Demel's Tea Biscuits
Advent CalendarStraight from our recipe book

Demel's EGG YOLK CRESCENTS

with butter-rum-marzipan filling

ingredients for approx. 80 pieces

200 g butter
120 g powder sugar
180 g cake flour
4 large egg yolks

For the butter-rum marzipan:

120 g raw marzipan
20 g butter
40 ml rum (38% vol.)

For dipping:

80 g dark chocolate

Preparation:

  1. For the butter-rum marzipan, mix soft butter, marzipan and rum to a smooth paste in a food processor.
  2. For the crescents blend the butter and powdered sugar in a food processor. Gradually add the egg yolks. Bring the mixture to a foam. Gradually add the flour.
  3. Place the dough in a piping bag with a size 5 flat nozzle.
  4. Line a tray with baking paper to decorate the crescents on. Bake at 160°C until golden brown. Let the crescents cool.
  5. Join together the two crescents with the butter-rum marzipan. Chop or coarsely grate the chocolate and melt in a bain marie. Dunk the tips of the crescents in the chocolate.

 

 

Demels Dotterkipferl

Demel's ISCHLER

a homage to Bad Ischl
Demels Ischler

Ingredients for approx. 100 pieces

¼ kg fine flour
240g butter
150g powdered sugar
130g hazelnuts, ground and roasted
1 pinch of cinnamon
1 pinch of cloves, ground
¼ kg red currant jam
300g dark chocolate (couverture chocolate)

Preparation:

  1. For the Ischler dough, combine butter, hazelnuts, cinnamon, cloves, and some of the flour in a food processor. Gradually add the rest of the flour and work until the dough is smooth. Wrap in cling film and refrigerate for at least 1 hour.
  2. Roll out the dough on a floured surface until it is about 3mm thick. Cut out round cookies with a diameter of approx. 3,5 cm. Place the cookies on a baking sheet and bake at 160°C until golden brown. Let the cookies cool down.
  3. Put 2 cookies together with red currant jam in the middle.
  4. Chop or coarsely grate the chocolate and melt in a bain marie. Dip the surface of the cookies in chocolate.

 

Demel's MARZIPANAPPLES

the star on your cookie plate

Ingredients for approx. 50 pieces:

600g raw marzipan
30g kirschwasser
Red and yellow food dye
50 dried cherry stalks

Preparation:

  1. Knead together the raw marzipan and the kirschwasser. Separate into individual pieces of about 12g.
  2. Form smooth balls and poke a dent with pencil into the marzipan balls.
  3. Paint the little apples with yellow and red food dye. Use the yellow dye first and then paint approx. one third red. Set the cherry stalks into the dents created before.
Demels Marzipanapferl

Demel's PISTACHIO-AMADEUS

with a fine filling of marzipan, rum & pistachios
17

Ingredients for approx. 90 pieces:

100 g powdered sugar
3 egg yolks
210 g butter
300 g fine flour

For the pistachio marzipan:

400g raw marzipan
80g pistachios, finely ground
125ml rum (38% AbV)

For dipping:

150g bitterchocolate

Preparation:

  1. For the dough: stir together powdered sugar and the egg yolks until smooth. Add soft butter and flour to create a smooth dough with the use of a food processor. Wrap in cling film and refrigerate for 1 hour at least.
  2. For the pistachio-marzipan. Combine all Ingredients in food processor and knead with the dough hook until smooth.
  3. Roll out the dough on a floured surface until approx. 3mm thick. Score the dough strip-type and cut out round cookies with a diameter of approx. 4cm. Place the cookies on a lined baking sheet and bake at 160°C until they are golden brown.
  4. Combine two cookies at a time using a small portion of pistachio marzipan in the middle.
  5. Chop or coarsely grate the chocolate and melt in a bain marie. Roughly dip one half of the cookie in the chocolate.

Demel's NUT ROLLS

with lemonglaze

Ingredients for approx. 100 pieces

750g walnuts, ground
400g powdered sugar
100ml starch syrup
125ml rum (38% AbV)

For the lemon glaze:

350g powdered sugar
55ml freshly squeeezed lemon juice (approx. 1 big lemon)
100 walnut quarters

Preparation:

  1. For the nut mixture, combine the walnuts with the powdered sugar, starch syrup and rum.
  2. Sprinkle the mixture with powdered sugar and roll out till approx. 1,2cm thick. Cut out round cookies with a diameter of approx. 3,5cm.
  3. For the glaze, whisk together the lemon juice and powdered sugar. Transfer into a piping bag and dress the cookies creating a big dot. Place a quartered walnut on each cookie and let dry.

