{"id":6969,"date":"2022-11-24T17:37:53","date_gmt":"2022-11-24T16:37:53","guid":{"rendered":"https:\/\/myhome.at\/?p=6969"},"modified":"2022-11-24T18:00:40","modified_gmt":"2022-11-24T17:00:40","slug":"sweet-christmas-the-best-recipes","status":"publish","type":"post","link":"https:\/\/myhome.at\/en\/sweet-christmas-the-best-recipes\/","title":{"rendered":"Sweet Christmas &#8211; the best recipes"},"content":{"rendered":"\n<p><strong>Sweet Christmas &#8211; the best recipes  <\/strong><\/p>\n\n<p>In Pfarrgasse 7, located in the center of Bad Ischl, all hell breaks loose all year round. The Zauner confectionery, which has been synonymous with the highest confectionery art for 190 years, is particularly busy before Christmas, when Europe&#8217;s largest cake showcase contains 250 different pastries as well as delicious Christmas cakes. It is, of course, made by hand, says Philipp Zauner, who has been running the business for two years in the sixth generation, not without pride. That&#8217;s why Zauner also employs 150 people in its operations &#8211; the centerpiece in downtown Ischl and the annex on the banks of the Traun River &#8211; 40 of them in the bakery alone.  <\/p>\n\n<p>In the &#8220;k.u.k. Mehlspeisenbuch&#8221; by father Josef Zauner contains the best recipes of the family business &#8211; <strong>Philipp Zauner has selected seven classics especially for you, dear readers, that taste wonderfully of Christmas<\/strong>. Have fun baking &#8211; and of course enjoying!  <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Vanilla crescent cookies<\/strong><\/h3>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Zauner_Vanillekipferl-20170117_&#xA9;apolt_6426-683x1024.jpg\" alt=\"\" class=\"wp-image-6936\"\/><figcaption class=\"wp-element-caption\">Photo: Apolt<\/figcaption><\/figure>\n<p><strong><em>Ingredients (for 70-80 croissants)<\/em><\/strong><\/p>\n\n<p>250g flour<\/p>\n\n<p>210g butter<\/p>\n\n<p>110g grated hazelnuts<\/p>\n\n<p>120g powdered sugar<\/p>\n\n<p>1 pinch salt<\/p>\n\n<p>powdered sugar and 1 pkg. Vanilla sugar for rolling<\/p>\n\n<p><strong><em>Preparation<\/em><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Quickly knead all ingredients into a firm dough. Let rest in the refrigerator for about 15 minutes.<\/li>\n\n\n\n<li>Preheat oven to 185 degrees (top\/bottom heat). Line a baking tray with baking paper.<\/li>\n\n\n\n<li>Roll the dough into a stick about 2 cm thick and divide evenly into small pieces. Roll out the pieces with floured palms about 5-6 cm long and form croissants. Place on the tray and bake in the oven for 10-12 minutes until golden.<\/li>\n\n\n\n<li>Remove and pull the paper from the tray. While still warm, sprinkle the crescents thickly with the powdered sugar and vanilla sugar mixture or roll them in it.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Glazed walnut boat<\/strong><\/h3>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Zauner_Walnussschifferl-20170120_&#xA9;apolt_7281-683x1024.jpg\" alt=\"\" class=\"wp-image-6940\"\/><figcaption class=\"wp-element-caption\">Photo: Apolt<\/figcaption><\/figure>\n<p><strong><em>Ingredients (for approx. 12 boats of approx. 11 cm length)<\/em><\/strong><\/p>\n\n<p><em>For the short pastry (approx. 300g)<\/em><\/p>\n\n<p>50g powdered sugar<\/p>\n\n<p>100g butter<\/p>\n\n<p>\u00bd yolk<\/p>\n\n<p>150g flour<\/p>\n\n<p>1 pinch salt<\/p>\n\n<p>pulp of \u00bd vanilla pod<\/p>\n\n<p>A little grated zest of an untreated organic lemon<\/p>\n\n<p><em>For the skippers<\/em><\/p>\n\n<p>250g shortcrust pastry<\/p>\n\n<p>Flour for dusting<\/p>\n\n<p><em>For the fullness<\/em><\/p>\n\n<p>75g grated walnuts<\/p>\n\n<p>50g breadcrumbs<\/p>\n\n<p>40g powdered sugar<\/p>\n\n<p>60ml milk<\/p>\n\n<p>1 tablespoon honey<\/p>\n\n<p>1 shot rum<\/p>\n\n<p>1 tablespoon raisins<\/p>\n\n<p>1 tsp. Cinnamon<\/p>\n\n<p><em>For the glaze<\/em><\/p>\n\n<p>Apricot jam for spreading<\/p>\n\n<p>200g fondant<\/p>\n\n<p>Some lauter sugar (sugar-water mixture in the ratio 1:1)<\/p>\n\n<p>Halved walnuts for garnish<\/p>\n\n<p>Molds for the skippers<\/p>\n\n<p><strong><em>Preparation<\/em><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>For the shortcrust pastry, quickly knead all ingredients into a dough. Form a ball, cover with plastic wrap and let rest in the refrigerator for about 30 minutes.