Advent: Festive German Bakes to Celebrate the Coming of Christmas by Anja Dunk

Search this book for Recipes »
    • Categories: Christmas; German; Vegetarian; Vegan
    • Ingredients: plain flour; salt
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    • Categories: Spice / herb blends & rubs; Christmas; German
    • Ingredients: ground cinnamon; ground ginger; ground cloves; ground cardamom; ground coriander; ground anise; ground mace
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    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; Christmas; German
    • Ingredients: eggs; runny honey; ground almonds; ground hazelnuts; mixed peel; orange zest; lemon zest; lebkuchen spice; oblaten wafers; light brown sugar
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; German
    • Ingredients: runny honey; rye flour; ground almonds; eggs; lebkuchen spice; unsweetened cocoa powder; mixed peel; egg whites; blanched almonds; glacé cherries
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    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; Christmas; German
    • Ingredients: runny honey; rye flour; lebkuchen spice; unsweetened cocoa powder; icing sugar; egg whites
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    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; Christmas; German
    • Ingredients: runny honey; rye flour; lebkuchen spice; mixed peel; jam of your choice; plain flour
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; German
    • Ingredients: potash; runny honey; rye flour; eggs; lebkuchen spice; unsweetened cocoa powder; mixed peel; lemon zest; egg whites; glacé cherries; blanched almonds; plain flour
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; German
    • Ingredients: dark sugar beet syrup; potash; rye flour; plain flour; flaked almonds; lebkuchen spice; unsweetened cocoa powder; blanched almonds
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    • Categories: Bread & rolls, savory; Breakfast / brunch; Christmas; German
    • Ingredients: milk; runny honey; fresh yeast; strong white bread flour; muesli
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    • Categories: Bread & rolls, savory; Christmas; German; Vegan
    • Ingredients: strong white bread flour; rye flour; fresh yeast; pumpkin seeds
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    • Categories: Bread & rolls, savory; Breakfast / brunch; Lunch; Christmas; Picnics & outdoors; German
    • Ingredients: strong white bread flour; fresh yeast; Emmental cheese; poppy seeds
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    • Categories: Bread & rolls, savory; Christmas; German; Vegan
    • Ingredients: strong white bread flour; rye flour; coriander seeds; fennel seeds; anise seeds; caraway seeds; fresh yeast
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    • Categories: Bread & buns, sweet; Frostings & fillings; Afternoon tea; Breakfast / brunch; Christmas; German
    • Ingredients: strong white bread flour; caster sugar; fresh yeast; ground poppy seeds; raisins; milk
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; German
    • Ingredients: egg whites; caster sugar; ground cinnamon; walnuts
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; German
    • Ingredients: egg whites; caster sugar; mixed peel; glacé cherries; crystallized ginger; raisins; pecans
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; Italian
    • Ingredients: all-purpose flour; eggs; dark chocolate; almonds; candied ginger; Demerara sugar
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; Italian
    • Ingredients: plain flour; unsweetened cocoa powder; eggs; dark chocolate; almonds; Demerara sugar
    • Accompaniments: Hot chocolate with rum (Heißer kakao mit rum)
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    • Categories: Bread & buns, sweet; Afternoon tea; Christmas; German
    • Ingredients: dried figs; prunes; dried apricots; currants; mixed peel; brandy; rye flour; ground cinnamon; ground cloves; grated nutmeg; eggs; orange zest; hazelnuts
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    • Categories: Bread & buns, sweet; Afternoon tea; Christmas; German; Vegan
    • Ingredients: dried pears; dried figs; prunes; raisins; black tea; walnuts; rye flour; ground cinnamon; ground cloves; grated nutmeg
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    • Categories: Bread & buns, sweet; Frostings & fillings; Afternoon tea; Christmas; German
    • Ingredients: mixed peel; raisins; currants; dark rum; plain flour; orange zest; eggs; fresh yeast; flaked almonds; caster sugar; vanilla sugar
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; Swiss; German
    • Ingredients: honey; plain flour; lebkuchen spice; marzipan
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; German
    • Ingredients: ground almonds; marzipan; almond extract; orange blossom water; eggs; blanched almonds
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    • Categories: Snacks; Christmas; German; Vegan
    • Ingredients: ground cinnamon; almonds
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    • Categories: Fried doughs; Afternoon tea; Dessert; Christmas; German
    • Ingredients: sunflower oil; plain flour; caster sugar; eggs
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    • Categories: Fried doughs; Afternoon tea; Dessert; Christmas; German
    • Ingredients: sunflower oil; quark cheese; eggs; plain flour
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Notes about this book

