Chocolate-Nut Bars
This is a recipe my day care mother used to bake all the time. It is easy to make, you can make a large amount and they keep quite a while if you keep them in a box, otherwise they will finish quickly.
Shokolade Palatschinke
Make and share this Shokolade Palatschinke recipe from Food.com.
Austrian Chocolate Balls
Make and share this Austrian Chocolate Balls recipe from Food.com.
Esterhazy Torte/Esterhazyschnitten/Almond Meringue Slices
This is not a simple recipe but it’s worth it! It’s from the cookbook, “Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague” by Rick Rodgers. It is composed of six thin, nut meringue layers made with a mixture of ground hazelnuts and almonds (you can also use just almonds or just hazelnuts). The layers are filled with a kirsch buttercream and the top layer is covered with an apricot glaze and is then covered with a faux fondant icing which is feathered with melted dark chocolate (it looks like a Napolean). You can make this 2 days ahead, cover and refrigerate.
My Secret Brandy Truffles
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.
