31 Authentic German Desserts That Taste Amazing

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Apfelkuchen Muffins

Gluten Free Apfelkuchen Muffins with Olive Oil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 12

Get the recipe for my favorite Apfelkuchen muffins with olive oil. These gluten free muffins are a favorite fall muffin. They have all the delicious apple cinnamon taste you need.

Ingredients

• 1 1/2 cups oat flour
• 1/4 cup brown rice or white rice flour
• 1 tbsp potato starch
• 2 tsp baking powder
• 1/4 cup plus 2 tbsp STAR Butter flavored Olive Oil
• 1/2 cup sugar
• 1/8 tsp apple cider vinegar
• 1/2 cup whole milk (poured over vinegar to make buttermilk)
• 1/2 cup unsweetened organic applesauce
• For the topping on the muffins:
• 2 apples (I like McIntosh)
• 1 tbsp lemon juice
• 1/4 cup brown sugar
• 1/4 tsp coriander
• 1/4 tsp cinnamon
• 1/8 tsp nutmet

Instructions

1. Preheat oven to 325F.
2. Place paper muffin liners in muffin pan.
3. Chop the apples into small cubes and place them in a bowl with lemon juice and water so they don’t brown. Place them in a small sauce pan and simmer for one minute. Remove from heat.
4. Mix the topping ingredients in a small bowl (except the apples) and set aside.
5. Mix the STAR Butter flavored Olive Oil and the sugar.
6. Stir in the milk and applesauce.
7. Sift in the flours and baking powder. Mix until combined.
8. Pour the gluten free apfelkuchen muffin batter into paper muffin liners about 3/4 of the way.
9. Press the chopped apple gently into each muffin. Top with a tablespoon of topping.
10. Bake 15-25 minutes. Muffins are done when a knife inserted into the center comes out clean.

2. Pfeffernusse Cookies

German Spice Cookies ~ Pfeffernusse is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Yield: [’72’, ’72 cookies’]

Ingredients

• 1 cup unsalted butter, at room temperature (230 grams)
• 1/2 cup packed dark brown sugar (100 grams)
• 1/2 cup honey (170grams)
• 1/2 cup molasses (170 grams)
• 2 large eggs
• 3 3/8 cups all purpose flour (420 grams)
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1 tsp fresh cracked black pepper
• 1/4 tsp ground cloves
• 1/4 tsp fresh grated nutmeg (more to taste)
• 1 tsp salt
• 1 tsp baking soda
• 6 cups confectioner’s sugar, sifted
• 12 Tbsp very hot water, plus more if needed

Instructions

1. Beat the softened butter and sugar together until light and fluffy. Beat in the honey and molasses, scraping down the sides of the bowl. Beat in the eggs, one at a time, and scrape the bowl well, making sure to incorporate all the butter from the bottom of the bowl as well as the sides.
2. Blend in all the spices, and then the baking soda and salt. Finally fold in the flour and mix just until combined and no streaks of flour remain ~ don’t over mix.
3. Cover the dough and chill for at least 2 hours, or overnight.
4. Preheat oven to 350F Line baking sheets with parchment paper.
5. Scoop dough using a small 1-inch cookie scoop and roll into smooth balls. Place 2 inches apart on the parchment paper and bake for 8-10 minutes until just puffed. Let cool for a few minutes on the pan before transferring to a cooling rack to cool completely.
6. Mix the sugar with the hot water to make a smooth glaze. Stir well to remove any lumps. Dip the cookies in the glaze and set them on a rack. Immediately top them, while the glaze is wet, with the crushed pink pepper if using. Let them dry for at least 12 hours or until the glaze is fully set.

3. Almond Paste Cookies

Almond Paste Cookies (Christmas German Almond Horns) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’17’, ’17 cookies’]

These almond paste cookies are dense, chewy and can be made weeks ahead of time! They’re also naturally gluten-free and have paleo and vegan options.

Ingredients

• 7 ounces almond paste (homemade almond paste)
• 1 cup finely ground blanched almond flour (ground almonds in the UK)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup powdered sugar
• 1 large egg white
• 1/4 teaspoon salt
• 1 large egg white
• 1 cup sliced almonds (sliced)
• 2/3 cup semi-sweet chocolate (chopped, melted (I used Enjoy Life for dairy-free))
• 1 teaspoon coconut oil

Instructions

1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.

If using a food processor:

1. Break up the almond paste into about 2″ chunks and place in the bowl of a food processor fitted with an S-blade. Add the remaining dough ingredients and pulse until a dough forms. It’ll be sticky but workable.

If not using a food processor:

1. Break up the almond paste into about 2″ chunks. Put all the ingredients into a large mixing bowl. You can use a hand mixer or your hands to get it all combined. It’ll be sticky but workable.
2. Place the sliced almonds into a small bowl (big enough to dip dough logs in).
3. Form about a 1.5″ (24-gram / 20-gram for paleo) ball and roll into a little log.
4. Beat the egg white a little with a fork and brush egg white all over the cookie.
5. Dip the cookie into the sliced almonds.
6. Form into a crescent shape. Place them about 2″ apart on the baking sheet. They’ll puff up quite a bit.
7. Bake for 14-15 minutes or until lightly browned.
8. Let cookies cool on the baking sheet for about 5 minutes and then transfer cookies to a cooling rack to cool completely.
9. Once cooled, combine the melted chocolate + coconut oil in a small bowl.
10. Dip the ends of each cookie in the chocolate. Place back on a parchment-lined sheet and let them harden completely. I put them in the fridge for 30 minutes and that does the job.
11. Once the chocolate has hardened, store in an airtight container for up to 2-3 weeks. They can also be frozen for several months.

4. Apple Strudel

Easy Apple Strudel (Apfelstrudel) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [’16’, ’16 servings’]

Warm, spiced, and wrapped in flaky phyllo, this easy Apple Strudel (Apfelstrudel) is a classic dessert that’s perfect for holidays, weeknights, or any cozy gathering.

Ingredients

• 1½ pounds thinly sliced baking apples (about 5 cups | i.e.,Jonagold, Granny Smith, etc. )
• ¾ cup golden raisins
• 1 tablespoon fresh lemon zest (zest of one lemon)
• ¾ cup sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¾ cup almonds (ground)
• 1 ½ cups fresh breadcrumbs
• 1¼ cups butter (divided)
• 12 leaves phyllo pastry (thawed )

Instructions

1. Preheat oven to 400°F (205°C).
2. In a skillet, melt ¼ cup butter. Stir in breadcrumbs and toast until golden. Set aside.
3. In a large bowl, mix sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
4. Place one phyllo sheet on a towel. Brush with melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat with 6 sheets, stacking and buttering each one.
5. Spoon apple filling along the short end in a 3-inch strip, leaving 2 inches at sides.
6. Using the towel, roll up the strudel and tuck in the ends. Transfer seam-side down to a baking sheet. Repeat for second strudel.Brush tops with butter, sprinkle with breadcrumbs.
7. Bake the strudels at 400°F (205°C) for 10 minutes. Then carefully place an aluminum foil shield over the top of each one. Close the oven door, reduce the temperature to 375°F (190°C), and continue baking for about 20 minutes, until the strudels are crisp and golden. (The internal temperature should be around 190-200°F / 88–93°C.)
8. Cool slightly before slicing.

