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Anni’s Recipe Book

Your host Anni Stock is a passionate cook and baker who puts her heart and soul into creating new dishes for her guests. Unlike many others, she makes no secret of her delicious recipes and is happy to make them available to you. Just ask her.

You can find a selection of her favourite recipes here:

Apple Nut Bread


  • 1.5 kg apples with skin, coarsely grated
  • 0.3 kg nuts, coarsely chopped
  • 0.4 kg figs, coarsely chopped
  • 0.3 kg raisins
  • 0.5 kg sugar
  • 1 packet Lebkuchen spice
  • 2 tbsp 80 % rum
  • 1 kg spelt flour
  • 1 packet baking powder
  • 1 pinch of salt
  • 1 cup of water

Mix together the apples, nuts, raisins, figs, sugar, Lebkuchen spice and rum. Leave to rest overnight. Combine the baking powder and salt and mix into the fruit. Shape the dough into plaits and bake at 180°C for 90 minutes.


Wholemeal Spelt Bread


  • 50 g spelt flour (Type 480 Universal)
  • 250 g wholemeal spelt flour
  • 15 g salt
  • 1 packet Dried yeast
  • 30 ml olive oil
  • 1 tbsp forest honey
  • approx. 280 ml water (lukewarm)

Put all the ingredients into the kneading machine together. Now knead the dough until it has a nice smooth consistency (approx. 10 min). Then place the dough into a large oiled bowl and cover with a tea towel. Leave to rest for around an hour. Then place the dough onto a floured work surface, divide into four equal pieces and shape into balls. Briefly cover again, then flatten, fold in from the left and right, shape into baguettes and cut. Finally, coat with the spelt flour. Place the loaves on a baking tray that has been brushed with oil. Cover with a tea towel and leave to rise for another 35 minutes. In the meantime, preheat the oven to 210°C. Bake the baguette for 15 to 17 minutes at 210°C. Make sure to place a bowl of hot water in the oven too, this creates great volume and allows the loaves to rise better. Once the time is up, very gently tap on the bottom of the bread. If it sounds “hollow”, it should be done. Leave to cool. TIP: You can also make this bread with 100g of finely sliced turkey ham and, of course, you can adjust the taste with different herbs and spices.


Tyrolean Nut Strudel

Ingredients for the strudel dough:

  • ½ packet dried yeast
  • 100 ml cold milk
  • 300 g cake flour
  • 70 g butter at room temperature
  • 50 g fine granulated sugar
  • A pinch of salt
  • 1 egg yolk
  • 1 cl rum
  • Vanilla sugar
  • A splash of lemon juice
  • A beaten egg for coating
  • Butter for the baking tray

Ingredients for the nut filling:

  • 120 ml milk
  • 50 g sugar
  • 10 g vanilla sugar
  • 30 g honey
  • 20 g raisins soaked in rum (or prunes, lingonberries, sour cherries, figs, dates)
  • 170 g finely ground nuts or a nut mixture
  • 2 cl rum or fruit syrup
  • A little cinnamon and grated lemon peel
Slowly bring the milk to the boil in a pan, remove from the heat and mix with the sugar, vanilla sugar, honey, soaked raisins, nuts, a shot of rum and a little cinnamon and lemon peel until it forms a relatively solid mass. Leave to cool and then use as desired. Preheat the fan oven to 165 – 175°C. For the yeast dough, knead all the ingredients into a medium firm dough and leave to rest for a short time. Grease a baking tray with butter. Roll out the dough on a floured surface, spread the prepared filling onto two thirds of the dough and roll up. Place on the baking tray with the seam underneath, brush with egg and leave to rest until the egg has dried a little. Brush with egg again, prick with a fork several times and bake in the oven until light brown for approx. 35 – 40 minutes.

