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Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen by Luisa Weiss

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Notes about this book

  • eliza on December 02, 2016

    The author just posted a photo library of many of the recipes in the book, and is planning to add more as she is able. http://www.thewednesdaychef.com/the_wednesday_chef/classic-german-baking-photos.html

Notes about Recipes in this book

  • Simple rhubarb cake (Rhabarberkuchen)

    • vickster on June 25, 2017

      Super simple and delicious and a great use for the rhubarb in my garden. Love the tartness!

    • sarahcooks on May 16, 2018

      Made this with the struesel. I'm not sure it would have been quite sweet enough for the kids without it, but I think I would enjoy it either way. Delicious!

    • TrishaCP on June 03, 2018

      This was a nice and simple cake- very tart. Mine was quite flat, but I think that's because I was at the end of a container of baking powder and didn't quite get the two teaspoons required.

    • Astrid5555 on June 06, 2017

      Made this today with the last rhubarb from the garden. Super simple to make with just the right tartness. Will go onto regular rhubarb rotation, delicious!

    • hirsheys on May 28, 2018

      This was yummy, though not terribly remarkable. I have other rhubarb cakes I prefer that I'll make over this one, though I appreciate that this one is not terribly sweet. A good afternoon cake.

    • Globegal on June 12, 2017

      Very good and simple to make. Not overly sweet but flavorful. This is a recipe to make for those who don't think they like rhubarb (that's me!) I liked this even without the almond streusel I forgot to add but the streusel helps tone down the sourness of the rhubarb. Made some changes to accommodate what was on hand. Used about 325g instead of 500g of rhubarb & cut them about 1/8 to 1/4 inch instead of 1/2 inch. Also, added a little cream to milk to make up for using regular, salted butter & a little less salt. Didn't have a 10" cake pan so used an 8x8" pan. Last change was adding a few drops of Fiori di Sicilia along with the vanilla. This was so good am willing to try with more rhubarb.

  • Strawberry cream roll (Erdbeer-Sahne Biskuitrolle)

    • kari500 on December 17, 2017

      Delicious and fairly easy. Didn't get a huge amount of roll, but didn't matter. Peaches or nectarines would also be delicious in this.

    • Astrid5555 on June 03, 2017

      Easy and quick to make, tastes delicious! Perfect when in need of a quick dessert for guests.

  • Creamy leek tart (Süddeutsche Lauchtorte)

    • kari500 on January 22, 2018

      I don't have a lot of experience with crust, and this one didn't work for me at all. But the filling on this is really very good, and I'll make it again with a store bought crust.

    • Yildiz100 on February 20, 2018

      We thought it was delicious! Very creamy and rich without tasting overly so. Cooking times were spot on. I omitted the bacon and used four medium large leeks. Next time, if omitting the meat I would definitely use 5 leeks, but other than that the filling was perfect and we didn't miss the bacon at all. Subbed in a different classic shortcrust instead of using Weiss'.

    • stef on June 09, 2018

      I made the crust in my food processor. It was crumbly so I added 2 tablespoons of sour cream and it came together beautifully. Filling is so good. A repeat for sure

    • Joyceeong on March 26, 2018

      Creamy and delicious! I did not use bacon, but I lightly pan-fry a small piece of chicken breast meat, seasoned with salt and pepper. Let cool, and cut into small dices, about 1 cup. And I've used Cheddar cheese, and my homemade sour cream. Instead of white wine, I use my homemade chicken stock. Delicious tart, with buttery crust and very tasty filling.

  • Apple-almond cake (Apfel-Marzipan-Kuchen)

    • caitmcg on December 17, 2017

      I made this one day and cut into the next, but I thought it was best two days after baking. It was moister, and the almond flavor was much more developed (the day after baking it was relatively muted, as Weiss says it is in the headnote). I used Granny Smith apples in the batter, and Pink Lady for the top. Mine got a bit overbrowned on the edges, as it was deep and took longer to bake through than expected. so I'll keep an eye out and cover with foil earlier, or use a wider pan, if I make it again.

    • TrishaCP on October 24, 2017

      Thank you Stef for pointing this one out. This is very moist and flavorful and came out great, even with just half of the specified almond paste. I'm so accustomed to the apple and cinnamon pairing that it was refreshing to find a new apple (almond) flavor combination.