5. Streusel Kuchen

Streusel Kuchen (German Coffee Cake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’32’]

This overnight coffee cake comes from the Mennonite Community Cookbook.

Ingredients

• 2 cups Whole milk
• 1/2 cup Shortening (or butter)
• 1 cup Sugar
• 1/2 tsp Salt
• 1 Egg (divided into yolk and white)
• 6.5 cups Flour
• 1/4 oz Dry active yeast (1 packet)
• 1/3 cup Water (lukewarm)
• 1/2 cup Sugar
• 1 tsp Cinnamon
• 1/4 cup Flour
• 3 tbsp Butter (soft)
• 1/2 tsp Vanilla extract
• 3 tbsp Chopped nuts

Instructions For the Coffee Cake

1. Heat milk to boiling in the top of double boiler and let it cool until lukewarm.
2. Cream together the butter, sugar, salt, and egg yolk. Add milk and flour, alternately, to the above mixture.
3. Place yeast in the warm water, stir to dissolve and then add to the mixture. A Beat egg white until stiff and add to batter. Allow to rise in covers bowl overnight or until light.
4. Divide into 4 parts and pat each into a greased pie pan.  Let rise 1 1/2 hours.
5. Combine the coffee cake streusel topping ingredients in a separate bowl and use a fork to make a crumb mixture. Evenly sprinkle the crumbs over each coffee cake. Bake for 20 minutes at 425° F.

6. German Spaghetti Ice Cream

Spaghettieis (German Spaghetti Ice Cream) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

A recipe for Spaghettieis (German Spaghetti Ice Cream)! Ribbons of vanilla ice cream are topped with strawberry sauce and shredded coconut/white chocolate to resemble spaghetti in the form of a fun frozen treat.

Ingredients

• 1/2 cup (120 milliliters) heavy cream
• 1 pound (450 grams) fresh strawberries
• 3 tablespoons (40 grams) granulated sugar
• 3 cups vanilla ice cream or gelato
• Grated white chocolate and/or dried coconut (for garnish)
• Thin waffle cookies (for garnish)

Instructions

1. Place serving bowls in freezer.
2. Using a hand mixer, blender, or by hand, whip the cream until soft peaks form. If desired, sweeten with a pinch of sugar or vanilla sugar. Refrigerate until ready to serve.
3. Hull and quarter the strawberries, then place in a medium bowl. Sprinkle with the sugar and toss to coat. Cover and refrigerate for 30 minutes.
4. Transfer the strawberries to a blender and blend until smooth. Strain the mixture through a fine mesh strainer, pressing to get all the liquid. Discard the seeds and refrigerate until ready to serve.
5. Divide the whipped cream among the chilled serving bowls, evenly spreading to coat the bottom and sides.
6. Use a potato ricer fitted with small circular holes to press the ice cream into the bowls over the whipped cream. You may need a butter knife to separate the ends of the strands from the ricer. Repeat with remaining ice cream and bowls.
7. Serve immediately topped with strawberry sauce, white chocolate and/or coconut, and a cookie on the edge of the bowl.

7. German Cinnamon Star Cookies

Zimtsterne – German Cinnamon Star Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT11M · Total: PT31M · Yield: [’24’, ’24 3″ stars’]

A classic German cookie, Zimsterne, or cinnamon stars, are a must for your holiday cookie trays. Similar to a macaroon, these cut out cookies are made with almonds, egg whites, sugar, and cinnamon. Plus, they’re gluten and dairy free.

Ingredients

• 2 large egg whites (US) (or 2 medium egg whites in Europe*)
• 2 cups confectioner’s sugar
• 2 cups finely ground almonds
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons vanilla sugar (**optional, or see notes below)
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 300℉. Line a baking sheet with parchment paper and set aside (do not use a greased baking sheet – this will cause cookies to spread).
2. In a large bowl, add egg whites. Using a hand mixer or stand mixer (or a whisk with a bit of elbow grease), beat egg whites until soft peaks form. When picking up your whisk, the tip of the egg whites should stand up, then droop slightly. Add confectioner’s sugar and mix until fully incorporated and glossy.
3. Scoop out 1/3 cup of the egg white mixture (meringue) and set aside until step 7. This will be used to frost your cookies.
4. Add ground almonds, cinnamon, vanilla sugar, and salt to the rest of the meringue. Gently fold to incorporate ingredients. Mixture will be sticky. If it’s too sticky to work with, add more ground almonds until dough becomes workable. If your dough still looks a little soft and sticky, refrigerate for up to 30 minutes to help it firm up.
5. Dust a clean working surface with confectioner’s sugar. Dust your rolling pin, cookie cutters, and hands with confectioner’s sugar as well (this helps prevent sticking). Roll dough out to about 1/4 inch thickness. If dough is still sticky or difficult to roll out, dust rolling pin and top of dough with more confectioner’s sugar.
6. Cut with a star cookie cutter, or slice into diamond shapes with a knife. If cookie cutter is sticking, dip in water before cutting dough. Excess dough can be rerolled multiple times.
7. Transfer cookies to a parchment lined baking sheet, 2 inches apart, then brush the tops with the reserved meringue frosting (from step 3).
8. Bake for about 11-14 minutes, or until the bottoms are lightly browned and the meringue topping is set and lightly browned (thicker cookies will take longer to bake). Allow cookies to cool for 10 minutes on baking sheet before transferring to a cooling rack.

8. German Apple Cake

German Apple Cake (Apfelkuchen) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: 12

Classic German apple cake, Apfelkuchen, is moist and buttery. It’s a simple and rustic cake made with fresh apples – a perfect fall dessert.

Ingredients

• 3 – 5 apples
• 2 tsp (5 ml) lemon juice
• ½ cup (114 g) room temperature unsalted Butter
• ¾ cup (150 g) granulated sugar
• 1 tsp Vanilla extract
• 3 large eggs
• 1¼ cup (170 g) Cake flour
• 2 tsp (6 g) Baking powder
• ½ tsp (3 g) salt
• 3 Tbsp (50 ml) milk
• Powdered sugar

Instructions

1. Peel the apples and cut them into quarters. Then cut into each quarter about 7-8 times without cutting all the way through. (Pictured) Mix in a bowl with lemon juice and water. Preheat oven to 350 degrees F. Grease a 9-10 inch springform pan with a little butter. With a stand mixer, cream the butter and sugar together. Add the vanilla extract and stir thoroughly. Add the eggs one at a time to the batter and stir each one for about half a minute . Mix the cake flour with the salt and baking powder in a small bowl . Add half the dry mixture and 1 tablespoon milk to the dough and mix everything with the mixer on its lowest setting until just combined. Add the second half of the flour mixture and 2 tablespoon of milk to the dough and stir until just combined. Pour the batter comes into the prepared pan, using a spatula to spread the batter evenly. Spread the apples over the batter in a wreath and fill the middle Bake in the lower third of the oven for 45 minutes. When the cake is done, put it on a wire rack to cool. Detach it from the pan by carefully cutting along the edge of the springform pan with a knife. Then take the edge off. When the cake has cooled for about 10 minutes, dust it with some powdered sugar and enjoy!

