Cooki(e)nspiration for 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."
"Amaretti Morbidi are quick and easy to make and will delight any palate."
"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."
"Lemon hearts are a refreshing alternative to Mailänderli. Plus they are quick and easy to make."
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."
"The ideal pastry to get in the Christmas spirit - based on an old family recipe. But, shh - don't tell anyone..."
If baking is not your strong suit, here's a drink from Remo Linggi to go with the cookies:
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
- Mix egg yolks with sugar and nutmeg (a food processor helps).
- Mix milk, cream, alcohol and salt in a jug, slowly add to the egg mixture, then stir for a few minutes.
- Bottle and store in refrigerator for at least 2 weeks (1-2 months would be ideal). Can also be drunk immediately.
- Serve in large cups with a little bit of nutmeg.