Ingredients: 2 1/3 cup flour; 250 gram (1/2 lb, plus) blanched, chopped almonds; 250 gram (1/2 lb, plus) honey; 3/4 cup sugar; 2 eggs; 1/2 cup (packed) candied orange rind; some ground cinnamon, nutmeg and cloves; some lemon peel, grated; 2 tsp. baking soda. For the Icing: Juice from 1/4 lemon; 1/2 egg white; 3 heaping tablespoons powdered sugar; jelly beans.

Heat honey in top of double boiler, set aside. In a large bowl, combine flour and baking soda, break eggs into mixture,cover with remaining ingredients except those for icing, and quickly knead into a dough. Roll dough into an 11 x 17 - inch rectangle about 3/8 inch thick. Cut dough into 80 small squares and place on a greased baking sheet, crowding them thightly together. Let stand overnight to dry. The next day, bake at "360 F" for approx. 25 minutes. While still hot, break off the individual squares. Icing: Beat egg white 'till stiff. Fold in powdered sugar and lemon juice and brush cake squares with this mixture. Decorate with chopped, red jelly beans and return to a lukewarm oven to let icing bake on. OR: Brush cake squares with sweet, plain chocolat, melted in double boiler, then decorate each square with several whole blanched almonds. OR: Ice one half of the squares with the white icing, the other half with chocolate. YIELD: 80, each at approx. 65 calories.

Butter Cookies (top front), Cinnamon Cookies (top rear). Nut Cookies (bottom).

Ingredients:
1 cup butter or margarine; 3/4 cup powdered sugar; 2 tbsp. sugar; 2 tsp. vanilla; 3 egg yolks; 1 2/3 cup flour.
For brushing: 1 egg yolk beaten with 1 tbsp. evaporated milk.
Yield: 50 at 65 calories each.

Cream the fat, stir in sugar, vanilla and egg yolks. Add flour, knead, and refrigerate for 1 hour. Roll dough flat and cut out cockies. Bake at "350 F" for approx. 25 minutes.

Ingredients:
1 1/3 cup flour;1/2 cup butter; 1/2 cup +2 tbsp. sugar; 1/4 cup grated almonds; 1 tsp. cinnamon; 1 egg.
Icing: powdered sugar and sweet baking chocolate..
Yield: 50 at 60 calories each.

Combine, knead and refrigerate dough ingredients. Roll out and cut cookies in 2 sizes. Bake at "350 F" for 25 minutes. Stick small cookies on top of large ones with mixture of powdered sugar and a little hot water; brush top cookies with melted chocolate and decorate with colored sugar.

Ingredients:
1 cup flour; 6 tbsp.butter; 6 tbsp. grated hazelnuts; 10 tbsp. grated, sweet baking chocolat; 1/2 cup + 2 tbsp. sugar; 2 egg whites; some powdered sugar.
Yield: 50 at 50 calories each.

Sift flour, add butter and work into a crumbly mixture. Mix in the grated hazelnuts, chocolat, and sugar. Beat egg whites stiff and knead into dough. Refrigerate and roll out. Bake at "325 F" for 40 minutes. Glaze with a mixture of powdered sugar and hot water.

Hazelnut Triangles (top) - Orange Bars (right) Spice Bars (lower left)

Ingredients:
4.4 oz blanched almonds; 2 tbsp. butter; 1/2 cup + 2 tbsp. sugar; 2 eggs; 1 tsp. cinnamon; pinch nutmeg; 1 lemon; 3 tbsp. diced, candied lemon peel; 1 1/2 tbsp. diced, candied orange peel; 3/4 cup flour; 2/3 cup powdered sugar; some instant chocolat powder; grated rind from 1/2 lemon.
Yield: ca. 40 at 75 calories each.

Chop almonds coarsely. Beat together butter, sugar eggs, cinnamon and nutmeg 'till foamy. Add the grated lemon peel, chopped almonds, candied lemon and orange peel and the flour. Mix. Grease a baking sheet and spread the dough on it in a 3/8 inch layer. Preheat oven and bake at "360 F" for 30 minutes. Mix powdered sugar with grated lemon rind and sprinkle over top of cake. Cut cake into rectangular bars and sprinkle center of bars with some instant chocolat powder. Store spice bars in metal container with wax paper between layers.

