Viennese Biscuits (Cookies)
Make and share this Viennese Biscuits (Cookies) recipe from Food.com.
Viennese Plum Cake
My mother and grandmother used to make this cake. My grandmother came to America in 1904 from the Burgenland in Austria, and she called this Viennese Plum Cake, so that’s what we call it. It has a firm, almost dry texture, but is rich with butter and eggs. I often make this cake with fresh sliced peaches. While sliced apples also work, I think plums, peaches, and apricots are the better complement with this particular cake.
Linzer Cookies
In December of 1979, Family Circle magazine published an article on White House cookies. There was a German chef at one time who made a variety of German/Austrian cookies. My pages are falling apart, so I thought I better start to record them here! This recipe is similar to others, but has lots more nuts.
Austrian Raspberry Shortbread
One of my favorite flavors is raspberry yum! Rich delicious cookies! *times don’t reflect freezing time.*
Quark Spaetzle
This came from another website and I adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things 🙂 The farmer’s cheese I used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute Gruyere or other similar Swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.