9. Chocolate Cake Cookies

German Chocolate Cake Nibbles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: 36

If you like German chocolate cake, you will absolutely love these cookies because their taste is reminiscent of the famous coconut and chocolate cake popular during the holidays.

Ingredients

• 2 sticks butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, beaten
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa, unsweetened
• 1 teaspoon baking soda
• Pinch salt
• 1 cup semisweet chocolate chips
• 1 cup shredded coconut, sweetened
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and lightly grease three baking sheets, setting them aside for later use.
2. In a medium bowl, combine the flour, cocoa, baking soda, and salt, mixing thoroughly.
3. In a large bowl, use a hand mixer to blend the butter, brown sugar, granulated sugar, vanilla, and eggs. Set aside.
4. Little by little, add the flour mixture into the larger bowl with the butter mixture, blending until the mixtures have combined completely. Sprinkle the chocolate chips, coconut, and pecans evenly over the top of the batter. Mix well.
5. Using a tablespoon, drop a rounded spoonful of batter onto the prepared baking sheet, one for each cookie. You should have at least 1 dozen cookies on a baking sheet, depending on the size of your sheet.
6. Bake about 8 minutes or until cookies are cooked in the center. Since you can’t use the “golden brown” method to judge when chocolate cookies are done, insert a wooden toothpick into the middle of several cookies to check. If the toothpick comes out clean with no batter or wet crumbs sticking to it, the cookies are done.
7. When the cookies are ready, remove them from the oven and place them on a baking rack to cool.
8. Repeat the process for each batch of cookies.

10. German Fruit Flan

German Fruit Flan (Obsttorte) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT30M · Total: PT1H15M · Yield: 12

German fruit flan, or Obsttorte, is a classic German dessert made with a light sponge base, vanilla custard, and fresh fruit set under a clear glaze. This easy fruit flan recipe (also called Obstboden) serves 12 to 14 and is a lighter alternative to a fruit tart.

Ingredients

• 4.4 oz. (125 g) unsalted butter, softened + little for greasing
• 2/3 cup + 2 tablespoons (180 g) granulated sugar
• 1 sachet (9 g) vanilla sugar
• 1 pinch of salt
• 3 large eggs
• 1/2 teaspoon baking powder
• 1 1/3 cups + 1 1/2 tablespoons (180 g) all-purpose flour
• 1 tablespoon bread crumbs
• 1 pack of vanilla pudding powder
• 1 2/3 cups + 1 tablespoon (400 ml) milk
• 1 tablespoon granulated sugar
• 1.8 oz. (50 g) dark chocolate
• 7 oz. (200 g) fresh strawberries
• 17.6 oz. (500 g) canned peaches, drained
• 2 tablespoons granulated sugar
• 1 tablespoon potato starch
• 2/3 cup + 3 tablespoons (200 ml) water

Instructions

1. using a pastry brush and softened butter, brush an 11-inch (28 cm) fruit flan pan and sprinkle with bread crumbs. Then, using a flour sifter, sift the flour and baking powder into a mixing bowl and set aside.
2. Preheat oven to 355°F (180°C). Place butter, granulated sugar, salt, and vanilla sugar in the bowl of a stand mixer or a large bowl. Beat the butter and sugar mixture until the sugar crystals are almost dissolved using a stand or electric mixer.
3. Stir in eggs, one at a time, each for about 30 seconds. Add the dry ingredients and mix with a hand mixer until just combined.
4. Pour into the prepared tin, smooth out, and bake in the hot oven for 20 minutes, until golden. Let it cool for about 5 minutes on a wire rack and turn it down. Let it be completely.
5. To make the vanilla pudding, follow the instructions on the instant vanilla pudding pack. Then, pour it into a shallow dish, cover it with plastic wrap, and let it cool.
6. transfer the baked base to a serving plate, upside down. Cut each strawberry into 4 pieces, and slice the canned peaches into 1/2-inch/1.5 cm wedges.
7. Melt dark chocolate in a double boiler (or a water bath), then brush the cooled flan base with chocolate using a silicone or pastry brush. Let the chocolate set for about 30 minutes.
8. Cover the base with a layer of vanilla pudding, and arrange the prepared fruit in a circular pattern, slightly overlapping fruit slices. Start your design at the outer edge of the flan and work inward toward the center.
9. stir potato starch into 1/4 cup (60 ml) water until dissolved. Bring 3/4 cup (175 ml) of water with sugar to a simmer. Stir in the starch mixture, then bring to a boil while stirring. Let the glaze cool a bit, and brush the fruit thinly using a silicone brush. Refrigerate for at least 1 hour before serving.

11. German Waffles

German Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: 8

This sweet German waffle recipe is perfect for breakfast, brunch or even dessert. Made with simple ingredients and super delicious!

Ingredients

• 2 3/4 cups (350 g) unbleached all purpose flour (see notes)
• 4 teaspoons baking powder (or 1 sachet Dr. Oetker baking powder)
• 3/4 cup (170 g) butter, softened (1 1/2 sticks)
• 3/4 cup (150 g) organic cane sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups water, at room temperature

Instructions

1. In a medium bowl, whisk together the flour and baking powder.  Set aside.
2. Place the butter and sugar in the bowl of a stand mixer (or you can use a hand mixer with a large mixing bowl).  Cream together on medium-high speed for a few minutes until light and fluffy.
3. Add eggs one at a time, beating to combine between each one (stopping to scrape down side as needed).  Add the vanilla extract and mix to combine.
4. Add in the flour mixture and water.  Beat on low speed until combined and smooth.
5. Heat up the waffle maker.  Scoop batter into the preheated waffle maker according to manufacturers instructions and cook until golden brown.
6. Serve immediately or transfer finished waffles to a 200F (90C) oven to stay warm while you finish cooking.  Keep them crispy by placing the waffles directly on the oven rack or on a baking sheet with wire baking rack set inside.  Don’t stack!  Arrange in a single layer on the rack so air can circulate to keep the outside crispy.

12. Apple Pie

German Apple Pie With Sour Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT2H · Total: PT2H15M · Yield: 8

Gluten-Free German Apple Pie with Sour Cream has quickly become one of our very favorite fall desserts. Get the simple recipe right here.

Ingredients

• 1/3 cup light brown sugar
• 1/3 cup sugar
• pinch of salt
• 12 ounces sour cream
• 3/4 teaspoon vanilla
• 2 small eggs
• 3 tablespoons flour
• 6 large Granny Smith apples
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 1/2 cup plus 1/8 cup flour
• pinch of cinnamon
• 3/4 stick of cold butter
• 1/4 cup walnuts

Instructions

1. Mix the first four ingredients for the Streusel in a medium bowl.
2. Cut the butter into small dime size pieces and add sugar.
3. Mix using a pastry cutter.
4. Add walnuts.
5. Mix.
6. Set aside.
7. Prepare a bottom pie crust for one pie.
8. In large bowl mix the first 3 ingredients of filling.
9. Add sour cream and vanilla.
10. Mix well.
11. In a small separate container, beat eggs and flour until smooth.
12. Add to the rest of the ingredients.
13. Peel and core the apples.
14. Cut in half length wise and slice thin.
15. Add to the batter.
16. Cover all slices well.
17. Take apple slices and fill pie plate to the top.
18. Fill holes with remaining batter.
19. Cover entire top with Streusel.
20. Place on a baking sheet and bake for 2 hours (yes 2 hours) and 15 minutes on bottom rack at 375.
21. Let stand for an hour at room temperature.
22. Serve warm with ice cream or whipped cream.

