Christmas season.

Mailänderli, Zimtsterne and Spitzbuben are the famous classics. But our hearts beat for different cookies. Get inspired by our favorites:


"You are guaranteed to succeed... and if you like it fancy, mix in a little bit of rosemary."

Peter Manhart

Go to the recipe here


Amaretti Morbidi

"Amaretti Morbidi are quick and easy to make and will delight any palate."

Pamela Schefer

Go to the recipe here



"My favorite cookies are the 'Orangen-Schnittli'. Their taste reminds me of 'Nussstängeli' but they aren't as dry. The orange zest makes the cookies light and unique. And best of all, you don't need any special baking equipment."

Viviana Petrone

Go to the recipe here


Lemon Hearts

"Lemon hearts are a refreshing alternative to Mailänderli. Plus they are quick and easy to make."

Claudia Dudek

Go to the recipe here


Hazelnut macaroons (with jam)

"Hazelnut macaroons with jam are my favorites. They remind me of my grandmother who used to make them. To make them like her, just replace the hazelnut with fruity jam in step 2."

Alina Meletta

Go to the recipe here


Ginger nuts

"The ideal pastry to get in the Christmas spirit - based on an old family recipe. But, shh - don't tell anyone..."

Martin Arnold

Go to the recipe here



If baking is not your strong suit, here's a drink from Remo Linggi to go with the cookies:

Aged Eggnog

approx. 710 ml, approx. 10 % alcohol


  • 3 egg yolks (large)
  • 115 g sugar
  • 1/3 tsp nutmeg
  • 180 ml milk
  • 180 ml full cream
  • 60 ml brown rum
  • 60 ml cognac
  • 60 ml bourbon
  • 1 pinch of salt


  1. Mix egg yolks with sugar and nutmeg (a food processor helps).
  2. Mix milk, cream, alcohol and salt in a jug, slowly add to the egg mixture, then stir for a few minutes.
  3. Bottle and store in refrigerator for at least 2 weeks (1-2 months would be ideal). Can also be drunk immediately.
  4. Serve in large cups with a little bit of nutmeg.

Published on 02. December 2020 by Martin Arnold