Espresso Toblerone Cookies


Hello my dears!

Christmas and the holidays are¬†drawing closer and I can hardly wait! When I’m not busy finishing stuff for university or working – then, I am baking loooads of Christmas cookies.dsc04494b

The ones I show you here are not super traditional, but in any case super delicious. The dough is soft and full of Toblerone bits and the cookie is covered with an even more chocolately glaze. And they smell wonderfully of coffee…what more can you possibly want from a cookie?


What I love about these cookies apart from their deliciousness is how easily and quickly they are made. While some cookies such as my beloved “Spitzbuben” are time-intensive and afterwards far too quickly eaten, these here are done in a jiffy (but also quickly eaten, to be honest… ūüėČ ).

Merry Christmas to you all and much love!


P.S. Here you can see how my friends on 4 paws are celebrating their Christmas… ‚̧


P.P.S. Isn’t this¬†handmade √©tag√®re fabulously Christmassy? I¬†bought it at a small local Christmas market. ūüôādsc04489b



preparation time: about 20 min
baking time: 8-10 min
yield: about 60 Cookies


  • 200g butter
  • 200g muscovado sugar
  • 4 tsp. vanilla sugar
  • 2 tbsp. espresso instant powder
  • 4 tbsp. cacao powder
  • 2 eggs
  • ¬†150g Toblerone chocolate, chopped
  • 100g almond slivers, roasted
  • ¬†300g flour
  • 2 tbsp. baking powder
  • ¬†1 bag of dark cake glaze (which is about 150g)


  1. Preheat the oven to 180¬įC. Line three baking tins with baking parchment.
  2. Roast the almond slivers in a frying pan without fat. Set aside and let it cool down.
  3. Whisk butter in a bowl until creamy.
  4. Add muscovado sugar, vanilla sugar, salt, espresso powder, cacao powder and eggs, whisk until the mixture is lighter.
  5. Chop Toblerone into small pieces, add together with the almond slivers, stir.
  6. Sieve flour and baking powder on top and combine the mixture to form a (sticky J) dough.
  7. Form spheres about the size of am unopened walnut. Put onto the baking parchment with at least 7 cm distance from one to the other. Set aside in a cool place for 15 minutes.
  8. Bake for 8-10 minutes, during this time the spheres will melt into small heaps.
  9. Melt the cake glaze and pipe onto the (cold) cookies with quick movements.

(recipe after ‚ÄěDas neue Guetzlibuch‚Äú from Betty Bossi)


To get a printed version:
Download the pdf. (Both English and German versions available!)

Espresso Toblerone Cookies (English)

Espresso Toblerone Kugeln (Deutsch)



Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel

dsc04328bHello my dears!

Today’s post is again a special one – it is my guest post for Sarah from Hidden Sweet Treats. She made a lovely cupcake recipe for me including some of my favourite ingredients and I made this recipe here for here inspired by some of her favourite flavours.dsc04287bdsc04438b dsc04316bThe result was really amazing! I loved both the texture and the taste of these wonderful little hearts.dsc04304bdsc04305b

At the bottom, there’s a tender, creamy¬†pecan nut caramel and on top sits a lovely cinnamon roll in heart shape based on the Swiss “Hefe-Schnecke”. And of course, there’s much more to the filling than only cinammon: The filling also involves hazelnuts, more pecan nuts, cream and an apple.dsc04310bdsc04428bdsc04326b

Thanks¬†to this apple, my hearts are not too sweet and, in addition, they’re also incredibly moist and soft, thanks to the apricot jam and the caramel. Besides – I simply love baking with yeast, especially in winter! When the dough rises and transforms, that’s almost like magic to me… dsc04435bdsc04319b

In that sense, enjoy this magical time – it’s the most wonderful time of the year!

Best wishes,

P.S. Check out the guest post here!dsc04297b


Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel

active preparation time: about 1 h
(plus rising for about 1.5 h)
yield: about 20 hearts (if you don’t have heart shaped forms, you can also use a muffin tin)


  • 120g pecan nuts (finely chopped)
  • 90g butter
  • 150g muscovado sugar
  • 10 tbsp. cream
  • 300g flour
  • 5g salt
  • 3 tbsp. sugar
  • 70g butter, softened
  • 20g fresh yeast
  • 1 dl warm milk
  • 1 egg
  • 120g ground hazelnuts
  • 30g finely chopped pecan nuts
  • 3 tbsp. muscovado sugar
  • ¬Ĺ tsp. cinnamon
  • 1 apple
  • ¬Ĺ lemon, zest
  • 4-6 tbsp. cream
  • about 100g apricot jam



