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Advent: Festive German Bakes to Celebrate the Coming of Christmas
Selected for Jamie Oliver's Cookbook Club
‘I love it. As soon as I opened this, I felt it was Christmas.’ – Diana Henry
Advent celebrates the magical run-up to Christmas with over 100 classic German baking recipes.
The Advent season is one of the most special times of the year, when candles twinkle, the Christmas tree is decorated, and the smells of cinnamon, nutmeg and clove fill the kitchen.
In her new cookbook Advent, Anja Dunk shares her recipes for the very best of traditional German festive bakes. From lightly spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts, snow-capped coconut macaroons, to marzipan-filled Stollen, edible tree decorations, lucky meringue mushrooms and a gingerbread house dripping with candies and sugar icicles, you will find delectable spiced treats to fill your Bunter Teller and share with friends and family.
Featuring Anja’s own linocut illustrations and evocative photography, this is a stunning, comforting clothbound volume that will be a family favourite for many years to come. The weeks of Advent hold all the sweet, almost unbearable anticipation of Christmas for days on end and this gorgeous book embraces that fairy-tale feeling within its pages.
‘I love it. As soon as I opened this, I felt it was Christmas.’ – Diana Henry
Advent celebrates the magical run-up to Christmas with over 100 classic German baking recipes.
The Advent season is one of the most special times of the year, when candles twinkle, the Christmas tree is decorated, and the smells of cinnamon, nutmeg and clove fill the kitchen.
In her new cookbook Advent, Anja Dunk shares her recipes for the very best of traditional German festive bakes. From lightly spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts, snow-capped coconut macaroons, to marzipan-filled Stollen, edible tree decorations, lucky meringue mushrooms and a gingerbread house dripping with candies and sugar icicles, you will find delectable spiced treats to fill your Bunter Teller and share with friends and family.
Featuring Anja’s own linocut illustrations and evocative photography, this is a stunning, comforting clothbound volume that will be a family favourite for many years to come. The weeks of Advent hold all the sweet, almost unbearable anticipation of Christmas for days on end and this gorgeous book embraces that fairy-tale feeling within its pages.
272 pages, Kindle Edition
First published January 1, 2021
45 people are currently reading
245 people want to read
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Displaying 1 - 21 of 21 reviews
December 11, 2022
A wonderful book that completely justifies all the 5 star ratings! I read a lot of recipe books and try many of the recipes before rating, this will go straight to my favourite recipe book shelf!
The book itself is beautiful, cloth covered, gorgeous photography of the finished product and traditional Christmas decorations. The author has divided the book into 24 sections for advent and has done a linocut for each title page. Each recipe is accompanied by facts about traditions, history and festivals and the book is so enjoyable to look through in it's own right.
The recipes were wonderful, they are explained really well and I was surprised how well recipes that sounded complicated actually turned out. All of the recipes are vegetarian, all are easily made vegan and the author gives instructions on how to replace the egg in a recipe.
Germany really has the Christmas baking range covered! I love these recipes and will really look forward to cooking these each year.
So far I have tried the spiced Lebkuchen, Jam filled Lebkuchen (these were amazing!), Stollen, Cinnamon roast almonds, Potato cakes, Cherry and almond Florentines, Coffee fondant biscuits, Rum balls, Almond chocolates, Marzipan and almond stuffed dates, and Christmas schnapps. These all worked incredibly well. What is a huge plus point for me, is that the finished product keeps well for several weeks. Last year I made a panettone late on Christmas eve, it was light fluffy and delicious when it it came out of the oven, but a few hours later on Christmas day breakfast it was hard to swallow. Recipes that keep well are particularly good for Christmas as it's busy enough without doing all your baking on the day itself.
I love that there are so many recipes in here that make great gifts, have already made many of these to give as gifts, lovely range of chocolates and treats that keep well and look attractive. This book is a great investment for anyone who loves baking and Christmas! I also can't think of a nicer present to give to someone who loves baking.
The book itself is beautiful, cloth covered, gorgeous photography of the finished product and traditional Christmas decorations. The author has divided the book into 24 sections for advent and has done a linocut for each title page. Each recipe is accompanied by facts about traditions, history and festivals and the book is so enjoyable to look through in it's own right.
The recipes were wonderful, they are explained really well and I was surprised how well recipes that sounded complicated actually turned out. All of the recipes are vegetarian, all are easily made vegan and the author gives instructions on how to replace the egg in a recipe.
