Week 1 – Cookies: Linzer Cookies Linzer tarts are a sandwich cookie version, topped with a layer of dough with a characteristic circle shaped cut-out exposing the fruit preserves, and dusted with confectioner's sugar. Vannillekipferl Vanillekipferl are crescent-shaped cookies baked traditionally at Christmas time. They are shaped by hand. Once baked and still warm, they...

Week 2 – Breads I: Pretzels The ideal pretzel, as served in Germany, has a dark brown, crispy, salty crust, and inside a soft dough. It has a plump body and thin, crispy (but not dry) crossed "arms." Hefekranz (Also known as Hefezopf, Striezel, Yeast Braid) A sweet yeast dough which is divided into 3...

Week 3 – Breads II: Date & Almond Stollen A delicious blend of nuts and dates used as a filling. The stollen is popular for brunches or a casual Sunday afternoon with coffee. Buchten Buchteln or Wuchteln – you will hear both expressions in Germany – are a relatively unknown treasure. They are pull-apart style...

Week 4 – Tortes: Sachertorte The Sacher Torte is one of the most well-known specialties of Vienna, Austria. It is a chocolate cake made with a layer of apricot marmalade and chocolate frosting (ganache). Linzertorte The Linzer Torte is a cake with a short dough (a dough that is rolled out) that has a high...

Week 5 – Cakes I: Bienenstich This is a traditional Blechkuchen made from a yeast dough and topped with a butter-sugar-almond mixture. During baking, this topping caramelizes, giving the cake a shiny appearance. After baking, the cake is often also filled with a vanilla cream. Kasekuchen Käsekuchen is a cheesecake made with Quark or other...

Week 6 – Cakes II: Apfelkuchen The Apfel-Streuselkuchen is a yeast dough, topped with apples, then topped with sweet, buttery crumbs. Black Forest The Schwarzwälder Kirschtorte (Black Forest Cake) is perhaps the best known specialty from the Black Forest (Schwarzwald) region. This is a cake with multiple (usually 4) layers of chocolate sponge cake, cherries,and...