How are you all feeling today? Any better? No? Me neither. But it's December 2nd and the first Advent has already come and gone and so I have a little distraction for all of us. Drumroll……
BAKING.
Surprise!
But actually, it really does kind of work, at least momentarily. It keeps you busy, and off the internet, not just while you're plannning which cookies to make, and writing ingredient lists, and going grocery shopping. But also while you mix and beat and chop and bake. Then you get to assemble your masses of cookies, in cellophone bags or aluminum tins or perhaps little cardboard boxes wrapped up with string. And we haven't even gotten to the part where you have to decide whom to give the cookies too! You're looking at at least a week's worth of distraction in total. At least! Pretty good, huh? I'll say.
So let's do another giveaway, shall we? Let's get our minds off the end of the world. Leave me a comment here listing what your favorite Christmas baking list looks like and I'll pick a winner on Sunday. The winner gets a signed (and personalized) copy of Classic German Baking, an assortment of German baking ingredients (candied citrus peels, poppy seeds, marzipan, various raising agents, and mixed Lebkuchen spice) plus a jar of my homemade Pflaumenmus, which will hopefully motivate the winner (and at least a few other of you?) to bake the Lebkuchen-Powidltatschkerln – little rye cookie pockets filled with plum jam – in the Christmas chapter. I love those little babies – we discovered them in a magazine while on a "research" trip to Austria last year. They're soft and tangy and spicy and delicious. Spread the word!
(If anyone is wondering, my baking list would include those plum jam rye cookies, nutty Spekulatius, Pfeffernüsse, Basler Brunsli and Springerle, which I'll be making with Joanie next week and – if all goes according to plan – filming! In some capacity. We'll see. It'll probably be terrible. But also hopefully a little useful? Oh! And I've committed to the most insane thing ever: providing enough homemade slabs of Lebkuchen to make gingerbread houses with Hugo and FOUR of his little friends. Yeah. I don't know what I was thinking either. Hold me?)
In other news, the Washington Post recently included Classic German Baking in their round-up of the year's best cookbooks, writing "This overdue guide is a happy marriage of European craft and American sensibilities." Which made me want to marry the Washington Post in a happy marriage of my own.
On Food52's gorgeously illustrated guide to global holiday sweets, I was thrilled to get to contribute a little piece on Elisenlebkuchen (with recipe).
On Tastebook, I was interviewed about Classic German Baking, plus asked to talk a little bit about the three cookbooks I'm currently cooking from.
Deutsche Welle interviewed me on some of the nitty-gritty aspects of writing the cookbook, including my recipe for Brezeln (soft pretzels).
The loveliest cookbook store in Seattle, Book Larder, asked me 11 questions about food memories, my food heroes and favorite cookbooks.
But the most important thing I wanted to write about today is actually about the biggest complaint I've gotten on the cookbook so far: the relatively low number of food photos. For a variety of reasons, it just wasn't feasible for every recipe, or even every other recipe, to get its own photo. I did my very best to write the recipes as tightly and carefully as I could, so that home bakers would get good results without a photo guiding them. But I understand the frustration of some. So I've put together a list of every recipe in the book with an accompanying photograph – where I could, this will get updated going forward – and have posted them on a separate page which is accessible by clicking on the "Classic German Baking Photos" link under the book image that you see over in the right sidebar. It's a little clunky, but I hope it satisfies the need for visuals in the book and can be a helpful resource for all of you. Feel free to let your friends who have the book know about this. Thank you!
UPDATE: Nora is the winner and has been notified. Thank you so much for participating! Happy baking to all – you are an inspiration!
Site Title 
300 responses to “A Classic German Baking Giveaway, plus Classic German Baking Photos!”