    • stef on October 22, 2017

      This was so good. The chopped apples in the cake make it so moist and the almond paste adds so much flavor. Brought to a brunch and everyone raved about it. Will make again for sure

    • mamacrumbcake on December 07, 2017

      This is a beautiful cake and quite easy to make. My family, unfortunately did not love it. To be fair, their objection was the almond flavor. I didn’t think it was very pronounced, but my husband and kids did. If you like almonds, this shouldn’t be a problem. The little chunks of apple in the batter are so delicious (I used golden delicious). I baked the cake for 70 minutes and thought it was a touch dry. I would take it out sooner if I made it again.

    • Lepa on February 19, 2018

      Another happy baker here. Not much to add here except to note that the cake is absolutely delicious. If you like cakes that aren't super sweet, this one is for you. We served it with whipped cream that I added a bit of almond extract to. Perfection!

    • anya_sf on November 29, 2018

      Incredibly moist and delicious. Sweet enough for dessert (I used Fuji apples), but not too sweet for breakfast. The only change I made was to use pomegranate jelly for the glaze, which has a neutral flavor but added shine.

  • Spiced chocolate-cherry cake (Dunkler Kirschkuchen)

    • caitmcg on August 19, 2017

      I made this cake last year at the holidays, and thought it was excellent. I used a full jar of drained, bottled tart morello cherries from Trader Joe's. I accidentally omitted the 2 tablespoons of cocoa, but no matter, because it was still plenty chocolaty. The spices were subtle, but the flavor well balanced. I sprinkled the top with sliced almonds before baking and finished it with a light dusting of powdered sugar, for a more festive look. Instead of whipped cream, I served it with homemade pink peppercorn ice cream.

    • TrishaCP on March 05, 2017

      This cake has great flavor with the spices, cherries, and chocolate. I made this using frozen regular cherries, which worked out just fine. It did run a touch dry-I baked it for 50 minutes because the center wasn't cooked through at 45 minutes, so her suggestion of whipped cream is definitely a good one! Just a heads up this is not a one bowl cake either-you add whipped egg whites to the batter at the end.

    • Lepa on January 16, 2019

      I'm sure this cake is fine, if it's your sort of cake, but it's not my family's kind of cake. Both my nine year old son and I didn't even want to finish a whole piece. It's a bit dry but rich and chocolaty. We didn't love the cherries in this. I really don't think you should write this cake off but if, like me, you love this book because most of the cakes are buttery but not super sweet and rich, you may want to pass on this cake. I served this with homemade whipped cream, fwiw.

  • Spiced almond jam tart (Linzertorte)

    • caitmcg on January 07, 2018

      I had some issues with this recipe, although the final outcome was delicious. I did bake it 3 days before serving, and as promised, it was almost more confection than torte at that point. The dough came together well, but there absolutely is not enough of it for three-quarters to cover the specified 10-inch pan, and even in a 9.5-inch tart pan, there is not nearly enough to make a 1/2-inch layer. Weiss does not say anything about covering the sides of the pan, but I did so at half height, and still found the remaining dough was not enough to make 1/2-inch lattice strips to cover the top, even rolled thin. Running out of time, I sprinkled some chopped bittersweet chocolate over the raspberry jam and baked the tart open-face. I tried baking the remaining dough as cut-outs, but even baking it from chilled, it spread and became indistinct blobs. There may have been some user error here, but overall, I found the written instructions frustrating and imprecise.

  • Candied orange sandwich cookies (Gefüllte Orangentaler)

    • caitmcg on August 19, 2017

      These little macaroons, the classic kind made with almond paste, are delicious but the recipe's stated yield is off by a startling amount. I measured all the ingredients by weight and mixed exactly as directed, and used a measuring spoon to portion the dough. I ended up with around half the number of baked cookies indicated, each barely an inch wide. Rather than make a dozen tiny sandwich cookies, I chose to drizzle the chocolate over the individual cookies. Great flavor, but overall disappointing result because of the yield. If I revisit the idea, I'll start with a different base recipe.

