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250 grams sugar (or 1 1/3 cups)

250 grams ground nuts (or 3 1/3 cups) (not just chopped but ground)

¾ cup milk

6 rippchen (translated as 2 oz) Baker's sweet chocolate, melted

4 Tablespoons Sweet butter

5 Tablespoons Mocha Crème (see below)

1 box Tortenb ö den wafers (found at specialty shops or German deli's)

Pour sugar in pot; add milk over low-med heat until dissolved. Add butter, melted chocolate and nuts. Stir until thoroughly mixed. Add mocha crème until bubbles start. Take off heat and cool. Spread on Tortenb ö den wafer in layers. Slice into squares. Freezes well. (It is easier to slice cookies with extra sharp knife when wafer is frozen.)

Mocha Crème

1 egg

200 grams powdered sugar (or little less than 1 cup)

250 grams Sweet butter, softened (or 1 cup and 3 TBSP)

2 heaping Tablespoons instant coffee (you add 4 Tablespoons hot water to mix)

In small mixing bowl, add egg and sugar and beat until smooth. Spoon in coffee liquid. Add sweet butter. Mix until smooth.

Oma Holinger


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Last updated November 26, 2004