Dark Chocolate Sorbet from 'A Perfect Scoop' and Vanilla Cutout Cookies - Two Vegan Dessert Options

Recently, I was gifted a copy of 'The Perfect Scoop' by David Lebovitz – I had been wanting to buy that particular cookbook with recipes for ice creams, sorbets, gelatos, and many other delightful dessert treats for a long time. One of our daughters decided that this would make a formidable Easter gift and I was delighted to finally get started with making some creamy desserts with my ice cream machine that I received some time ago but had never gotten around to using.

The first recipe that I decided to make from the book was Chocolate Sorbet (you can find the recipe for the sorbet on page 126 of the book) – easy choice since a vegan dessert was called for that day. 

The recipe calls for just a few simple ingredients - water, sugar unsweetened Dutch-process cocoa powder (buy the best you can), salt, bittersweet chocolate (I chose a high quality vegan chocolate) and vanilla, that's all. The only other requirement is an ice cream machine. After cooling the chocolate mixture and leaving it to churn for a good 45 minutes in my ice cream machine, we had the most incredible tasting dark chocolate sorbet.

I decided that while the sorbet was churning in the ice cream machine, I could bake some vegan vanilla cookies to serve alongside. Good idea. The sorbet, with fresh raspberries and vanilla cookies are a fabulous combination – a rich and creamy, very chocolatey sorbet, tangy raspberries and buttery, crumbly cookies – what more could one look for in a springtime dessert.

For the vanilla cookie dough, you simply add white spelt flour (or plain/AP flour), superfine sugar, pure vanilla sugar and fine salt to a mixing bowl. Then you add in the vegan butter and rub it in with your fingers, simply form the dough into a ball, wrap and chill it, flatten it out on a flour dusted surface, cut out the cookies using your favorite cookies cutters and then bake until the cookies are light golden.

Vegan Vanilla Cutout Cookies

(a small batch recipe, which yielded just enough buttery cookies for one batch of sorbet - depending on the size of your cookie cutter, 16 butterflies or more)

Ingredients

• 150g white spelt flour (around here ‘Dinkelmehl Type 630’) OR use plain (AP) flour
• 50g superfine (caster) sugar ('feinster Zucker')
• 8g pure vanilla sugar ('Bourbon Vanille Zucker) OR use a high-quality vanilla extract
• ½ tsp fine salt 
• 100g vegan ‘butter’ (OR use margarine)
• grated zest of ½ organic orange OR 1 organic lemon 

Preparation

1. Sift the flour and add it to a mixing bowl. Then add the sugar, vanilla sugar, salt and mix together.
2. Then add the vegan butter and zest, rubbing it in with your fingers. It will be crumbly at first and then gradually come together, make sure to mix all ingredients well until you have a homogenous dough.
3. Wrap the dough well and place in the fridge for at least 30 minutes (OR longer).
4. Pre-heat your oven to 180° C (356°F) and line two baking sheets with backing parchment or silpat mats.
5. On a very lightly floured work surface, roll out your dough and using cookies cutters, cut out your favorite fun shapes.
6. Place the unbaked cookies on your parchment lined baking sheets and bake for 8 to 10 minutes (depending on size).
7. Remove from the oven and allow them to cool on the baking sheets (the cookies are crumbly and delicate while warm) for around 10 minutes before serving straight away (any leftover cookies will keep well for a day or two).

There are many more treats to be discovered in the book – to be featured in the coming months.

Crustless Quiche with Green Asparagus & Wild Garlic l Bodenlose Quiche mit grünem Spargel & Bärlauch

Although, by definition, a quiche must be in a crust, it is not really necessary, as can be seen from the below pictures and my easily manageable recipe. The wonderful thing about a regular quiche, as well as a crustless quiche, of course, is the fact that you can put just about any vegetable you like in it and it is always delicious. You can serve quiche for breakfast, lunch, dinner, or leftovers the next day, and whether you serve it warm, hot or at room temperature, making it a great option for a work or school lunch (these days, that probably means at-home school lunches and online meetings and conferences) or a picnic (these days, that probably means small and intimates ones).

My simplified version of a classic French quiche requires no pastry skills, thereby shortening the list of ingredients and reducing the preparation and cooking times considerably. 

