Magazine article Sunset

The German Pastry Maker's Art ... Wafers and Bars

Magazine article Sunset

The German Pastry Maker's Art ... Wafers and Bars

Article excerpt

Pastry shops throughout Germany are known for their between-meal temptations--from sumptuous cakes to more diminutive but equally delicious cookies that can be easily duplicated at home.

Two German creations, both richly flavored with nuts, are described here to display the best of the pastry maker's art. In Bremen we sampled these crisp sugar cookies coated with a caramelized almond cream, and while in Trier (in the Moselle Valley) we discovered chocolate-glazed ground filbert bars. Caramel Almond Wafers

1/2 cup (1/4 lb.) butter or margarine, at room temperature

About 1 cup sugar

1 teaspoon vanilla

1 egg

1-2/3 cups all-purpose flour

2 teaspoons baking powder

2/3 cup whipping cream

1 cup sliced almonds

Beat together the butter and 1 cup sugar, then beat in vanilla and egg until mixture is smooth and creamy. Stir together the flour and baking powder and add to the butter mixture; beat well. Cover and chill 2 hours or as long as overnight. Shape dough in 1-inch balls and place about 3 inches apart on nonstick or greased baking sheets. With the flat bottom of a glass dipped in sugar, flatten each ball to 1/4-inch thickness.

In a 1-1/2- to 2-quart pan, rapidly boil cream and 2 teaspoons sugar, uncovered, until reduced to 1/3 cup. Remove from heat and stir in almonds. Spread about 1 teaspoon of the almond mixture over each cooky.

Bake in a 325 [deg.] oven until golden brown, 12 to 15 minutes. Transfer cookies to wire racks to cool. Makes about 4 dozen cookies. …

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