Traditional recipes for the festive season

Weihnachtstafel Увеличаване на снимка (© Picture Alliance/dpa)

Traditional recipes for the festive season

Bethmännchen (traditional Christmas cookies from Frankfurt)

Ingredients for around 40 cookies:

75 g peeled almonds

250 g marzipan

1 egg white

1 tablespoon flour

100 g icing sugar

2 tablespoons sugar

2 tablespoons rosewater

Cut the almonds in half lengthways. Knead the marzipan, egg white, flour and icing sugar together. Using your hands, form around 40 balls out of this mixture. Press three half-almonds onto each ball. Put the balls onto a baking tray and leave them to dry overnight. Bake them in a preheated oven for about five minutes at 250oC. Pour sugar and rosewater into a small saucepan and bring to the boil. Cover the cookies with this mixture. Leave to dry.

Eierpunsch (eggnog)

Ingredients for 6 persons:

1 litre milk

½ litre cream

100 ml brandy

100 ml orange liqueur

1 vanilla pod

1 teaspoon grated orange peel

4 egg yolks

150 g sugar

Slowly bring the milk, cream, vanilla pod and grated orange peel to the boil in a saucepan, stirring constantly. Beat the egg yolks and sugar into a frothy texture. Take the pan from the heat and stir in the egg yolk mixture. Add the brandy and the orange liqueur.

Fill heat-resistant glasses with the mixture and serve hot.

Glühwein (mulled wine)


1 litre dry red wine

1 untreated lemon

2 sticks cinnamon

3 cloves

3 tablespoons sugar

cardamom (optional)

Heat the wine and slice the lemon. Put the lemon and the other ingredients in the saucepan with the wine and heat for 5 minutes. Take the pan from the heat and let it stand, with the lid on, for an hour. Before serving heat wine again. Strain through a sieve.

Karpfen blau ("blue" carp)

Ingredients for 4 persons:

1 fresh carp

4 tablespoons wine vinegar

1 tablespoon salt

1/8 litre white wine

1 small onion

cloves, 1 bayleaf


½ bunch parsley

½ untreated lemon

Preparation time:

15 minutes preparation

25 minutes cooking time

Gut and clean the carp, making sure the skin is not damaged. Do not scale unless desired. Lay the carp on a plate.

Bring ⅛ litre of water and the vinegar to the boil in the roasting pan and pour this over the carp. The skin will turn blue more quickly if the fish is left in a draught, or you can use a newspaper to create a draught. Leave for about 10 minutes.

During that time bring 1 ½ - 2 litres of water, the peppercorns and the wine to the boil. Add the onion and parsley. Take the pan from the heat.

Carefully place the carp into the liquid, bringing it to the boil again. Close the pan and allow to simmer for around 20-25 minutes at the lowest heat. The carp is tender when you can carefully pull away the back fin.

Lift the carp out of the liquid and place it on a warmed plate. Garnish with lemon slices and parsley.

Marzipankartoffeln (marzipan "potatoes")


200 g marzipan

100 g icing sugar

2 cl brown rum

30 g cocoa powder

Knead the marzipan, icing sugar and rum into a smooth mixture. Form it into a long roll, cut off various-sized pieces and roll these into oval balls. Using a cocktail stick, make irregular indentations in each ball to resemble the "eyes" of the potato.

Then lightly sieve cocoa powder over the potatoes, making sure that enough "dirt" sticks to each one.

Spritzgebäck (piped cookies)


200 g butter

200 g sugar

3 eggs

500 g flour

1 small packet of vanilla sugar

Beat the butter until fluffy, gradually add the sugar mixed with the vanilla sugar and the eggs.

Mix thoroughly. Sift the flour and add to the mixture.

Using an icing bag, pipe various shapes on a baking tray covered with baking paper.

Bake at 175oC for around 10-12 minutes.

Traditional recipes for the festive season

Christmas in Germany

Weihnachten in Deutschland

Join us on a festive trip from the coast right down to the Alps and get to know Germany's favourite Christmas traditions.

We wish you a peaceful and fulfilling Advent and a Merry Christmas!