<\/li>\n\n\n\n<li>Preheat oven to 180 degrees (top\/bottom heat)<\/li>\n\n\n\n<li>Roll out the shortcrust pastry about 3-4 mm thin. Dust small, oblong bowls with flour. Cut appropriately sized pieces from the shortcrust pastry and line the ramekins with them.<\/li>\n\n\n\n<li>For the filling, mix all the ingredients well in a bowl with a wooden spoon. Pour into ramekins and cover with shortcrust pastry.<\/li>\n\n\n\n<li>Poke with a fork and bake in the oven for 20-25 minutes until golden. Remove, turn out of the ramekins and let cool.<\/li>\n\n\n\n<li>Heat the apricot jam and spread a thin layer on the skittles. Heat the fondant in a saucepan to approx. 45 degrees, dilute with lactose to taste. Glaze the boat with a thin layer. Let dry a little and garnish with half walnuts.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Tea cookies &#8211; Yellow mass<\/strong><\/h3>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Zauner_Teegebaeck-Gelbe-Masse-20170119_&#xA9;apolt_7157-Bearbeitet-683x1024.jpg\" alt=\"\" class=\"wp-image-6944\"\/><figcaption class=\"wp-element-caption\">Photo: Apolt<\/figcaption><\/figure>\n<p><strong><em>Ingredients (for 1 baking tray 30&#215;40 cm)<\/em><\/strong><\/p>\n\n<p><em>For the mass<\/em><\/p>\n\n<p>80g soft butter<\/p>\n\n<p>70g powdered sugar<\/p>\n\n<p>5 egg yolks<\/p>\n\n<p>5g grated zest of an untreated organic lemon<\/p>\n\n<p>pulp of \u00bd vanilla pod<\/p>\n\n<p>110g wheat flour<\/p>\n\n<p>Apricot jam for spreading<\/p>\n\n<p>100g dark chocolate coating<\/p>\n\n<p><strong><em>Preparation<\/em><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven to 180 degrees (top\/bottom heat).<\/li>\n\n\n\n<li>Cream soft butter with powdered sugar, gradually add the yolks and continue to beat well. Add lemon zest and vanilla pulp and fold in the flour.<\/li>\n\n\n\n<li>Line a baking tray with baking paper. Fill the mixture into a piping bag with a No. 10 nozzle and pipe on the biscuits, sponge balls or croissants. Bake in the oven for 15 minutes until golden.<\/li>\n\n\n\n<li>Pull off the tray with the paper and let cool. Then remove from paper and assemble two biscuits or croissants at a time with smoothly stirred apricot jam. To decorate, dip half in melted tempered chocolate glaze.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Almond spritz cookies<\/strong><\/h3>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Zauner_Mandelspritzgebaeck-20170120_&#xA9;apolt_7335-Bearbeitet-Bearbeitet-683x1024.jpg\" alt=\"\" class=\"wp-image-6948\"\/><figcaption class=\"wp-element-caption\">Photo: Apolt<\/figcaption><\/figure>\n<p><strong><em>Ingredients (for 2 baking sheets)<\/em><\/strong><\/p>\n\n<p><em>For the pastry<\/em><\/p>\n\n<p>400g raw marzipan<\/p>\n\n<p>120g granulated sugar<\/p>\n\n<p>5g grated zest of an untreated organic lemon<\/p>\n\n<p>3 Egg white<\/p>\n\n<p><em>For decoration<\/em><\/p>\n\n<p>Candied fruit<\/p>\n\n<p>Nuts<\/p>\n\n<p>Pine nuts<\/p>\n\n<p>200g dark chocolate coating<\/p>\n\n<p><strong><em>Preparation<\/em><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven to 190 degrees (top\/bottom heat).<\/li>\n\n\n\n<li>Crush the marzipan, then mix with granulated sugar, lemon zest and egg whites to a paste suitable for dressing.<\/li>\n\n\n\n<li>Pour into a piping bag fitted with a star nozzle and pipe different ornaments onto two trays lined with baking paper. Top with candied fruit, nuts or pine nuts as desired.