Hobelspäne These whimsical little cookies shaped like wood shavings (that’s what Hobelspäne means in German) were first mentioned in a notable book that is over four centuries old – Anna Wecker’s Ein Köstlich new Kochbuch from 1597. Anna Wecker is one of the first women to produce a German language cookbook, and her blend of practical cooking advice mixed with home remedies (she married and mothered doctors) made her book popular for centuries. Wecker’s recipe for Hobelspäne is different from later versions of the cookie, as hers were made with almonds and rosewater, and they would roll themselves up from the heat. These ones are made with egg whites and cream, and need to be rolled around the end of a wooden spoon to get their shape. Besides being perfect for snacking, they make a wonderful garnish for ice cream sundaes.
INGREDIENTS
METHOD
makes 50
Preheat oven to 200° C.
2 egg whites (70 g) 100 g icing sugar 75 ml cream 100 g flour 3-4 drops almond extract/bitter almond flavouring
TIP
Alone, I can only manage a batch of about 6-8 at a time. If you want to mass produce, enlist another pair (or two) of hands.
Whisk together the egg white and icing sugar until foamy. Add the cream and whisk well. Whisk in the flour and almond flavouring. Using a piping bag and flat tip, pipe 6-8 long strips on a parchment-lined baking sheet (about 1.5-2 cm wide and 10-12 cm long). Bake for around 6 minutes, or until you can see the edges turning golden. Remove from the oven and immediately twirl around the end of a wooden spoon to make the curly shape. Work as quickly as possible, as the cookies harden as soon as they cool. Repeat with the rest of the batter.
71
70