 

Tip: to get the best tasting results it is a good idea to grate the walnuts fresh. When buying walnuts look out for qood quality and fresh nuts with premium looks.

 

 

Demel Adventskalender 2019 Instagram 15

Demel's RASPBERRYBOWLS

with nougat
Demel Adventskalender 2019 Instagram 13

Ingredients for approx. 140 pieces

210g butter
100g powdered sugar
3 egg yolks, medium
300g fine flour
½ kg raspberry jam
550g nougat

 

  1. For the dough, put the butter, powdered sugar, egg yolks and a little bit of the flour together in a kitchen machine and combine. Gradually add the remaining flour till you get a smooth dough. Wrap the dough with cling film and put it in the fridge for 1 hour.
  2. Put the dough in little bowl forms (approx. 4cm diameter) and place them on a baking sheet. Bake them at 160°C until they are golden brown, lift them out of their forms and let them cool down.
  3. Fill to bowls up to the edge with raspberry jam.
  4. Froth up the nougat in the food processor and dress the edge off the bowls with the help of a piping bag and star nozzle.

TIP: Pick a raspberry jam with a relatively high fruit content, for example "Demel's Fruchtaufstrich" with 70% fruit content. Available in glasses of 210g.

Demel's BUTTERED BREAD

with hazelnuts

Ingredients for approx. 200 pieces:

For the Ischler dough:

130g ground hazelnuts
240g butter
150g powdered sugar
Cinnamon (ground)
Powdered cloves
250g fine flour

For the yolk mixture:

180 powdered sugar
2 big egg yolks

Preparation:

  1. For the Ischler dough, roast the hazelnuts in a pan without fat and let them cool down.
  2. Add the butter, powdered sugar, hazelnuts and a pinch of cinnamon and cloves as well as a small portion of flour to the food processor and combine. Gradually add the rest of the flour and knead until the dough is smooth. Wrap in cling film and refrigerate for at least 1 hour.
  3. For the yolk mixture, whip the yolks and powdered sugar and approx. a tablespoon of water to yield a foamy mixture.
  4. Roll out the dough on a floured surface until approx. 5mm thick. Cut out round cookies with a 5cm diameter. Cut the cookies in halves and place them on a lined baking sheet. Bake the cookies at 160°C until golden brown (approx. 18 minutes).
  5. Froth up the yolk mixtures once again and spread the mixture on the undersurface of the cookies (ideally with a smooth knife). For best results let the cookies dry overnight.
Demels Butterbrote

Demel's SHORT BISCUITS

with Jam or Nougat Cream
Demels Mürbe Kekse

Ingredients for approx. 100 pieces

60g confectioner’s sugar
1 egg yolk
150g flour
100g “kitchen-warm” butter
¼ lemon
1 pinch of vanilla sugar
1 pinch of salt
395g blackberry jam or nougat cream
110g ‘sweet snow’

Preparation:

  1. Work confectioner’s sugar, egg yolk, a pinch of salt and vanilla sugar and the grated peel of ¼ lemon into a dough. Add butter and flour and blend in a food processor until smooth. Wrap the dough into cling, put into fridge and let rest for approx. 1 hour.

  2. Roll out the dough to 2 mm width on a floured work surface and cut out jagged shapes. Line up 13 x 14 pieces on a baking tray and bake at 180°C for 6/8 minutes.

  3. Lay out two biscuits on top of each other and top every second with either jam or nougat cream. Cover in sweet snow.

Demel's "MAILÄNDER"

with red currant jelly

Ingredients for approx. 110 pieces

400 cake flour
400g butter
160g powdered sugar
150g brown almonds (grated)
20g cocoa
1 egg (m)
300g red currant jelly

For the paste
2 egg whites (m)
150g icing sugar
120g red currant jelly (sieved)

 

Preparation:

  1. Blend the egg, almonds and some flour in a food processor. Slowly add the rest of the flour to form a smooth dough. Wrap the dough in cling film and leave to stand in the fridge for at least 1 hour.