In springtime, fragrant wild garlic, which is botanically classified as a wild as well as a medicinal herb, grows in forests throughout many European countries. It begins to show up in German markets in early to mid-March, and in my garden just around the same time. Wild garlic can be eaten raw as well as cooked and every year I try to make as many dishes with this delicious herb as I can, and I will prepare wild garlic Spätzle, pestos, butters, pancakes, focaccias and soups.

In Europe, wild garlic has many peculiar identities - 'bear's garlic' or 'devil's garlic' and 'stinking Jenny' are just some of themn - no surprise, since wild garlic gives off an incredibly pungent smell in the wild. Unlike common cultivated garlic, it's the leaves that are eaten rather than the bulbs. The taste is more delicate too, similar to the flavor of chives (Schnittlauch).

The German name 'Bärlauch' (lat. 'Allium ursinum') literally means 'bear leek' and my favourite name origin story involves sleepy bears coming out of hibernation and munching on the pungent leaves as they fully wake up.

Wild garlic is particularly delicious in a quiche and pairs beautifully with green asparagus and the savory egg and cream custard. But if you cannot get your hand on wild garlic, you can substitute young (baby) spinach instead.

Crustless Quiche with Green Asparagus & Wild Garlic l Bodenlose Quiche mit grünem Spargel & Bärlauch

(serves 8 to 10)

Ingredients

• 6 eggs (M), free-range or organic
• 250ml cooking cream (full as well as low fat will work here) OR go with milk
• salt and freshly ground black pepper
• ground chili flakes (optional) OR add freshly grated nutmeg
• a small bundle of freshly picked wild garlic leaves (Bärlauch) OR about 4 tbsp finely chopped fresh herbs, such as Italian parsley, basil, chives or tarragon OR substitute with young spinach leaves 
• 250g green asparagus, washed, ends trimmed, pre-cooked for 2 minutes, drained and cut into thirds
• seasonal salad, to serve

Preparation

1. Pre-heat the oven to 180°C (356°F) and prepare your baking dish - lightly grease a 24cm (9.5in) tart pan, quiche dish or pie plate and line with baking parchment - it’s easier if you crumble the parchment a bit before you line the baking pan).
2. In a medium-sized bowl, whisk together eggs until well beaten. Then whisk in the cream OR milk, and salt, pepper and some ground chili flakes (optional) – make sure that the egg mixture is seasoned well.
3. Add the chopped wild garlic/herbs/spinach.
4. Pour the egg mixture into your prepared dish, scatter over the asparagus and bake for 35 to 40 minutes, or just until set and golden.
5. Serve warm or cold, decorated with additional fresh wild garlic leaves or more herbs, sliced into wedges and with a crisp green salad of your choice.

You may add any other ingredient and swap the green asparagus for the white variety, or go with broccoli, cauliflower or Romanesco broccoli, cherry tomatoes or other seasonal veggies.

If you have any leftovers, they can be refrigerated in an airtight container.

Bruschetta with Turnip Greens & other Variations l Bruschetta mit Rübstiel & anderen Variationen

For the simplest of appetizers, I often make Bruschetta. However, while making Bruschetta is quick and easy to make and requires but a few ingredients, that does mean there aren't a few basic rules that will help you achieve Bruschetta bliss.

The Bread: for one, there is the bread. The goal here is to find a crunchy base for your soft toppings. Ciabatta, a well-known Italian flattish yeast bread with an open texture and a crisp, floury crust, is often used as the base for bruschetta – Ciabatta, btw means “slipper” in Italian and describes the appearance of this oval bread quite well. 

Since we live in a county with a wide variety of breads, I often find myself with a few slices of leftover flavorful sourdough bread, country bread or baguette and decide to use them as the base instead. If your baguette is long and narrow, cut it on the diagonal to give a larger surface area to hold all the toppings. But whichever bread you chose to use, be careful not to toast or grill your slices too much, just until golden brown and crispy.

The Garlic: the second step would be rubbing the warm toasted bread with a fresh garlic clove, in order to infuse each slice with a mild garlic flavor. If you decide to do so, peel a garlic clove, and rub if gently over the warm bread slice, the rough toasted exterior of the bread will work like a gentle grater. But be gentle - less is more here - or skip the garlic step all together.