From sweet treats to energising muesli

Anni’s Vanillekipferl – Secret Recipe:

Makes approx. 60, takes around 40 minutes (excluding cooling)


  • 280 g flour
  • 210 g butter
  • 100 g ground almonds
  • 70 g sugar
  • 1 egg yolk
  • 1 vanilla pod
  • A pinch of salt

For decorating:

  • 100g icing sugar
  • 2 packets Vanilla sugar

Mix the flour with the ground almonds, sugar and salt. Add the vanilla pulp, pieces of butter and the egg yolk and knead together. Shape the dough into a ball, wrap in cling film and leave in the fridge for around 30 minutes. Preheat the oven to 180°C. Take out a baking tray. Shape the dough into approx. two centimetre thick rolls. Divide into two centimetre long pieces and gently shape into Kipferl (crescents) (ideally with Christmas music playing in the background). Place the Kipferl on the baking tray and bake for around ten minutes on the middle shelf until golden brown. Combine the icing sugar with the vanilla sugar. Dust the warm Kipferl in the sugar mix and leave to cool on a cooling rack.

Tip: Make sure that the ground almonds are peeled. The Kipferl will then be especially fine and will also stay nice and light coloured.

Nerve Biscuits

Background: Our diet should be healthy and tasty and at the same time have a protective and invigorating effect on our mind and body. These biscuits are delicious and have a balancing effect on the mind.

Effect: These biscuits are said to have a strengthening effect on the nerves. Consuming the nerve biscuits purifies the senses, has a calming and balancing effect and creates a happy spirit. Cinnamon has a warming and relaxing effect, stabilises the circulatory system and has a positive influence on blood sugar levels. It helps with gastrointestinal complaints, has a disinfecting effect and makes you happy. Cloves have an antibacterial effect and encourage digestive activity. Nutmeg has an aphrodisiac effect, is antispasmodic and opens your heart. Almonds are known to reduce cholesterol. Spelt is easily digestible and has an alkaline effect on the body.


  • 400 g spelt flour
  • 250 g soft butter
  • 150 g whole cane sugar
  • 200 g ground almonds
  • 2 eggs
  • 20 g cinnamon
  • 20 g ground nutmeg
  • 5 g clove powder
  • 1 pinch of salt

Put the flour into a large bowl or directly onto the work surface. Now distribute small pieces of soft butter onto it. Add the whole cane sugar, ground almonds, eggs and all of the spices and immediately mix or knead this mass into a dough. Leave the dough to rest for 30 minutes. Then roll it out until it is around 5 mm thick and cut it out into the shapes you want. Then put the biscuits onto a baking tray lined with baking paper and place on the middle shelf of an oven that has been preheated to 180°C. Leave the biscuits to bake for between 10 and 15 minutes. Keep a constant eye on the biscuits when baking for the first time. Depending on the size of your nerve biscuits, you should eat a maximum of 4 per day. Children should consume 1 biscuit a day.

Tip: Vegans can simply use 250 to 300g of vegan margarine and 3 tbsp of apple puree, leaving out the eggs.

Freshly Toasted Muesli


  • 350 g whole grain oats
  • 200 g cracked wheat
  • 100 g coconut flakes
  • 50 g flaxseed
  • 50 g sesame seeds
  • 50 g raisins
  • 50 g chopped nuts
  • 50 g honey
  • 50 g sesame oil
  • 50 g sunflower seeds

Mix the ingredients, drizzle with sesame, walnut or olive oil, coat with honey and toast in the oven at approx. 180°C until light brown (caramelised).


Energy Nuts


  • 200 g walnuts, peeled and halved
  • 20 g sesame
  • 10 tbsp maple syrup

Toast the walnuts in a pan. You do not need oil or butter. Make sure that the nuts do not burn. Put the toasted walnuts in a bowl. Pour the maple syrup over the nuts while still warm and sprinkle with the sesame. Mix well and leave the nuts to cool down. Store in a well-sealed container in a dark, cool place. Enjoy a handful of these goodies every day.


