Stollen

This is a traditional German christmas cake.



It's made with raisins, candied orange and lemon zest. I put theese three ingredients in a little bit of Belizian Rum and let it soak for 24 hours. Another important ingredient are almonds.

The bad thing about the Stollen is, that it has to sit for three weeks after baking . So it can develop the aroma.

Vanilla Crescents

Even though it's not cold here, no Christmas markets are around, Christmas decoration is poor and I have no "Christmas feeling"... today it's 1st Advents Sunday and this means, I need to have some Christmas cookies.



Like every year I started with vanilla crescents. They are my favourite cookies. I love the taste of vanilla with almonds.