Saturday, December 22, 2012


This is a family recipe. My grandmother was from Interlaken, Switzerland, and these came with her.



Brazteli is a thin, wafer-like cookie. It can be served flat, in a roll or in cone shape. In the latter two shapes, it is often served with a filling. In Italy it is called Pizelle or Pizzelle, in France it is called Bricelet, in Norway it is called Krumkake or Krumkaker, and even in Germany and Switzerland it can be called Brezeli, Bratzel, and Cracknel.

What you will need:

1 stick butter or margarine, softened
1 1/2 cups sugar
1/4 tsp salt
1/2 lemon rind, grated
4 eggs
3 cups flour

Swiss Bratzeli Iron (if one is not available, a Norwegian Krumkake iron or an Italian Pizelle iron will suffice.


Beat butter and sugar until fluffy. Gradually add lemon rind and eggs, one at a time. Add sifted flour and work it well into dough. Cover. Let rest in a cold place until firm or overnight. Form small walnut size balls. Place on hot Bratzeli iron and bake until golden on both sides. Cool on wire rack or while hot, swiftly roll around handle of wooden spoon or form cones by wrapping around wooden cone. Rolls and cones could be filled with whipped cream and berries.

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