Linzeraugen: one of my favorite christmas cookies

They not only are so pretty to look at, but quite easy to make and even the raw dough itself tastes delicious, which is always a big plus 😉 I myself often prefer the unbaked dough to the finished sweets…

Linzeraugen are one of the traditional Austrian christmas cookies and are a must every christmas in my family. I love them with apricot jam, but others prefer raspberry or currant jam.



  • 300 g flour
  • 200 g butter, cold & cut into cubes
  • 100 g powdered sugar
  • 15 g vanilla sugar
  • 1 egg
  • zest of 1 lemon

Combine all the ingredients with your hands. Rub the butter cubes into the flour-mixture  until you have a dough. Knead well, but not to long! Once everything has come together nicely, form a ball and let the dough rest in the fridge for about 30 minutes.

Preheat the oven to 200°C. Take 1/3 of the dough, spread it out on a lightly floured surface until about 5 mm thin. With pastry cutters cut out the cookies: for the top cookie use a cutter with small little circles in it or maybe a heart, as I did. Continue until you’ve used the whole dough, always mixing the left over dough into another 1/3 of the refrigerated dough.

Bake for about 7 minutes. The cookies shouldn’t turn brown!

Once cooled, spread jam onto the bottom cookie and put the top on. When storing in a metal container, dust with powdered sugar. Let the finished cookies sit inside the box for at least 1 week, 2 to 3 (or even longer!) would be perfect. The longer you wait (I know, it’s hard…), the better they get.


Hope you’ll give this recipe a try!



Curd creme with hot plum ragout

So one of my favorite breakfasts or snacks is curd creme with fruit. Or no fruit. This recipe is simple, quick, easy and delicious and curd cheese keeps good in the fridge for aaaaages.

This time I upgraded the creme with hot plums and LOVED it. Also, with the plum ragout the recipe isn’t too simple to post anymore 😉

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Ingredients for 1 portion or 2 dessert portions:

  • 250 g curd cheese (I always use low fat)
  • water
  • honey to taste (I use about 3/4 tsp)
  • 1/2 tsp vanilla extract

for the plum ragout:

  • plums (about 100 g per Person)
  • 2 tbsp water per 100 g plums
  • pinch of cinnamon

Wash the plums and cut them into little pieces. In a small pot bring the water, the fruit and the cinnamon to a boil. Let everything simmer lightly for about 2 minutes. If you feel like you want more sauce, add water. If your plums aren’t too ripe you may also add honey or sugar.

For the curd creme mix together the curd, honey to taste and vanilla and add water for a smoother consistency. Be careful not to add too much water as the creme will become more of a yogurt. The ready made creme can be made up to a day in advance.

Top the cold creme with the hot plum ragout before serving.

Hope you like this recipe as much as I do.




White chocolate and almond cookies

Sooo it’s already been three weeks since I made these, but I haven’t had any time to post the recipe yet. Hopefully you’ll forgive me. And if you make those perfectly crunchy AND on the inside soft cookies, I promise: you will.

My cousin and me both share a sweet tooth (you might have noticed that this blog nearly only consists of dessert recipes…) and so we decided to bake two different types of cookies.


Ingredients (recipe by Denise Amann):

  • 225 g butter, softened
  • 225 g sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla sugar
  • 275 g flour
  • 1 tsp baking powder
  • 1 dash of salt
  • 150 g chopped white chocolate
  • 150 g roughly chopped and roasted almonds

Preheat the oven to 160°C. Cream together butter and sugar. Crack in the eggs, one by one. Add vanilla sugar, flour, salt and baking powder. Mix well. Stir in chocolate and almonds. Let the dough cool for about 20 minutes (we were impatient and waited about 10 minutes…). Form two rolls and cut them with a knife to get the cookies. As we didn’t wait long enough for the dough to cool, we formed bigger cookies with two tablespoons. Bake for 10 – 15 minutes or until golden. If you like them soft on the inside, make sure not to overbake!

I feel like you could only use 200 g of butter in this recipe and maybe even less sugar, but I haven’t tried it yet… Let me know, if you do!



The absolutely best almond chocolate brownie cake

So my roomie’s sister made this irresistibly delicious cake for her birthday party and was so nice as to give me the recipe. This cake is super easy to make, to offer in bite sized pieces at parties and you might even have all the ingredients at home. And the most important thing: EVERYBODY FREAKING LOVES IT.