<\/li>\n\n\n\n<li>Bake in the oven for about 10 minutes, until the sprinkles start to color. Allow to cool and remove from paper. TIP: If the piped pastry is difficult to release, simply moisten the back of the baking paper with water and peel off the paper after about 10 minutes.  <\/li>\n\n\n\n<li>Temper the chocolate coating and dip the underside of the almond pastry. Place upside down on a draining rack and allow to dry.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Vanilla wreath<\/strong><\/h3>\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"515\" height=\"515\" src=\"https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Unknown-1.jpeg\" alt=\"\" class=\"wp-image-6952\" srcset=\"https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Unknown-1.jpeg 515w, https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Unknown-1-300x300.jpeg 300w, https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Unknown-1-150x150.jpeg 150w, https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Unknown-1-90x90.jpeg 90w\" sizes=\"(max-width: 515px) 100vw, 515px\" \/><figcaption class=\"wp-element-caption\">Photo: Eisl<\/figcaption><\/figure>\n<p><strong>Ingredients<\/strong><\/p>\n\n<p>200g butter<\/p>\n\n<p>50g clarified butter<\/p>\n\n<p>250g sugar<\/p>\n\n<p>2 pkg. Vanilla sugar<\/p>\n\n<p>400g flour<\/p>\n\n<p>2 egg yolks<\/p>\n\n<p>1 egg<\/p>\n\n<p><em>Also<\/em><\/p>\n\n<p>Egg white for coating<\/p>\n\n<p>Chopped hazelnuts<\/p>\n\n<p>Apricot, currant or raspberry jam to assemble<\/p>\n\n<p><strong>Preparation<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>All the ingredients quickly into a smooth dough. Knead together. Form a ball, wrap in plastic wrap and chill for \u00bd hour.<\/li>\n\n\n\n<li>Roll out the dough very thinly on a floured work surface. Using a 4cm diameter scalloped round cookie cutter, cut out valleys. Brush half of all the doughnuts with beaten egg white, place on a baking tray lined with baking paper and bake at 180 degrees in a preheated oven for about 15 minutes.<\/li>\n\n\n\n<li>Cut a hole in the center of the remaining talers with a thimble to make wreaths. Also coat with beaten egg white and press into the chopped nuts. Bake in the same way as the first half.<\/li>\n\n\n\n<li>When cooled down, assemble one dessert and one wreath with the heated, strained jam. Store in a closed tin can for a few days until ready to eat.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Nut Christmas Stollen<\/strong><\/h3>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Zauner_Nuss-Christstollen-20170117_&#xA9;apolt_6630-683x1024.jpg\" alt=\"\" class=\"wp-image-6956\"\/><figcaption class=\"wp-element-caption\">Photo: Apolt<\/figcaption><\/figure>\n<p><strong>Ingredients (for 3 molds of 1kg)  <\/strong><\/p>\n\n<p><em>For the dough<\/em><\/p>\n\n<p>200ml milk<\/p>\n\n<p>126g yeast<\/p>\n\n<p>1kg wheat flour<\/p>\n\n<p>1 egg yolk<\/p>\n\n<p>440g butter<\/p>\n\n<p>150g granulated sugar<\/p>\n\n<p>100g raw marzipan<\/p>\n\n<p>1 vanilla pod<\/p>\n\n<p>1 pinch salt<\/p>\n\n<p>8g stollen spice<\/p>\n\n<p><em>For the fullness<\/em><\/p>\n\n<p>1\/4l milk<\/p>\n\n<p>60g granulated sugar<\/p>\n\n<p>40g honey<\/p>\n\n<p>100g finely chopped candied lemon peel<\/p>\n\n<p>300g coarsely chopped hazelnuts<\/p>\n\n<p>100g raisins<\/p>\n\n<p>1 shot rum<\/p>\n\n<p>1 pinch cinnamon<\/p>\n\n<p>Grated zest of \u00bd untreated organic lemon<\/p>\n\n<p>Butter for the molds<\/p>\n\n<p>300g clarified butter (butterfat)<\/p>\n\n<p>300g vanilla powdered sugar<\/p>\n\n<p><strong>Preparation<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>For the stollen dough, heat the milk to lukewarm and dissolve the yeast in it. Mix with about one third of the flour to a dampfl (pre-dough). Cover the dampfl about 2cm thick with flour, keep warm and let it mature for about 20 minutes. When the Dampfl ferments properly, large cracks appear in the flour coating.<\/li>\n\n\n\n<li>In the meantime, beat the yolks, butter, sugar and marzipan with the spices until well fluffy.