13. German Mini Lemon Cakes

German Mini Lemon Cakes – Zitronenkuchen / Zitrone Mini-Kuchen is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 tablespoons lemon zest
• 1/2 cup fresh lemon juice
• 3 cups unbleached all purpose flour
• 1 tablespoon baking powder
• 1 3/4 sticks (14 tablespoons unsalted butter, softened)
• 1 3/4 cups sugar
• pinch of salt
• 6 eggs
• 1/3 cup heavy whipping cream
• 1 1/2 cups powdered sugar
• 3 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350 F. Line muffin tins with paper liners or spray the cups of a mini muffin tin.
2. Whisk together the flour and baking powder in a bowl. Set aside.
3. In mixer bowl fitted with paddle attachment cream butter, sugar and pinch of salt on medium-high speed until light and fluffy. Add eggs, one at a time, alternately mixing in a tablespoon of flour mixture after each addition.
4. Turn mixer down to medium-low and add the whipping cream, then lemon juice and zest. Turn mixer down to low and gradually add the flour mixture until combined.
5. Divide the batter among the mini muffin cups. Bake mini muffins for 15-17 minutes.
6. Remove and cool in pan on wire rack for 20 minutes. Remove from pan and allow to cool completely.

Glaze

1. Sift the powdered sugar in a bowl and add in the lemon juice. Stir to combine. Drizzle glaze over the mini muffins. Allow the glaze to set before serving.

14. German Plum Cake

German Plum Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [’12’, ’12 servings’]

This tender coffee cake has buttery streusel topping that’s easily made from scratch with fresh summer plums!

Ingredients

• 1 ½ cup (200 grams) plain all purpose flour
• 1 teaspoon baking powder
• pinch salt
• 6 tablespoons (¾ stick/85 grams) unsalted butter (at room temperature)
• ⅓ cup (67 grams) granulated white sugar
• finely grated zest of a lemon (See Note 1)
• 1 egg (at room temperature)
• ⅓ cup whole milk (See Note 2)
• 6 plums (or enough plums of your choice to cover the dough, cut into wedges)
• ½ cup (62 grams) plain all purpose flour
• 4 tablespoons (½ stick/57 grams) unsalted butter (cool but not cold)
• ¼ cup (50 grams) granulated white sugar
• 1 teaspoon ground cinnamon
• pinch salt

Instructions

1. Preheat oven 400ºF/200ºC and grease and line the base of a 9  inch (22cm) springform cake pan
2. Whisk together the flour, baking powder and salt.
3. In the bowl of a stand mixer beat the butter until smooth.
4. Add the sugar and beat for 2 or 3 minutes. Add the lemon zest and egg and beat well.
5. On low speed, alternately add flour mixture and milk on low speed (end with flour). Mix until just smooth.
6. Spread the batter over the base of the baking pan using the back of a spoon.
7. Arrange the plums decoratively over the dough.
8. Put flour, sugar, butter, cinnamon and salt into a bowl (it’s fine to use the bowl you made the cake in without cleaning it). Rub the butter into the other ingredients forming a crumbly streusel.
9. Bake for 35 to 40 minutes until a skewer inserted comes out clean. Always adjust cooking time if your oven is hotter or cooler.
10. Allow to cool for 10 minutes before unclipping the sides of the springform pan and removing carefully. Cool for at least another 30 minutes.
11. Serve warm.

15. Marzipan Nut Balls

Marzipan Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’32’, ’32 balls’]

If you want to try something a little bit different for dessert, check out these Marzipan balls, a delicious one-bite sweet treat!

Ingredients

• 2 cups almond flour
• 1 ½ cups powdered sugar
• 2 egg whites (you can find pasteurized egg whites at the grocery store)
• ½ teaspoon ground cinnamon
• ½ navel orange (zested)
• ¾ cup nuts (finely chopped)
• powdered sugar (for dusting)

Instructions

1. Mix almond flour and sugar in a bowl.
2. In a separate bowl, beat the egg whites with an electric hand mixer until creamy.
3. Add the egg whites to the almond flour mixture, along with the cinnamon and orange zest. Mix until well incorporated.
4. Wet your hands and form 32 balls. Roll each ball in the chopped nuts and place them in mini baking cups.
5. Dust with powdered sugar.

16. Keto Stollen

Keto Stollen is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’10’, ’10 slices’]

A low carb version of the classic German Christmas dish is made with a low carb dough, spices, fruits and nuts with an almond paste centre.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup whey protein powder
• 1/2 cup brown monkfruit sweetener (or other low carb sweetener)
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon all spice
• 1 teaspoon baking powder
• 1/4 teaspoon xanthan gum
• 2 oz cream cheese
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 tablespoons butter (melted)
• 1/2 cup mixed candied orange rind and ginger
• 1/2 cup sliced almonds
• 1/4 cup dried cranberries (soaked in rum )
• 1 tablespoon butter (melted)
• 1/4 cup allulose (powdered sweetener)
• 7 oz almond paste

Instructions

1. Preheat the oven to 180C/350F degrees and line a baking tray with parchment paper.
2. Shape the almond paste into around a 7 inch long log. Thisneeds to fit the length of the Stollen dough so you may need to adjust it.
3. In a medium bowl add all the dry ingredients and mix.
4. In another medium bowl beat the wet ingredients until smooth.
5. Pour the wet ingredients into the dry and mix well.
6. Stir in the fruit and nut ingredients until you have a stiff dough that can be shaped.
7. Place the dough onto a layer of parchment paper and press into a rectangle shape
8. Take the rolled almond paste tube and place it about ¾ of the edge on the dough.
9. Using the parchment paper roll up the dough around and over the almond paste roll. Seal the seams.
10. Place on the baking tray and bake for 30 to 40 minutes until golden and firm.
11. Remove from the oven and allow to cool.
12. Brush the stollen with melted butter and dust with allulose.
13. Slice and serve.

17. Nuss Torte

Nuss Torte (German Nut Cake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT115M · Yield: [’16’, ’16 pieces’]

Nuss Torte is a German nut cake that only requires 4 ingredients and is light, delicate, and delicious.

Ingredients

• 12 large eggs
• ¾ cups sugar
• ¾ cup bread crumbs (4 ounces)
• 1 cup finely ground walnuts (3.5 ounces)

Instructions

1. Preheat oven to 300℉
2. Separate egg whites into a large mixing bowl. Beat the egg whites until stiff; remove from the mixing bowl and place into another bowl.
3. Add egg yolks and sugar to the empty mixing bowl and beat together until thick and pale lemon in color.
4. Add egg yolks, bread crumbs, and ground walnuts to the egg whites and gently mix. Fold the ingredients carefully so as not to deflate the eggs.
5. Pour the cake batter into an ungreased angel food cake pan. Bake for 50 minutes. Cool upside down for at least an hour until the cake is completely cool.
6. Flip the pan upright and slide a thin knife along the pan edges, around the inner tube, and the bottom of the cake pan. Carefully invert the cake onto a plate. If some of the cake stuck to the bottom of the pan, flip the cake onto another plate to reveal the prettier side.