  • Sunken apple cake (Versunkener Apfelkuchen)

    • milgwimper on December 29, 2017

      Thank goodness this recipe is forgiving and easy. Accidentally left out the sugar topping and the glaze the second time around, but added fresh whole strawberries to the top and unsweetened whipped cream on the side. It was delicious, not very sweet, fresh tasting, with a cup of coffee, a wonderful treat. Reminds me of Germany. I would suggest, not adding fresh strawberries to the whole cake, just the slices being eaten, as strawberries rot fast. I would make this cake again, but I will not make it with granny smith apples, they were a little too tart and hard even after baking. We have made this cake multiple times, even with children helping, or an inexperienced baker, it has come out great. Serve it with unsweetened or lightly sweetened whipped cream and coffee or tea.

    • Astrid5555 on December 29, 2016

      This is the apple cake of my childhood, exactly like my Grandma used to bake it. A "Wednesday cake" as the author calls it, because it is quick enough to be made on a weekday. Nevertheless a delicious one!

    • Lepa on March 01, 2018

      This is a simple, easy and delicious cake. It's not fancy but very satisfying with some whipped cream. We loved the fact that it's not too sweet.

    • raybun on June 18, 2017

      A really delicious cake, easy to make and beautiful to look at.

  • Classic breakfast rolls (Brötchen)

    • milgwimper on November 11, 2016

      This is based on the recipe by Lutz Geißler. The bread needs to be slashed by a razor or a super sharp knife. Plan ahead to make this, and you don't need ice you can use a pan of water. I needed to bake this a little longer than 25 minutes. It might be because the author might have had a convection oven...Might bake it for another 5 minutes. I had a think line of uncooked dough. These were great, and we will be making these again.

    • twoyolks on January 22, 2018

      I didn't find these to be particularly good. They baked up fine with a nice crust but not quite as much color on the crust as I would like. The rolls themselves had a dense crumb and didn't have much flavor.

  • Swabian anise cookies (Springerle)

    • Avocet on January 09, 2017

      The directions to have the cookies rest for five minutes on a damp towel gives the best "foot' on the cookie I've ever gotten. I didn't use her recipe however, since it calls for 25% more sugar proportionately than standard recipes.

  • Black Forest torte (Schwarzwälder Kirschtorte)

    • sarahcooks on June 13, 2017

      This was just not good. The cake is very dry, as you would guess from the lack of butter or oil. Maybe if you used the full amount of kirsch it would help moisten it, but I used the minimum. Even so, I have a feeling it would still be not very good even with lots of kirsch, though maybe you would stop caring.

  • Sunken lemon-cherry cake (Lottchen's Kirschkuchen)

    • TrishaCP on March 12, 2018

      We loved this cake- the lemon and cherries are beautiful together. Great flavor for such simple ingredients. I also used frozen sour cherries.

    • hirsheys on April 10, 2018

      This was super easy to make and a really lovely everyday cake. It's not too sweet (quite tart, actually!) and so is exactly my favorite type. I used the European butter and jarred morello cherries from TJs. I had to use my 10-inch springform pan, so I baked it a little less (45 mins), but I think it'd also work (might even be better?) in a loaf pan.

    • stockholm28 on September 02, 2018

      Delicious and simple cake. I used frozen sour cherries that I zapped in the microwave for about a minute (just long enough to break into individual cherries). I thought 500 grams of cherries was going to be too much, but the proportion of cherries to cake was very nice once baked.

    • julesamomof2 on February 05, 2018

      I bought a couple of large jars of sour cherries from a trip to northern Wisconsin last summer, not knowing quite what I would do with them. They worked perfectly in this cake. We loved it topped with non dairy whipped topping.

    • Zosia on February 15, 2018

      Such a delicious cake and so easy to put together. The lemon zest, in particular, lifted the flavour and complemented the cherries perfectly. I used frozen sour cherries.

    • Lepa on February 22, 2018

      This cake was easy to put together and easy to eat. Once again, I love the fact that the cakes in this book aren't tooth-achingly sweet. I used sour cherries in water but suspect the cake would be even better if I had used cherries in syrup, which the book recommends.

