Tucher wins gold


We often write about Tucher’s long brewing tradition (345 years to be exact) and the consistently high quality of their beers. Another thing that is consistent are the awards which Tucher regularly receives for their beers.

The DLG (Deutsche Landwirtschafts-Gesellschaft – German Agricultural Society) is a leading organisation in the agricultural and food sectors. It annually awards prizes to the crème de la crème of German beers, and this year Tucher took home the highest honour for some of their outstanding quality beers.

For the ninth year in a row, Tucher’s popular wheat beer known as Tucher Helles Hefe Weizen garnered a DLG gold medal. This year, their tasty dark beer known as Tucher Urfränkisch Dunkel (available locally in Germany) as well as their delicious Tucher Urbräu Nürnberger Hell were also awarded gold medals by the DLG jury.


Tucher specially brews three of Oktoberfest Brisbane’s beers:

Our Helles {Lager}, Weissbier {wheat beer} and Alkoholfrei (our delicious alcohol free) beers.


It takes 2 months to brew the beers for our Festival. So just think that right now, Tucher have already begun doing what they do best – brewing the beers that you will enjoy at Oktoberfest Brisbane 2017!


Gaisburger Marsch, a traditional Swabian beef stew

On my recent trip to Germany the weather was crazy! Rain one day, the snow the next, and two days later 15C, blue skies and sunshine. Now we are near Stuttgart with my family and it is overcast, rainy and 7C outside. This stew/hotpot is exactly what this kind of weather calls for.

Stews/hotpots like this one are very nostalgic for me and are one of the reasons I find myself looking forward to weather like this, or winter in Brisbane, because it means snuggling up to a bowl of hot comfort food. I’m biased, but I stand by the conviction that some of the best soups and stews come from Germany.

Gaisburger Marsch is a traditional Swabian (South-West Germany) beef stew, named after Gaisburg, a district of Stuttgart.

The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes, carrots and Spätzle (a soft egg noodle).

The name “Gaisburger Marsch”, translates to “march of Gaisburg”. Folklore says that the name stems from the dishes popularity in the 19th century among officer candidates. So dedicated were they that they marched all the way to Gaisburg, where their favourite dish was served in the restaurant called Bäckerschmide. Another version claims that locals from Gaisburg became prisoners of war and their women were only allowed to bring them one meal every day, so they created this nourishing dish and marched with it to the camp.

Regardless of the origin, it is a dish that I love and is close to my heart.

Here is my granny’s recipe for a classic Gaisburger Marsch, that is rich in flavour, packed with nutrients and satisfying to both tummy and soul.

So without further ado, let’s get to and make some Gaisburger Marsch.


Peel the knob of celery, and cut into 3cm pieces. Then add to a big pot.


Peel the carrots, cut into 3cm pieces and add to the pot.


Cut the leek and add to the pot.


Clean and cut the parsley and add to the pot.


Add bay leaves and 3 peppercorns to the pot.



Add 2 litres of water to your ingredients in the pot.


Wash the beef broth marrow bones under cold water.


Now add them to the pot.


Wash the round steak under cold water and add it to the pot.


Cover the pot until it boils then set to simmer for 2hrs.
In the meantime, peel and cut potatoes and carrots.


Place potatoes in a separate pot, cover with water and boil until soft.


Peel and cut the rest of the carrots, place them in a separate pot again and cover with water and boil until soft. Remember these will not need as long to cook as the meat, but it never hurts to prepare.


Here is my Granny, keeping a close eye on all the pots for us and guiding me through the recipe.


Once all cooked, strain the stew vegetables and the beef broth marrow bones out leaving only the broth and meat. Cut the meat into bite size pieces, add the cooked carrots, potatoes and the Spätzle and simmer until all is warm again.