Germany really has the Christmas baking range covered! I love these recipes and will really look forward to cooking these each year.
So far I have tried the spiced Lebkuchen, Jam filled Lebkuchen (these were amazing!), Stollen, Cinnamon roast almonds, Potato cakes, Cherry and almond Florentines, Coffee fondant biscuits, Rum balls, Almond chocolates, Marzipan and almond stuffed dates, and Christmas schnapps. These all worked incredibly well. What is a huge plus point for me, is that the finished product keeps well for several weeks. Last year I made a panettone late on Christmas eve, it was light fluffy and delicious when it it came out of the oven, but a few hours later on Christmas day breakfast it was hard to swallow. Recipes that keep well are particularly good for Christmas as it's busy enough without doing all your baking on the day itself.
I love that there are so many recipes in here that make great gifts, have already made many of these to give as gifts, lovely range of chocolates and treats that keep well and look attractive. This book is a great investment for anyone who loves baking and Christmas! I also can't think of a nicer present to give to someone who loves baking.
December 20, 2024
Honestly, Advent: Festive German Bakes to Celebrate the Coming of Christmas (with its specific German Yuletide focus) is pretty well perfect, is pretty well absolutely and utterly superb.
For one and first and foremost, author and compiler Anja Dunk's presented selection of recipes for Advent: Festive German Bakes to Celebrate the Coming of Christmas is absolutely extensive and includes ALL of my favourite German Christmas treats (such as Lebkuchen, Stollen, Kletzenbort and a huge array of diverse cookies that totally remind me of being "home for the holidays"), as well as some non bakery ideas like homemade marzipan and the mulled wine and candied almonds that are for sale at a traditional German Weihnachtsmarkt (Christmas Market).
And for two, I also find the general set-up of the recipes in Advent: Festive German Bakes to Celebrate the Coming of Christmas not only wonderful but also majorly baker friendly, with me especially appreciating that Anja Dunk for the recipes in Advent: Festive German Bakes to Celebrate the Coming of Christmas which require yeast shows both the amount of fresh and equally the amount of dry/powdered yeast (which is really great for me, as I have always had trouble finding fresh yeast whilst shopping for baking ingredients in Southern Ontario) and not to mention that Dunk gives replacements for some of the more unusual and rare leavening ingredients and that at the back of Advent: Festive German Bakes to Celebrate the Coming of Christmas, there is located an index of recipes from the book that Anja Dunk has either tried turning vegan (and with the alternatives she has used) or that are naturally vegan and ones that are gluten free. But well, I personally am also kind of glad that Dunk has not listed alternatives to egg whites in Advent: Festive German Bakes to Celebrate the Coming of Christmas. For while there are of course alternatives available, I have never found them to work with most German Christmas cookies I have tried (and yes, that for example German Zimtsterne, Cinnamon Stars, with no true egg whites that have been stiffly beaten, yes, they still taste really delicious but are generally rock-hard and basically have the consistency of Milkbones).
And finally, while I have of course not prepared all of the recipes Anja Dunk presents in Advent: Festive German Bakes to Celebrate the Coming of Christmas (and likely never will either), those I have made are truly delicious, and that indeed my first try at making Kletzenrot (a heavy Southern German and Swiss dried pear bread reminiscent of British Christmas Pudding) has totally been successful (and yes, that even my really picky partner loves the non flour, hazelnut based Elisenlebkuchen and the Heidesand shortbread). Combined with information on how Christmas is celebrated in Germany (a bit generalised perhaps, but more than sufficiently informative) and featuring many full colour photographs of the end products, Advent: Festive German Bakes to Celebrate the Coming of Christmas ranks most definitely with five solidly shining stars, is highly recommended, and indeed, also makes me want to try Anja Dunk's other German themed cookbook, Strudel, Noodles and Dumplings: The New Taste of German Cooking.
For one and first and foremost, author and compiler Anja Dunk's presented selection of recipes for Advent: Festive German Bakes to Celebrate the Coming of Christmas is absolutely extensive and includes ALL of my favourite German Christmas treats (such as Lebkuchen, Stollen, Kletzenbort and a huge array of diverse cookies that totally remind me of being "home for the holidays"), as well as some non bakery ideas like homemade marzipan and the mulled wine and candied almonds that are for sale at a traditional German Weihnachtsmarkt (Christmas Market).