My Xmas baking list is probably very unconventional for an American. Having lived in Portugal and Germany, and now being in USA we kind of mix a little both worlds. My Xmas baking list always includes (and yes this is only for Xmas evening and day):
– rabanadas ( a kind of french toast)
– Pão de ló (this has no possible comparison to anything in any other contry )
– aletria (like a sweet pasta pudding)
– Filhós
– Bolo Rei
– Formigos ( a sweet made with pine nuts, bread, spices, milk and some dried fruits)
– butter and linzen cookies (well, got it from Germany ;))
– And lastly sometimes Coscorões (it ends up being very similar to funnel cake)
I tried to ilustrate everything since it is so dificult to describe but the system did not accept links 😦 😦 😦 Bu mostly that is the sweet baking list for Xmas. 🙂 Let me know how interesting you found these.
LikeLike
Hi Luisa!
Like you, I am married to a German and have a little baby on the way. This will be my first German Christmas. I really want to bake some Plaetzchen for my husband, but I feel completely intimidated by the whole thing! My favorite are Linzer Kekse and Lebkuchen. His favorite are Vanillekipferl. I really hope I win a copy of your book so I can have all these wonderful recipes in English and I can finally conquer German baking.
Happy Advent!
Enjoy!
LikeLike
I will be making my usual: linzer cookies with cut-outs filled with red currant jelly and apricot jam, shortbread cookies shaped like scottie dogs in both chocolate and vanilla. Then I take the left-over two doughs and mush them together and make marble cookies shaped like leaves — so pretty. I also make oblong cookies with sliced almonds on top from Dr. Oetker. And I like to make those spirals of chocolate and vanilla: you put one dough on top of the other and roll them, then slice them. And if I have enough energy, I will make some lebkuchen as well….
LikeLike
Peanut blossoms, sugar cut out cookies, Mexican wedding cake cookies, M&M cookies, chocolate almond cut out cookies, molasses cut out cookies, and spritz.
LikeLike
Hello Luisa, believe me it is easier than it sounds at first sight. 🙂 I started doing a lot of plaetzchen (including zimt stern, butter kekse, Vanillekipfer and so on) and every year since then I have been baking them… Do not be afraid they will be GREAT! 🙂
LikeLike
This year we’ll be baking Zimtsterne (my husband’s favorite), Elisenlebkuchen, and my mother’s pecan cookie balls. I am also considering doing St. Lucia buns for the 13th, but we’ll see how ambitious I’m feeling in two weeks 😉
LikeLike
it would have been lovely to have the pictures so you could see what they are exactly 😦 Oh well, if you really want to try to google it 😀 I am sure you would love it…
LikeLike
We have to make peppernuts, which in our family are tiny and crunchy, and made with black pepper. My husband’s parents make Schokoladenpfefferkuchen, Elisenlebkuchen, shortbreads, a different pfefferkuchen made with browned honey, Anisplatzchen, Stollen, and I am probably forgetting a few more. So I don’t try to compete with them! I do sometimes make biscotti to give as gifts.
LikeLike
First – I love your cookbook! We bought it for the library and I’m saving my pennies for my own copy. My grandmother was German and I have her cookbook, but since it’s in Old German script (that I can’t read) I was thrilled to find some of your recipes for Lebkuchen, Pflaumkuchen, and Brezeln. I’m hoping to try a few of those this season, plus our family favorites: gingerbread, pizzelles, and thumbprints.
LikeLike
My list: Almond Vanilla Sticks( there’s probably word for this (the dough is ground almonds and whipped egg whites, the topping is whipped egg whites and Vanilla, among others things), cutout sugar cookies, spritz, Vanilla twists (croissant like cookies with vanilla sugar between layers, Cream cheese sticks dipped in Chocolate, tutti-frutti bars, leb kuchen, rugelach.
Others as requested by the tribe
LikeLike
I make a Christmas cake that my family first started making when they lived in Hong Kong. It started with my great grandma, then when my grandma and mom moved to Canada in the 1970’s my grandma kept making the cakes and mailing them to family now in England, America, and Hong Kong. She would bake about 10 cakes in empty butter cookie tins lined with wax paper. It must have cost a lot of money to mail as they are dense fruit and brandy filled cakes. My mom and I make a few cookies to trade with each other. She makes pecan cookie balls (snowballs since they are covered in icing sugar), and I make shortbread cookies. This year I have fallen in love with your pfeffernusse recipe and have already eaten my way through a batch before december! I also have a batch of lebkuchen dough resting with a plate on top in my basement ready to bake in a few weeks. I really adore your book and I want to invest in a gugelhupf pan to try the cake recipes. I like all the pictures of Berlin in the book. I had spent a week there 6 years ago in November and the pictures brought back some memories. Its interesting to see how much people rely on pictures in cookbooks now. Julia Child’s “Mastering the Art of French Cooking” had zero pictures in it and it is still adored by many. I hope that you will continue to write more cookbooks. I would like to get a signed copy of your book, it is difficult to get one here in Canada.
