Beautiful Advent season

Oh, you beautiful Advent season… Sweeten your pre-Christmas season with self-baked “Christmas Stollen Cookies”, wherefore our pastry colleagues have selected an old family recipe. But where does the tradition of baking cookies before Christmas actually come from? First of all we would like to give you a short history lesson in which we will briefly look at this custom and also a few other pre-Christmas traditions.

Advent wreath and Advents calendar

Let’s have a look at the Advent wreath: evangelical theologian Johann Hinrich Wichern hung the first Advent wreath on the wall in an orphanage school in 1839 – at that time the wreath also had 23 candles for every day until Christmas Eve. Then the wreath was subsequently scaled down to four candles for each Sunday. If you are still looking for a floral arrangement for the holidays, we can warmly recommend the florist shop Blumenbinderei Bahlmann in the Munich City Hall building.

Still provided with a small door for each day of Advent is the Advent calendar. This tradition began in the 19th century in order to prepare children for Christmas. The first of these “timepieces” with little doors and pictures emerged in 1908 in Munich. Many creative variations of the Advent calendar followed to this day – frequently also as a token of love among couples.

Baking before the holidays

The origin of baking before Christmas can be traced back many hundred years. “Consecrated bread” was already distributed to the faithful after mass in early medieval times. Christmas cookies took on the shape as we know them today in the 19th century. Back then the Austrians and Bohemians emulated the characteristic tea culture from the English and brought them to continental Europe. Every region subsequently created its own Christmas cookies, which was passed on and further developed over generations. Below you will find an old family recipe that you can very easily bake at home.

Christmas Stollen Cookies


  • 500 g                  powdered sugar
  • 600 g                  butter
  • 3                         eggs (large)
  • 1,000 g               flour
  • 100 g                  chopped almonds                            
  • 100 g                  candied cherries
  • 50 g                    candied orange peel
  • 50 g                    candied lemon peel  



Cream the soft butter and powdered sugar with a whisk. Add the eggs while stirring continuously. After that, add the remaining ingredients and finally the flour.

Once all ingredients have been mixed and kneaded into dough, the dough is shaped into a square, wrapped in a plastic wrap and placed in the refrigerator to rest for 30 minutes.

The area for rolling out the dough is dusted with some flour so that it cannot stick to the surface. After a resting period of 30 minutes the dough is rolled out thin (Ø approx. 40 mm). The cookies are cut out with any cookie cutter desired and placed on a baking tray covered with baking paper. Bake in a preheated oven for 8 - 12 minutes at 180 °C (circulating air) until golden brown. A colorful frosting and almonds are suitable as decoration.

The Platzl wishes you a beautiful Advent season

We are curious to see whether the Christmas Stollen Cookies will also be placed in the oven during the traditional Advent baking with the children from the YoungWings Foundation. We will report on this in one of our next articles. Until then we wish you beautiful pre-Christmas days and lots of fun while baking.

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