Recipe for Delicious Amerikaner - Different Variations

Amerikaner cookies are something we’ve known since childhood, and they’re very popular. Today I’d like to share my recipe with you, the one I have written in my little private booklet. They are baked with whole-grain flour, but they turn out just as well with regular flour.

Now I’ve tried out a new variation - wintry Amerikaner. You only need to change the ingredients a little, and then you have options for every occasion and every season.

Here is the recipe:

Ingredients:
100 g butter (I use vegan organic Alsan)
100 g honey or sugar (I use birch sugar)
2 - 3 eggs (or vegan substitute)
Spices: vanilla and grated lemon zest OR
               vanilla and 2 tsp gingerbread spice blend
a few Tbsp milk (or vegan version) 
300 g whole-grain spelt flour
1 packet cream of tartar baking powder

Preparation:
Cream the butter with the honey (or sugar).
Then stir in the honey (or sugar), spices, and eggs.
Then add the flour and a little milk.
The dough should be easy to stir, not too firm and not too soft.

Using two teaspoons, place small mounds on the baking sheet. 
Careful, they need space because they still rise quite a bit.

Bake at 175°C - about 20 minutes

After baking, spread with chocolate coating.


Here are a few photos

For comparison, here is the baking sheet before baking (sorry for the poor image quality) and after baking



And this is how delicious they look when finished:

Thank you so much, dear Monika, for the recipe—they look delicious.
Maybe I’ll bake a batch tomorrow just to try them out.

Thanks so much, Monika! As I already mentioned in the group, I’ll definitely bake these soon—maybe this weekend. No more cake during the week—that’s my resolution for 2021...

Monika, I see you love chocolate glaze… Can you make them without it? My husband doesn’t like it at all, and I only like it now and then, but these cookies look really delicious even without anything on top and will definitely be tried. Thanks for the recipe! 
I think the idea of a CP cooking and baking book would be really great!

If you’d like, you can start as many cooking and baking threads as you want. This will eventually become a growing Crazypatterns cooking and baking book.
The only important thing is that you share your own recipes and your own photos. No links and no recipes from the internet.
You can also share what you’re cooking and baking each week, if you enjoy doing so.
Have fun!

Christina, of course Amerikaner also taste delicious without the glaze. We always freeze a few and then briefly warm them up again, and eat them just as they are.

Josefa, that’s a good idea. How about having the topic “your own recipes” appear when creating a thread? Then we could sort it there right away.

Andrea and Christina - and everyone who bakes them. I’m looking forward to your delicious photos! :)

For technical requests, please contact Alexander.

Wishing you all a wonderful day, 
And the sun is shining. That made baking even more fun.


Here are my mini Amerikaner. Fresh from the oven. The first ones are a bit smaller because I wanted to see how they would "rise" first.
I used regular flour, and icing made with powdered sugar, water, and lemon juice.
I've already tried one; they're delicious. We'll have the rest later with coffee when my husband gets home from work.

Oh, your Amerikaner look very delicious, Andrea. Hmmm ... I think I’ll thaw out our frozen ones again. 

Thanks for showing them and for the variation. 

They’re usually coated on the flat side. The rounded side is then nice and crispy.

Of course, you have a gorgeous blue sky again ... sigh.

Yeah, of course—the smooth side needs to be coated. Thanks, Monika—I’ll keep that in mind for next time. That just goes to show how long it’s been since I’ve had any.
Coffee’s coming up.

See you later

Oh Andrea, I’d love sooo much to have coffee with you in person sometime—with our babies, of course. ;-)
Who knows, maybe it’ll work out someday. 

Oh yes Monika, that would be lovely. A doll-mom coffee get-together, with fruit flan, your pretzels or Amerikaner cookies, and looooots of yarn. And then you teach me top-down raglan knitting with your trio thingy, I can’t think of the name right now. I can’t manage a set of double-pointed needles at all.

Let’s keep that in mind for a knit-and-crochet meetup (knitting crocheting) in Germany. Maybe Ina will come too, bringing the building plan for the doll bed, and everyone else with their babies.
Monika, now you’ve really set something in motion. I can already imagine it being very funny. Lovely.
We have a goal in sight again :-)

Yeah, Andrea!! That’s a great goal, and let’s stick with it. I can really picture how awesome that’ll be. Cakes galore and mountains of yarn that we’ll use to whip up amazing things for our babies. Of course I’d love to teach you—it’s not hard at all.  I don’t like a set of double-pointed needles either—I get along great with the CraSyTrio once I’ve gotten the hang of it. You know, it always takes a little practice.

Unfortunately, all the American cookies are gone, so I had to make more. They’ll be fresh on the coffee table later.
This time I brushed the right side. Delicious

Oh, how delicious, Andrea! We’re having the “Amis” today, too—I defrosted them and am about to put chocolate on top. Hmmmm....

Wishing you and everyone here a wonderful Sunday!

I baked these on a whim today. I’ve already tried them—I have to say, they’re delicious.

Oh Marion, those look absolutely delicious! Hmmm... half and half is a good idea, too. Enjoy them! 

Mmm, those look delicious, and half with glaze and half without. I haven’t tried it that way yet. Thanks for sharing

Yesterday I baked another batch of Amerikaner, and today we’re having the rest.
This time I used sugar instead of honey. My husband said they were crispier than the others. But they taste just as delicious.

I’ll probably bake some more tomorrow; they’re quick to make too. Then my husband can take some to work, and an apple cake with streusel is also still on the list. We’ll see.

short break

Andrea, I’d better not live near you. It would just be too tempting with all the delicious treats you always have on hand. I’d need 1-2-3 new outfits in no time. ;-)
Another reason would be that Sternchen wants to play with Krümel. And the third, of course, is that I’d show you how to knit. :-)

I usually bake Amerikaner with birch sugar; that makes them crispy too. Now you’ve made my mouth water so much that I’m going to whip up a batch right away too. Hmmmm.... a weekend without cake? That’s just not an option!

Monika, I agree with you,
a weekend without cake – that's just not possible.

That's why I already baked today




Pineapple cake

Oh, how delicious, Marion! Pineapple cake..... hmmmm! Unfortunately, you live so far away, too. What a shame!

Andrea, you really got me so excited about these cookies that I actually baked them today. Now we’ve saved our coffee afternoons for 3 days (and one to freeze).

This time I tried a new variation that tastes really delicious. I used 280 g of VK spelt flour and added 40 g of ground apricot kernels. They taste like bitter almonds—so, like marzipan. We polished these off this afternoon.