- Sieve the flour into a mixing bowl and make a well in the middle.
Grind and add the spices until fine and sieve into the bowl
- Add the sugar, butter and a dash of salt into the well and rub slowly between your fingers.
- Knead into a supple dough, wrap in plastic film and leave in the fridge for 30 minutes.
- Preheat the oven to 170°C/350°F. Roll the dough out into a sheet 7mm thick and place onto a nonstick baking sheet.
Prick little holes in the dough with a fork and sprinkle with almonds.
- Brush with the beaten egg and bake in the middle of the oven for 20 to 25 minutes.
- Leave to cool and break into pieces.
During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!
“Dining like Kings” under the Austrian monarchy did not necessarily mean fine dining. Franz Joseph, the Emperor of Austria, for example, preferred simple meals. One of them was a simple Gugelhupf for dessert, which he loved to have served by his life-long confidante Katharina Schratt.
Hrudka is a traditional meal of Eastern Slovakia and it’s an essential part of the Easter table. Eggs were considered the symbol of life and fertility and because of that, food made of eggs was served especially during Easter (celebrated in spring), when nature wakes up after winter rest.
While Austrian cake-makers may indeed be famed for their Gugelhupf, the cake itself was actually known to the Romans in 2000 BC. They even enjoyed yeast Gugelhupf, with its round form serving as a symbol for the sun. Since then, this time-honoured recipe has ranked amongst the Gugelhupf classics.
One Camino, thousands of experiences!
Highest density of museums in Switzerland.
If it’s the splendor of unspoiled environments you want, Croatia and Slovenia’s untouched gems await you.
Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.
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For centuries some of the greatest sporting events have occurred throughout Europe’s historic stadiums, coliseums and arenas. Today, spectators come from around the globe to witness the world’s best athletes compete on these hallowed grounds. Consider this your brief guide to Europe’s best spots to watch football, tennis, cycling, rugby, racing and more.
- 30g or 2 tsp. cinnamon powder
- 10g or 1tsp. clove powder
- 10g or 1tsp. nutmeg
- 10g or 1 tsp. ginger
- 10g or 1 tsp. nutmeg
- 5g or 1/4 tsp. freshly gound white pepper
- 5g or 1/4 tsp. white pepper
- 5g or 1/4 tsp. aniseed
- 5g or 1/4 tsp. coriander
- 185g or 3 cups self-raising flour
- 85g or 1 cup dark brown soft sugar
- 120g or 12 tsp. unsalted butter, softened
- 35g shelled almonds
- 80 ml or 1/3 cup of milk
- 1 small beaten egg
- 1 pinch of salt
- 2,5 h
- 20 min