Thanks for your response Katharina -- but this is coarser and crunchier then lebkuchen. The nuts are like a fine coarse cut (if this makes sense) -- not big chunks but not ground to a flour. ----- Original Message ----- From: "Katharina Hines" <[email protected]> To: <[email protected]> Sent: Monday, December 04, 2000 6:07 PM Subject: [GERMAN-LIFE] Re: [GERMAN-FOOD] Fw: traditions for Christmas | Hi Claire, | I don't know every thing. I just was lucky to lived in Germany for over 20 | years. My grandmother raised me. So I learned a lot of the old traditions.As | a child I ask alot of questions. | | It could be Lebkuchen.Gingerbread | Because it is spicy and brown in color. | The made houses from them, ornaments in all different size and shapes | The would be hang on the tree or wall and good to eat. | I don't cut them out any more I am getting lazy. I make Lebkuchen bars. | I make my batter, put icing on and cut in squares. | Katharina | > | >I'm looking for a recipe that we bought from a bakery when I was a child -- | >and they were a nutty, slightly spicy, golden cinnamon colored cookie that | >were cut into hearts and diamonds and round scalloped. Does this sound | >familiar to anyone -- Katharina you seem to know everything? This was the | >only cookie we bought and it was from a Swiss-German bakery that no longer | >exists. | > | >Thank you again. | >Claire | > | > | > | >==== GERMAN-FOOD Mailing List ==== | >Problems? | >Email [email protected] | > | | ____________________________________________________________________________ _________ | Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com | |