Plenty of fruit, a little sugar and lots of love – try Anni’s spreadable treat

Anni’s Special Marmalade


  • 250 g pears, peeled and cored
  • 250 g apples, peeled and cored
  • 500 g plums, pitted
  • 500 g preserving sugar
  • 2 pinches of cinnamon
  • 3 tbsp rum (40 %)

Cut all the fruit into small pieces and add to a large pot together with the preserving sugar and puree, but so that pieces are still visible. Heat the mixture, add the cinnamon and cook over a high heat for a maximum of 5 minutes while constantly stirring. Remove the pan from the hob and stir in the rum. Fill the preserving jars with the hot marmalade and leave to stand upside down for approx. five minutes.

Strawberry Jam with Elderflower


  • 1 kg strawberries
  • 4 tbsp agar-agar
  • 125 ml elderflower syrup (sweetened with fructose)
  • 1 kg fructose
  • 2 elderflower heads
  • Juice of 1 lemon

Remove the elderflowers from the stem as cleanly as possible and distribute the flowers to the clean, prepared jars. Wash the strawberries, dry on kitchen paper, remove the stems and cut into quarters. Then mix with the preserving sugar and the elderflower syrup, bring to the boil, stirring continuously. Meanwhile, stir 125 ml of water into a cup with the lemon juice and the agar-agar. Add this jelly mixture to the strawberry mixture once boiling and boil for around two more minutes. If necessary, skim off any foam and pour the hot mixture onto the elderflowers in the jars. Turn the sealed jars upside down for around ten minutes.


Baked Apple Jam


  • 1 kg apples
  • 3 tbsp pectin
  • 30 g almond flakes
  • 3 tbsp lemon juice
  • ½ tsp cinnamon
  • 500 g raw cane sugar
  • 50 g raisins
  • 3 tbsp rum
  • ½ vanilla pod
  • A pinch of clove powder

Add the raisins to the rum the night before preparing. Halve the apples, place them on a baking tray and bake in the oven at 175°C until they soften a bit, then switch to the grill for five minutes. Meanwhile, stir around 100g of the sugar into the pectin. Then chop or mash the apples and boil for a short time with the jelly mixture, then briefly fry the almond flakes in a pan with sugar, add them and simmer in a pot with all ingredients (halve and scrape out a vanilla pod) for around three or four minutes, spoon test the jam and add to jars once ready.


Homemade spreads – tasty companions for bread & pastries

Wild Herb Spread


  • 250 g quark
  • 100 g crème fraîche
  • 1 handful of wild herbs, dried (dandelion, ground elder, ground ivy, nettles, daisies)
  • Salt and pepper
  • Herb salt

Stir all the ingredients together until slightly creamy and decorate with flowers.

Handpicked forest and meadow herbs made into culinary delights.

Fresh Meadow Lemonade


  • 3 tbsp dried lime blossoms or peppermint
  • 750 ml water
  • 250 ml elderberry syrup
  • 250 ml apple juice

Pour boiling water over the lime blossoms or peppermint and leave to stand. Strain. Add the elderberry syrup and apple juice. Enjoy warm or cold.


Energy Drink

This energy drink comes from Ayurveda. The knowledge (Veda) of a long and healthy life (Ayus) comes from India and regards a human being as the unity of body, mind and soul. The power drink promotes and activates energy in the body and mind.


  • 60 ml juice from fresh lemons (approx 1 lemon)
  • 150 ml juice from fresh sweet oranges (approx 2)
  • 1.5 l water (or still mineral water)
  • 2 tsp fresh grated ginger
  • 4 cardamom pods
  • ¼ – ½ tsp black pepper
  • 4 tbsp whole cane sugar

Mix the water, lemon and orange juice, and add the ginger. Remove the cardamom seeds and crush them to a fine powder in a mortar together with the black peppercorns. Add the spices and the whole cane sugar to the juice. Stir well and drink the juice which is best enjoyed at room temperature. Tip: You can also use apple juice instead of orange juice.