The First topping: next up is the first topping, as I like to call it. Sometimes I make a base for the topping such as hummus – make it fresh or use leftover. Or go with guacamole. Or just make a seasonal veggie mash with peas, carrots, sweet potatoes, parsley root, parsnip or even carrots. You can also spread the toasted bread slices with green or black olive tapenade. Or just use a really good quality mild or bold olive oil. 

What I also like to prepare is a soft cheese topping. Instead of a veggie base, I like to use a soft local goat cheese. When I do not have that in my fridge, there will be cream cheese or even cottage cheese that also works well if you go the extra step and drain it, the bread will stay crispier though.

The second topping: here you can use just about every veg, grain, or even pulses that you like or have on hand. Go with a single vegetable or a combination of your favorites. Go with cooked or raw veggies. Stir together veggies and pulses and flavor them with olives, sundried tomatoes etc. 

One of my favorites that I like to combine with a soft goat cheese is wilted beet or Swiss chard tops. I also like to sauté baby spinach as a topping – but you always have to make sure to drain your greens very well before adding them as a topping.

For the third topping: I like to use herbs, herb blossoms or fennel fronds, carrot greens or radish tops or go with arugula (rocket). And, of course, a shaving of Parmesan, Pecorino or other hard cheese.

For a special treat I like to use spring turnip greens (Rübstiel). Turnip greens are the leafy green tops of turnips. The greens are edible and can be used just like lettuces and hearty leaves. 

To make Bruschetta with Turnip Greens, select only plants with bright green leaves, not wilted, then rinse the greens very well, dry, chop and cook like you would kale or collard greens. Because spring turnip greens have a mild peppery zing to them, they work well with shallots, garlic and a few chili flakes (peperoncini). Fall turnip greens have a more pronounced peppery note.

It is, however, rare to find turnip greens at the supermarket. But farmers’ markets will usually sell turnip greens, which are usually the freshest and best option. The leaves will start wilting quickly, so, if at all possible, try to use them the day you bought them.

Let your fridge, cupboard, the season, and, of course, your taste buds be your guide.

Bruschetta can be enjoyed as an appetizer or a light dinner, served alongside a salad or together with a soup – always depending on the season and the appetite, of course.

You can serve Bruschetta at room temperature, warm or even cold - summertime you could top your bruschetta for example with the ripest, seasonal tomatoes, fresh garden herbs, a drizzle of fruity olive oil and a sprinkling of your favorite salt.

Vanilla Sugar Bunny Cookies - Knipp-Osterhäschen

These adorable Vanilla Sugar Bunny Cookies will hop off the plate faster than you can bake them. And they happen to make a great Easter activity for kids or an extra special Easter gift for friends and family.

Why not celebrate the Easter holiday with a special Sunday lunch, lots of chocolate eggs, and seasonal  springtime baking. If possible, enjoy time with your family over the long weekend and nibble away on some of these cute bunny cookies.

Vanilla Sugar Bunny Cookies - Knipp-Osterhäschen
(Author: The Kitchen Lioness)

Ingredients for the Cookies

• 300g (2 1/2 cups) AP (plain) flour (Weizenmehl) OR use white spelt flour (Dinkelmehl)
• 1/2 tsp. fine sea salt
• 175g (1 1/2 sticks) unsalted butter, room temperature
• 200g (1 cup) fine baking (caster) sugar (feinster Zucker)
• 16g pure vanilla sugar (Bourbon Vanille Zucker)
• 1 egg (L), free range or organic
• grated zest of an organic lemon

For decoration (optional)

• eggwash (one egg yolk mixed with a bit of water)
• some mini chocolate buttons OR raisins for the eyes
• glacé cherries for the noses 
• pearl sugar* (Hagelzucker)

NOTE: *Pearl sugar is a type of specialty sugar that is often used in baking in Scandinavia and other countries in Northern Europe. Despite the name, this sugar is not completely round like pearls. It is compacted, which is why it does not melt easily during baking. Mixing pearl sugar into baked goods will give them extra sweetness and crunch. Sprinkling it over the top of a bread or pastry will do the same, and will also give your baked good a nice finishing look. If you live outside of Europe, you can find it at some specialty cooking stores, or at German or Scandinavian import stores, and, of course, you can also find it online. Please note that the Belgian pearl sugar variety used for baking the famous Liège waffles, is similar but more coarse-grained.

