I grew up baking with my mother, which is what attracted me to the beautiful award-winning cookbook, German Heritage Baking Time Volume I: Honored Recipes, Traditional Techniques, and Culinary Secrets by Heidrun Metzler, as she also learned from her mother, as well as from her aunts and grandmother, all very accomplished bakers. It is important to note that Heidrun’s recipes are easy to follow whether you are an experienced baker or a novice, and the photos are mouthwatering stunning. The 276-page softcover baking book is divided into four chapters that cover Mürbeteige (shortcrusts), Cookies, Sponge Cake-Based Tortes, and Toppings, Fillings, and Garnishes. There is also a section on Baking Utensils and Baking Pans to guide you through the process of baking. Happy Baking!
Heidrun Metzler grew up in Oberusel (near Frankfurt) Germany in a family who loved and appreciated the art of baking for family and friends. Now living in Hawaii, Heidrun shares her baking history and love of traditions with her delightful and insightful baking book. What is especially nice is the General Tips and Tricks she shares along the way that make baking a breeze for novices as well as accomplished bakers.
Heidrun Metzler
Heidrun notes, “These recipes are more than just desserts – they’re part of my heritage, and I wanted to make them accessible for anyone who loves baking. By following my carefully written directions, bakers can create cakes that not only taste authentic but also look beautiful and be proud of to bring to the table.”
Baking something homemade and sharing it with family or baking something special for friends is a much more thoughtful and personal gift and is always appreciated (especially by those who do not bake). Each chapter has well-written and easy to follow recipes with accompanying stunning photographs that will have you rushing to put on an apron, and grab the flour and sugar, and start baking something wonderful.
A few of the many highlights of the book include the recipes for the famous Linzer Torte (page 89), Apfelstrudel (Apple Strudel page 102), and Almond Hazelnut Mini Tarts (page 85) in the Mürbeteige chapter.
A few of my favorites from the chapter on Cookies includes Heidrun’s recipes for Candied Ginger Brownies, Coffee Liqueur Brownies, Gingerbread House cookies, and Vanillekipferl (Vanilla Almond Crescents) (page 125), which she graciously shares the recipe below to provide you with a delicious “taste” of German Heritage Baking Time Honored Recipes, Traditional Techniques, and Culinary Secrets, – Volume I.
The chapter on Sponge Cake-Based Tortes includes such tempting options as Mocha Sponge Cake Roll, Chocolate Mousse Cake, and Quark Cream Torte with Mandarins, and another traditional favorite, Black Forest Torte, to name but a few.
Also included is a broad selection of recipes in the last chapter, Toppings, Fillings, and Garnishes, and she finishes the book with a section on Baking Utensils and Baking Pans to familiarize bakers with options.
Heidrun Metzler graciously shares her recipe for a German holiday classic, Vanillekipferl (Vanilla Almond Crescents) to tempt your palate.
Vanillekipferl (Vanilla Almond Crescents)
Vanillekipferl (Vanilla Almond Crescents)
Recipe and photo reprinted with permission from German Heritage Baking Time Volume I: Honored Recipes, Traditional Techniques, and Culinary Secrets by Heidrun Metzler
Yield: 24-30, 2.5-inch cookies
Heidrun Metzler notes, “Vanillekipferl are one of the most recognizable Christmas cookies in German and other parts of Europe. These cookies are a particular favorite in my family. My mother uses traditional ground almonds, which are listed in this recipe, but my aunt’s specialty is to prepare them with ground hazelnuts instead. Give the hazelnuts a try if that flavor is preferred over almonds or create a mixture of ground almonds and ground hazelnuts. This dough needs 30 minutes to rest in the refrigerator, so be sure to factor in that time into your preparations.”
Baking Pan: Two 16×12-inch cookie sheets lined with silicone baking mats or buttered and lined with parchment paper.
Baking Temperature: 350 degrees Fahrenheit
Bake Time: 10-15 minutes.
Rack Placement: Middle of the oven.