And for two, I also find the general set-up of the recipes in Advent: Festive German Bakes to Celebrate the Coming of Christmas not only wonderful but also majorly baker friendly, with me especially appreciating that Anja Dunk for the recipes in Advent: Festive German Bakes to Celebrate the Coming of Christmas which require yeast shows both the amount of fresh and equally the amount of dry/powdered yeast (which is really great for me, as I have always had trouble finding fresh yeast whilst shopping for baking ingredients in Southern Ontario) and not to mention that Dunk gives replacements for some of the more unusual and rare leavening ingredients and that at the back of Advent: Festive German Bakes to Celebrate the Coming of Christmas, there is located an index of recipes from the book that Anja Dunk has either tried turning vegan (and with the alternatives she has used) or that are naturally vegan and ones that are gluten free. But well, I personally am also kind of glad that Dunk has not listed alternatives to egg whites in Advent: Festive German Bakes to Celebrate the Coming of Christmas. For while there are of course alternatives available, I have never found them to work with most German Christmas cookies I have tried (and yes, that for example German Zimtsterne, Cinnamon Stars, with no true egg whites that have been stiffly beaten, yes, they still taste really delicious but are generally rock-hard and basically have the consistency of Milkbones).
And finally, while I have of course not prepared all of the recipes Anja Dunk presents in Advent: Festive German Bakes to Celebrate the Coming of Christmas (and likely never will either), those I have made are truly delicious, and that indeed my first try at making Kletzenrot (a heavy Southern German and Swiss dried pear bread reminiscent of British Christmas Pudding) has totally been successful (and yes, that even my really picky partner loves the non flour, hazelnut based Elisenlebkuchen and the Heidesand shortbread). Combined with information on how Christmas is celebrated in Germany (a bit generalised perhaps, but more than sufficiently informative) and featuring many full colour photographs of the end products, Advent: Festive German Bakes to Celebrate the Coming of Christmas ranks most definitely with five solidly shining stars, is highly recommended, and indeed, also makes me want to try Anja Dunk's other German themed cookbook, Strudel, Noodles and Dumplings: The New Taste of German Cooking.
January 24, 2022
When I received a copy of Anja Dunk's latest cookbook, Advent, near the end of November, I took to my Instagram stories, and I did something I almost never do, I advised people to buy this cookbook before the holidays and not to wait for my review. You see, in flipping through the book and looking at the recipes I knew that this would be a treasure of a book. Full of Dunk's beautiful photos, stories, and explanations about how baking ties into how German people celebrate Advent, her enthusiasm for the rituals and traditions of this holiday makes this cookbook so special. And, although Advent is a religious holiday, I found that the book centres more on the things we all cherish regardless of any religious observance: generosity, warmth of the season, and spending time with loved ones.
Considering Dunk's Advent focuses on the crucial German bakes that make this time of year so special, the recipes are organized into 24 chapters representing the different categories of Advent makes and bakes. Through the beginning of the book, Dunk highlights Advent, the Bunter Teller (the colourful plate of Advent cookies), Nikolas (St. Nicholas Day), Heiligabend (Christmas Eve), as well as giving notes on the baking and specific ingredients, the photography, and her beautiful linocuts.
Since I received this book early enough, I was able to start with the first ritual of Advent -- on the first Sunday of Advent (November 28) my daughter and I made the recipe for Salzteig (salt dough). I appreciate how Dunk shares the story of her Omi (her maternal grandmother) teaching her how to make the recipe and, how she and her family make salt dough decorations together -- there is a lot of warmth and love in this book! So, my daughter and I sat together to make tree ornaments and an Adventskranz (Advent wreath). This Advent wreath has places for four candles that are to be lit -- one each Sunday before Christmas. Each candle has a meaning within the Christian faith but, since I don't observe, I enjoyed the extra light on the darker days before the winter solstice.
As I have baked recipes from the book I have been transported back in my memories. With the smells of delicious baking coming from my oven, I am reminded of neighbours we had when I was a small child. Ruth and Herb, German immigrants to Canada, were a lovely couple who often welcomed my sister and I into their home to enjoy freshly baked treats and, the smells of my baking immediately reminded me of their home -- full of sweet and spiced scents. One of the cookies that most reminded me of Ruth were the Weiße Pfeffernüsse (White Pepper Spiced Cookies). A soft, domed biscuit spiced with cinnamon, ground cloves, and, of course, ground white pepper -- these cookies have a delicious homey feel. Most noteworthy, is that Hirschhornsalz (bakers' ammonia) is used as the leavening agent, but as Dunk tells us this is the traditional raising agent used in both German and Scandinavian holiday baking. I was able to source it online and used it in these cookies as well as in the recipe for Springerle (Aniseed Biscuits).