<\/li>\n\n\n\n<li>Add the matured Dampfl and the remaining flour to the butter mixture and mix to a silky dough. It is recommended to work the dough on a dough board with your hands until smooth. Always dust lightly with flour during kneading.<\/li>\n\n\n\n<li>Cover the stollen dough and let it rest for about 45 minutes or keep it warm.<\/li>\n\n\n\n<li>Preheat oven to 190 degrees top\/bottom heat.<\/li>\n\n\n\n<li>For the filling, boil milk, sugar and honey. Then stir in the remaining ingredients.<\/li>\n\n\n\n<li>Roll out the dough 1cm thick rectangular 30x100cm. Spread the nut filling and roll up the dough. Cut into three equal pieces (about 35cm long) and press the ends together.  <\/li>\n\n\n\n<li>Butter 3 molds and place the stollen in them. Let rise in a warm place until the stollen fills the mold by three quarters. This takes about an hour.<\/li>\n\n\n\n<li>Bake in the oven for about 30 minutes at 190 degrees. Then reduce the temperature to 170 degrees and bake for about 15 minutes more.<\/li>\n\n\n\n<li>While still warm, brush twice with rendered butter and then, while still lukewarm, sprinkle thickly with vanilla powdered sugar and massage.<\/li>\n\n\n\n<li><strong>TIP:<\/strong> Butterfat or clarified butter does not go rancid, so the Stollen will keep longer. It is important that the stollen is baked in a mold, which would otherwise remain flat due to the filling.  <\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Advent strudel<\/strong><\/h3>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Zauner_Adventstrudel-20170126_&#xA9;apolt_8118-Bearbeitet-Bearbeitet-683x1024.jpg\" alt=\"\" class=\"wp-image-6960\"\/><figcaption class=\"wp-element-caption\">Photo: Apolt<\/figcaption><\/figure>\n<p><strong>Ingredients (for 1 strudel)  <\/strong><\/p>\n\n<p><em>For the dough<\/em><\/p>\n\n<p>200g plain flour<\/p>\n\n<p>1 organic free range egg<\/p>\n\n<p>1 tablespoon cooking oil<\/p>\n\n<p>1 dash vinegar<\/p>\n\n<p>1 pinch salt<\/p>\n\n<p>Approx. 1\/8l warm water<\/p>\n\n<p>Oil for coating<\/p>\n\n<p><em>For the fullness<\/em><\/p>\n\n<p>150g butter<\/p>\n\n<p>80g granulated sugar<\/p>\n\n<p>8 Organic free range eggs<\/p>\n\n<p>30g finely chopped couverture<\/p>\n\n<p>150g finely chopped walnuts<\/p>\n\n<p>40g each finely chopped dates, figs, candied orange peel, candied lemon peel and prunes<\/p>\n\n<p>40g raisins<\/p>\n\n<p>1 pinch each of salt, cinnamon, cloves, nutmeg and cardamom<\/p>\n\n<p>Flour for dusting<\/p>\n\n<p>Melted butter for spreading<\/p>\n\n<p><strong>Preparation<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>For the dough, knead all ingredients either by hand or with a food processor until it is silky smooth. Brush with oil and let rest, covered, in a warm place for \u00bd hour.<\/li>\n\n\n\n<li>For the filling, cream the butter with half the sugar. Separate the eggs and gradually add the egg yolks. Beat the mixture until it reaches a loose volume.<\/li>\n\n\n\n<li>Beat the egg whites with the remaining sugar until stiff and stir into the butter mixture. Then carefully fold in the chocolate coating, nuts and dried fruit with the spices.<\/li>\n\n\n\n<li>Preheat the oven to 180 degrees top\/bottom heat.<\/li>\n\n\n\n<li>Dust the dough and rolling pin well with flour so that the dough does not stick. Then roll out the dough thinly. Dust your hands well with flour and gently pull out the dough until r becomes transparent. Be careful not to make any holes in the process.<\/li>\n\n\n\n<li>Place the dough on a cloth and spread the filling evenly on two-thirds of it. Roll up with the help of the cloth and place on a lightly greased baking sheet. Brush with melted butter.<\/li>\n\n\n\n<li>Bake in the oven for about 40 minutes. Five minutes before the end of the baking time, brush the strudel again with melted butter, so that r remains nice and crispy. Ideally serve warm.