Preparation of the Cookies

1. Sift together the flour and salt. Set aside.
2. In the bowl of an electric mixer, beat the butter on high speed until creamy, about 2 minutes. 
3. Reduce the speed to medium, slowly add the sugar and the vanilla sugar and beat until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
4. Add the egg and lemon zest and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.
5. Add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all of the flour has been absorbed, 2 to 3 minutes.
6. Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
7. When you are ready to bake the cookies, remove the dough from the refrigerator and let it rest at room temperaturte for 10 to 30 minutes. 
8. On a lightly floured surface, roll out the dough, one disk at a time.
9. Preheat your oven to 175° Celsius (350° Fahrenheit).
10. Line two baking sheets with baking parchment paper.
11. Cut out bunnies, using your favorite Easter bunny or easter themed cookie cutter. 
12. Using a small offset spatula, transfer the cookies to the prepared baking sheets, spacing the cookies about 2.5 cm (1 inch) apart.
13. Reroll the scraps and cut out more cookies.
14. Repeat with the second dough disk.
15. Brush the cookies with some eggwash, sprinkle with pearl sugar, and decorate with glacé cherry slices (nose) - if you prefer to use raisins for the eyes, place them on the cookies before baking.
16. Bake the cookies until golden brown around the edges, 8 to 10 minutes.
17. Transfer the baking sheets to wire racks and let cool for 5 minutes - while the cookies are still warm, place the mini chocolate buttons on the bunnies faces (eyes) - that way the heat will melt them slightly so that the eyes will adhere nicely to the finished cookies - then transfer the cookies to the racks and let cool completely.
18. Store the cookies in an airtight container at room temperature for up to 3 days.

These cute buttery vanilla sugar cookies are easy to make and take very little time. And they do make the perfect Easter treat for all.

I would like to take this opportunity and wish all of my friends, followers, readers, and their families a very Happy Easter! Frohe Ostern! Buona Pasqua! Bonnes Pâques! Vrolijk Pasen! 

Quaresimali Romani & Quaresimali Fiorentini (Italian Lenten Cookies) - Ital. Fastengebäck

Lent (Fastenzeit), or Quaresima as it is known in Italy, is the time from Ash Wednesday (Aschermittwoch) to Easter (Ostern). It is a period of six and a half weeks (or 40 days, not including Sundays) during which Christians remember the events leading up to and including the death of Jesus Christ. This year Lent began on Febrauary 17th and lasts until April 3rd. It is a time of reflection and asking for forgiveness, and when Christians prepare to celebrate Jesus’s resurrection at the feast of Easter, which comes at the very end of Lent and which is the most important day in the Christian calendar. Easter celebrations mark the resurrection of Jesus after his death at the cross, and are a celebration of his life.

During Lent, as a sign of sacrifice and to test their self-discipline, many people decide to give something up that they love or treasure – like meat, chocolate, sweets, alcohol or even using social media. Other people decide to take up something, like volunteering, sports, gardening, or a new hobby or project.

In the early centuries, fasting rules were strict, as they still are in Eastern churches. One meal a day was allowed in the evening, and meat, fish, eggs, and butter were forbidden. The strict law of fasting among Roman Catholics was dispensed with during World War II, and only Ash Wednesday and Good Friday are now kept as Lenten fast days. However, many Catholics still choose to observe a meatless fast on Fridays during Lent. 

Although Lent is generally seen as a time of sacrifice, Italians for example, have found a number of delicious ways to indulge in sweet treats during the Lenten season, and Quaresemali Romani (Roman Lenten cookies) are traditional cookies made without butter and with only egg whites (except, of course, for the optional egg wash), they are only one example of numerous recipes for Italian Lenten cookies.

Many regions, towns or families have a unique specialty, and Lenten cookies can be found throughout Italy. Apart from the Quaresemali Romani, there are, for example the cocoa meringue alphabet cookies that hail from the lovely city of Florence, called Quaresemali Fiorentini.

With respect to the recipe that I would like to present today, Quaresemali Romani are full of natural almonds, they are crispy on the outside with a slightly soft interior. The candied orange peel (either store bought or, even better, homemade) not only adds some chewiness (depending on how small you dice the peel) but also a nice warm citrus flavor. If you use store bought, it is a wonderful to use organic, as organic candied orange peel is often the most flavorful choice - I know that it can prove difficult to find certain ingredients but it is certainly worth a try, especially when a recipe has but a few ingredients. 