  • Plum-filled gingerbread pockets (Lebkuchen-Powidltatschkerln)

    • TrishaCP on December 20, 2016

      These turned out pretty well, but we'll see what my family thinks! I was skeptical at first because my dough was very sticky when I put it in the fridge to set overnight- essentially, the opposite of what she states. However, it was very easy to roll out and to shape with the jam. My yield was way off hers- I had about 32 cookies, but perhaps I didn't roll them thinly enough. I would say about 1/3 of my cookies burst jam in the oven, but I think that was most likely user error, as I probably could have done a better job in sealing them. I personally really like rye flour, and it does make the cookies tender, but I do find the texture of it noticeable on the palate (not sure how else to describe it and maybe it is just me). The flavor of the spices is absolutely excellent.

  • Gingerbread almond nuggets (Biberle)

    • TrishaCP on December 12, 2016

      The flavor is outstanding. I found the dough easy to roll out following the instructions (time-consuming but not as bad as expected) and my cookies look like the photo on her website! (Miracle- I'm not usually too successful when rolling cookies.) I used my scale to ensure equal parts of dough and almond paste before rolling, and I'm sure that helped. I found the measurements required for the butter and brown sugar (tablespoons plus teaspoons) annoying, but not as bad as the needed 10 oz almond paste (standard tube in US supermarkets is 7 oz)- maybe the intent is to use the book's almond paste recipe? Also, watch the texture/cook time. I'm unsure of what the final texture for these cookies should be, but I pulled mine out at 10 minutes and they were very close to being burned on the bottom and are quite firm. ETA- after two weeks, they did soften to a pleasingly firm and chewy texture and my family loved them.

    • TrishaCP on December 12, 2016

      Recipe can be found online here: https://www.washingtonpost.com/recipes/gingerbread-almond-nuggets-biberle/15602/?utm_term=.30b023cd625d

  • Glazed apple cake (Gedeckter Apfelkuchen)

    • Prim on December 30, 2018

      This is a very good cake.

  • Marbleized poppy-seed cake (Marmorierter Mohnkuchen)

    • Astrid5555 on November 05, 2017

      As always, split family opinions when it comes to poppyseed cakes. Older son and I really, really looove poppyseeds, while younger son and husband do not like it at all. None the less, from time to time, we get our poppyseed treat and just share it with the neighbours. The cake was a little on the dry side, but I slightly overbaked it in my dark Gugelhupf pan. Very authentic, just like my Grandma used to make!

    • LouiseQuasiChef on November 18, 2017

      I used a Vitamix to chop up a hefty quantity of poppy seeds per instructions. I like the: blend with hot milk, sugar, vanilla and almond extracts to give the poppy seeds a sweet, alluring taste. One word of caution for me next time and perhaps others: don't do like I did and overdo the mixing-batter-with-poppy seeds and first layer in the pan so that there's very little unadulterated batter left at the end to try to make a layer with over the poppy seeds! Also, my batter was too dry and I added more milk. Because I only had 1 stick of high fat butter, I substituted some heavy cream for some milk to up the butterfat(!) and maybe that caused the thickening of the batter? Anyway, I sampled when warm and it was very delicious. A dry, plain cake, just like I like for tea!

  • Yeasted apple cake (Apfelkuchen)

    • Astrid5555 on April 10, 2017

      This is a nice, simple and not too sweet cake. I made one mistake though. The apples give off quite a bit of moisture while baking and I was afraid that all the juice would keep the dough from baking through. So instead of following the baking time stated in the recipe I was also looking for the visual clue until "any visible cake is golden brown and the apples are toasted" as instructed. Unfortunately this resulted in a slightly overbaked and crispy base. The taste however was still very good. Will repeat and follow the specified baking time next time.

  • Chocolate-stuffed yeasted cake (Schokoladen-Gugelhupf)

    • Astrid5555 on January 03, 2017

      Delicious, authentic Gugelhupf! Made in my stand mixer instead of kneading by hand. The most difficult thing about this cake is getting the rolled dough into the Gugelhupf pan. Will make again!

