Biscotti are traditional Italian pastries. Classic biscotti cookies are dry and crisp, so they are ideal for dipping in hot coffee or tea. Sometimes biscotti are dipped in melted chocolate.
Biscotti are baked twice, which gives them their dry, crunchy texture. The dough is first shaped into a log and baked. After the baked dough log cools, you slice it on the diagonal and bake the cookies a second time until they are crisp.
Biscotti come in a variety of flavors. almond, chocolate hazelnut, plain, anise and cranberry pistachio (shown here) are my fav.
$15 per dozen
According to folklore, this name goes back to 1720, when the daughter of one of Nuremberg's master lebkuechner fell violently ill. Her desperate father baked an especially fine lebuchen, made only with hazelnuts, honey and spices and named it after his daughter Elisabeth: the Elisen Lebkuchen.
German gingerbreads were established by the abbots in Franconian monasteries. Monks had started to use Eucharist wafers to produce gingerbread according to their own secret recipes to help keep the dough from sticking. Around 1345 a whole new industry of specialized gingerbread bakers (Lebküchner) developed in and around the city of Nuremberg, which became the world gingerbread capital and remains so today.
Elisenlebkuchen come glazed with sugar, chocolate, or plain.
$30 - per dozen
Kifli (pronounced kee-flee) is one of my childhood favorites cookies. My mom taught me how to make this traditional Hungarian cookie, which is a cookie filled with sweetened nuts (usually walnuts or pecans) or poppy seeds or thick lekvar (apricot or plum), then baked at a high temperature to create a wonderful puff to the dough. After they have cooled, they are sprinkled with powdered sugar. There are many different recipes for this cookie and they vary depending on the region of Hungry they originate.
My family recipe uses a dough that is a puff pastry made from scratch along with the apricot filling that is made by cooking down apricots until a thick lekvar is achieved. I also fill with a walnut or pecan nut mixture.
$50 for 4 dozen
Note: 4 dozen is the minimum because the recipe can not be reduced in size.
OTHER NAMES: Linzertorte, Linzer sablés, Linzer Augen (meaning “Linzer eyes“ in German)
The name, Linzer, came from Linzertorte, which is an Austrian torte/tart originated from Linz, Austria. This cookie is crisp if served on the same day it is assembled, but it can also be soft when stored with filling.
The oldest Linzer torte-known written recipe was in 1653, and similarly Linzer cookies use the same recipe as Linzertorte but presented in cookie form. It is a cookie sandwich: the top cookie, dusted with confectioners sugar, has a cutout so the preserves are visible, (known as Linzer eyes). While the traditional cutout is circular, all sorts of shapes, such as hearts, are also popular.
$20 per dozen
The macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron.
Note: This is gluten free - Click Here for a List of Flavors
Macaron (Minimum 1 dozen)
1 Flavor/Color - $24
2 Flavors/Color - $27
The original French madeleine is a small, traditional cake from two communes of the Lorraine region of northeastern France – Liverdun and Commercy. ... It is said that a girl named Madeline had been given these little cake-like cookies during her pilgrimage, and she brought the recipe back to France with her.
Note: Best eaten the day they are baked.
$10 per dozen
Pfeffernüsse are tiny spice cookies, popular as a holiday treat in Germany, Denmark, and The Netherlands. This lovely, nicely spiced cookie is perfect with a cup of tea or glass of cold milk! I searched and searched and tested many many recipes until I found this one, which was soft and tender with a slight pepper taste on the finish. Of course I tweaked the recipe every so lightly to make it my own.
$10 per dozen
This, too, is a recipe from Rob's family. These cookies are heavenly! They are nothing like a ginger snap in case you are thinking that because Ginger is in the name. They are thin, with just the right amount of ginger and orange and are baked to a fine crisp texture. Not to hard, not too soft, just right.
$10 per dozen
Traditional Scottish Shortbread
Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and is widely exported. Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs McLintock.
This recipe comes from my husband's "nana". Super buttery which melts in your mouth!
$10 per dozen
This is a favorite cookie from my husband Rob's youth. His mother passed the receipt down to him, and now make them as part of our family tradition.
The Viennese Crescents are also called Vanillekipferl in Austrian, German, Czech, Slovak, Polish and Hungarian which are small crescent shaped biscuits. They were originally made with walnuts, but may also be made with almonds or hazelnuts.
Vanillekipferl originate from Vienna, Austria, and are a specialty of the Bavarian town of Nördlingen. Traditionally, they are made at Christmas and are very well known in Europe. Thus, they can be enjoyed all year long and are often for sale in Viennese coffee shops.
I make mine with almonds.
$10 per dozen