Lemon-almond crescent cookies (Zedernbrot) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 237) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MichiganCooking on January 02, 2026

    I made these with almond flour, so the crumb was quite fine. Lacking cookie cutters (they were all given away in a fit of cleaning!) I cut these into elongated diamonds. Beautiful results for the cookie platter, and the cookies got rave reviews from three generations of family on New Year's Day. Our gluten-free eater pronounced them addictive. :)

  • 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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