    • darcie_b on January 05, 2017

      I used an Anniversary Bundt (10 cup). It needed longer to rise than the recipes states. It baked much quicker than the recipe indicates too, even after accounting for the different pan. Weiss suggests reducing baking time by 5-10 minutes; the cake was done about 20 minutes early. If you use a Bundt pan I would begin checking after 30 minutes. The chocolate swirl was gorgeous when sliced and the cake tasted great - not too sweet and just rich enough.

  • Melting vanilla-almond crescents (Vanillekipferl)

    • Astrid5555 on December 07, 2017

      I wanted to try these because the dough can be made in the stand mixer, all my other recipes have to be made by hand. While these are good, they do not resemble the Vanillekipferl my mum usually bakes for Christmas and you find in Austria. Still, not bad at all!

    • hirsheys on January 07, 2019

      We found these a bit dull. The vanilla wasn't strong enough, so there wasn't much flavor.

  • Poppy-seed braid (Mohnzopf)

    • darcie_b on January 05, 2017

      The rising time in this (and other recipes in this book) doesn't work for me. It might be because I'm using instant yeast instead of fresh; but Weiss doesn't suggest any difference in timing. The initial 1 hour did not result in any discernable rise. I proceeded with the recipe anyway and it was too dense. The poppy seed filling seems a bit loose and fell out of the braid; the end result didn't look at all like the photo. I'll trust my instincts next time and allow for more rising time and may cut back on the liquid in the filling. The flavor is good, though, and I will try this again. FWIW I used a "Back to Basics" mill to grind the poppy seeds and it worked perfectly.

    • hirsheys on January 07, 2019

      Lizzy made this and it was yummy, but a bit over baked. (Also perhaps a bit underraised...) Be careful with temps for this book - 200 degrees C does not equal 400 degrees F.

  • Apple strudel (Apfelstrudel)

    • darcie_b on January 05, 2017

      The dough was much easier to work with than I thought it would be - I was able to stretch it to the full size without tearing and I had never worked with strudel dough before. The instructions on how to assemble the strudel were unclear, however. The filling leaked out but that could be the result of not knowing how to roll it up properly. Nevertheless, this was a hit with everyone in our family and I will definitely make it again.

  • Almond-sugar cookies (Blitzkuchen)

    • twoyolks on December 18, 2017

      These were pretty simple to make and pretty tasty. The recipe introduction down plays the lemon flavor a bit more than it should.

  • Cinnamon pretzels (Zimtbrezeln)

    • twoyolks on December 26, 2018

      These are quite a bit of work too make and have a nice enough flavor but not enough to justify the effort.

    • laurenlangston on February 12, 2017

      Topped these with cinnamon sugar before baking -- it was definitely the right idea. Especially because when I put the next batches down on the cookie sheets, the cinnamon sugar from the last batches made a nice crispy caramelized bottom. Went with 16g logs.

  • Marble cake (Marmorkuchen)

    • twoyolks on January 22, 2018

      This was a great cake. It's not too sweet or rich. The chocolate flavor is prominent but not overpowering. It's moist. It's heavier than most cakes without being too heavy.

  • Bite-size stollen (Stollenkonfekt)

    • jessekl on December 24, 2017

      These are delicious! A few notes that I want to remember for next time: -Instead of the Vanilla Sugar I added some cardamom to the powdered sugar. YUM. -Soaking the fruit in the rum instead of adding it directly to the mix would be delicious. -I used a small ice cream scoop for these. Turns out they need to be rolled into a ball for a better shape than just dropping them onto the baking tray.

  • Cinnamon-sugar buns (Franzbrötchen)

    • hirsheys on January 07, 2019

      Lizzy made these - they are excellent, though the temp may be a bit high (they dried out a bit). Still delicious. Very laminated and the cinnamon is subtle.

  • Yeasted plum cake with streusel (Pflaumenstreuselkuchen)

    • Zosia on September 27, 2018

      I omitted the streusel topping and quite enjoyed the result but, as my tasters noted, it was on the tart side and the juices were a little runny. I think the streusel would add sweetness and help to create a jammy fruit filling so I will include it next time.

  • Cardamom snap cookes (Knerken)

    • laurenlangston on February 05, 2017

      The first recipe I've tried out of this book. They turned out great! Let's be honest though, brown butter and cardamom isn't a tough sell for me. I was super precise about weighed measurements. Used Bob's Red Mill AP flour and Amish roll (salted) butter, let dough rest for 2 hours. Easy to cut with a knife. Baked for 15 minutes at 350F convection. The ammonia takes getting used to but of course the eye-watering smell bakes out.