The Springerle (Aniseed Biscuits) are the most beautiful cookies I have ever made! The cookie dough is made without any butter and it's the quick whipping of the eggs with icing sugar and caster sugar that produces an airy, meringue-like texture. What makes these cookies so notable are a few things, least of which is the intricate designs that are achieved by using Springerle cookie stamps. Once the Springerle are stamped out, the cookie is placed on a baking tray sprinkled with aniseed (these will become embedded in the bottom side of the biscuit). Then the cookies are left to sit out on the tray for 12-24 hours to air dry -- this will help to create a skin on the cookie that protects the design. When the Springerle are baked they will keep well for up to two months and, over the weeks since I baked mine, I have noticed that the texture does become more crunchy and harder.
At the beginning of the holiday cookie season, I had grand intentions of baking up a beautiful Bunter Teller but after realizing my ambitions exceeded the time needed, I instead focused my efforts on the cookie boxes I pass out to friends and neighbours before Christmas. I included a couple Springerle in each box along with a nice amount of Mandelhörnchen (Almond + Marzipan Crescents). For the Mandelhörnchen, marzipan is grated into a bowl containing ground almonds, icing sugar, and egg whites. Once mixed, a sticky dough forms from which you make little crescent-shaped cookies. These get rolled in flaked almonds and after they're baked the ends of the crescents get dipped into chocolate. The resulting cookie is chewy and crunchy in texture with a lovely smack of almond and dark chocolate flavours. The Mandelhörnchen were a clear favourite from the cookie box!
One of my favourite recipes from Advent is the one for Schneeflocken Marzipankuchen (Marzipan Snowflake Cake). Again, marzipan is grated into the batter which is divided into two cake pans to bake. As Dunk tells us in her recipe head notes, this cake takes its inspiration from Linzer cookies. I didn't have any raspberry jam on hand, so I ended up using lingonberry jam for the centre, which seemed to be a reasonably good substitute because the lingonberry jam has a similar tangy sweetness to that of the raspberry jam. My daughter enjoyed cutting the snowflake stencil for the top of the cake, which was used to create a relief with icing sugar. A pretty cake to enjoy in the morning or afternoon with a warm cup of coffee.
Although Advent is over and the holiday season is ending, I've found myself flipping through Advent making notes for the 2022 holiday baking season! And while I got to enjoy a small taste of Anja Dunk's latest book there are so many recipes (both sweet and savory) I didn't get a chance to make. Such a delightful holiday cookbook, I learned much about the rituals and traditions surrounding Advent and the festive German bakes made to celebrate it.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Raincoast Books and Quadrille for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
Considering Dunk's Advent focuses on the crucial German bakes that make this time of year so special, the recipes are organized into 24 chapters representing the different categories of Advent makes and bakes. Through the beginning of the book, Dunk highlights Advent, the Bunter Teller (the colourful plate of Advent cookies), Nikolas (St. Nicholas Day), Heiligabend (Christmas Eve), as well as giving notes on the baking and specific ingredients, the photography, and her beautiful linocuts.
Since I received this book early enough, I was able to start with the first ritual of Advent -- on the first Sunday of Advent (November 28) my daughter and I made the recipe for Salzteig (salt dough). I appreciate how Dunk shares the story of her Omi (her maternal grandmother) teaching her how to make the recipe and, how she and her family make salt dough decorations together -- there is a lot of warmth and love in this book! So, my daughter and I sat together to make tree ornaments and an Adventskranz (Advent wreath). This Advent wreath has places for four candles that are to be lit -- one each Sunday before Christmas. Each candle has a meaning within the Christian faith but, since I don't observe, I enjoyed the extra light on the darker days before the winter solstice.