Serve hot and you can garnish with parsley, chives and golden-brown onions that have been fried in butter. **this was mentioned in the intro**


An Guada! (Swabian slang for “Guten Appetit” or “Enjoy your meal”)


For the broth
800g round steak
4 Beef broth marrow bones
3 carrots
1 knob celery
1 leek
½ bunch of parsley
1 bay leaf
3 peppercorns
2L water **it said 1 ½ in the recipe above**

For the Gaisburger Marsch
500g potatoes
500g carrots
500g Spätzle


Golden-brown onions that have been fried in butter **this was mentioned in the intro**


  1. Peel knob of celery and carrots, then cut into 3cms pieces. Cut leek in quarters and place celery, carrots and leek into a big pot with parsley, bay leaf, peppercorns and add 2 litres of water. **it said 1 ½ in the recipe above**
  2. Wash the beef broth marrow bone and the round steak under cold water then add to the pot.
  3. Season with salt and bring everything to a boil, then simmer for 2 hours.
  4. In the meantime, peel potatoes and carrots (for the Gaisburger Marsch) and cut into 3cm pieces. Place them into individual pots, cover with water and cook until soft. Note: Remember that the carrots and potatoes will not need to boil as long as the broth.
  5. Once the broth is boiled and the meat falls apart, strain out the broth vegetables and the beef broth marrow bones.
  6. Take out the round steak and cut into bite size pieces and place back into the broth, together with the carrots, potatoes and Spätzle.
  7. Bring to boil and serve hot.
  8. (Optional) Garnish with chives and parsley and Golden-brown onions that have been fried in butter

Serves 4 – 6 persons

Von unserer Familie zu deiner


Kim Zoulek
Festival Director & Creative


The Maypole, a Bavarian tradition

Recently, Boris and I visited Langengeisling near Erding in Bavaria, to partake in their celebration of May Day.

On the first day of May, many towns throughout Bavaria erect their own Maibaum {Maypole} in the town centre. This century old tradition signals the commencement of spring.


The towns people come together in celebration to raise the Maibaum, often with manpower alone. Each and every Maibaum is uniquely decorated with ribbons, wreaths or signs denoting local craftsmen, guilds and associations. As a directory of the craftsmen in the town where it stands, historically, the Maibaum served much more of a utilitarian function than it does today.

It takes dedication, grit and pure strength from about a sixty burly men to hoist the Maibaum. Something we are sure our very own ‘Bavarian Strongmen’ would be proud to be a part of! Inch by inch the Maibaum is raised using smaller lifting poles, traditionally called “Schwalben” or “Scharrstangen” that have been stripped of the bark and slung together at the top by thick rope. The Maibaum is slowly hoisted into a pre-prepared hole or nowadays into a steel base frame. Back in the day, once the Maibaum was firmly anchored in place, it was the job of the “Maibaumkraxler” to scale the Maypole, attach the wreath and make it safely back down to the ground again, for the commencement of the festivities. Today the towns erupt with colourful parades, music, food and drink.


mai-baum_germany-05 mai-baum_germany-06

This is a custom that is steeped in tradition, which is one of the many reasons why it is close to our hearts. Being in Langengeisling for this celebration has been the highlight of our year. To top it all off, Boris got to help! Stationed at one of the Schwalben, he hoisted the Maibaum together with the “Burschenverein” {Young Farmer’s association} who are the driving force behind the preservation of this beautiful tradition.


mai-baum_germany-02 mai-baum_germany-03 mai-baum_germany-04



Unsere Lebkuchenherzen

{Our gingerbread hearts}

On our recent trip to Germany, Boris and I had the pleasure to once again meet up with our Lebkuchenherz {gingerbread heart} supplier, Zuckersucht.

Oktoberfest Brisbane has worked together with Zuckersucht since the 2009 festival, to ensure that we provide the most authentic and best quality Gingerbread hearts to our festival every year. Guten Appetit!


Zuckersucht GmbH was founded in 2000 by Bernd Dostler and is today one of the most innovative and high-performance manufacturers in the sweet promotional product segment in Germany. Their objective was to ensure that their products are quality, hand-made products, that defied the overall approach of mass production, in the sweet promotional gifts industry.