Ingredients:
3 1/2 oz. hazelnuts; 1/2 cup butter; 2/3 cups flour; 5 tbsp. sugar; 2/3 cups instant chocolat powder; 1 tbsp. rum; pinch salt; some currant jelly; 1 1/3 cup powdered sugar; 2 to 3 tbs Kirschwasser (clear cherry brandy).
Yield: approx. 60 pieces, at approx 60 calories per piece.

Place hazelnut meats on a baking sheet and toast them in hot oven for 5 minutes. Let cool somewhat, then rub off the brown skins and grind the nutmeats in a blender or nut grinder. Measure the flour into a large, deep bowl, make a well in the middle and place the butter in it. Dip a knife into the flour and cut the butter into small pieces with it. Add nuts, sugar, chocolat powder, rum and salt and knead all these ingredients into a smooth dough. Place dough on a greased baking sheet and roll into a rectangle a little under 1/4 inch thick. Bake on center rack of oven at "360 F" for 20 minutes. Cut in half and spread one half of cake immediately with currant jelly. Place second half on top of first; currant jelly will hold them together. Stir cherry brandy into powdered sugar and spread the top half of the cake with this icing. Cut the cake sandwich into small triangeles, let glaze dry and then store triangles in a metal container.

ORANGE BARS Ingredients: 1 2/3 cups flour; 5 tbsp. sugar; 1 level tsp. baking powder; 1 egg; 1/2 cup butter. Filling: 4.4 oz almonds; 3/4 cup sugar; 1 orange; 2/3 cup powdered sugar; 30 blanched almonds. Yield: Approx 60 pieces at approx. 80 calories each.   In a deep bowl, mix flour, sugar and baking powder. Make a well in center and break the egg into it. Cut butter in pieces and arrange around the egg. Starting from middle, knead all ingredients into a smooth dough and refrigerate. Filling: Chop "blanched" almonds, grate orange rind, then press juice from orange. Combine chopped almonds, grated orange rind and sugar, adding enough orange juice to make paste. Divide the refrigerated dough into two equal parts, place each part between 2 sheets of parchment or wax paper and roll into an even rectangle 10 x 12 inches. Grease a baking sheet, place one of the rectangle on it and spread the filling over it, leaving a 3/8 inch margin all around. Cover with the second rectangle and pinch edges together tightly to keep filling inside. Prick top of cake with fork several times and bake in oven at "390 F" for 20 minutes. Combine powdered sugar with 2 tbsp. orange juice and brush this icing over top of cake. Cut cake into squares and decorate each with 1 almond half. Let cool and store in metal container between layers of wax paper or foil.   Snow Balls (lower right) Tiny Tartlets (lower left) Santa Claus Cookies (top front)   SANTA CLAUS COOKIES Ingredients: 1 cup margarine; 1/2 cup plus 3 tbsp. sugar; 2 egg yolks; 1 tbsp. heavey cream; 1 tsp. vanilla; grated rind of 1 lemon; 1 2/3 cup flour; 3 1/2 oz slivered almonds; 1/2 cup raisins; 1/2 cup chopped, candied lemon peel; 1/4 cup chopped, candied orange peel. Yield: Approx. 80 at 55 calories each.   Place the softened margarine and the sugar in a bowl and beat 'till foamy. While continuing to beat, add egg yolks, cream and vanilla. Grate lemon peel into mixture. Mix the flour with almonds, raisins and the chopped, candied lemon and orange peel and fold this mixture into the creamed ingredients. Grease a baking sheet and place-small mounds of the dough on it. Bake on middle rack of oven at "440 F" for 10 to 12 minutes. Loosen cookies from sheet with a broad knife or a spatula and place on rack to cool.   SNOW BALLS Ingredients: 10 1/2 oz. blanched almonds; 10 1/2 oz. pitted dates;3 egg whites; juice from 1/2 lemon; 1 1/3 cup powdered sugar. Yield: Approx. 80 at 45 calories each.   