Mandelgipfel
Classic nutty crescents, made with sweet yeasted dough.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged toasted nuts
Classic nutty crescents, made with sweet yeasted dough.
Delicious horseshoes, stuffed with nuts and honey.
These plump croissants are a Swiss bakery staple, stuffed with a sweet nut filling.
The recipe comes from the classic Swiss Home Ec textbook, Tip Topf, and is incredibly adaptable—whatever you have in your cupboard can be added to the cake.
Here's where to find most of these Linzer beasts—in my belly.
It was a mistake to think I could make these in advance and save them for Sam, my Valentine.
Sorry, Sam.
With a newborn at home, I've got 'wickel'-ing on the mind. So, when I saw this recipe in Tip Topf I thought it was a sign for me to make this Wickelkuchen.
It's hard to imagine anything better than the Linzer Torte, so imagine my surprise at discovering the St Galler Klostertorte, its cousin from over the alps, made Swiss by adding, of course, chocolate.
A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast.
