Recipe: GOOD LIFE cookie recipes

The use of regional products in our gourmet kitchen and at the same time to make a positive contribution to promote domestic economy: this is something we are very concerned about.

The Riederalm kitchen under JRE Andreas Herbst uses regional ingredients of the best quality.

Our regional producers

Below you will find great recipes for the sweet Christmas pastries by JRE Andreas Herbst for home baking. Christmas can come now!

'Baking cookies on Christmas Day is an old Pinzgau tradition that I always like to keep.'
JRE Andreas Herbst, Junior Chef & Chef de Cuisine

Short pastry

Ingredients

300 g wheat flour smooth
200 g butter
100 g of granulated sugar
1 egg
5 g baking powder
a pinch of salt

Preparation

Making a short pastry:
Slightly salt the flour. Mix baking powder with flour, cut butter into flour and crumble, finally add the sugar and the egg and knead everything into a dough. Chill the dough.

Apple filling

Ingredients

1 apple (120 g)
100 g grated and roasted hazelnuts
20 g of granulated sugar
Preparation:

Preparation

Sauté and stew the apples for the filling, then crush and season with the nuts and the sugar.

End result:

Cut out the short pastry, place the filling on it and place another short biscuit with a star shape on the filling and press lightly with a fork all around. Then bake at 160° for 12 minutes. When cookies are cool, sprinkle with powdered sugar.

Crescent dough

Ingredients

750 g butter
900 g wheat flour smooth
300 g powdered sugar
450 g grated almonds
60 g vanilla sugar, bourbon
10 g salt
80 g egg yolks

Preparation

Process the ingredients into a short pastry: salt the flour, cut the butter into flour and crumble. Add the powdered sugar, grated almonds and vanilla sugar and finally add the egg and knead everything into a dough. Chill the dough.

Roll mixture

Ingredients

2 g lemon peel
15 g vanilla bourbon pods
600 g powdered sugar

Preparation

Combine all ingredients.

End result:

Sprinkle the baked, cooled Kipferl with the roll mixture.

Shortcrust pastry

Ingredients

280 g butter
400 g wheat flour smooth
160 g powdered sugar
160 g grated toasted hazelnuts
10 g lemon peel
4 g salt
80 g egg yolks
20 g vanilla sugar, bourbon

Preparation

Make a short pasty: salt the flour, cut butter into flour and crumble. Add powdered sugar, grated hazelnuts and vanilla sugar and finally add the egg and knead everything into a dough. Refrigerate the dough for 3 hours.

Then form balls, roll and pierce a hole. Bake the Krapferl at 170° for 10 min.

Gel

Ingredients

400 g blackcurrant jam
4 g leaf gelatine

Preparation

Boil the jam with the gelatine.

End result:

Fill the Krapfen with the jelly.

Spritz cookies

Ingredients

500 g butter
280 g powdered sugar
20 g vanilla sugar, bourbon
5 eggs
400 g wheat flour
50 g cocoa

Preparation

Beat butter until creamy with icing sugar and vanilla sugar, then gradually add the eggs. Sift and add the flour and cocoa. Squeeze the Krapferl with a smooth tip until about 2 cm tall. Bake at 160° for about 15 minutes, then allow to cool.

Ganache filling dark and light

Ingredients

250 g dark Valrhona chocolate
250 g whipped cream

Preparation

Boil the cream and emulsify the chocolate.

End result:

When the baked products are cooled, put the filling into the cookies, assemble the cookies, then spray them with melted white chocolate (see photo) and sprinkle with coconut flakes.