Hohenzollernküchlein—A Little Known Pastry

The House of Hohenzollern is one of the most prominent royal families in European history, with origins dating back to the medieval era. The family, which emerged in the 11th century in what is now Germany, rose to prominence within the Holy Roman Empire. The family name is derived from Hohenzollern Castle, their ancestral seat, located atop the 855-meter-high Hohenzollern Mountain in Swabia.

Over the centuries, the Hohenzollerns expanded their influence and power through strategic marriages, alliances, and military prowess. However, the rise of the Hohenzollerns did not begin until 1415, when Frederick VI was granted the Margraviate of Brandenburg. As margraves, the Hohenzollerns were entitled to a vote as electors in the election of the Roman-German kings of the Holy Roman Empire.

Another branch of the Hohenzollerns ruled the State of the Teutonic Order in East Prussia from 1525. When this area fell to the Brandenburg part of the Hohenzollern dynasty in 1618, it became Brandenburg-Prussia and, with the coronation of Frederick III in 1701, the Kingdom of Prussia.

This occurred after Emperor Leopold I granted him permission to elevate Prussia to a kingdom in the Crown Treaty of November 16, 1700. Interestingly, Frederick was initially only allowed to style himself as «King in Prussia» rather than «King of Prussia» out of deference to the Holy Roman Empire.

The Hohenzollern family, especially under Frederick II—known as Frederick the Great—transformed Prussia into a dominant military and political force during the 18th century. After the Napoleonic Wars, Prussia was a key player in the Congress of Vienna, which reshaped the political landscape of Europe.

In 1871, the Hohenzollern family achieved a remarkable milestone when the Kingdom of Prussia became the leading state in the unification of Germany, with Wilhelm I of Prussia crowned as the first German Emperor (Kaiser). The family continued to rule Germany until the end of World War I. In 1918, following Germany’s defeat, the monarchy was abolished, and Kaiser Wilhelm II, the last Hohenzollern emperor, was exiled. The Weimar Republic was established, marking the end of Prussia’s status as a kingdom.

In the years that followed, Prussia’s military and political influence waned. The rise of Nazi Germany in the 1930s further diminished the power of Prussia, as the Nazis centralized authority and dismantled regional power structures. Prussia formally ceased to exist after World War II. In 1947, as part of post-war restructuring, the Allies dissolved the state of Prussia, dividing its territories among Poland, the Soviet Union, and what became East Germany.

Hohenzollernküchlein are a rather unknown Christmas biscuit that you should definitely give a try. What makes this brown, wonderfully fragrant, and soft biscuit so special is the sophisticated blend of spices—a characteristic flavor profile that is distinct yet not overwhelming. The key ingredient, however, is the brown sugar. It imparts a malty sweetness and ensures the biscuits remain soft. If white sugar were used instead, the cakes would not only become crispier but also denser, which would diminish the overall flavor experience.

The cookbook from which this recipe comes was printed in 1860 in its 26th edition already. As such, the recipe could be many decades older. In those days, pastries were more rustic and far more flavorful, with spices like cloves, cinnamon, cardamom, and nutmeg. While vanilla had been available in Europe, including Prussia, since the 16th century, it remained a luxury. At the time, vanilla was primarily accessible to the ‹high society›. This situation changed significantly in the 19th century with the discovery and synthesis of vanillin, the primary flavoring compound in vanilla.


Panida Wijitpanya

Ingredients:

• 500 g wheat flour - type 405 or 550
• 400 g brown sugar or rock candy
• 4 fresh eggs, size M
• 200 g almonds, not too finely chopped
• 1 tsp baking powder
• 50 g dark chocolate (50 per cent cocoa content), grated
• 50 g candied lemon peel, finely chopped or 1 tbsp honey
• 1/2 vanilla pod, seeds
• 1 pinch of nutmeg, ground

optional:

• ½ tbsp vanilla sugar 

Preparation:

  1. Place the almonds in hot water, leave them to stand, and then peel off the skin.
  2. Do not chop the almonds too finely. There should be no almond sand or almond flour.
  3. Scrape out the seeds from half a vanilla pod with a sharp knife.
  4. Place all the ingredients loosely in a mixing bowl and mix with a beater on a low setting. Do not mix too quickly so that the mixture remains loose. You can replace the chopped candied lemon peel with honey, although the candied lemon peel adds texture and is therefore the better choice.
  5. Preheat the oven to 180°C (top and bottom heat).
  6. Line a baking tray with baking paper.
  7. Remove the dough from the mixing bowl and form several thumb-thick rolls. Flatten them slightly and cut off pieces about ten centimetres long (or any other shape you wish).
  8. Place these on the baking tray with a little space between them and bake the cakes in the oven for around 12 to 15 minutes.
  9. Leave to cool and then simply enjoy.

Despite containing nearly as much sugar as flour, this pastry tastes surprisingly less sweet, making it pleasantly mild—perfect to enjoy with tea or coffee. Store them in a cookie tin for up to 30 days and they taste even better after a few days.

Featured image: Hohenzollern Castle, brookcatherine53, CC BY-SA 2.0


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