Ingredients for the Dough:
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1.25
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Cups
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Unbleached All-Purpose Flour
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0.50
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Teaspoon
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Baking Powder
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1
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Cup
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Ground Almonds, plus 0.25 – 0.50 cup extra sprinkling during rolling
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0.5
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Cup
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Sugar
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0.25
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Teaspoon
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Salt
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1
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Teaspoon
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Vanilla Extract
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1
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Teaspoon
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Almond Extract
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1
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Egg Yolk
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|
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10
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Tablespoons
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Unsalted Butter, at room temperature (1.25 sticks butter)
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Ingredients for the Coating:
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0.50
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Cup
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Powdered Sugar
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2
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Teaspoons
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Vanilla Sugar, or 0.50 of a vanilla bean
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Directions: Position a rack in the middle of the oven and preheat to 350 degrees. Line each cookie sheet with a silicone mat or butter and line with parchment paper. Set aside.
Make the Dough: Sift 1 cup of the flour and the baking powder onto a marble or wooden board. Keep the remaining 0.25-cup of flour on the side. Distribute the ground almonds over the flour. Make a well in the center of the flour and add sugar, salt, vanilla extract, almond extract, and egg yolk. Cut the butter into small pieces, approximately 0.25 – 0.50-inch. Distribute the butter around the well. Begin carefully pushing the dry ingredients into the well’s center. Work to combine all ingredients, first with a metal dough scraper then with your hands, until a ball of dough forms. Add more flour from the reserved 0.25-cup, a little at a time, if the dough becomes too sticky.
Let dough rest in the refrigerator for about 30 minutes.
Form the Crescents: Sprinkle a marble or wooden board with almond meal. Divide the dough into three equal sections. Work with one section at a time, leaving the rest in the refrigerator. Roll the section of dough into a rope, about 2-inches in diameter. Starting at one end, cut the rope into approximately one-half-inch long pieces. Roll each piece into a 4-inch-long rope and shape into a crescent with tapered ends (see tip below). Handle the dough gently and sprinkle more ground almonds a little at a time, onto the work surface if dough gets too sticky.
Place cookies 2-inches apart on cookie sheet to allow for spreading during baking. 14-16 cookies will fit on one 16×12-inch cookie sheet. If there is still space on the cookie sheet, remove another section of the dough from the refrigerator to roll and shape.
As the first batch bakes, roll and shape the second batch, placing the crescents onto the second prepared sheet. Repeat this process until all the dough has been used.
Bake for 10 to 15 minutes. Allow to cool on cookie sheet for a few minutes so that the cookies do not break when transferring to wire rack. Cool to room temperature on a wire rack. Allow cookie sheet to cool completely before adding new cookies for baking.
Coat with Sugar: Sift the powdered sugar and vanilla sugar into a large bowl and mix. Roll each cookie in the sugar mixture. Alternatively, transfer cookies to a plate and sift the sugar mixture liberally and evenly over the tops. Store in a closed container. Cookie tins work well.
Tip: To taper the ends, pinch the dough between your thumb and forefinger. Enjoy this part, and do not fret over a lack of uniformity.
Note: For strong vanilla flavor, use the German Vanilla Sugar packages available online or in local stores in some US areas. If no German vanilla on hand, make a quick homemade version by scraping the pulp from half a vanilla bean and mixing it with the powdered sugar. Sift the sugar to remove any lumps.
German Heritage Baking Time Volume I: Honored Recipes, Traditional Techniques, and Culinary Secrets by Heidrun Metzler
ISBN: 978-0-9837438-1-1
$32.99
German Heritage Baking Time Volume I: Honored Recipes, Traditional Techniques, and Culinary Secrets by Heidrun Metzler is available for purchase directly from the author at her website: https://heidrunmetzler.com/
Heidrun Metzler
Website: https://heidrunmetzler.com/
Instagram: https://www.instagram.com/heidrun_metzler/ @heidrun_metzler
YouTube: https://www.youtube.com/@GermanHeritageBaking @germanheritagebaking
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