LikeLike
My Christmas baking gingerbread and spritz cookies. I also like to make a special bread for Christmas morning. As I have to spend Christmas alone this year (due to surgery), I am taking great care planning what I will bake for that Christmas morning breakfast.
LikeLike
Special cookies for Christmas only – lebkuchen, springerle, and spekulatius. Mmmm
LikeLike
December makes me dream of cookies and breads filled with ginger, cardamom and cinnamon. All of the coziest flavors for the season. I’m so looking forward to seeing the new cookbook. It was lovely to see you (via Facebook) chat with David Lebovitz!
LikeLike
This year I am – thanks to you – going all in on German baking, so my list is:
Basler Leckerli
Vanillekipferl
Elisenlebkuchen
Schwarz-Weisss-Gebäck
Zimtsterne
Have only made the Basler Leckerli so far and they are truly delicious 🙂
So happy for your book! (I also love the Rosinenzopf and the Heisswecken and will be making Gugelhupf next).
xo Agnes
LikeLike
Polish honey cake is already made, I’m late with gingerbread cookies but hopefully some apple pieces will help to soften them up. Next on the list is my poppy seed roll and lebkuchen!
LikeLike
I am partway through reading Classic German Baking, so I have a feeling my December baking list will grow by the time I’m done! On my list otherwise: the spicy gingerbread cookies from Smitten Kitchen; sufganiyot (jelly donuts that are a Chanukah classic);sugar cookies that are more about the decorating and toppings than the cookies themselves; and this year I want to try my hand at your Springerle, having just inherited a Springerle rolling pin from my in-laws!
LikeLike
Shortbread cookies, both the traditional and chocolate. Bread pudding has been done and will be done over and over. And of course homemade eggnog to accompany the treats, yeah not baking but had to state it anyway as is a tradition. I really would like to get to my German roots and learn more traditional German baking and cooking in general, this book looks absolutely perfect to do that! I so appreciate the chance to win as with buying for everyone else, myself cannot happen right now. Though might I justify by saying, “you all will eat the fruits of my labors so it really is a gift for the family” wink wink.
LikeLike
It’s not Christmas unless there are iced sugar cookies in various Christmassy shapes, gingerbread men and women, and maybe some fudge. I’ve also been making a batch of marshmallows to give away. But I always try a couple of new cookies recipes as well! I can’t wait to get your book (I’ve asked for it for Christmas).
LikeLike
My grandma’s no-bake cookies, spritz, and a new recipe I clipped from the newspaper for a “chocolate decadence” cookie. Plus fudge and chocolate almond clusters to give as gifts.
LikeLike
This year I am planning to make buckeyes, your intense chocolate sables, gingersnaps, sugar cookies, espresso toffee and Pfeffernüsse. Thank you for your generous giveaway and lovely writing!
LikeLike
When it comes to Christmas I love cut out butter-biscuits in all shapes (Butterkekse) with a light lemon glaze (not too sweet) and colorful sprinkles on them. And gingerbread… and mince pies… and cinnamon stars …and Dutch pepernoten …and…pannettone, Stollen of course. However, I need to bake it all with spelt flour, usually works a treat. And since it would be too much for me and my family alone, each time I bake my neighbors get some to try, too.
LikeLike
Lots of cookies of all kinds, things with gingerbready and almondy flavors. I’m feeling lemon bars this year too. And on the savory side, sausage balls and biscuits!
LikeLike
Being terribly type A, (thank you, German ancestry!), my list is also the baking order…each one represents someone special from our lives or the places we’ve lived.