The saying “not possible’, doesn’t exist at Zuckersucht. Unique items are produced and refined every day by the master craftsmen in the finest quality. All production is carried out in the specially designed modern facility, where micro-orders of only one piece are produced along side the production of over 100,000 pieces.


“Our loyal and satisfied customers include very small companies to some of the largest companies in Germany and abroad. They all rely on our individual customer service and products.” – Bernd Dostler

Their popular gingerbread hearts are a classic. In 2009 they introduced a powerful chocolate production, which promised great growth with unique new products. With the strictest hygiene regulations, selected raw materials from the region, including the use of Fairtrade chocolate, seamless traceability and internal quality management, Zuckersucht ensure their customers the best possible quality.

Due to the Zuckersuchts’ high standards, it is no surprise that they have won numerous awards in Germany. Check out our photos from our visit and have a close look you’ll see that they won the Golden Prize for their Lebkuchenherzen {Gingerbread Hearts}!


Von unserer Familie zu deiner


Kim Zoulek
Festival Director & Creative



Just in time for Easter – Hefezopf!


How to make Hefezopf {yeast braid loaf}

We are now full swing into Autumn, and in our opinion one of the best periods in Brisbane! The weather is still warm, but not quite as hot and steamy as the summer months and Easter is on our doorstep.

Hefezopf {yeast braid} is a traditional Easter bread in Germany. This is a recipe from my mother, Mama Schnucki, who made this every year at Easter.

Growing up, Easter was always one of my favourite holiday periods and any time I make Hefezopf now, it is a nostalgic experience.

TIP: I always make a double batch for home and to share with the office.

Let’s get started!

I have included the Ingredients and Method below, but following is a helpful, step by step guide. Follow along with me.

We start with the Dampfl (see Method below for details on what a Dampfl is).

Add 2-3 tablespoons of flour in a bowl, and create a crater in the middle.


Then add 30-40g of yeast in the middle.


Heat up the milk so it is lukewarm and add 2-3 tablespoons of milk to the yeast, just so it is covered. Set aside for 20 – 30 minutes to prove.


In the meantime add butter (room temperature is best) to a bowl and with a electronic mixer mix it into a smooth cream. Add the sugar and the lemon zest.

hefezopf_21 hefezopf_22

Add the eggs to the bowl. I always like to add two extra egg yolks for a nice yellowy colour.


With your electronic mixer mix until just about smooth.


Have a look at your Dampfl, it would be bubbling by now and would have grown in size, it should look like this.


In a bowl add your flour, create a crater in the middle and add your butter egg mixture and your Dampfl.


I don’t mind getting my hands dirty, so I do this next part by hand, mixing it all together in a smooth bowl. Traditionally we add raisins and 1-2 vanilla beans as well. Knead mixture and slowly keep adding the lukewarm milk, you don’t want the dough to get too wet. You will know once it is done as it will no longer stick to your fingers or bowl.


Cover with a damp cloth in a warm area and leave to rise for 1 hour.


After 1 hour you will see the difference. Now lightly coat your work area with flour and place your Hefezopf dough on to it and cut into 3 then 6 even parts. I like to use a scale to make sure they are all the same weight.


Roll out all pieces into 6 even long and thick strands.


And start braiding, middle first then the outside in and so on and so forth.

hefezopf_12 hefezopf_11

Keep braiding all the way to the end and tuck the ends neatly underneath.


Now this looks pretty cool, however I realised that my braid will now no longer fit in the oven, so I had to make two, one for home one for the office.


Here we have worked the dough pretty hard, so we will cover it once again with a damp cloth and let it rise for another 20 – 30 minutes, or until it has risen 1.5 – 2 time bigger than its original size.

While this is rising, pre-heat your oven (see ‘Method’ below, for details).


Place the risen Hefezopf on a baking dish covered with baking paper and glaze with egg yolk. For a Hefezopf this size you might need up to 4 egg yolks.


Bake in the oven for 30-40 minutes or until golden brown.


Once it has cooled down, feel free to decorate it with some Easter eggs and bunnies.


