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Mailänderli
Mailänderli are the best known Christmas biscuits in Switzerland, they are based on butter, flour and sugar. The shortcrust pastry is cut out with different shapes and brushed with egg yolk before baking. It also usually contains lemon zest, which gives it a subtle freshness. The recipe first appeared in the 18th century and was already popular then.
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Basler Brunsli
The Basler Brunsli is a brown Christmas biscuit with a strong connection to Basel. Hence the name, as the word “Brunsli” comes from the Alemannic “bruun” for brown. The biscuit is mentioned earlier in Winterthur, but the recipe was first published in 1750 by Eugen A. Meyer in Basel. Since then it has been considered one of the most important biscuits in the Basel area, along with Leckerli and Anisbrötchen. There it is not only eaten at Christmas time, but also at other festivities such as weddings, for example. The dough, based on almonds and chocolate, is coarse, dry on the outside and moist on the inside.
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Totenbeinli
Totenbeinli (literally: small dead legs) are Christmas biscuits that are particularly characterised by their hazelnut flavour. They are therefore sometimes also called Nussstängeli (literally: small nut bars). This pastry originates from Graubünden and used to be served at funeral feasts. Hence the macabre name. Today they are one of the classic Swiss Christmas biscuits.
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Dulce de Zapallo
Marmalade made from pumpkin is widespread in South America. You can find this jam from Uruguay to Ecuador.
vegan voyage