  2. For the icing, beat egg whites and powdered sugar until they form stiff peaks.

  3. Roll out the dough to 3 mm on a floured work surface and cut out 4 cm round biscuits. Line a baking tray with baking paper and bake at 160°C until golden brown.

  4. Put two biscuits on top of each other with red currant jelly in between. Fill the icing into a piping bag with a fine nozzle and pipe in spirals onto the biscuits. Leave to dry, then fill the gaps betwwen the icing with sieved red currant jelly.

Demels Mailänder

Demel's GINGER BREAD

At Demel: More than handmade: hand-painted! Free reign for creativity and Christmas colours
Demels Lebkuchen

Ingredients for approx. 2 kg of gingerbread

750 g honey
510 g cake flour
330 g brown almonds (finely ground)
250 g Sachertorte crumbs | 160 g aranzini | clove powder
Cinnamon (ground) | lemon zest | orange zest
6 g ammonium
5 g potassium carbonate
Flour for rolling

For the glazing

approx. 450 g powdered sugar
3 egg whites
2 tsps lemon juice

Preparation:

  1. Heat the honey to approx. 50 °C. Chop and mix the aranzini. Mix the flour, almonds and crumbs, then add a knife point of clove powder, a knife point of cinnamon, 1/2 tsps of grated lemon zest, a good teaspoon of orange zest and ammonium and potassium carbonate. Work everything into a smooth dough in a food processor.

  2. Roll out the dough to approx. 5 mm on a floured work surface. Cut out the random figures and place on a baking tray lined with baking paper. Sprinkle the gingerbread figures with water and bake at 190 °C 10 to 12 minutes. Allow the gingerbread figures to cool.

  3. For the glazing, sieve powdered sugar so that no lumps are present. Beat all of the ingredients with an egg beater in a food processor to form a stiff foam. Dilute the glazing with water to achieve the desired consistency and colour with food colouring as required.

  4. Place the glazing into a piping bag. Decorate the gingerbread with different colours of glazing that is available in all well stocked bakeries departments of supermarkets.

Demel's NERO BISCUITS

With red currant jelly and dark chocolate

Ingredients for approx. 90 pieces

300 g butter
150 g powdered sugar
3 large eggs
210 g flour
plain cocoa
200 g red currant jelly
100 g dark chocolate

Preparation:

  1. Quickly blend the butter, icing sugar and some of the flour in a food processor. Gradually add the eggs. Bring the mixture to a foam. Add the rest of the flour and 2 to 3 tbsps of sieved cocoa.

  2. Place the dough in a piping bag with a size 7 flat nozzle. Line a tray with baking paper. Pipe out the dough into 5cm strands onto the tray and bake at 160°C for about 15 minutes. Let the strips cool.

  3. Stick together each other strand with red currant jelly.

  4. Chop or coarsely grate the chocolate and melt in a bain marie. Roughly dip half of the strands in the chocolate.
Demels Neros

Demel's VANILLA CRESCENTS

one of our most favorite recipes (but pssssst)
Demels Vanillekipferl

Ingredients for approx. 150 pieces

150 g grated hazelnuts 250 g butter
100 g powdered sugar
1 tsp vanilla sugar
300 g plain flour, icing sugar and vanilla sugar for sprinkling

Preparation:

  1. Lightly roast nuts in a pan without fat. Let the nuts cool.

  2. At room temperature, blend butter, icing sugar, vanilla sugar, hazelnuts and part of the flour in a food processor. Slowly add the rest of the flour to form a smooth dough. Wrap the dough in cling film and let it rest in the fridge for at least 1 hour

  3. Sprinkle flour on work surface. Roll out the dough to 1.5 cm thick strands, chop into 5g pieces and form into small crescents.

  4. Shaping (see tip) Place the crescents on a baking tray lined with baking paper and bake at 160°C for about 15 minutes (the crescents should become golden brown at the edges). Whilst they are still hot sprinkle the crescents with a mixture of powdered sugar and vanilla sugar. If necessary sprinkle with more sugar once they are cold.

TIPP: The big secret of baking vanilla crescents lies the consistency of the dough, which should be short but not crumbly. The pace at which you work is also important. If you work the dough for too long with your hands, the butter melts due to the effect of your body heat, making the dough “burnt”.