Coat with butter and serve with coffee or tea.



  • 1kg flour
  • 30 – 40g yeast
  • 160g unsalted butter (room temperature)
  • 2-3 eggs (room temperature)
  • 160g sugar
  • ½ tsp salt
  • 500ml lukewarm milk
  • Lemon zest (from 1 lemon)
  • Two handful of raisins
  • 2-4 egg yolk, lightly beaten (room temperature)


Dissolve the yeast with 2-3 tablespoons lukewarm milk in a large mixing bowl and let stand for 5 minutes. Add 2-3 tablespoons of flour, beat at low speed with an electric mixer until smooth and soft. You have now created the yeast mixture for your Hefezopf {yeast braid loaf}. This mixture is called a Dampfl. Place the Dampfl to the side in a warm location for 20 – 30 minutes to prove.

While the Dampfl is resting, beat the butter with electric mixer until smooth, add the eggs, sugar, salt and lemon peel mix well.

Place remaining flour in a large mixing bowl, create a crater in the middle, place butter mixture and Dampfl once it finished proving in the middle. Knead mixture, slowly keep adding milk again and again until the dough no longer sticks to your hands.

Once the dough no longer sticks to your hands place, set it aside for 1 hour in a warm area, covered with a damp cloth to prevent it from drying out until the dough has doubled in size.

When the dough has risen to twice its size that it was originally, dust a work area with flour and take it out of the bowl and divide it in to 6 even parts. With your hands roll out these 6 pieces into 6 evenly thick long strands. Here a step by step guide of how to braid with 6 strands:

  1. To begin, hold the 6 strands so that there are 3 in each hand.
  2. The outside right strand is the first to be moved. Bring it over the middle right hand strand, under the inside right hand strand and transfer it to the left hand.
  3. There are now two right hand strands and four left hand strands.
  4. Now it is the outside left strand that will be moved. Bring that strand under the adjacent strand, over the next strand, and under the inside left strand. Transfer it to the right hand.
  5. Note that there are again 3 strands in each hand. One cycle of the braid has been completed.
  6. Continue step 1-5 until the end and tuck the ends neatly under the now completed Hefezopf.

Cover a baking tray (that is large enough) with a baking paper and place the Hefezopf on it. Cover the Hefezopf with a tightly wrung out damp cloth and allow to it to rise for the second time. It will take about 20-30 minutes and the dough should be 1.5 – 2 time bigger than its original size.

In the meantime, pre-heat the oven to 200C.

Once the Hefezopf has risen, glaze the dough evenly with the beaten egg yolk. Decorate the dough with nib sugar (Nib sugar is a product of refined white sugar. The sugar is very coarse, hard, opaque white, and does not melt at temperatures. It is typically used for baking.) I personally don’t use it.
Bake for 30-40 minutes or until golden brown.

TIP: the more eggs you add to the dough the nicer the colour of it will be, however make sure to ever so slightly increase the flour.

Von unserer Familie zu deiner


Kim Zoulek
Festival Director & Creative

Sharing is caring!

We hope that our recipes inspire you and we want to see your own creations! Please feel free to share images of your Hefezopf on our Facebook page HERE. Every creation from our family recipes that you post, will go into the draw for 2 tickets to Oktoberfest Brisbane 2017 (a winner will be drawn at the end of every month).

Fassfabrik Schmid

During our recent trip to Germany, Boris and I visited the last remaining cooper factory in the region, which is located in Munich-Laim.
(A cooper is maker or repairer of  barrels and casks).

Fassfabrik und Fassgrosshandlung Schmid {wholesale barrel and cooper factory} opened in 1914, and to this day is still a family run business, operated by the Schmid family. They produce and repair beer and wine barrels, as well as buckets made of oak wood. As they are a company steeped in tradition, there is great importance in the careful selection and processing of wood for their products.

Set amongst modern apartment buildings, the tradition of this centuries-old craft, and company still remains housed in the original traditional dwellings from which the company was originated.