These cookies are quite similar to Biscotti – they are many variations of Biscotti, or Cantuccini as they are referred to in Tuscany. The famous twice-baked cookie is traditionally served alongside espresso or Vin Santo. The Vin Santo is a sweet Italian after-dinner wine. Although the traditional version of Biscotti is made with almonds, nowadays, more modern recipes call for other types of nuts, dried fruits, spices or chocolate. 

Quaresimali keep well when stored in an airtight jar or box and they are also perfect for dunking into afternoon espresso or tea.

Quaresimali Romani (Roman Lenten Cookies)

(yield: about 24 cookies)

Ingredients

• 300g natural almonds 
• 200g superfine (caster) baking sugar
• 16g pure vanilla sugar
• 65g white spelt flour OR use AP (plain) flour 
• ¼ tsp Ceylon cinnamon
• 40g candied orange peel, minced (if possible use organic or homemade as it has a more pronounced orange flavor)
• finely grated zest of 1 organic/untreated orange
• 1 egg (L), organic or free range (separate egg white and egg yolk)
• 1 egg white (L), organic or free range
• 1 tsp water

Preparation

1. Preheat your oven to 175°C (350°F) and line one baking sheet with parchment paper (or silpat mat).
2. Pulse the almonds in a food processor until chopped to a medium size or chop them by hand.
3. Transfer the chopped almonds to a bowl and add the sugar, vanilla sugar, flour, cinnamon, candied orange peel, and orange zest. Stir with a fork to combine well.
4. In a small bowl whisk together the two egg whites and add them to the almond mixture. Mix the ingredients until you have a sticky dough (best done with your hands).
5. Divide the dough in half, roll each portion into a log, place logs on prepared baking sheet.
6. In a small bowl, whisk together the egg yolk with the water and brush the egg wash over the tops of the dough logs.
7. Bake until golden (about 20 minutes). Cool on baking sheet for about 10 minutes.
8. Using serrated knife, cut logs diagonally into twelve slices each.
9. Arrange slices, cut side down, in a single layer, on the baking sheet, and bake for another 5 to 10 minutes until dry. Transfer cookies to a wire rack and let cool completely - you can store them in an airtight container.

Quaresimali Romani (Fastengebäck römischer Art)

(ergibt zirka 24 Stk.)

Zutaten

• 300g ganze ungeschälte Mandeln, grob gehackt
• 200g feinster Backzucker
• 16g Bourbon Vanillezucker (2 Pkg.)
• 65g Dinkelmehl (Type 630) oder Weizenmehl (Type 405)
• 40g Orangeat, sehr fein gehackt (am besten Bio-Qualität oder sogar selbst gemacht)
• Abrieb von 1 Bio-Orange
• 1 Prise feines Meersalz
• ¼ TL Ceylon Zimt
• 2 Eier (M), Bio od. Freiland – davon 2 Eiweiß und 1 Eigelb
• 1 TL Wasser 

Zubereitung

1. Den Ofen auf 175°C vorheizen und ein Backblech mit Backpapier auslegen.
2. In einer großen Schüssel die gehackten Mandeln mit dem Zucker, Vanillezucker, Mehl, gehacktem Orangeat, Orangenabrieb, Salz und Zimt mischen.
3. In einer kleinen Schüssel zwei Eiweiß verquirlen (am besten mit einer Gabel). 
4. In der Mitte der Mandelmischung eine Kuhle machen und die verquirlten Eiweiß hinein gießen. Dann alles mischen, erst mit der Gabel, dann mit den Händen, solange bis alle Zutaten gut durchfeuchtet sind.
5. Den Teig halbieren. Aus den zwei Teigstücken jeweils eine zirka 28 cm lange Rolle formen. Die Teigrollen im Abstand von 8cm auf das vorbereitete Backblech legen und leicht flach drücken.
6. In einer kleinen Schüssel ein Eigelb mit dem Wasser mischen und die beiden Teigrollen damit bestreichen.
7. Die Teigrollen im vorgeheizten Backofen auf der 2. Einschubleiste von unten zirka 25 Minuten vorbacken, aus dem Ofen nehmen und 10 Minuten abkühlen lassen. Dann mit einem Sägemesser schräg in etwa 1 cm dicke Stücke schneiden. Kekse mit
8. einer Schnittfläche auf das Backblech legen und noch einmal bei 175°C zirka 8 bis 10 Minuten goldbraun backen.
9. Die Kekse auskühlen lassen und in einer geschlossenen Blechdose aufbewahren.