  • RosyFloof on June 01, 2022

    Such a great book for seasonal baking and gifting. I made a few different recipes last winter and plan to make even more next time!

Notes about Recipes in this book

  • Elisen lebkuchen (Elisenlebkuchen)

    • Apollonia on December 23, 2021

      Fantastic! Really loved these. I had a hard time spreading my mixture onto the oblaten, so they didn't turn out super beautiful, but the taste was heavenly. I used the cinnamon, ginger, and cloves substitution, with the addition of a pinch of nutmeg, cardamom, and coriander to more closely mimic the lebkuchen spice. Yum!

  • Cheese and poppy seed rolls (Käsebrötchen)

    • Apollonia on December 23, 2021

      Fantastic! The dough was very easy to work with, and the cheese and poppyseed gave it great flavor and texture. Will make again.

    • pie4u on April 14, 2022

      Delicious and easy to make. Used cheddar instead of Emmental. Will make again and not just during the holidays.

  • Jam-filled double deckers (Doppeldecker)

    • ncollyer on December 12, 2021

      Very easy dough to work with, and tasty. Sandwiched and filled them as required rather than all at once.

  • Iced orange biscuits (Orangenplätzchen)

    • eeeve on December 19, 2021

      We like these too, they definitely taste like the Christmas cookies from my childhood in Germany. I also found the dough to be very soft and added what seemed like quite a lot of flour to the worktop and rolling pin to aid rolling out. Together with icing and sprinkles these biscuits came out incredibly sweet.

    • AmberBee on December 17, 2021

      These were delicious! The dough was definitely looser than expected, by far. I rolled out using flour, and added extra to the dough prior to rolling. I also chilled the dough for about half and hour. If you make a couple of adjustments, they make a delicious orange cookie!

  • Cinnamon stars (Zimtsterne)

    • laurenlangston on December 18, 2021

      I made this recipe as printed in the San Jose Mercury News, measuring by weight and using Bob’s Red Mill almond flour. It was a total mess. I ended up rolling dough into balls and pressing them down a little on the baking sheet so I’d have SOMETHING, but these did not go on the cookie tray this year.

    • sarahkalsbeek on December 06, 2021

      The recipe calls for ground almonds (almond flour) - since almond flour was in parentheses and that's what I had on hand, that's what I used. The amount of almond flour in grams was not ANYWHERE close to the measurement amount in cups (we're talking several cups difference). I'm guessing that's just because there can be so much variation in the grind size of nut flours? Anyway, I looked up other recipes online for zimtsterne and ended up going with the smaller amount of almond flour. Since I looked up other recipes, I noticed another big difference: traditionally, the egg white glaze is put on before baking, whereas this recipe has you put a royal icing glaze on top after baking/cooling. Long story short, since I've never had zimtsterne before I have no idea if they tasted how they were supposed to. They weren't my personal favorite, but my husband and six-year-old loved them! Edit: I enjoyed these cookies a lot more once they sat for a day or two.

    • AmberBee on December 17, 2021

      Agreed with Sarahkalabeek completely with this one! I tried almond flour too, but it was a gloopy mess with the measurements given. I even used the weight measurement. I added enough almond flour to make the dough firm enough to roll out. Not my favorite from the book either. I'll skip these next time.

  • Marzipan snowflake cake (Schneeflocken marzipankuchen)

    • Charlotte_vandenberg on December 19, 2021

      This is a delicious cake. I didn’t see what size cake tin I was supposed to be using, so I used a round 18 cm tin. No way I could have made 2 layers. This was a thin cake already. Left out the raspberry jam.