We had the pleasure of meeting Willhelm Schmid who was kind enough to take us through the barrel factory and who is on the board for the Schäfflertanz group (see the recent blog from our official clothing partner Schnucki HERE). We hope you enjoy the photos and some history about the Schäffler below.

cooper-factory-barrels_08  cooper-factory-barrels_01

The Schäffler {cooper}, carries out a centuries-old traditional craftsmanship, which exists from circa 7th or 8th century. The task of the Schäffler is to make and repair wooden vessels of all kinds.

“Many used beer, wine and liquor drums are processed with us to be repurposed into water drums, planting buckets and also to furniture for restaurants and interior decoration and for other decorating purposes.” – Willhelm Schmid


The Schäffler was one of the most important craft trades in earlier centuries. There were no plastic buckets and jars. All these containers were made of wood. After the war the State of Bavaria had 1,800 members of this trade. Today, there are only a few companies that satisfy the much reduced demand for these wooden vessels.

cooper-factory-barrels_09  cooper-factory-barrels_07

Click on the image below, for a great interview with Wilhelm Schmid, that takes you through his factory.


Von unserer Familie zu deiner


Kim Zoulek
Festival Director & Creative


Alles Gute zum Geburtstag Weißwurst!

The Weißwurst (white sausage) is a real Bavarian speciality.

According to legend, they served the first Weißwurst in the pub “Zum Ewigen Licht” on Munich’s Marienplatz, on February 22, 1857 (“Fasching Sunday”).

Created by a young butcher called Sepp Moser, this delicacy was discovered by accident. He was working in the kitchen of the restaurant (“Zum ewigen Licht”), next to his butcher’s shop. He had used the last of the thick sausage skin used to make the normal sausages. The guests in the restaurant were waiting for their meal, so to solve the problem he used the only other skin he had, which was thin. Filling the sausage, he worried that the skin would burst open during frying, so he put the sausages in hot water for 10 minutes to cook them.

When he served the “Weißwurst” to the guests, he was heaped with praise and congratulations. The Munich “Weißwurst” was born.

The original recipe which is still followed today, is made from minced veal, pork back bacon, herbs and spices.

Later, the Weißwurst, became known through customs at festivals such as the Oktoberfest or the Munich Karneval.

Make Krapfen in time for Karneval!


Krapfen {Jam Donuts}


200ml Milk
30g Yeast
15g Eggs (roughly 3 eggs)
500g Flour (type 403)
100g Butter (melted)

80g Sugar
1 Vanilla Bean
5g Salt
1 Lemon rind


Dissolve the yeast in lukewarm milk in a large mixing bowl and let stand for 5 minutes.
Add a pinch of sugar and ¼ of the flour. Beat at low speed with an electric mixer until smooth and soft.
You have now created the yeast mixture for your Krapfen {Jam Doughuts}.
This mixture is called a Dampfl. Place Dampfl to side in a warm location for 20-30min to prove
After it has risen give the dough a gentle slap, if it collapses slightly then the dough is done, however, if it collapses completely let the dough rise again.

Gradually mix in the remaining ingredients, add the melted butter at the end and mix until you have a smooth dough that separates from the bowl.
Place the dough to the side again in a warm spot, cover with a tea towel for 20 – 30min to prove.

Now gently mix the dough then portion it into 40g balls, these Krapfen (German jam doughnuts) do not have a whole! Place these on a flour covered surface and cover with a tea towel so that the dough doesn’t dry out and get a skin. Set dough balls aside for 20-30min to prove or until they have grown 3-4 times their size.

Heat coconut oil to 200C. Deep-fry for 1 minute each side or until golden and puffed. Place a lid on your pot when frying the first side of the doughnuts to keep the steam inside the pot. This is not necessary once you’ve turned the doughnuts as the cooked side is less prone to loosing moisture. Place the cooked doughnuts on a plate lined with paper towel to cool

Your golden doughnuts should have a light-coloured rim around them, this shows that you have done it perfectly. Now roll the golden doughnuts in cinnamon sugar. The final step is to fill your doughnuts! Fill a piping bag fitted with a 5mm nozzle with Jam. Push the nozzle into the side of the doughnuts and pipe in the jam.