  • Simplest butter cookies (Butterkekse)

    • stef on December 21, 2017

      These are really simple butter cookies. First time baking with bakers ammonia and they turned out nice and crisp. The dough didn't come together as per recipe. I added an extra quarter cup of cream. It hits the spot if you want just want a little something with your afternoon tea/coffee

  • Sour cherry streusel cake (Kirschstreuselkuchen)

    • stef on February 16, 2018

      Thanks to Zosia for posting that she used frozen sour cherries. Haven't tasted the cake but it looks and smells good. Next time might try almond extract instead of lemon zest

    • raybun on June 12, 2017

      Very nice! I used a large jar of sour cherries in light syrup from a Hungarian deli. Lovely with a cup of tea. I'll try and reduce the sugar in the streusel topping next time as it was a little sugar crunchy but it's a very minor quibble.

    • anya_sf on May 13, 2018

      I doubled the recipe for a 12x18" pan. I mixed the streusel in my stand mixer using the paddle. I used a 56 oz jar of sour cherries in syrup from the Russian market. There was a lot of syrup, so I didn't use quite all of it - discarded maybe 25% - and it seemed good. The cherries just covered the batter in a single layer. Although the batter was fairly thin initially, it rose a lot during baking. The larger pan took longer to bake, about 65 minutes. We ate it the next day and it was very fresh tasting. We all really enjoyed it. I would have liked more cherries, but worry that they would add too much liquid.

  • Kirschstreuselkuchen

    • stef on July 15, 2018

      This is a delicious cake with a nice Streusel on top. Bakes in indicated time

  • Saxonian glazed streusel slices (Prasselkuchen mit Blätterteig)

    • lkgrover on February 06, 2017

      Simple and delicious! I like the puff pastry airy-ness, the streusel with just the right amount of sugar, and the lemon icing.

  • Yeasted cake with rum-soaked raisins (Gugelhupf)

    • Lepa on February 21, 2018

      This is my first experiment with using fresh yeast- and baking a yeasted cake. I'm pleased with the results. It has nubbins of rum-soaked raisins and a lovely fragrance of lemons. It's not sweet (perfect for breakfast or with coffee/tea!) and benefits from a dusting of powdered sugar. Mine got very dark after 50 minutes. Next time I will heed the warning to watch it closely for the last 20 minutes and cover the cake with foil if it browns too much.

  • Swiss braid (Schweizer Zopf)

    • Lepa on February 25, 2018

      This was a nice fluffy loaf that looked lovely and tasted fine but wasn't, in the end, very special. I am afraid the braiding directions completely conquered me and the suggested youtube tutorial only confused me more. In the end, I made three strands and braided it like challah and it looked fine.

  • Sandy almond sugar cookies (Heidesand)

    • amandacooks on June 16, 2017

      I've made these cookies twice now, and they are so, so good. The dough was really hard to mix with my hands though. Next time I will use the food processor and then stir in the flour by hand. The first time I made them with granulated sugar since I was out of confectioners sugar, using the same amount by weight. The second time I made them as instructed, and the texture is definitely sandier with the confectioners sugar. They still turned out great with granulated sugar, just more like a typical butter cookie.

  • Easter bread with raisins and sugar cubes (Aachener Poschweck)

    • sosayi on April 17, 2017

      Thoroughly enjoyed this Easter Bread! I'll definitely make it again. The sugar cubes (I used brown) melted into the dough deliciously, just as described in the recipe note. And the dough itself was easy and quick to make. I prepped most of the ingredients the night before (weighed, toasted nuts, etc.), but I may actually try to have it rise overnight in the refrigerator next time to have it ready even earlier. It's a short rise (only an hour), so I feel an overnight, slower cool rise might actually work just fine.