  • Brown pepper spiced biscuits (Braune pfeffernüsse)

    • Lepa on December 23, 2021

      Pfeffernusse are my husband's favorite cookie so most years if I am not overwhelmed with work and small children I try to make some. I haven't found my forever recipe and I'm afraid these aren't that recipe, either. These were good but not great. I may have made them a bit too big and they had an unpleasant flavor in the middle. They were extremely unattractive. That said, we ate them in two days. I keep thinking of the kind we bought in the store when I was a kid (more cookie-like with a chewy texture and crackly white glaze). I wish I could find a recipe that ends up tasting like those.

  • Rum balls (Rumkugeln)

    • Lepa on December 23, 2021

      My husband isn't a baker but he made these as his contribution to our neighborhood cookie exchange and we were both wowed by them. They are so simple and luscious. We will definitely be making these a yearly tradition! My husband says the dough is very goopy and difficult to form into a ball. Maybe chilling the dough for a short time before making them would be helpful?

  • Vanilla crescents (Vanillekipferl)

    • Lepa on December 23, 2021

      These were a bit plain for us. I think I didn't add enough salt. I also used almond flour that I bought instead of fresh grinding almonds and wonder if that made a difference. I may try these again. . .

    • AmberBee on December 17, 2021

      This is my favorite cookie out of this book so far! Great to have with coffee! I will definitely make these again and again!

  • Aniseed biscuits (Springerle)

    • sarahkalsbeek on December 21, 2021

      I cheated and ate one of these when they came out of the oven. I know they are supposed to sit for a while. But they are delicious!! I bought some springerle molds and it was definitely tricky - the dough wanted to stick to the molds even after flouring, which was frustrating. So they didn't turn out perfectly shaped, but that's ok for a first try! I did use the baker's ammonia for the first time and that was quite an experience.

  • Almond domes (Bethmännchen)

    • pie4u on December 03, 2021

      This is the second recipe I have tried from this really beautiful book. Very easy and quick to make. Mine came out a bit dry, but that was likely on me for using somewhat old marzipan and baking a little longer than recommended as I wanted to achieve the brown color. It was a bit challenging to get the almonds to stick to the outside but not a huge deal. Very tasty particularly if you love the flavor of marzipan as I do.

  • Nut batons (Nußstangen)

    • Shepherdabi on December 21, 2021

      Husband made these. Didn't have ground almonds - and I hate ground almonds - so he used mix of walnuts and hazelnuts that he ground in the processor. Topped with pistachios. Very nice.

  • White pepper spiced biscuits (Weiße pfeffernüsse)

    • AmberBee on December 17, 2021

      These were definitely tasty! I love the white pepper, and it's not overwhelming. Will make these again! Mine came out to only about 20 cookies, so I made mine too big. Roll then smaller than you think! 1 tsp is a tiny Pfeffernüsse, but it will be perfect for the small bunter teller tins.

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Reviews about this book

  • Eat Your Books

    Wrap yourself in spirit of Christmas in this stunning book.

    Full review
  • ISBN 10 1787137260
  • ISBN 13 9781787137264
  • Published Oct 14 2021
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Advent is a cookbook that celebrates that magical time in the run-up to Christmas – when we have an excuse to bake spiced biscuits and cakes, when the evocative smells of cinnamon, nutmeg and cloves fill the kitchen. Most of our favourite festive bakes originate in one place – Germany.

German Christmas markets date back as early as the 1300s and their Christmas traditions have influenced many of the rituals and practices that we follow today in the west – from Christingle to Lebkuchen, Gluhwein and Stollen, these have been adopted by many people as a part of their own beloved Advent traditions.

In this beautiful book Anja Dunk presents over 100 classic German baking recipes. Illustrated throughout with the author's own photography and artworks, and with a luxurious cloth cover complete with foil finishes, this is a stunning, comforting book that will be a family favourite for many years to come.



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