In the South of Germany for Karneval season, one doughnut out of 100 gets filled with mustard as a gag

Tip! Though traditionally you would use apricot jam, you can use any jam to fill your doughnuts..


Valentine’s Day Gingerbread Heart

Messages from the Gingerbread Heart

This Valentine’s Day, make something from the heart.
Gingerbread hearts are always a sweet opportunity to show those dearest to you how much you love them. This even more so if you make it yourself, with love. You can decide on your own personal message or choose from many popular messages common on gingerbread hearts.

We would love to help you make your own this Valentine’s Day.
Read on for our favourite recipe…


Ingredients for the dough:
1200g Flour
550g Honey
250g Sugar
200g Butter
2 Eggs
30g Cocoa powder
1 Pinch baking powder
1 Pinch salt
1 Pinch gingerbread spice (pimento, cinnamon, ginger, aniseed, nutmeg, cardamom, coriander, cloves and fennel)

Ingredients for the decoration:
150g powdered sugar
1 egg white (very fresh)
Food colours (depending on your mood)


Making the Gingerbread heart

  1. Mix and heat in a bowl, the butter, honey, sugar Cacao powder and Gingerbread heart spice. Stir until you end up with a smooth paste and set aside to cool.
  2. Sift flour and baking powder into a bowl. Create a hole in the middle of the mixture and add in the cooled honey paste, then add the eggs and salt. Gently knead the dough.
  3. Cover the dough and set aside for 12 hours.
  4. Cover your work area with a good amount of flour and roll out the dough with a rolling pin. Use your heart template (see our downloadable template below), to carefully cut out the perfect gingerbread heart.
  5. Cover a baking tray with baking paper and gently place your gingerbread heart on it and bake in a 200C pre-heated oven for about 15min. Make sure not to let the dough get to dark!
  6. Once baked to perfection take your gingerbread heart out of the oven and let it cool before starting with the decoration.

Gingerbread heart decoration

  1. Separate the egg white and whisk until stiff. Mix in powdered sugar until it is a smooth white paste.
  2. Mix food colouring of your choice into portions of your icing.
  3. Add icing sugar mix to a piping bag and get creative!


Note: The recipe described here is designed for a very large gingerbread heart.
The paper stencil should therefore measure at least 30 x 30 cm. (see stencil download below).

Best baked with fresh ingredients and love
It is in fact much easier to make a gingerbread heart from scratch than most of you would think. The basis for it is a honey cake, a treat whose main ingredient – as the name implies – is honey, to which butter, flour and sugar are added.

Spice up your heart
Cocoa powder and the very important gingerbread spice then give the spicy aroma for which these treats are famous. Gingerbread spice is a traditional spice mix consisting of a combination of cinnamon, clove, pimento, coriander, ginger, cardamom, nutmeg and aniseed. The respective composition of the spice mixture is, on the one hand region-specific, but also the secret of the respective gingerbread baker. For example, in Germany, very often cinnamon is used in large quantities, whereas this spice is almost never used in Northern and East European gingerbread.
As an alternative to the pre-mixed gingerbread spice, you can use the more commonly available nine-spice mix consisting of pimento, cinnamon, ginger, aniseed, nutmeg, cardamom, coriander, cloves and fennel to provide a well-rounded taste.

A hearty dough
From all the ingredients, a beautiful dough is kneaded, which is then rolled out with a rolling pin. Now you can use our paper template for the perfect heart shape: simply print and cut it out. Gently place it on the dough and cut the dough around it. You can either design a large gingerbread heart or several small ones. Of course, the size of the heart is entirely up to you. Put the gingerbread heart(s) into a preheated oven (200C) for about 15 minutes or until it’s nicely baked.

