Advent: Festive German Bakes to Celebrate the Coming of Christmas

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It isn’t hard to make Christbrot but the method involves a triple rise, so you’ll need to set a morning or afternoon aside if you choose to make it.

Advent by Anja Dunk (Festive German Bakes to Book Friday: Advent by Anja Dunk (Festive German Bakes to

They are beautiful, as are the words she uses to describe making them as a form of escape during lockdown: “I lost myself in deep, dark woods, climbed up snowy mountains and strolled along the frosty pavements of Alpine towns. For the Mandelhörnchen, marzipan is grated into a bowl containing ground almonds, icing sugar, and egg whites. They don’t need to be refrigerated but I think they’re particularly good when a little cold, so I like to refrigerate them 15 minutes before serving. And then, instead of being able to just bung everything in a processor, there was rubbing the butter into the flour, and kneading (for another age, it seemed) to get the mixture together and pliable. Pour the yeasted milk into the flour mixture and, using your hands, bring the ingredients together into a rough dough.

The chapters have a short introduction, often a personal story or anecdote, and the linocuts range from forest views, birds, a log stove and kitchen tables. The amount of almond flour in grams was not ANYWHERE close to the measurement amount in cups (we're talking several cups difference). Once the Springerle are stamped out, the cookie is placed on a baking tray sprinkled with aniseed (these will become embedded in the bottom side of the biscuit). To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. What makes these cookies so notable are a few things, least of which is the intricate designs that are achieved by using Springerle cookie stamps.

Advent: traditional Christmas baking recipes by Anja Dunk Advent: traditional Christmas baking recipes by Anja Dunk

Anyway, I looked up other recipes online for zimtsterne and ended up going with the smaller amount of almond flour. Indeed, Anja Dunk’s own linocuts, inspired from traditional German advent calendars, open each chapter. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own. Everyone goes on about the palaver of the turkey come December 25, but some of the best festive cooking at this time of year is actually spent in the run-up to the big day. National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.Heat the cream in a saucepan over a medium heat, stirring from time to time to avoid it scorching on the bottom.

Anja Dunk’s Stollen Bites | Anna Jones Anja Dunk’s Stollen Bites | Anna Jones

There was just something about them that seemed so old-fashioned that was hard to put my finger on – the vodka somehow brought a mysterious feeling of cold into your mouth.So long as it fits on the baking sheet it doesn’t matter what shape it is, although I aim for a rough oval. Ruth and Herb, German immigrants to Canada, were a lovely couple who often welcomed my sister and I into their home to enjoy freshly baked treats and, the smells of my baking immediately reminded me of their home -- full of sweet and spiced scents. In her new cookbook, Advent , Anja Dunk shares her recipes for the very best of traditional German festive bakes.