1) gingersnaps – godmother’s recipe
2) mince pies – after decorating tree, we have a mince pie picnic under the
tree on a Scottish tartan blanket – London
3) candy cane cookies – mother-in-law’s recipe
4) chocolate crinkle cookies – Dallas, TX
5) Pfeffernuesse – Berlin
6) mango jam thumbprint cookies – I was able to make these in The Gambia, West
Africa using using mangoes from
my yard!
7) crabbies – cut out sugar cookies in shape of crabs – Washington, DC/Virginia
LikeLike
When I lived in London, my next door neighbour was Heidi, a German woman from Stuttgart. Every year, she made gorgeous Weinachtsplätschen, Stollen and Stuttgarter Hutzelbrot. When my sons were born, both in December, and the first one on Christmas Day, she brought me boxes of her lovely biscuits to the hospital and I like to think they saved my life as the food there was so bad.
Eventually, she taught me how to make them and last year, here in Fracne where I now live, I invited a few friends over and we each made one type and then shared them out. This year, we are making them at home and then taking them to a Canadian friend’s house to swap and have lunch. I shall make Basler Leckerli.
For my family, I always make the Hutzelbrot and Stollen and a few different cookies. I like the little Orangenbrötli and homemade Speculoos. Not forgetting glühwein to warm us all up.
LikeLike
I make PIE — which I never make at any other time of the year! Sweet potato, fruit pies from the frozen supply I pick over the summertime, and cream custard. Makes the holidays warm and sweet.
LikeLike
We make traditional Italian Christmas cookies such as biscotti and pizzelles,and also shortbread, almond roca, chewy gingersnaps, and sometimes sugar cookies. Can’t wait to get started on some this weekend and to get your book shortly!
LikeLike
Every year I make Molly Wizenberg’s chocolate covered fruit-nut balls. Doesn’t sound too special but they are so delicious! My family looks forward to them every year! I also love making the variations of French Butter Cookies from Annies-eats.com.
LikeLike
My sisters family does most of the cookie baking which lets me explore whatever takes my fancy. Russian teacakes and hazelnut caramels are always on the menu as are any type of spice cookie. I tried making Pepperkakor from a Scandinavian cookbook but they were a flop. Think I’ll try Pfeffernusse next.
LikeLike
My midwestern grandmother used to mail boxes of cookies all the way to Vermont for us at Christmas. I have not done much cookie baking on my own as my husband doesn’t like them, but now that my little boy is almost four I’m starting to have more baking projects for the two of us. He especially likes cookies that can be cut with cookie cutters, I’d like to experiment more with alternative flours like rye and buckwheat. Also I’ve been wanting to make Dorie Greenspan’s “world peace” cookies for a while now…
LikeLike
The Splendid Table’s Honey Struck Chocolate Truffles. Megan Gordon’s Gingerbread Gake from Whole Grain Mirnings, and Molly Wizenburg’s Fruit and Nut Balls. Probably also homemade marshmallows to go with Deb’s Decadent Hot Chocolate!
LikeLike
We make date and rice krispie stovetop cookies, Mexican wedding cookies, and 7 Layer Bars. I admit that I purchase Lebkuchen from Aldi or Trader Joes…
LikeLike
I completely agree about baking and cooking being very therapeutic .. when everything else feels out of control, you can at least count on the certain pleasures of warm dessert and good food 🙂 on my baking list is the Germany almond apple cake! Keep your chin up this Christmas 🙂
LikeLike
I hope to make buckeyes, cut-out butter cookies with frosting, peppermint bark, gingerbread and maybe Earl Grey truffles! I’ll be lucky if I get to half of that list. 🙂
LikeLike
We do spritz most every year. The pine nut and rosemary shoetbread from Heidi are fantastic, as are Chez panisse ginger snaps I found a recipe for a million years ago. Something new from your cookbook, of course. And maybe some world peace cookies for goood luck?
LikeLike
I always make lots of cookies that our family calls Little Bertis. They are similar to a Mexican wedding cookie. They are called Bertis after a friend of my great grandmother. Berti used send them to us in Canada. I also make lots of granola to give away. And this year, I am planning on baking pear vanilla jam as gifts.