18. Healthy Gingerbread Loaf

Healthy Gingerbread Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’12’, ’12 slices’]

Healthy Gingerbread Loaf is moist and slightly sticky, made with warming spices, maple syrup, applesauce and whole wheat or spelt flour.

Ingredients

• 2 cups spelt or whole wheat flour
• 1 1/2 teaspoons ground ginger
• 2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup applesauce (unsweetened)
• 1/2 cup molasses
• 1/4 cup maple syrup or honey
• 3 tablespoons avocado oil or any mild tasting
• 1 teaspoon pure vanilla extract
• Cooking spray (I use Misto)
• 1/2 cup icing sugar or powdered erythritol
• 1 1/2 – 2 tablespoons orange juice or water

Instructions

1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
2. In a medium bowl, add flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt; whisk well until no lumps. Set aside.
3. In another medium bowl, add eggs, applesauce, molasses, maple syrup, oil and vanilla extract; whisk well until combined.
4. Pour into the bowl with dry ingredients and mix gently with spatula, just enough to combine or until you see no more white flour pockets. Do not stir vigorously or over mix. Also good idea let mixture sit for a 1-2 minutes and then stir again.
5. Pour into prepared loaf pan and bake for 45-50 minutes or until toothpick inserted comes out clean.
6. Remove from the oven, let cool for 5 minutes and transfer to a cooling rack to cool off for 1 hour or completely if using icing.
7. You can coat gingerbread loaf in honey glaze by drizzling small amounts of honey or maple syrup on a pastry brush and brushing on top. Or in a small bowl, whisk icing sugar and orange juice until smooth and drizzle on top.
8. Cut gingerbread loaf into 12 slices using serrated knife.

19. Black Forest Cheesecake

Black Forest Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT540M · Yield: [’10’, ’10 servings’]

A riff on a classic German dessert. Begin a day in advance.

Ingredients

• 1 1/2 cups chocolate animal crackers (crushed (about 1/2 of a 14.5 oz pkg of cookies))
• 6 tablespoons unsalted butter (melted)
• 4 8 ounce packages cream cheese (at room temperature)
• 1 1/3 cup granulated sugar
• pinch kosher salt
• 1/3 cup cornstarch
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup kirschwasser (cherry-flavored brandy or liqueur)
• 1 1/2 pound dark sweet cherries (pitted (fresh or frozen*), divided)
• 1 medium lemon, juice and zest reserved
• 2 tablespoon granulated sugar ((4 tablespoons if you prefer a very sweet topping))
• 1 cup water (divided)
• 3 tablespoons cornstarch
• 1 tablespoons kirschwasser (cherry-flavored brandy or liqueur)

Instructions Make the Chocolate Crust:

1. Preheat your oven to 350°F.
2. Add the crushed chocolate cookies to the melted butter and stir them together. The mixture should hold together when squeezed in your fist. Pour the chocolate cookie mix into the cake pan. Use the bottom of a measuring cup  to pack the cookie crumbs into an even layer in the pan. Push the crumbs up the sides of the pan about a 1/4″ to form a side crust.
3. Place the pan into the preheated oven and bake the crust for 10 minutes. After 10 minutes, remove the pan from the oven and allow it to cool.
4. Fill a 12″ cake pan with boiling water. Place the pan into the oven on a rack set in the lower half of the oven. Close the door to keep hot while you prepare the cheesecake.Prepare the Cheesecake Filling:
5. In a large mixing bowl, mix together the cream cheese, granulated sugar, salt, and cornstarch. Mix on medium speed with a  mixer until smooth.
6. Add the eggs, 1 at a time, to the cream cheese. Blend until each egg is fully incorporated into the batter, then scrape down the bowl with a rubber spatula before adding the next egg. Scrape down the bowl once all of the eggs have been mixed in.
7. Add the vanilla and the kirschwasser. Mix to incorporate fully.
8. Pour the prepared batter into the prepared pan. Slip the pan gently into the bain-marie you already have in the oven and bake for 1 hour. Once fully baked, turn the oven off, and prop open its door with a wooden spoon. Allow the cheesecake to gradually cool in the oven for a 30 min. – 1 hour.
9. Remove the cheesecake from the bain-marie after the cool-down period and let it cool on the counter for another 20 – 30 minutes. Put it into the fridge and allow it to cool for at least 6 hours. To remove the cake from the pan: run a thin knife between the cheesecake and the pan to loosen the cake. Invert it onto a clean plate before inverting it again onto a serving platter. Place into the fridge while you make the cherry topping.Make the Cherry Topping:
10. Bring 1 cup of the pitted cherries, lemon juice and zest, sugar, and all BUT 2 TBSP of the water to a boil in a medium saucepan, over medium-high heat. Reduce the heat and allow to simmer for 5 minutes. Once finished simmering, use an immersion blender to blend them smooth.
11. Strain the juice from the mixture using a sieve. Discard the cherry pulp and pour the liquid back into the saucepan. Bring the mixture back up to a simmer.
12. Combine the remaining 2 tbsp of water,  the cornstarch, and the kirshcwasser together in small bowl. When the liquid begins to simmer in the pot, slowly drizzle the slurry into the pot, whisking constantly, without allowing the mixture to boil. Once the liquid has thickened, fold the remaining whole cherries into the thickened sauce.Finish the Cheesecake:
13. An hour prior to serving, top your cheesecake with ALL of the cherry topping.
14. Return the cheesecake to the fridge for a minimum of 1 hour to chill the cherry topping prior to serving.
15. This cheesecake will keep in the fridge for up to three days.

20. Black Forest Hot Chocolate

Black Forest Hot Chocolate Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘2’, ‘2 servings’]

Made with a combination of cocoa powder and melted dark chocolate, this easy 10-minute Black Forest hot chocolate recipe is rich and creamy with the perfect amount of fruity cherry flavor. Luscious whipped cream, a cherry, and chocolate curls on top make it extra special.

Ingredients

• 1 cup whole milk
• 2 tablespoons granulated white sugar (or your favorite keto granulated sweetener)
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 tablespoon Amarena cherry juice (the syrupy juice from the jar of cherries)
• 1/2 teaspoon pure vanilla extract
• 1/16 teaspoon sea salt
• 1 1/2 ounces 72% dark chocolate (finely chopped (see Notes))
• 4 tablespoons heavy whipping cream (whipped to soft peaks)
• 2 Amarena cherries
• 2 teaspoons dark chocolate curls

Instructions

1. Make the base. Add the milk, sugar, cocoa powder, cherry juice, vanilla, and salt to a small saucepan over medium heat, and whisk to combine.
2. Add the chocolate. Once simmering, whisk in the chopped chocolate.
3. Simmer. While whisking constantly, bring to a simmer and cook until the chocolate is melted and fully incorporated, and the mixture is slightly thickened, about 1 minute.
4. Enjoy. Pour into 2 mugs and top each with half of the whipped cream, 1 cherry, and 1 teaspoon chocolate curls. Serve immediately.