Cut almonds lengthwise into strips. Cut dates into strips also. Beat egg whites 'till stiff, stir in lemon juice and continue to beat, gradually adding powdered sugar. Fold in almonds and dates. Cut 3-inch circles from brown or waxed paper and distribute over baking sheet. Using two teaspoons, place a small mound of batter on each circle. Bake cookies on center rack of oven at "315 F" for 25 minutes. Let cool, moisten paper bases with water and peel off. Store cookies in metal container between sheets of waxed paper.     TINY TARTLETS Ingredients: 1 2/3 cups flour; 1/2 cup plus 2 tbsp. butter; 1/2 cup sugar; pinch salt; 1 egg; some grated lemon rind; some red currant jelly. Yield: 50 at 45 calories each.   Measure flour into large bowl, make a well in center and place butter in it. With a spatula that is being dipped in flour intermittently, chop the butter into small chunks, then mix with the flour. Add sugar, salt and egg and grate some lemon rind into the mixture. With cold hands, knead all ingredients into a smooth dough, do not handle unnecessarily. Shape two rolls from the dough, each about 1 1/4 inch thick, and refrigerate dough rolls for 30 minutes. Place rolls on a lightly floured board and cut them into 3/8 inch slices. Shape slices into small balls and place on a greased baking sheet. Make dent with finger into each dough ball and spoon a little currant jelly into dent. Bake at "375 F" for 10 to 12 minutes. Loosen cookies from the sheet with spatula and place on rack to cool. Store in metal container between sheets of waxed paper or parchment paper.   HEY , THERE ! I am going to see more Recipes on page two!     CHRISTSTOLLEN An Old Country Favorite! It should not be missing on your Christmas Plate!   Ingredients: 3 1/3 cup flour; just a little under 1 oz. yeast; pinch of salt; 1/2 cup plus 1 tbsp. milk; 5 tbsp. sugar; 1/2 cup plus 1 tbsp. margarine; 2 egg yolks; some grated lemon rind; 1/3 tsp. cardamom; 6 oz chopped or slivered, blanched almonds; 3/4 cup raisins; 3/4 cup candied lemon and orange peel, mixed; 1/2 cup plus 1 tbsp. butter; some powdered sugar. Yield: approx. 25 slices with approx. 171 calories per slice.   Sift flour into a bowl and place in a warm spot. Make a well in center and crumble the yeast into it. Poor the warm milk over it and stir; dust with some flour and cover bowl with cloth. Place in oven and let rise at lowest heat setting (just warm) for about 20 minutes. After that, the mixture should be slightly bubbly as a sgn that the yeast is fermenting. Add sugar, melted margarine, egg yolks and spices into the yeast mixture and knead into a dough. As you knead add raisins, almonds and candied lemon and orange peel. With rolling pin, roll out dough into an oblong shape, just a little over 2 inches thick and fold just about 1/3 of the dough over on long side. Place in still lookwarm oven with door ajar and let rise for 1 hour. Then, turn heat up to "400 F" and bake for 1 hour. Brush with melted butter and dust with thick layer of powdered sugar.

Named after the City of LINZ in Austria



For any Sunday-Afternoon,
not just on Christmas!

In a large bowl, combine the soft butter, sugar, ground hazelnuts, baking powder, sifted flour, cocoa, spices, Kirschwasser, egg and milk. Work into a short dough. Refrigerate for 1 hour. Cut off 1/2 of the refrigerated dough and roll out in a circle. Place dough-circle over bottom of 10-inch spring form and spread with red jam. Roll the other half of the dough flat and cut oval shapes from it. Build a decorative edge all around the cake, using the dough leaves and overlapping them slightly. Use the remaining leaves to form a grill pattern over the jam-covered cake surface. Last, brush dough leaves with evaporated milk mixed with egg yolk and bake the Linzer Torte at "350 F" for 1 hour.