<\/li>\n<\/ul>\n\n<p>All: <a href=\"https:\/\/premiumliving.findmyhome.at\/\">All luxury real estate<\/a><\/p>\n\n<p>Landlust: <a href=\"https:\/\/premiumliving.findmyhome.at\/index.php?q=amland\">Luxury real estate in the countryside<\/a><\/p>\n\n<p>Urban: <a href=\"https:\/\/premiumliving.findmyhome.at\/index.php?q=wienurban\">Luxury properties Vienna Urban<\/a><\/p>\n\n<p>Villa location: <a href=\"https:\/\/premiumliving.findmyhome.at\/index.php?q=villenlage\">Luxury properties Villa location<\/a><\/p>\n\n<p>For ski fans: <a href=\"http:\/\/premiumliving.findmyhome.at\/?q=alle-luxusimmobilien_fuer-skifans\">Luxurious living for ski fans<\/a><\/p>\n\n<p>On the <a href=\"https:\/\/premiumliving.findmyhome.at\/?q=alle-luxusimmobilien_am-wasser\">waterfront: luxurious living on the waterfront<\/a><\/p>\n\n<p>Hotel service: <a href=\"https:\/\/premiumliving.findmyhome.at\/?q=alle-luxusimmobilien_mit-hotel-service\">Luxurious living with hotel service<\/a><\/p>\n\n<p>Exquisite view: <a href=\"https:\/\/premiumliving.findmyhome.at\/?q=alle-luxusimmobilien_erlesener-blick\">Luxurious living with an exquisite view<\/a><\/p>\n\n<p>For golf fans: <a href=\"https:\/\/premiumliving.findmyhome.at\/?q=alle-luxusimmobilien_fuer-golffans\">Luxurious living for golf fans<\/a><\/p>\n\n<p>Classic elegance: <a href=\"https:\/\/premiumliving.findmyhome.at\/?q=alle-luxusimmobilien_klassische-eleganz\">Luxurious living in classic elegance<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sweet Christmas &#8211; the best recipes In Pfarrgasse 7, located in the center of Bad Ischl, all hell breaks loose all year round. The Zauner confectionery, which has been synonymous with the highest confectionery art for 190 years, is particularly busy before Christmas, when Europe&#8217;s largest cake showcase contains 250 different pastries as well as &hellip;<\/p>\n","protected":false},"author":5,"featured_media":6965,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2076,7],"tags":[502],"class_list":["post-6969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-beverage-en","category-uncategorized","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Sweet Christmas - the best recipes<\/title>\n<meta name=\"description\" content=\"Sweet Christmas - the best recipes, compiled by Philipp Zauner, head of the Hofkonditorei Zauner in Bad Ischl\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/myhome.at\/en\/sweet-christmas-the-best-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MYHOME.AT I Sweet Christmas - the best recipes\" \/>\n<meta property=\"og:description\" content=\"Sweet Christmas - the best recipes, compiled by Philipp Zauner, head of the Hofkonditorei Zauner in Bad Ischl\" \/>\n<meta property=\"og:url\" content=\"https:\/\/myhome.at\/en\/sweet-christmas-the-best-recipes\/\" \/>\n<meta property=\"og:site_name\" content=\"MYHOME.AT\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/myhome.allaboutliving\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-11-24T16:37:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-24T17:00:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/myhome.at\/wp-content\/uploads\/2022\/11\/Zauner_Vanillekipferl-20170116_\u00a9apolt_6244-Bearbeitet.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1378\" \/>\n\t<meta property=\"og:image:height\" content=\"2067\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ursula Macher\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ursula Macher\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/myhome.at\\\/en\\\/sweet-christmas-the-best-recipes\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/myhome.at\\\/en\\\/sweet-christmas-the-best-recipes\\\/\"},\"author\":{\"name\":\"Ursula Macher\",\"@id\":\"https:\\\/\\\/myhome.at\\\/en\\\/#\\\/schema\\\/person\\\/41cab007ddbb9c3fc135cac1e13dbd87\"},\"headline\":\"Sweet Christmas &#8211; 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