Two aunts on my father’s side of the family were particularly good bakers. This recipe is taken from a cookbook in my aunt Maria’s handwriting in Sütterlin script. At the time this was written, there was probably no fridge in the household to rest the dough. The original recipe does not provide the entire method of making the biscuits, so I’ve added how they are shaped. In Germany, they are frequently served on plates of Christmas goodies, together with chocolates, marzipan potatoes, tangerines and nuts.
If you enjoy this recipe, please consider a donation to TWB.