As I have baked recipes from the book I have been transported back in my memories. With the smells of delicious baking coming from my oven, I am reminded of neighbours we had when I was a small child. Ruth and Herb, German immigrants to Canada, were a lovely couple who often welcomed my sister and I into their home to enjoy freshly baked treats and, the smells of my baking immediately reminded me of their home -- full of sweet and spiced scents. One of the cookies that most reminded me of Ruth were the Weiße Pfeffernüsse (White Pepper Spiced Cookies). A soft, domed biscuit spiced with cinnamon, ground cloves, and, of course, ground white pepper -- these cookies have a delicious homey feel. Most noteworthy, is that Hirschhornsalz (bakers' ammonia) is used as the leavening agent, but as Dunk tells us this is the traditional raising agent used in both German and Scandinavian holiday baking. I was able to source it online and used it in these cookies as well as in the recipe for Springerle (Aniseed Biscuits).
The Springerle (Aniseed Biscuits) are the most beautiful cookies I have ever made! The cookie dough is made without any butter and it's the quick whipping of the eggs with icing sugar and caster sugar that produces an airy, meringue-like texture. What makes these cookies so notable are a few things, least of which is the intricate designs that are achieved by using Springerle cookie stamps. Once the Springerle are stamped out, the cookie is placed on a baking tray sprinkled with aniseed (these will become embedded in the bottom side of the biscuit). Then the cookies are left to sit out on the tray for 12-24 hours to air dry -- this will help to create a skin on the cookie that protects the design. When the Springerle are baked they will keep well for up to two months and, over the weeks since I baked mine, I have noticed that the texture does become more crunchy and harder.
At the beginning of the holiday cookie season, I had grand intentions of baking up a beautiful Bunter Teller but after realizing my ambitions exceeded the time needed, I instead focused my efforts on the cookie boxes I pass out to friends and neighbours before Christmas. I included a couple Springerle in each box along with a nice amount of Mandelhörnchen (Almond + Marzipan Crescents). For the Mandelhörnchen, marzipan is grated into a bowl containing ground almonds, icing sugar, and egg whites. Once mixed, a sticky dough forms from which you make little crescent-shaped cookies. These get rolled in flaked almonds and after they're baked the ends of the crescents get dipped into chocolate. The resulting cookie is chewy and crunchy in texture with a lovely smack of almond and dark chocolate flavours. The Mandelhörnchen were a clear favourite from the cookie box!
One of my favourite recipes from Advent is the one for Schneeflocken Marzipankuchen (Marzipan Snowflake Cake). Again, marzipan is grated into the batter which is divided into two cake pans to bake. As Dunk tells us in her recipe head notes, this cake takes its inspiration from Linzer cookies. I didn't have any raspberry jam on hand, so I ended up using lingonberry jam for the centre, which seemed to be a reasonably good substitute because the lingonberry jam has a similar tangy sweetness to that of the raspberry jam. My daughter enjoyed cutting the snowflake stencil for the top of the cake, which was used to create a relief with icing sugar. A pretty cake to enjoy in the morning or afternoon with a warm cup of coffee.
Although Advent is over and the holiday season is ending, I've found myself flipping through Advent making notes for the 2022 holiday baking season! And while I got to enjoy a small taste of Anja Dunk's latest book there are so many recipes (both sweet and savory) I didn't get a chance to make. Such a delightful holiday cookbook, I learned much about the rituals and traditions surrounding Advent and the festive German bakes made to celebrate it.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Raincoast Books and Quadrille for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
Read
July 20, 2022I saw this book around Christmas last year (2021) and thought "Oh that looks nice, I'll have to come back and get it next time I'm here". Wish I hadn't waited because when I got back it was all sold out! Everywhere, all sold out! I managed to get my hands on a digital copy and knew after looking at it that I'd made a mistake. Luckily I managed to find it eventually and thank goodness I did. I have German ancestry and my mother in law is from Germany so I can't wait to start the traditions this year with these lovely recipes. The photography is beautiful as well.
February 4, 2022
fantastic bakes
Absolutely love every recipe so easy to make and delicious every time, just wish I could get the actual book as it would stay in my collection forever a true family favourite
Absolutely love every recipe so easy to make and delicious every time, just wish I could get the actual book as it would stay in my collection forever a true family favourite
November 13, 2022
I actually took the time to read this cookbook rather than just admire the beautiful photos, it’s created a bit of festive spirit and I’ve marked the biscuits I want to make for Christmas. The linen cover is so tactile and the photography is gorgeous.
October 28, 2022
As a German, this gave me real homesickness for German baked goods.
It covers a great range of recipes both traditional and modern, and I would gladly gift this book to all of my friends and found family willing to learn more about German baking.