LikeLike
I usually make about 6 kinds of cookies. The list varies but always includes gingerbread and sugar cookie cutouts. I like to try at least one new recipe each year, which would be easy to do with your cookbook and the supplies.
LikeLike
My Christmas baking list – lots and lots of gingerbread cookies, candy cane cookies, pinwheels, Dorie Greenspan’s World Peace cookies, and almond crescents. Can’t wait to start!
LikeLike
Pannetone is my number one bake followed by walnut balls, then anything chocolate.
LikeLike
My favorite Christmas baking is anything after working, putting up Christmas decorations and trying to take of family. I would say homemade bread baked and given as presents with homemade plum jam from my plum tree.
I love your first book and would love to have this one also. I have only traveled overseas twice in my whole life and both times to Germany with a side trip to Austria for my sister’s wedding celebration in a castle, so your first book was a treasure to me and brought back many wonderful memories of food and my German friend’s Mom’s wonderful baked treats she made for us. It has been over 25 years and I would love to visit again! Maybe I could come and stay for the next 4 years! Deep breath.
LikeLike
Buche de Noel for Christmas Eve. Chocolate torte for Christmas.
LikeLike
Every year I make crackled sugar cookies, a hot chocolate cookie (complete w/mini marshmallows on top!), and swedish spice cookies. I’ll usually make toffee & a couple other varieties of cookies as well, based on whatever I am feeling at the moment. Holiday baking is just the best.
I’ve heard wonderful things about your cookbook, and can’t wait to get my hands on a copy – one way or another!
LikeLike
This week, my baking list has included Belgian cookies, Peanut Blossoms, Holiday Butter Cookies, and Russian Tea Cakes. A great way to kick off the Holiday Party season! We’ll add lefse, almond tea rings, and almond cakes to the list closer to Christmas.
LikeLike
We are looking forward to expanding our Christmas cookies beyond vanilla kipferl! Would like to try laugenbretzeln as well!
LikeLike
I like to have three kinds of ginger, cocoa, and molasses for winter baking.
LikeLike
Pie. All of our holidays involve pie. Probably apple and a pear-black pepper pie, this year. Possibly some decorate-able cookies with my 2.5 year old. Also, I’ll be watching my MIL make the most amazing Hungarian chocolate cherry cake on Christmas eve!
LikeLike
Since I’m Scottish born, lived a large part of my childhood in northern Germany, and now living in Canada, my Christmas baking list is a hybrid. I make Scottish shortbread every year, Scottish spice biscuits, mincemeat pies with my own mincemeat, and bake a Christmas pudding and cake in the English style. I also make pfeffernusse and my own take on a stollen. And then I do Canadian Nanaimo bars (yes, they are everywhere here) and butter tarts, as well as some other North American style cookies.
I’m a person who doesn’t need a photo for every recipe, but I really appreciate that link to see the photos from your book. What a wonderful resource. Your book is on my Christmas list so here’s hoping.
Just reading the list of recipes in your book took me back to my childhood in Germany in the 1960s. Thank you!
LikeLike
Every Christmas I bake chocolate balls (my sons favorite), Russian tea cakes, Peppermint Snowball Cookies, Orange Cherry Biscotti and Fools Toffee. I package in little paper liners, add a few chocolate Santas to the box and viola! off we go. I have a couple ‘regulars’ who get a yearly box but otherwise, it is the luck of the draw. Whoever is around, whether vendors, workmen, yard guys, housekeeper, yoga teacher, etc. they get a package until they’re all gone. It is one of the most joyful things I do every Christmas and I love doing it from start to finish. I wish I could upload a couple pics to show you!
LikeLike
You know, that changes every year. We’re still trying to figure out holiday traditions. This year kamut shortbread is on the list, but I’m not sure what else….
LikeLike
We lived in Germany for many years and the season was not complete without a visit to Nuremburg for Lebkuchen. Sadly I left there without the recipe. Your blog has aided me in reconnecting to the delicious foods of Germany. Thank you.
LikeLike