21. Browned Butter Shortbread Cookies

Heidesand Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT122M · Yield: [’36’, ’36 cookies’]

Heidesand cookies are German brown butter shortbread cookies commonly made for Christmas. This unique slice and bake cookie is rolled in turbinado sugar before baking and turns out delicate and buttery.

Ingredients

• 1 cup unsalted butter
• 3/4 cup confectioner’s sugar
• 2 teaspoons vanilla extract
• 2 cups all purpose flour (*measured properly)
• 1/2 teaspoon salt
• 1 tablespoon milk (or heavy cream (optional))
• 1/4 cup turbinado sugar (for rolling)

Instructions Brown butter

1. In a small saucepan over medium heat, melt butter and stir frequently. Butter will begin to foam and boil. After 4 to 5 minutes you will see brown flecks appear in the bottom of the pan.
2. Continue stirring until butter is golden and flecks are a medium brown color. Watch closely, butter will brown quickly. The entire process takes about 5 to 7 minutes.
3. Remove butter from heat and pour into a bowl. Refrigerate for about 30 minutes, or until butter is just solidified. You’re looking for a room temperature or slightly cooler, solid butter.

Cookies

1. In a bowl, add brown butter, sugar, and vanilla extract. Using a hand mixer or stand mixer, beat until light and fluffy, about a minute.
2. In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough will be slightly crumbly, but holds together when pinched between two fingers.
3. If too much flour is measured in, or your home is very dry, the dough may need more moisture. To bring dough together, add milk, one tablespoon at a time, until dough comes together.
4. Toss dough out onto wax or parchment paper and form into a log, about 1 1/2″ wide. Refrigerate for an hour to chill and allow flavors to meld (up to 24 hours).
5. Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
6. Remove dough from refrigerator and unwrap. Using a sharp knife, slice dough into 1/4 inch slices. Roll the edges in turbinado sugar and place 2 inches apart on prepared baking sheet.
7. Bake for about 12-14 minutes, or until cookies just begin to lightly brown around edges and the tops look set (baking times can vary based on your oven). Remove from oven and allow to cool for 2-3 minutes before transferring to a cooling rack.

22. Danube Wave Cake

Donauwelle (Danube Wave Cake) / Schneewittchenkuchen (Snow White Cake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT45M · Total: PT270M · Yield: [’15’, ’15 slices’]

Donauwelle (aka Schneewittchenkuchen or Snow White Cake) is a classic German cake with layers of vanilla and chocolate cake, sour cherries, buttercream, and chocolate.

Ingredients

• 2 egg yolks
• 2 cups milk
• ¼ cup (30 grams) cornstarch
• ½ cup (100 grams) granulated sugar
• 1 teaspoon vanilla paste or pure vanilla extract
• 8 ounces (225 grams) unsalted butter, (room temperature)
• 3 cups (375 grams) all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon kosher salt
• 8 ounces (225 grams) unsalted butter, (room temperature)
• 1 cup (200 grams) granulated sugar
• 5 large eggs, (room temperature)
• 1 teaspoon vanilla paste or pure vanilla extract
• ¼ cup (20 grams) cocoa powder
• ¼ cup milk
• 2 cups (about 300 grams) drained canned or jarred pitted sour cherries in water or light syrup
• 8 ounces (225 grams) chopped bittersweet chocolate ((70% cacao recommended))
• 1 cup (8 ounces) heavy cream

Instructions

1. To start the German buttercream: In a large saucepan or small pot beat the egg yolks together, then slowly add the milk beating until smooth. Add the sugar and cornstarch and whisk until smooth.
2. Heat the pan over medium heat, whisking constantly until the mixture is very thick and easily coats the back of a spoon and/or reaches a temperature of 180°F/80°C with an instant read thermometer, about 10 to 15 minutes total.
3. Remove from the heat, whisk in vanilla until smooth, then use a rubber spatula to scrape the pastry cream mixture into a bowl. It will cool faster if it’s spread out in a wider bowl or container. Press a piece of plastic wrap directly onto the surface of the custard so it doesn’t form a skin. Cool it to room temperature. (You can do this step up to 2 days in advance and refrigerate it until needed. In that case, bring it back to room temperature before using.)
4. To make the cake: Preheat the oven to 350°F / 180°C with the rack in the lower third of the oven. Line a 9-by-13-inch (24-by-32-cm) rectangular cake pan with parchment paper with some overhang around the sides to help you lift the cake out of the pan after assembling. Lightly grease the parchment.
5. Combine the flour, baking powder, and salt in a mixing bowl and set aside.
6. Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy (about 2 to 3 minutes). Add the eggs, one at a time, beating between additions until smooth. Scrape down the sides and beat in the vanilla.
7. Add the flour mixture in 2 additions and beat just until combined.
8. Evenly spread about ⅔ of the cake batter into the prepared pan.
9. Sift the cocoa powder into the remaining batter and add the milk. Mix until just combined, then carefully spread it over the top of the light-colored batter. The best way to do this is to dollop spoonfuls of chocolate batter over the vanilla layer and then carefully spread the batter until the chocolate layer is even. Do not swirl them together!
10. Evenly distribute the drained sour cherries over the batter. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. Leave the cake in the pan but cool it completely before decorating, about 1 to 1 ½ hours.
11. To finish the German buttercream: The pastry cream and butter should both be at room temperature before proceeding with this next step. Add the butter to the bowl of an electric mixer fitted with the whisk attachment and beat until very light and creamy (about 2 minutes).
12. With the mixer running on medium speed, add the pastry cream a little at a time until completely combined. Scrape down the sides and then continue beating for another minute to ensure it’s smooth and creamy.
13. Spread the buttercream on top of the cooled cake, and cover with plastic wrap directly in contact with the buttercream. Chill the frosted cake for at least 1 hour or overnight.
14. To make the chocolate ganache: Add the chopped chocolate to a medium mixing bowl. Then heat the cream in a small saucepan over medium-high heat until steaming but not quite boiling. Pour the cream over the chocolate and let it sit for 2 minutes, then gently stir together until smooth.
15. To assemble the Donauwelle: Remove the plastic wrap from the cake and pour the ganache over the top. Instead of spreading it with a spatula, carefully tilt the cake from side to side as needed to ensure even coverage. Allow it to cool for about 10 to 15 minutes at room temperature, and if the cake was already relatively cold it shouldn’t take long for the ganache to start to thicken and set. (To test how much it has set, poke the ganache in one of the corners with the tip of a fork or knife to see if it leaves a clear impression. If it’s still too soft, your waves will look messy.)
16. Once it has set enough, if desired, use a fork or a pastry comb to lightly drag over the top and create a wavy pattern.
17. Cool the cake completely in the fridge for about 30 to 45 minutes to allow the ganache to fully set.
18. Use the parchment paper overhang to carefully lift the cake out of the pan and set it on a large cutting board. Peel down the 4 sides of parchment paper to expose the edges of the cake. Cut into 15 rectangular slices (into thirds lengthwise and fifths crosswise). You may also cut the cake into smaller pieces if you prefer.
19. Refrigerate leftover cake slices for up to 3 days, but bring them back to room temperature before serving for the best texture.

