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)



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)