My great grandma made these and passed the recipe down to her granddaughters (my mom and aunt), I have never questioned the name, we just bake these for my grandpa (her son) as a form of remembrance to her.
My greatgrandma was born/lived before/during and after WW2 in the south Moravian region in todays Czech Republic very close to todays Austrian border before she expelled from her home and came to southern Germany.
Hindenburgschnitten
Ingredients
Dough
140 g flour
60 g sugar
80 g butter
1 egg yolk
Topping
1 egg white
50 g sugar
50 g ground nuts
1/2 lemon -> juice
as needed Raspberry jam
Directions
Mix the ingredients for the dough and spread them thinky on a baking sheet lined with parchment paper as two elongated loafs and bake semi-finished (approx. 10 minutes, medium heat). I always bake at approx. 150° C.
Spread thinly with raspberry jam.
Beat the egg white until semi stiff and gently fold in the remaining ingredients for the topping. Spread the mixture on the semi-finished loaf and bake. I bake the Hindenburg Schnitten gradually and check every 5 mins after the first 10 mins. It takes about 25 minutes. It also depends a bit on the oven how long it takes.
The Hindenburgschnitten are done when the edge is very slightly browning.
Let completely cool and cut into thin strips (about 1 cm).
Stollenkonfekt
Ingredients
100 g raisins
50 g candied lemon peel
30 g candied orange peel
30 g rum or apple juice
250 g flour
2 tsp baking soda
90 g sugar
1/2 tsp cinnamon
1 egg
125 g lowfat quark
50 g butter
50 g ground almonds
50 g butter
100 g confectioner’s sugar
Preparation
Marinate the raisins, candied lemon peel and candied orange peel with the rum or apple juice.
Add to a mixing bowl almonds, flour, sugar, cinnamon, egg, butter and lowfat quark and mix. In the meantime, drain the raisinhs, candied lemon and orange peel and add these as well as the baking powder and knead until it is a relatively smooth dough. It will remain a bit sticky.
Preheat oven to 180° C top/bottom heat.
Place dough on a floured work surface and roll out about 3cm thick into a rectangle. Cut into small squares with the knife and bake for about 20 minutes. If necessary, repeat the baking process, because the stollen confectionery raises.
While baking, melt the remaining butter and spread the butter on the stollen confectionery immediately after baking and roll it in powdered sugar. Then let it cool on the cake rack and enjoy.
Notes
I leave my cookie sheet in the oven and preheat it, so the bottom of the bites will brown slightly while baking.
I usually bake the dough in two batches, this depends on size of your cookie sheet.
After baking I dunk the top first into the melted butter and than into the confectioner’s sugar.
6 comments
Hindenburg-Schnitten? What a name 😀
My great grandma made these and passed the recipe down to her granddaughters (my mom and aunt), I have never questioned the name, we just bake these for my grandpa (her son) as a form of remembrance to her.
My greatgrandma was born/lived before/during and after WW2 in the south Moravian region in todays Czech Republic very close to todays Austrian border before she expelled from her home and came to southern Germany.
Mind sharing the recipe?
Also post this in the new sticky post over here 😉 [https://www.reddit.com/r/EuropeEats/comments/zaj3l2/links_to_this_seasons_cookies_and_cakes_posted_in/](https://www.reddit.com/r/EuropeEats/comments/zaj3l2/links_to_this_seasons_cookies_and_cakes_posted_in/)
Hindenburgschnitten
Ingredients
Dough
140 g flour
60 g sugar
80 g butter
1 egg yolk
Topping
1 egg white
50 g sugar
50 g ground nuts
1/2 lemon -> juice
as needed Raspberry jam
Directions
Mix the ingredients for the dough and spread them thinky on a baking sheet lined with parchment paper as two elongated loafs and bake semi-finished (approx. 10 minutes, medium heat). I always bake at approx. 150° C.
Spread thinly with raspberry jam.
Beat the egg white until semi stiff and gently fold in the remaining ingredients for the topping. Spread the mixture on the semi-finished loaf and bake. I bake the Hindenburg Schnitten gradually and check every 5 mins after the first 10 mins. It takes about 25 minutes. It also depends a bit on the oven how long it takes.
The Hindenburgschnitten are done when the edge is very slightly browning.
Let completely cool and cut into thin strips (about 1 cm).
Stollenkonfekt
Ingredients
100 g raisins
50 g candied lemon peel
30 g candied orange peel
30 g rum or apple juice
250 g flour
2 tsp baking soda
90 g sugar
1/2 tsp cinnamon
1 egg
125 g lowfat quark
50 g butter
50 g ground almonds
50 g butter
100 g confectioner’s sugar
Preparation
Marinate the raisins, candied lemon peel and candied orange peel with the rum or apple juice.
Add to a mixing bowl almonds, flour, sugar, cinnamon, egg, butter and lowfat quark and mix. In the meantime, drain the raisinhs, candied lemon and orange peel and add these as well as the baking powder and knead until it is a relatively smooth dough. It will remain a bit sticky.
Preheat oven to 180° C top/bottom heat.
Place dough on a floured work surface and roll out about 3cm thick into a rectangle. Cut into small squares with the knife and bake for about 20 minutes. If necessary, repeat the baking process, because the stollen confectionery raises.
While baking, melt the remaining butter and spread the butter on the stollen confectionery immediately after baking and roll it in powdered sugar. Then let it cool on the cake rack and enjoy.
Notes
I leave my cookie sheet in the oven and preheat it, so the bottom of the bites will brown slightly while baking.
I usually bake the dough in two batches, this depends on size of your cookie sheet.
After baking I dunk the top first into the melted butter and than into the confectioner’s sugar.