  1. For the caramel: Finely chop the pecan nuts. Put butter, sugar and cream into a small pot and bring to the boil while constantly stirring. Cook the mixture at a rapid boil for 1 minute, then take it off the stove and add the pecan nuts. Evenly distribute the caramel into the heart forms.
  2.  Sieve the flour into a big bowl. Add salt.
  3. Warm the butter, whisk until cream. Then, add it to the flour mixture. Stir.
  4. Dissolve the fresh yeast and the sugar in the slightly warmed milk while stirring.
  5. Form a little well in the flour mixture and pour the yeast-milk into this well. Add the egg. Stir until the dough sticks together.
  6. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  7. Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.
  8.  In the meantime, prepare the filling: Combine the ground hazelnuts, finely chopped pecan nuts, sugar, peeled and grated apple, lemon zest and cream in a small bowl. Add another tablespoon of cream, if the mixture is too dry. Set aside.
  9.  Punch the risen dough back and form a thin (2-3 mm) rectangle. Cover it with the filling. Roll it from the long side.dsc04277b
  10. Push the roll firmly together (maybe you have to roll it again). Cut the roll into slices of about 2-3 cm. Lay the slices into the heart forms and press them carefully onto the caramel. Let the hearts rise (covered by a kitchen towel) in a warm place for another 20-30 minutes. Preheat the oven to 220¬įC.
  11.  Bake the hearts for about 15-20 minutes. When they’re done, take them out of the oven and brush them with apricot jam (which you have previously heated in a pot) while they’re still warm.
  12. Let the hearts cool down on a cooling rack or enjoy them warm ‚Äď as you prefer it.


To get a printed version: Download the pdf.
(Both English and German versions available!)

Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel (Recipe English)

Hefeteig-Herzen mit Apfel, Zimt und Pekannuss-Karamell (Rezept Deutsch)


Gingerbread Christmas Cookies with Royal Icing

Welcome back to a new Betty-The-Baking-Princess recipe! Today I will show you a simple Gingerbread recipe with honey. The cookie dough is quickly made but it has to rest in the fridgefor at least 12 hours. Therefore, these are no last-minute cookies – they need a good Christmassy night’s sleep. ūüėČDSC00349b

Once the dough has had enough resting, you can use various cookie cutters to make the cookies. You bake them – and as soon as they have cooled down completely, you can decorate them!That’s the part I liked best! You can be creative, feel super Christmassy and design whatever you like. You can follow my instructions on how to work with Royal Icing here¬†or on the pdf below.DSC00343instaDSC00346bAlready now I wish you all a very MERRY CHRISTMAS and who knows, maybe another Christmas Cookie recipe will follow…

Much love,


To get a printed version:
Download the pdf. (Both English and German versions available!)

Gingerbread Cookies with Royal Icing

Honiglebkuchen-Guetzli mit Royal Icing

Christmas Cookies “Mail√§nderli”

In the front you can see the traditional Mailänderli and behind them the vegan ones.

In the front you can see the traditional Mailänderli and behind them the vegan ones.

Today I’ll show you the most loved (and baked) Christmas cookies of the Swiss: Mail√§nderli (that’s Swiss German). No Christmas without Mail√§nderli, that’s for sure!

They are made out of some very basic ingredients: butter, sugar, eggs, flour and lemon zest.  So simple Рand soooo good!

As they are such an incredible classic (where I live) I was rather sceptical when my friend Lucia told me that she wanted to bake a vegan version. So, we met up, both with our doughs prepared and started baking!

As you can see on the picture, the vegan Mail√§nderli don’t have that yellow colour (that the traditional ones get from the egg yolk with which I covered them). Also, they do not taste exactly the same. Lucia also tried some other vegan Christmas Cookies and it seems that those which only use egg whites (and no yolks) are much easier to copy. Still, the vegan Cookies are definitely worth a try – if you’d like to know what traditional Mail√§nderli taste like I would, however, recommend the non-vegan version.


Finally, I’d like to thank you for stopping by my page – I really appreciate this and wish you a MERRY CHRISTMAS and a happy New Year!

Dobby wishes a MERRY CHRISTMAS, too, of course!

Dobby wishes a MERRY CHRISTMAS, too, of course!