  • Old-fashioned German gingerbread (Lebkuchen)

    • sosayi on December 29, 2017

      This is the second year that I’ve made these cookies and I absolutely love them. They’re incredibly flavorful and complex, keep forever, and are a dream to roll-out. Seriously, this dough is like playdough. It’s so easy. Last year, I coated them in chocolate and this year I glazed them. Both are good, and I’ll probably do half and half in the future. I do think that I underbake mine slightly compared to what she calls for, as I prefer cookies to be slightly chewy. I think mine were done very close to the 15 minute mark, if I recall correctly. Be sure to glaze them immediately, though. I waited two minutes for the fist batch and the glaze became a streaky white coating, while the second one that I did right away just sort of soaked in and made the cookies glisten. And.... yes. I did make the dough 2 months in advance and let it sit on my counter in a lidded ceramic crock. Takes no time to put together and, frankly, having the dough ready was a life saver in a busy holiday season.

  • Rye rolls (Roggenbrötchen)

    • anya_sf on April 15, 2018

      A few times while I was making the dough, I was worried something was wrong, but followed the instructions and they worked perfectly. I proofed the dough during the day, then shaped and refrigerated the rolls overnight, and let them rise in the morning. They turned out rather flat, but the recipe states that this is expected due to the rye - and I think also because I topped them with seeds. I checked them after 20 minutes in the oven and they already looked burnt, but actually were perfectly done. They have a crisp crust and medium open crumb, with slightly sour, chewy texture. Perfect with butter, cheese, or even jam.

  • Cinnamon-almond meringue stars (Zimtsterne)

    • anya_sf on December 24, 2018

      I'm not sure if these turned out right. The meringue was fairly dense from all the sugar, so the dough didn't need extra almonds to be stiff enough to roll. I didn't feel comfortable leaving the raw cookies at room temperature overnight, so I put them in the fridge for 12 hours, uncovered. Baked them about 5 minutes until the tops were set. The cookies seem too chewy and dense, not quite dry enough. Perhaps they needed to dry out longer? Also, it was raining, so the humidity can't have helped. The cinnamon-almond flavor is really good, but they're not like the Zimtsterne I had in Germany. Update: they did improve with age.

  • Hazelnut-raspberry macaroons (Haselnuss-Himbeer Makronen)

    • anya_sf on December 24, 2018

      Quick and easy to make if you buy roasted hazelnuts (I found them at Trader Joe's). My cookies turned out kind of flat, but were still nicely chewy. Initially when I removed them from the oven, I don't think they were quite done because the indentations in the centers actually ended up holes. I was able to patch up the holes, bake the cookies an extra minute or so, then proceed with success. The combination of hazelnut and raspberry is great.

  • Lemon-almond crescent cookies (Zedernbrot)

    • amandabeck on December 28, 2017

      Fussy to shape, but these were a hit! Nice and almond-y. Chewy. Beautiful and tart when glazed.

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Reviews about this book

  • Food52

    All through June, our Baking Club will be making its way through Luisa Weiss' Classic German Baking, and we hope you'll join us...

    Full review
  • Eat the Love

    Weiss...explores German baked goods extensively. For those who are looking for recipes beyond the classic French or American desserts, this book is for you.

    Full review
  • Wednesday Chef

    Author shares links to press about her book.

    Full review
  • Wednesday Chef

    Author talks about writing this book.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1607748258
  • ISBN 13 9781607748250
  • Published Oct 18 2016
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A collection of 100 quintessential German recipes for sweets and breads from the creator of The Wednesday Chef blog and author of the memoir, My Berlin Kitchen, including stories from the author's experience of living and baking in Berlinn.

German baking is legendary and informs baking traditions the world over: Christmas cookies, coffee cakes, delicate tortes, soft seeded rolls, and hearty dumplings all have their origins in Germany (and Austria). In Classic German Baking, blogger and author Luisa Weiss--who was born in Berlin to an Italian mother and American father, and married into a family of bakers with roots in Saxony--has collected and mastered the recipes most essential to every good baker's repertoire. In addition to the pillars of the German baking tradition, like Christmas stollen, lebkuchen, and apple strudel, Weiss includes overlooked gems, like eisenbahner--an almond macaroon paste piped onto jam-topped shortbread--and rosinenbrötchen--the raisin-studded whole wheat buns that please a child's palate and a parent's conscience--to create the resource that bakers across the world have long wanted.

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