There is a strong baking tradition in Germany. And at Christmastime, that tradition is expressed through platters of cookies, like jam-filled sandwich cookies, chocolate hazelnut thumbprint cookies and more.
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Pfeffernüsse are small spiced German cookies commonly seen during the holiday season. Translating to "pepper nut," the aromatic cookie gets its name from the pinch of pepper added to the dough—here, we use white and black pepper for a punch of flavor. The sweet orange glaze helps balance the pepperiness of the cookie's spices. Serve with a cup of warm mulled wine.
Marzipan is typically made with almonds, but here we use walnuts to make the marzipan for these nutty cookies. The espresso flavor is delicate, but adds a nice bitterness to the cookie. If you prefer, you can brew your own espresso and use that instead of instant espresso.
Hazelnuts do double duty in this cookie recipe. Hazelnut flour adds nuttiness to the dough, while chocolate-hazelnut spread is used for the filling. A touch of fresh orange zest and juice adds a sweet note to balance the nut and chocolate flavors.
Inspired by the German cookie Kardamom Plätzchen, we swap rum for rye whiskey, as the spiciness pairs well with the cardamom in these delicate cookies. For the melted chocolate, we recommend that you chop a chocolate bar instead of using chocolate chips—the former has a higher cocoa butter content which means smoother melting. Candied grapefruit peels add an extra flavor contrast as well as a pretty finish.
These tasty Linzer cookies are inspired by Linzer torte, an Austrian dessert featuring a nutty, jam-filled pastry with a lattice-designed top. Depending on the region and country you're in, you'll find these cookies under a variety of names—in Austria, they're called Linzer Augen, which translates to Linzer "eyes" to reflect their circular design with a round cutout. This version uses lingonberry jam for the filling, a drizzle of white chocolate and a dusting of crushed dried raspberries.
Some farmers are going beyond organic and embracing a new type agriculture, which avoids using animal-derived fertilizers to add nutrients to soil (so long, manure!). EatingWell explores the trend.
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A honey-sweetened cheesecake filling is perfectly creamy against the floral tang of passion fruit curd in this elegant no-bake dessert. Because fresh passion fruit isn't always easy to find, a shelf-stable passion fruit puree makes quick work of the curd; the resulting dessert is so rich and flavorful, a little goes a long way!
What could be more magical than a color-changing beverage? The naturally deep blue tint of butterfly pea flower tea has a chemical reaction to acidic liquids, creating a beautiful ombre purple effect. The tea can be made ahead of time then mixed with the lemonade on the spot, guaranteed to garner plenty of oohs and aahs—and an extra squeeze of fresh lemon juice on top adds an extra punch to the pH level for even more intensity!