Decorate with love and imagination
Once cooled, the fun part begins – you can start decorating! You can use ready-made cake decorations for your creation, or make your own by whipping up some icing from powdered sugar and egg whites. To brighten your heart, mix food colouring of your choice into portions of your icing.
Let your imagination run free with letters and ornaments in the so-called Herzlmalerei {Heartpainting} style. In addition to the classic declaration of love, you can use the gingerbread heart as an invitation, a voucher for a romantic night out or any size announcements. There are no taboos in Herzlmalerei.

The sweetest messenger
There simply is no sweeter way to declare your love than on a lovingly homemade gingerbread heart. The only dilemma left to resolve is whether your creation is too good to eat! Make sure you pack your gingerbread heart in an air tight container or packaging, so that the recipient can enjoy it for a long time to come.



DOWNLOAD Gingerbread Heart template HERE

Bärentatzen {Bear paws}

Food is one of the most important parts of our culture and no less important in our own kitchen. Over the next little while, join us as we share some of our family’s favourite recipes. At this time of year, it’s all about Christmas.

One of our absolute favourite Christmas cookies are Bärentatzen {Bear paws}They warm our hearts and bring Germany to our kitchen and bellies!



125 g  Ground almonds / Gemahlene Mandeln
125 g  Ground hazelnuts / Gemahlene Haselnüsse
250 g  Sugar / Zucker
1/2 tsp  Cinnamon / Zimt
1/2 tsp  Cardamom
2 tbs  Cocoa Powder / Kakao Pulver
1/2 tsp  Lemon rind / Zitronen Schafer
125 g  Dark chocolate for the coating (good quality eg Lindt) / Dunkle Block Schokolade
3  Egg whites / Eiweiß
50 g  Chocolate glaze / Schokoladen Kuchen Glasur

18 Portions
45 Min. Preparation

Bärentatzen {Bear paws} are among the most classic German Christmas cookies. The best way to make them is to let them dry overnight before baking. To make the Bärentatzen mix the almonds, hazelnuts, sugar, cinnamon, cardamom, cocoa powder and finely grated lemon rind together in a bowl. With a sharp knife finely chop the block of chocolate and mix it into the bowl with the other ingredients. Whip egg whites until they are stiff and gently stir into the mixture.
To make the Bärentatzen take about 40g of the dough to make a ball, coat it with a little sugar and press it into a Madeleine mould. Place the Bärentatzen on a baking tray covered with baking paper, cover and allow to dry overnight.
Preheat the oven to 180 °C and bake the Bärentatzen on the middle rack for about 15 minutes. Allow the Bärentatzen to cool on the baking tray.
The easiest way to coat one end of the Bärentatzen with the chocolate glaze is to melt about 150 g of the glaze using a water bath. Dip the wider end of the Bärentatzen partially into the chocolate glaze, place the Bärentatzen on a sheet of baking paper and let the glaze set.

Guten Appetit

German Translation

Bärentatzen zählen zu den klassischen Weihnachts Plätzchen. Am besten lässt man die Bärentatzen vor dem Backen über Nacht trocknen. Für die Bärentatzen Mandeln, Haselnüsse, Zucker, Zimt, Cardamom, Kakao Pulver und fein abgeriebene Zitronen Schale mischen. Block Schokolade mit einem scharfen Messer möglichst fein hacken und untermischen. Eiweiß steif schlagen und unter die Mischung rühren.
Für die Bärentatzen jeweils ca. 40 g Teig zu einer Kugel formen, in etwas Zucker wenden und in eine Madeleine Form drücken. Die Bärentatzen auf ein mit Back Papier belegtes Blech stürzen und über Nacht trocknen lassen.
Den Back Ofen auf 180° vorheizen und Bärentatzen auf der mittleren Schiene ca. 15 Minuten backen. Bärentatzen auf dem Blech abkühlen lassen.
Besser eintauchen lassen sich die Bärentatzen, wenn man ca. 150 g Kuchenglasur im Wasserbad schmilzt. Bärentatzen Plätzchen mit dem breiteren Ende in die Kuchenglasur tauchen, auf Backpapier legen und trocknen lassen.