There's something in here for a baker of every skill level.
5/5 without a doubt.
It covers a great range of recipes both traditional and modern, and I would gladly gift this book to all of my friends and found family willing to learn more about German baking.
There's something in here for a baker of every skill level.
5/5 without a doubt.
December 3, 2021
This cookbook has wonderful recipes for traditional German breads, cookies, etc. It is beautifully photographed, too. It's great to have a German holiday cookbook that highlights the season of Advent.
February 7, 2022
This beautiful book provides authentic and nostalgic recipes for all your favourite German Christmas treats - sweet and savoury. Easy to follow, with a relaxed and personal narrative style, this book would warm its way into any baker's heart from first reading.
December 3, 2021
Lovely Christmas cookbook to read. Spices and some other ingredients are proving tricky to find but with adaption I've made some very tasty lebkuchen and looking forward to cooking more.
January 28, 2023
This book makes me want to travel to Germany for Christmas. Enjoyed reading it even after the holidays were over.
November 4, 2024
The best Christmas recipe book ! Easy, tasty, so comforting. I've tried several recipes and it is always soooo good 👍 !
November 13, 2024
I had high hopes for this tome. Advent is such an underappreciated time in the modern era. And I'm half German, so hoping to build on family tradition. Unfortunately, the book is oddly designed, with introductions to each section printed in black on dark green, so virtually unreadable. How did that slip through editors and layout professionals? Rookie error. Then the recipes include traditional ingredients (author says), which are not really easy to get, so following the recipes in the home kitchen is likely to be disappointing. I'm not willing to experiment or order the listed ingredients and risk potential wasted time and money on my limited budget.
And if you're looking for something that talks about the connection of Advent to the Christmas that Christians celebrate, this is not it. I may have to write that one myself...
Not awful, just not my cup of cocoa, or gluhwein.
And if you're looking for something that talks about the connection of Advent to the Christmas that Christians celebrate, this is not it. I may have to write that one myself...
Not awful, just not my cup of cocoa, or gluhwein.
December 24, 2023
2023 bk 311. What a wonderful, joyous book. It is about the bakes, but it is also about how the author celebrates Advent in her home and the traditions of the German speaking people. The recipes are well tested and include both measurement types. Directions are easy to follow. The narrative draws you into the bake of the day. I used this book as a type of Advent calendar - reading the last chapter this morning on Christmas Eve. My only criticism of the book is that for some older eyes, reading black print on that particular shade of green is difficult - I had to find the right spot with both inside and outside light. Otherwise I loved the book and enjoyed reading this book very much.
December 4, 2023
If you have German heritage or an interest in holiday traditions, this is a beautiful book about the German tradition of Advent. There are photos and woodcuts that the author made. Gorgeous clothbound cover. Recipes. Activities. Beautiful.
February 20, 2024
This is a lovely book of German baking for the Christmas season. There are traditional and modern recipes for cakes, breads, rolls and cookies. Cookies (or biscuits) are the primary focus for the creation of the Bunter Teller, the traditional colorful plate.
There are recipes for two molded cookies, Spekulatius and Springerle, though the author uses moon cake molds instead of the traditional Springerle molds. There is also a simple gingerbread house under the delightful title “Hexenhaus” or witch’s house referencing the Grimm Brothers’ Hansel and Gretel story.
There are recipes for two molded cookies, Spekulatius and Springerle, though the author uses moon cake molds instead of the traditional Springerle molds. There is also a simple gingerbread house under the delightful title “Hexenhaus” or witch’s house referencing the Grimm Brothers’ Hansel and Gretel story.
November 24, 2025
This was a delight to read! Every page had beautiful recipes and stories of German traditions. The photography is lovely and really captures the spirit of the Advent season. I’m ready to reconnect to my German heritage and get baking!
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November 30, 2022I prefer Luisa Weiss's Classic German Baking book - it's Christmas chapter encompassed most of this book. But the format of this book is cute.
January 23, 2024
Beautiful and inviting.
January 5, 2026
Everything you need for advent. Highly recommend!
December 23, 2025
This year, I made the Marzipan Stollen, Pfefferneuse, Braun Pfefferneuse, Biberle, Elisen Lebkuchen, Lebucken Allsorts, Zimmsterne, Kokosmakronen, and Linzer Biscuits from this book.
Displaying 1 - 21 of 21 reviews