4 c flour
2 c sugar
2 t baking powder
1 t saffron
1/2 t salt
2/3 c milk
2 T milk
2 T pine nuts

1 c poppy seeds, dried
1/2 c water, cold
1/4 c honey
1/4 c almonds, blanched, pulverized
2 T sugar
1 T lemon juice, fresh
1/8 t salt
1/4 c raisins, seedless
1 t lemon peel, finely grated
1 egg
12 T butter
2 T butter, softened
1/2 c sugar
3 c flour, all purpose
1 egg
1/4 c milk
1/2 t vanilla extract, combined with above milk
1 egg yolk, beaten lightly and combined with 2 T of milk

4 c unbleached flour
1 t cinnamon, ground
1/2 t cloves, ground
1/2 t ginger, ground
1/2 t nutmeg, ground
1 c powdered sugar
2 t baking powder
2 extra large eggs
1 c honey
2 T orange peel, chopped
1 large egg, beaten with a little water
20 almonds, blanched
coarse sugar crystals

6 14-inch square wafers or tortenboden
1/2 c water
1 c sugar
1 c honey
6 large egg whites
1 t cream of tartar
2 T powdered sugar
1 lb walnuts, shelled
1 T vanilla extract

2 c sugar
4 eggs
1 c pecans
1 t nutmeg, Grated
1 t cinnamon
1/2 t cloves
1 1/2 t baking powder
3 1/2 c flour

1 c butter
3/4 c sugar
3 egg yolks
2 1/2 c flour
1 t vanilla (or lemon extract)
1/4 t almond extract
colored sugar
nuts
candied cherries

1 c butter, (no margarine)
2/3 c confectioners' sugar
1 egg, large
1 egg yolk, large
1 t almond or lemon extract
2 1/4 c flour, unbleached, unsifted
1/4 t salt
1/2 t baking powder

4 c flour, Sifted
1 t baking powder
1 t vanilla
4 c powdered sugar
4 eggs
1 t anise

2 1/2 c sugar
2 c butter (or margarine)
2 eggs, large
4 c flour, unbleached, unsifted
1 egg white, large, beaten
sugar
cinnamon
pecan, halves

1 c almonds, Blanched
1 1/2 c all purpose flour
12 T softened, unsalted butter
1/2 c sugar
1 lemon
2 t vanilla
1 egg white
1/8 t salt
1/3 c sliced, blanched almonds
1 c seedless raspberry jam
1 confectioners sugar