Mailänderli (traditional and vegan)

Preparation time: about 1h (+ 2h to cool the dough)

Baking time: 9-11 min

Yield: about 60 cookies (depending on how big your cookie cutters are)

Ingredients (traditional version):­

250g butter­

225g sugar

1 pinch of salt

­3 eggs

­1 lemon (zest and 1 tbsp. juice)

­500g flour

1 egg yolk, diluted (e.g. with a bit of cream)

­maybe coarse sugar (to decorate before baking)


Ingredients (vegan version):

250g margarine­

200g sugar

­1 pinch of salt

4-6 tbsp. soy cream

­1 lemon (zest)

­500g flour

­maybe as a frosting (apply before baking)

4 EL soy cream

­1 tbsp. water

­1 pinch of sugar

­1 pinch of curcuma


  1. Let the butter get soft at a warm place. Then, whisk until very soft.SONY DSC
  2. Add sugar, salt and eggs and whisk until the mixture is light.
  3. Add the zest of a (well washed!) lemon. Add a tablespoon of lemon juice of the same lemon and whisk again.
  4. Sieve and add the flour. Combine to form a dough and let it cool down for about 2 hours at a cool place.SONY DSC
  5. Preheat the oven to 200¬įC. Prepare baking tins covered with baking parchment.
  6. Spread the dough (8mm thick). Cut the dough with several cookie cutters. When a baking tin is full, let it rest in a cool place for 10 minutes, then brush the cookies with the diluted egg yolk. If you like you can decorate the cookies with a bit of coarse sugar.SONY DSC
  7. Bake in the middle of the preheated oven for 8-11 minutes until they are golden brown.
  8. Store in an air-tight box.

(traditional recipe after ‚ÄěBetty Bossi: Das neue Guetzlibuch‚Äú)



To get a printed version: Download the pdf.
(Both English and German versions available!)


Mailänderli (English version)

Christmas Tree-Chocolate-Cupcakes

SONY DSCIt’s the most wonderful time of the year! And here comes my first “really” Christmassy post featuring some of the cutest Christmas trees you will ever see/eat.


Creating these cupcakes made me so happy and giving them to some friends to make their stressful pre-Christmas time a bit more relaxing and festive even more!


I made the trees myself and used some bought cupcake toppers to join those little cuties on the muffins. Below you can read how easily the trees are made.


I wish you a wonderful Advent season with many lovely calm momentes despite everything that needs to be done/studied etc. Make the most of this magical time and, of course, don’t forget to bake these very Christmassy muffins! ūüėČ



Christmas Tree-Chocolate-Cupcakes

Preparation time: about 1h 20 min

Baking time: 18-22 min

Yield: 6 cupcakes (for 12 cupcakes: double everything)

Ingredients (for the muffins):

­       2 tbsp. cacao powder

­       70g flour

­       1 tsp. baking powder

­       30g muscovado sugar

­       1 tsp. vanilla sugar

¬≠¬†¬†¬†¬†¬†¬† ¬Ĺ TL gingerbread seasoning

­       1 small pinch of salt

­       40g milk chocolate, coarsely chopped

­       40 dark chocolate, coarsely chopped

­       1 egg

­       4 tbsp. milk

­       40g butter, softened

Furthermore you need:


­       100g green fondant

­       sugar decoration (stars, hearts, snowflakes, pearls, …)

¬≠¬†¬†¬†¬†¬†¬† 4 tbsp. confectioner‚Äės sugar

­       1 tbsp. lemon juice

­       1 small brush

­       6 toothpicks

­       if you like: some cupcake toppers

­       6 (Christmassy) paper muffin liners


  1. Preheat the oven to 190¬įC (375¬į F). Line a muffin tin with 6 (if possible Christmassy) paper muffin liners.
  2. Sieve cacao, flour, baking powder and gingerbread seasoning into a bowl. Add muscovado sugar, vanilla sugar, salt and chopped chocolate. Mix with warm, softened butter.
  3. Mix egg and milk and add to the flour mixture. Don’t overwhisk, otherwise the muffins won’t get fluffy and light.
  4. Distribute the dough equally into the 6 muffin liners. Bake for 18-22 minutes or until the dough has risen and feels elastic when poked with a finger.
  5. Let the muffins cool down in the muffin tin for 2 minutes. Then, take them out and let them cool down completely on a cooling rack. SONY DSC
  6. Divide the green fondant into 6 parts. Form 6 small cones.
  7. Cut with small (if possible, slightly bent scissors) to create the tree’s branches. (Tip: Put the fondant onto a toothpick to make decorating easier.)SONY DSCSONY DSC
  8. Mix confectioner‚Äôs sugar and lemon juice and apply the icing onto the little stars/hearts/snowflakes/pearls with your little brush. ‚ÄúGlue‚ÄĚ them onto the tree.
  9. Put the trees onto toothpicks. Stick the toothpicks into the muffins and decorate with some Christmassy cupcake toppers if you wish.

