Mandel-Kränzlein
"Almond Wreaths"
From the treasured pages of Augsburgisches Kochbuch
Written by Sophie Juliane Weiler
Mandel-Kränzlein
"Ein halbes Pfund Mandeln wird abgezogen, und ganz zart gehackt oder gewiegt, die Schaale von einer Citrone und 4 Loth Citronat so klein als möglich geschnitten; hernach das Weisse von 3 Eyern zum Schnee geschlagen, und mit einem halben Pfunde Zucker wohl gerührt; das Geschnittene nebst den Mandeln dazu gethan, und wann es mit diesem recht durcheinander gerührt ist: so werden mit einem Löffel runde Küchlein auf Oblaten so gesetzt, daß sie in der Mitte leer sind. Wann sie gebacken sind, füllt man etwas Eingemachtes in die Mitte, bestreicht es mit Zucker : Eis, und läßts trocknen."
English Translation
"Half a pound of almonds is blanched and then finely chopped or ground, the peel of one lemon and 4 loth (about 2 ounces) of candied citron cut as small as possible; then the whites of 3 eggs are beaten to stiff peaks and well mixed with half a pound of sugar; the chopped ingredients together with the almonds are then added, and when it is all well mixed together: round little cakes are placed on wafers with a spoon so that they are empty in the middle. When they are baked, fill something preserved (e.g. jam) in the center, brush with icing, and let dry."
Note on the Original Text
The recipe is given in narrative form, reflecting 18th-century conventions before standard measurements became common. Quantities use old German weights (Pfund = ~500g, Loth = ~16g), so modern equivalents are based on these historical units. Spelling and grammar reflect the period ('Eyer' for eggs, 'abgezogen' for blanched, 'wohl gerührt' for well-mixed). Instructions assume a certain familiarity with techniques and tools, leaving details like oven temperature and baking times unstated. Terms like 'Citronat' refer specifically to candied citron peel, a common ingredient in German baking but less common today. The playful structure ('so werden... so füllt man...') follows the stepwise style of giving orders, rather than listing separate sections for ingredients and method, inviting the reader-cook directly into the process.
Title
Augsburgisches Kochbuch (1788)
You can also click the book image above to peruse the original tome
Writer
Sophie Juliane Weiler
Era
1788
Publisher
In der Joseph-Wolffischen Buchhandlung
Background
A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.
Kindly made available by
Bayerische Staatsbibliothek
This delightful recipe is from the 'Augsburgisches Kochbuch' (1788), authored by Sophie Juliane Weiler. The book was published in the flourishing Bavarian city of Augsburg, renowned during the 18th century for its vibrant urban culture and domestic sophistication. Recipes like this one, featuring almonds and candied fruit, were typical of well-to-do bourgeois and aristocratic households, where desserts were an expression of both luxury and culinary artistry. Almond rings such as these (Mandel-Kränzlein) were popular at festive occasions, providing a sweet, nutty, and slightly tangy contrast to more basic pastries. The use of imported almonds and candied fruit hints at global trade networks, while the decorative presentation reflects evolving tastes for refinement at the table.
A sturdy chopping knife and board, or a mezzaluna, would be used to finely chop or 'wiegen' (mince) the almonds and citron. A large mixing bowl and a whisk (or even birch twigs bundled together) were employed for whisking egg whites to a stiff meringue. Spoons helped shape the mixture onto thin, edible wafers ('Oblaten'), which served as natural non-stick baking papers. The pastries would be baked in a wood-fired oven, and the sugar icing was likely applied with a pastry brush or a feather.
Prep Time
30 mins
Cook Time
20 mins
Servings
20
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 9 oz blanched almonds (whole, unsalted)
- Grated zest of 1 organic lemon
- 2¼ oz candied citron (citronat), finely chopped
- 3 egg whites
- 9 oz granulated sugar
- Edible wafer papers (back-oblate), or baking parchment as a substitute
- Fruit preserve (e.g., apricot or raspberry jam)
- Optional: sugar icing (made from icing sugar and lemon juice or water)
Instructions
- Begin by blanching 9 ounces of almonds, removing the skins, and chopping or grinding them finely.
- Finely grate the peel of one organic lemon and chop 2¼ ounces of candied citron peel as finely as possible.
- Separately, whisk the whites of 3 eggs until stiff peaks form.
- Gradually add 9 ounces of sugar while whisking, creating a glossy meringue.
- Gently fold in the chopped almonds, lemon peel, and citron until well combined.
- Using a spoon, place small mounds of the mixture onto edible wafer papers (back-oblate), shaping each into a small ring with an empty center.
- Bake at 300°F (fan 270°F) until just golden and set, about 15–20 minutes.
- Once cooled, fill the center of each ring with a little thick fruit preserve (such as apricot or raspberry jam).
- Brush the tops with a thin lemon or plain sugar icing, and let dry until the icing sets firm.
Estimated Calories
120 per serving
Cooking Estimates
You will need about 30 minutes to prepare the ingredients and form the cookies before baking. Baking takes 15–20 minutes. Each cookie has about 120 calories, and the recipe makes about 20 cookies.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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