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Ingredients for one quiche form:

  • 4 eggs
  • 200 g sugar
  • 200 g almonds, ground
  • 200 g butter
  • 200 g chocolate (I used 70%)

Preheat the oven to 170°C. Melt the butter and chocolate together in a water bath. Meanwhile mix together the eggs with the sugar and gradually add the almonds. Carefully add the melted and slightly cooled chocolate-butter mixture and combine. Pour into buttered and floured quiche form and bake for about one hour. Let the cake cool and cut it into squares. You may serve it with hot berries, if you wish.

Hope you enjoy this gooey cake as much as everybody I know does! 😉



Smittenkitchen’s Ice Box Cake

It recently was my mum’s birthday and as she and I are faithful readers of she immediately wished for me to make her that amazing ice box cake. The cake was a hundred times better than I expected it to be. Our minds were blown.

I am completely positive that I will make this cake again. And again. And again. If it didn’t have as much cream in it, I’d make it every day. Seriously.

So thank you, smitten kitchen, for this absolutely mouth watering dessert!

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Ingredients: (recipe)

  • 3 cups heavy cream (I used 750 ml)
  • 3 tbsp sugar
  • 1 tbsp vanilla extract
  • 2 packages chocolate wafer cookies- I made my own! recipe

Beat cream, sugar & vanilla until soft peaks form. On a large plate form a circle out of 6 cookies and put one in the center. Cover with cream. Repeat with remaining cookies and cream. Cover with plastic foil and refrigerate over night. Before serving garnish with cacao powder or chocolate shavings.

I hope you like it just as much as we did! It was practically gone in a sec 😉




Zucchini Quiche

Quiche- that’s my go-to party food. Nearly every time I or one of my friends have a party I bring my famous quiche. It’s so simple to throw together, easy to cut into bite sized pieces and everybody likes it. You can also adapt the filling depending on what you want. Vegetarian? Try zucchini. Or maybe only onions? Just all the left over vegetables you have at home? Or make the classic Quiche Lorraine with bacon. Whatever floats your boat.

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Ingredients for 6 persons (double for 1 baking tray):

for the dough:

  • 200 g flour
  • 100 g butter, unsalted
  • 1 egg
  • salt

for the filling:

  • 1 zucchini, grated
  • 1 onion, finely chopped
  • 3 eggs
  • 150- 200 g cheese, grated
  • cherry tomatoes, optional
  • a splash of milk
  • nutmeg, grated
  • salt
  • pepper

Preheat the oven to 180° C. For the dough combine everything quickly until it’s smooth. Roll out, press firmly into your tart form and pull up the edges about 1- 1,5 cm high. For the filling mix everything together, season to taste and pour onto the dough. If using, halve the cherry tomatoes and place them on top of the filling, cut side facing up. Bake for about 40 minutes. If it seems to be burning, cover with parchment paper. Serve hot with salad as a meal or cooled and cut into little pieces as a snack.

Hope you enjoy it!



Cheesecake with raspberries

Last night we had girl’s night. Why? Because we all need that from time to time and our lovely friend wanted to host a „semester closing party“. Yes, it’s a week late, but we had some planning issues ;).

She was so kind to prepare some pomegranate – elderflower welcoming cocktails (YAAAS!), loads of nachos and guacamole and I contributed a delicious cheesecake I wanted to bake for quite some time.

Have you ever heard of the Guerilla Bakery? In Austria nearly everybody has heard of the three sisters from Vorarlberg who opened up their own little café in Vienna over a year ago. They have also published their first cookbook Zuckerorgasmus (english: sugar orgasm- how fitting!) quite some time ago and let me tell you: every single recipe I’ve tried so far was absolutely yummy. My favorites are the Milchschnitte and the Naked Cake. So if you haven’t bought the book yet: do it. ASAP.


Recipe by the amazing Guerilla Bakery, featured in their cookbook „Zuckerorgasmus“;


for the base:

  • 130 g flour
  • 135 g brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 60 g butter, melted

for the filling:

  • 400 g cream cheese, room temperature
  • 100 g sugar
  • 2 eggs, room temperature
  • zest of 1 lemon
  • 3 tbsp lemon juice
  • 1/4 tbsp vanilla sugar
  • raspberries (I used frozen ones)


Preheat the oven to 180° C top and bottom heat. For the base mix together the dry ingredients and then add the butter. Mix well and press into cake pan. Bake for 10 minutes. During that time, mix together the cream cheese and the sugar for at least 4 minutes until fluffy. Add the eggs one at a time and combine well. Add the remaining ingredients (zest, lemon juice, vanilla sugar). Reduce oven heat to 160° C. Pour cream cheese mixture onto base and bake for about 50 minutes. Refrigerate over night.

Before serving heat up the raspberries in a pan, add some icing sugar, let it cool off and top the cake with it.

Hope you enjoy that simple and delicious recipe as much as we did!