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  1. 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
  2. Add the sugar, butter and a dash of salt into the well and rub slowly between your fingers.
  3. Knead into a supple dough, wrap in plastic film and leave in the fridge for 30 minutes.
  4. 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.
  5. Brush with the beaten egg and bake in the middle of the oven for 20 to 25 minutes.
  6. Leave to cool and break into pieces.

Tirol Dumplings

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?


Carinthian Cheese Noodles

The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.


  • 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

Prep time

  • 2,5 h

Cook time

  • 20 min

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