(recipe of the chocolate muffins inspired by “Mini-Muffins & mehr‚Äú byJoanna Farrow)



To get a printed version: Download the pdf.
(Both English and German versions available!)

Christmas Tree-Chocolate-Cupcakes


Guest Post: Stellar Mince Pies (inspired by Mrs Weasley)


As you may have noticed I am currently launching a “Harry Potter Food” collection for all fellow Harry Potter lovers! Now, these lovely mince pies Kathrin is going to tell you about have been our dessert last Saturday when we and another friend enjoyed a wonderful Harry Potter Evening. Kathrin baked them inspired by a Harry Potter quote¬†and some of the mince pies (though none of those in the picture) were even topped by lightning bolts! I tasted them myself can absolutely recommend them – they were simply delicious and made us feeling a bit Christmassy already! – Bettina.

P.S.¬†If you‚Äôd like to see some more of Kathrin’s baking creations, you can follow her here!_________________________________

‘Oy! Presents!’
Harry reached out for his glasses and put them on, squinting through the semi-darkness to the foot of his bed, where a small heap of parcels had appeared. Ron was already ripping the paper off his own presents.
‘Another jumper from Mum …¬† maroon
again … see if you’ve got one.’
Harry had. Mrs Weasley had sent him a scarlet jumper with the Gryffindor lion knitted on the front, also a dozen home-baked mince pies, some Christmas cake and a box of nut brittle. As the moved all these things aside, he saw a long, thin package lying underneath.
‘What’s that?’ said Ron, looking over, a freshly unwrapped pair of maroon socks in his hand.

– Harry Potter and the Prisoner of Azkaban, p. 165.

The other day I was thinking of what dessert to bring to a Harry Potter night with friends. I somehow felt a bit Christmassy (I blame the supermarkets and their Christmas displays in early October) and decided to bake some mince pies, a typical treat served during the Christmas season. Now you may wonder what mincemeat has in common with dessert. Well, there are two types of mince pies. The original one is salty and does indeed contain meat. However, the mince pies in this recipe here contain sweet mincemeat, a mixture of dried fruits, sugar and orange juice.

To spice these treats up a bit, I put some stars (and lightning bolts) on top to cover the pies. They were stellar in look as well in taste! – Kathrin.


Stellar Mince Pies

Yields: 12-16 servings
Preparation time: 40 minutes
Baking time: 20 minutes


For the pastry dough:

  • 350g all-purpose flour
  • pinch of salt
  • 225g butter cubed
  • 1 beaten egg
  • cold water as needed
  • 1 tbsp cinnamon
  • 2 tbsp icing sugar

For the mincemeat (should be made at least one day ahead):

  • 3 small apples (peeled, cored, quartered and sliced into slices)
  • 1 1/2 cups raisins
  • 3/4 cup brown sugar
  • 1/3 cup dried cranberries
  • 3 tbsp candied orange peel
  • 1/3 cup almond slivers
  • 1/2 cup orange or apple juice + a few tablespoons more if the mixture seems dry)
  • 1 tsp nutmeg
  • 1 tsp cinnamon


  1. Make sure to prepare the mincemeat at least one day in advance. Combine all ingredients in a bowl. The mixture should be moist and hold together a bit. If it seems too dry, add a few tablespoons of juice. Cover the bowl and refrigerate overnight.
  2. To make the pastry combine flour, salt, icing sugar and cinnamon in a bowl. Rub the butter cubes into the flour using your fingertips until the mixture resembles breadcrumbs. Carefully add the beaten egg and stir until fully combined. If the dough is too dry, add water by teaspoon but do not make it too wet that it is sticky. Wrap the dough in plastic wrap and chill for at least 20 minutes.
  3. Grease a regular sized muffin tin and preheat the oven to 205¬įC.
  4. Dust a work surface lightly with flour. Place a sheet of parchment paper onto the dough and roll it out, about 3mm thick. Using an 8cm cutter or something of similar size cut out circles of dough and slightly stretch them. Cut out small stars or lightning bolts from the remaining dough to place on top of the pies. Fit each circle of dough into the cup of your muffin tin, don’t worry if the pastry doesn’t come to the top.
  5. Fill the pastry-lined tins with mincemeat to the very top. Place the stars on top and slightly sprinkle with some icing sugar on top. Bake in the preheated oven for about 20 minutes. Cool the pies in the muffin tin for about 5 minutes before transferring them to a plate.

(Inspired by Dumbledore’s Vegan Army)


To get a printed version: Download the pdf.
(Both English and German versions available!)

Stellar Mince Pies (English)

Stellar Mince Pies (Deutsch)


P.S. Do you remember what that ominous package (from the quote) contained..? Feel free to comment below!