Please note that this blog post is part of my series for a local/regional radio station, where, throughout the years, I present festive bakes that are closely tied to various holidays and seasons. If you are interested, have a LOOK & LISTEN (in German) HERE

The various recipes of my series can be found here:

• in January, for Three Kings Day (Dreikönigstag) two kinds of Galette des Rois (Dreikönigskuchen) (HERE)
• for Lent (Fastenzeit) Lenten Soup with Lenten Beugel (Fastenbeugel) (HERE)
• for Good Friday (Karfreitag) the delicious Hot Cross Buns (HERE)
• for Pentecost /Whitsun (Pfingsten) the fun Allgäu Bread Birds (Allgäuer Brotvögel) (HERE)
• for the beginning of the summer vacation, the lovely Sacristains (Almond & Sugar Puff Pastry Sticks) (HERE)
• for St Christopher's Day (St Christophorus), the energy-packed Müsli Power Bars (Müsli Energieriegel) (HERE)
• for Mary's Assumption Day (Mariä Himmelfahrt) my Tear & Share Herb Bread (Kräuterbrot) (HERE)
• for Mary’s Birthday (Mariä Geburt) some very pretty Mary’s Sweet Rolls (Süße Marienküchlein) (HERE)
• for Thanksgiving (Erntedankfest) a delicious and seasonal Thanksgiving Apple Tart with Frangipane (Erntedank Apfeltarte mit Mandelcreme) (HERE)
• for Halloween a Pumpkin Spice Bundt Cake (Kürbis-Gewürzkuchen)
• for St Martin's Day (Martinsfest) the cheerful Sweet Dough Men (Weckmänner) (HERE)
• for St Andrew's Day (Andreastag) a classic Petticoat Tails Shortbread (HERE)
• for Christmas Day (Weihnachten) these Traditional German Gingerbread (Elisenlebkuchen) (HERE) 
• for New Year's Eve a New Year's Eve Pretzel (Neujahrsbretzel)
• for Candelmas Day (Mariä Lichtmess) some delightful Navettes de Saint Victor (HERE)
• for Carnival Season (Karneval) these lovely Carnival Doughnuts (Karnevals-Krapfen) (HERE) 
• for St Patrick's Day a traditional Irish Brown Soda Bread (Irisches Sodabrot)(HERE) 
• for St Joseph's Day a long-forgotten but thankfully re-discovered Sweet Cotton Bread (Baumwollbrot)(HERE) 
• for Palm Sunday (Palmsonntag) these very pretty Palm Pretzels (Palmbrezel) (HERE)
• for Easter Sunday (Ostersonntag) an Easter Brunch at Home with Tarte Flambée (Flammkuchen) (HERE)
• for the Month of May (Marienmonat Mai) these elegant Visitandines de Nancy (HERE) 
• for Pentecost/Whitsun (Pfingsten) festive Beignets (Heiliggeistkrapfen) (HERE) 
• for St John's Day (Johannistag) these sweet St John Cakelettes (Johannisküchlein) (HERE)
• for St Margaret’s Feast Day (Margaretentag)the delightful teacake called St Margaret’s Cake (Margaretenkuchen) (HERE)
• for St Hildegard's feast day these wonderful spice cookies called Cookies of Joy (Nervenkekse)(HERE) 
• for Michaelmas (Michaelistag) buttery Sablés du Mont-Saint-Michel (Buttergebäck)(HERE)
• for Halloween a moist and fruity traditional Irish tea cake called Barmbrack (Irischer Teekuchen) (HERE) 
• for St Martin's Day (Martinsfest) some Sweet St Martin's Pretzel (Süße Martinsbrezel)
• for Valentine's Day (Valentinstag) a festive Valentine's Day Linzer Tarte (Linzer Torte)
• for Lenten season (Fastenzeit) the delicious Quaresimali Romani (Italienisches Fastengebäck) (HERE) - more delicious treats to come very soon.