23. Black Forest Cake

Black Forest Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/3 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon baking powder
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 eggs
• 1/2 teaspoon vanilla
• 2 tablespoons milk
• 1/2 cup cherry preserves or canned cherries in syrup
• 1/2 cup heavy cream, lightly whipped
• 1/4 cup dark chocolate shavings or curls

Instructions

1. 1. Preheat oven to 350°F (175°C). Line four small ramekins or muffin cups.
2. 2. In a bowl, whisk together flour, cocoa, and baking powder. In another bowl, beat eggs and sugar until light; mix in vanilla and melted butter, then add milk. Combine with the dry ingredients until smooth.
3. 3. Divide batter among the cups and bake 15–18 minutes until a tester comes out with a few crumbs. Cool completely.
4. 4. Slice each cake in half; spread a thin layer of cherry filling on the bottom halves, then pipe or dollop whipped cream between the layers and on top. Sprinkle with chocolate shavings and keep refrigerated until ready to serve.

24. Sacher Torte

BARTH BAKERY is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup milk
• 1/3 cup apricot jam, warmed
• 1/2 cup dark chocolate, chopped
• 1 tablespoon butter for glaze

Instructions

1. 1. Preheat oven to 350°F (175°C). Line four muffin cups with liners.
2. 2. Mix flour, cocoa, and baking powder in one bowl. In another, whisk eggs and sugar until pale; stir in vanilla, melted butter, and milk. Fold in dry ingredients to form a smooth batter.
3. 3. Divide batter among cups and bake 15–18 minutes; cool completely.
4. 4. Slice tops to create two layers per cake; brush with warm apricot jam between layers. Melt chocolate with butter to make glaze; spoon over tops and chill until set.

25. Glazed Chocolate Gingerbread Cookie

German Gingerbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT162M · Yield: [’18’, ’18 cookies’]

Stamped chocolate soft gingerbread with a glaze.

Ingredients

• 110 grams light brown sugar
• 75 grams golden syrup
• 113 grams unsalted butter
• 75 grams treacle
• 1 large egg (room temperature)
• 315 grams flour
• 30 grams cocoa powder
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp kosher salt
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ⅛ tsp ground allspice
• ⅛ tsp black pepper
• 120 grams icing sugar
• 2 tbsp brandy (optional )
• 1 tsp vanilla extract
• 1-2 tbsp milk

Instructions

1. In a saucepan, heat sugar, golden syrup, butter and treacle over medium heat until sugar is dissolved. Let cool. Once cooled, add egg and whisk.
2. In a bowl, whisk flour, cocoa powder, spices, salt, baking powder and baking soda. Add sugar mixture and stir until just combined. Turn on to a floured surface and knead until stiff. Shape into a disc, wrap in plastic and put in the fridge for 2 hours.
3. Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper.
4. On a floured surface, roll out the dough until ¼ inch thick. If the dough is too dry, slightly wet your hands with water and briefly knead until the dough is softer.
5. Using a cookie round, use your cookie stamp to emboss the dough. Use a cookie cutter that is slightly larger than the stamp to cut out the cookies. You can reroll the scraps. Place 1-2 inches apart on the pans.
6. Bake for 10-12 minutes, until a light golden brown.
7. In a small bowl, mix together the icing sugar, milk, brandy and vanilla until smooth. Use a pastry brush to brush the warm cookies.

26. German Christmas Cookies

Pfeffernuse Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’16’]

Pfeffernüsse Cookies are a German shortbread cookie that will add warmth and flavor to this years holiday cookie exchange!

Ingredients

• 2 cups flour
• 1/3 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1/4 cup butter (unsalted)
• 3 tbsp honey
• 1 egg
• 1 tsp anise extract
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp cardamon
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp ground black pepper
• 1/2 tsp ground ginger
• 1 pinch salt
• 1/4 cup powdered sugar (for outside coating)

Instructions

1. Use a small saucepan and combine butter, molasses, and honey over medium-low heat. After the mixture has melted together, remove from heat and allow to cool. Add the egg and anise extract, stir it in and set aside.
2. Use a large mixing bowl and mix up the remaining dry ingredients, except for the powdered sugar. Combine the dry and wet ingredients and form into a ball of dough. Wrap it up in plastic kitchen wrap and allow to cool in the refrigerator for an hour.
3. Preheat your oven to 325° F and line a baking sheet with parchment paper. After the dough is chilled, roll out the cookies into 1 inch balls. Bake for 12 minutes and allow to cool. Roll in powdered sugar and enjoy!

27. Raised Donuts

Fansnacht Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Yield: [’48’, ’48 donuts’]

This Fasnacht recipe is a delicious twist on tradition! Ditch the store-bought donuts and whip up a batch of homemade Amish donuts using our easy-to-follow recipe. These melt-in-your-mouth treats are perfect for sharing with friends and family, and they’re sure to become a new favorite.

Ingredients

• 4 cups flour (all-purpose)
• 2 cups water (luke warm)
• 1 tbsp yeast (dry active)
• 4.5 cups flour (all-purpose)
• 1/2 cup sugar
• 1/2 cup shortening
• 2 eggs (beaten)
• 1/2 tsp nutmeg (ground)
• 1/2 tsp salt
• 5 cup oil (vegetable oil)

Instructions

1. Prepare sponge by mixing yeast and warm water in large mixing bowl. Stir well until yeast is dissolved. Add flour and mix thoroughly. Cover bowl and set in warm place, overnight or until sponge has doubled.
2. For dough, use a medium-sized mixing bowl and cream together sugar and shortening. Add the nutmeg, salt, and eggs and mix thoroughly. Pour this mixture into the bowl containing the sponge and mix together. Gradually stir in remaining flour. Stir in as much flour as the dough will readily take. Cover dough and set in warm place and allow to double in bulk.
3. On a floured board, roll dough to ⅓ inch thickness. Cut dough using donut cutter or round form. Allow cut-outs to rise until doubled in size, keeping covered to prevent from drying.
4. Heat frying oil to 375 degrees in deep skillet. Fry donuts until a light golden brown, be sure to turn them over so each side is evenly fried.
5. Allow to cool and drain on paper bag or paper towels. Glaze or coat with your choice of topping, or enjoy plain. Have coffee or milk readily available for immediate dunking.

28. Bavarian Cream Donuts

Bavarian Cream Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT160M · Yield: [’12’, ’12 donuts’]

These Bavarian cream donuts are made with a soft and fluffy donut dough, rolled with sugar, and filled with decadent vanilla pastry cream.

