Directly translated from my grandmother’s notes.

From my experience, backing temperature and timing is everything.
The only way to be sure is to make small batches and stay being the oven window.
1 minute too early: it’s not cooked
1 minute too late: it’s burned
Opening the oven suffice to drop the temperature

Raisin shortbread

Ingredients

100g butter
100g of sugar
1 sachet of vanilla sugar
150g of flour
50g of starch (or 50g more of flour)
1 teaspoon of baking powder
2 tablespoons of milk
125g currants (corinthian raisins)

How to

• 20 minutes Cook in small piles in medium oven
• cover with lemon glaze

ZigennerSchnitten

Dough:

120g butter
3 eggs
250g of sugar
300g lemon-orange candied fruit
150g of sultamines (very sweet and small yellow raisins)
300g hazelnuts (powdered?)
375g of flour
baking powder (like Beckin brand)

Icing:

150g of icing sugar
½ lemon juice

How to

• Make a smooth dough with all the ingredients
• Spread in a fairly thick layer on a buttered baking sheet.
• Cook over low heat (how long?)
• Cut into small cakes and frost as soon as they come out of the oven

Cinnamon stars

Dough

3 egg whites
250 g of icing sugar (optional: 1 sachet of vanilla sugar)
1 teaspoon of ground cinnamon
275 to 325g ground hazelnuts or almonds
icing sugar to spread the dough

Whitewash

2 teaspoons of egg white (to be taken from the eggs in the dough)
Icing sugar

How to do?

• Beat the egg whites
• beat in the sifted icing sugar and vanilla sugar
• Add after the ground almonds and hazelnuts

Butter Braedle “Utz”

Ingredients

3 eggs
250 g of sugar
125g butter
500g flour
1 packet of baking powder
1 packet of vanilla sugar

How to

• Work the butter with the sugar
• Add the eggs, flour and yeast
• Leave to rest for a few hours

Note: cakes are good when they are fresh

vanilla sugar: Add after the ground almonds or hazelnuts