I actually first saw their Austrian Shortbread recipe years ago in Gourmet Magazine. I was intrigued with the interesting yet simple technique involved in achieving an extremely light textured shortbread (see recipe). I originally made it just as the recipe specifies layering raspberry jam between the two layers, but recently decided to try a less sweet and simpler version, using fresh fruit mixed with a bit of sugar, flour and lemon. Both versions are delicious but with fresh fruit so abundant and beautiful at the moment, I opted for this blueberry/raspberry rendition today…and no one seemed to complain!!
By Jennifer McGavin. These Poppy Seed Rolls are an Austrian specialty, often served with coffee or brunch. There are just a few options offered in making these great rolls, which stretches the instructions to the point that it appears rather complicated. But it’s not a complicated recipe.
Make and share this Zucchini in Wine Dough recipe from Food.com.
I have to thank my Grandma Schatz for these delectable cookies. I always bake them to take to parties and Open Houses during the Christmas holidays, but these are wonderful any time of year! You can substitute ground walnut meats if that’s easier, but the toasted hazelnuts taste amazing!
Okay so they’re not a secret anymore. I hesitated to publish this recipe, but it’s just too good not to share. If you don’t like Brandy, I suppose dark rum, Grand Marnier, or Bourbon would be good, too.