Ingredients

• 500 g Flour
• 1 1/2 tbsp Dry yeast
• 1/4 cup Granulated sugar
• 1 tsp Kosher salt
• 2 Eggs
• 1 tsp Vanilla extract
• 1/3 cup Vegetable oil
• 1 cup Milk
• 1 tbsp Vodka (or whisky)
• Vegetable oil (for frying)
• 1 1/2 cups Milk (whole milk)
• 2 tsp Vanilla extract
• 4 Egg yolks (large)
• 1/2 cup Granulated sugar
• 30 g Cornstarch
• 1/2 cup Powder sugar
• 1/2 cup Granulated sugar

Instructions

1. Step 1: In a bowl of a stand mixer, add the flour, dry yeast, kosher salt, and sugar. Mix with a spoon until combined.
2. Step 2: Add the room temperature milk, vegetable oil, vanilla extract, brandy or vodka, and the eggs, and start mixing on low until the dough forms.
3. Step 3: Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
4. Step 4: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
5. Step 5: Punch down the dough and transfer it to a clean floured surface. Sprinkle flour on the dough and roll it into a ¼ inch rectangle, making sure that the bottom of the donuts doesn’t stick to the surface.
6. Step 6: Using a 2-inch cookie cutter, stamp out as many rounds as you can. Reuse the leftover dough and make more dough rounds.
7. Step 7: Transfer the dough rounds to parchment paper squares, cover with a clean towel and let the dough rise until its doubles in size or at least for 30 minutes.
8. Step 8: Heat canola oil in a dutch oven, saucepan, or frying pan and allow it to get to about 180c (350f). Gently place a donut round in the hot oil (using your hand or a spatula) and fry in small batches for about 2 minutes on each side.
9. Step 9: Remove the fried donuts to paper towels to drain any excess oil. Let the donuts cool for a few minutes or until they are cool enough to hold.

Make the filling:

1. Place a saucepan over high heat and fill it with the milk and vanilla extract. Let it simmer, and remove from heat. Scoop 1/4 cup of the milk and set aside.
2. In a small mixing bowl, add the sugar and cornflour. Mix with a whisk until combined. Add the egg yolks and mix. Gradually add the 1/4 cup of milk and mix constantly with a whisk.
3. Move the saucepan with the milk to the stovetop over low heat and add the egg yolk mixture into the milk mixing constantly with a whisk.
4. Mix over medium-low heat and mix constantly with a whisk until the mixture thickens. Don’t increase the heat, be patient it will be worth it!
5. Transfer the mixture to a bowl and cover it with a plastic wrap tightly. Place the bowl in the fridge. to set and cool for a few hours.

Assembly:

1. Dip the donuts in a sugar and powder sugar mixture, and coat it all around.
2. Using a sharp knife, make a hole on the side of the donut, and create a pocket inside the donut (as seen in the video).

29. Black Forest Cupcakes

Black Forest Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’12’, ’12 cupcakes’]

These black forest cupcakes have a moist chocolate base, homemade cherry filling with Kirsch, and a light whipped cream topping.

Ingredients

• 1 cup cake flour (substitute all purpose flour)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1/2 teaspoon vanilla extract
• 1/2 cup whole milk
• 2 cups cherries (fresh or frozen)
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon Kirsch (or other cherry liquor)
• 2 cups heavy whipping cream (cold)
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons flavorless powdered gelatin
• 2 tablespoons water
• fresh cherries
• dark chocolate shavings

Instructions Cherry Filling

1. In a large pot over medium heat, combine the cherries, sugar, and cornstarch. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 15-20 minutes. Remove from the heat and stir in the vanilla and Kirsch. Allow to cool completely before filling the cupcakes.
2. Can be made up to 3 days in advance and stored in an airtight container in the fridge

Chocolate Cupcakes

1. Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
2. Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together in a large bowl.
3. In a separate bowl, whisk the melted butter, eggs, sugar, and vanilla together until combined.
4. Stir in about half of the flour mixture. Then stir in the milk and the remaining flour mixture and mix until fully combined.
5. Pour about 1/4 cup of batter into each cupcake liner (they should be about halfway full).
6. Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
7. Remove from pan and let cool on wire rack.
8. Let cupcakes cool completely before frosting.

Stabilized Whipped Cream

1. Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
2. Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly.
3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
4. Note: if the gelatin mixture thickens up too much before you add it to the whipped cream, just pop it back in the microwave for 3-5 seconds. It should be a pour-able consistency.

Assembly

1. Once the cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake and discard (and by discard I mean snack on while you finish making the cupcakes).
2. Spoon the cooled cherry filling into each cupcake.
3. Transfer the stabilized whipped cream into a piping bag fitted with a 1A tip and pipe swirls on each cupcake.
4. Top with a dark chocolate shavings and a fresh cherry.

30. Gluten-Free Snickerdoodles

Almond Flour Snickerdoodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT35M · Yield: [’18’, ’18 cookies’]

Almond Flour Snickerdoodles are soft, chewy and have a cinnamon sugar coating. Made with less sugar, butter and almond flour!

Ingredients

• 1 large egg
• 1/4 cup cane or coconut sugar
• 1/3 cup unsalted butter (melted)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 cups almond flour
• 1 tablespoon cane sugar
• 1/2 tablespoon cinnamon

Instructions

1. Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.
2. In a large bowl, add egg and sugar; whisk for 20 seconds. Add butter, vanilla, salt, baking soda and cream of tartar; whisk well until no lumps. Add almond flour and stir until combined.
3. In a small bowl, combine sugar and cinnamon for coating.
4. Using small cookie scoop, roll 1 inch balls and roll in cinnamon sugar mixture. Place on baking sheet and gently flatten with your fingers until sides “crack” a bit. Repeat with remaining dough. Sprinkle more coating on top of cookies.
5. Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.

31. German Coconut Macaroons

Kokosmakronen (German Coconut Macaroons) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: 40

Kokosmakronen are a cross between a coconut macaroon and a meringue cookie. Soft and chewy on the inside and slightly crispy on the outside with a light and airy texture. These are SO GOOD and only 3 ingredients are needed to make this delicious treat!

Ingredients

• 4 egg whites
• 200 grams (1 cup) organic cane sugar
• Optional flavor add-ins: Choose one or a combination of the following (1/4 teaspoon cinnamon, 1/4 teaspoon almond extract, 1 teaspoon vanilla extract)
• 200 grams (2 1/4 cups) shredded coconut, unsweetened
• 40 oblaten (round baking wafers), 50mm size (these are optional, see notes)

Instructions

1. Preheat oven to 300F / 150C.  Line two baking sheets with parchment paper.  If using the oblaten (baking wafers), lay them out on the prepared sheets leaving a bit of space between them.
2. Using a stand mixer (fitted with the whisk attachment) or a hand mixer, beat the egg whites on medium speed until soft peaks form.  Slowly add the sugar and any optional flavor add-ins while beating continuously.  Continue beating until stiff peaks form (they stand straight up when the beaters are lifted).
3. Gently fold in the coconut using a rubber spatula.
4. Place small scoops of the batter (approx. a heaping tablespoon amount) on top of the oblaten or directly onto the parchment paper lined baking sheets, leaving a little space between.  You can place the little heaps of batter down with the help of two teaspoons or my preference is to scoop up a small amount of the batter with a spoon and then use my finger to slide the mixture off the spoon and shape.
5. Bake for 15-20 minutes or until only very lightly colored on the outside.  Bake one sheet at a time.  Once done, allow to rest on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool completely.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.