5 recipes
Honey and spice tea cookies, spiced with cinnamon and clove, brushed with egg yolk and topped with almond halves — they only get better with time.
Delicate butter cookies made with hard-boiled egg yolks, rolled into crescents and coated in vanilla sugar — a forgotten Central European baking technique.
Crisp Central European confections of Swiss meringue shaped into crescents, coated in ground almonds, oven-dried until white and firm.
A light sponge layered with almond buttercream and finished with a poured chilled custard sauce — a classic of early 20th century Central European pastry.
A richly fruited Central European holiday bread packed with prunes, apricots, dates, dark chocolate, nuts, and homemade quince paste.