Amerikaner

"Kind of a cookie or is it cake, the size of an open finger spread hand, best if glazed in black and white (chocolate and vanilla). A treat we got as children when we were very very good."
 
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Ready In:
40mins
Ingredients:
17
Serves:
10
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ingredients

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directions

  • Mix all dry ingredients together.
  • Mix together water, milk, eggs, and extracts.
  • Cream butter.
  • Mix in sugar, a little at a time.
  • Add liquid ingredients, mix well.
  • Add dry ingredients in several steps, blend well after each.
  • The dough needs to be fairly firm, not like cookie dough but drier than cake dough, if it is too runny add a little more flour.
  • Put dough about two tablespoons on a greased cookie sheet, don't place too close together as this will spread.
  • Bake in a preheated 300ºF to 325ºF oven for 15 to 20 minutes.
  • After about 10 minutes in the oven brush the exposed side with some milk.
  • Finish baking till the dough turns a golden brown, don't overbake.
  • Light Glaze:

  • Mix powdered sugar with enough water to make a spreadable mass, you can't mess this one up, too thin- more sugar, too thick- more water.
  • Dark Glaze:

  • Mix powdered sugar and cocoa and proceed as for light glaze.
  • Glaza the underside of the Amerikaner with either or both glazes.

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Reviews

  1. I presented this food to my German two class. Needless to say, it was well-liked.
     
  2. I made this lovely recipe today. It was simple and easy to follow. Instead of the almond essence, I used orange essence as a substitute{anything with chocolate and orange flavours is the way to make my family happy}. I baked these at 160C for 20 minutes at first and then at 180C for 10 minutes. Once half way through the cooking time, I did brush these with milk and I really appreciate you for mentioning this particular idea because it is unique and works very well. Since it is Valentine's Day tomorrow, I wanted to give this a little bit of the "love effect" so as to make it special for this day. I followed the instructions as directed in the recipe. The only thing different I did was with the glaze. Once these were ready, I allowed them to cool a little and then cut them into 1 inch triangles. Then, I dipped these in the prepared glaze{I combined the light and dark glaze to make one yummilicious chocolate glaze} and transferred them onto a beautiful transparent heart-shaped serving plate. Next, I sprinkled some thinly sliced almonds over these beautiful little treats and on each I placed a little slice of red or green glazed or maraschino cherry. These looked so good! Once all were done, I refrigerated these and will be serving them tomorrow. They taste great even right now, but then it's Valentine's only tomorrow :) Thanks alot for sharing an interesting recipe! This was well worth the time I spent on making it. Definitely a keeper!
     
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Tweaks

  1. I made this lovely recipe today. It was simple and easy to follow. Instead of the almond essence, I used orange essence as a substitute{anything with chocolate and orange flavours is the way to make my family happy}. I baked these at 160C for 20 minutes at first and then at 180C for 10 minutes. Once half way through the cooking time, I did brush these with milk and I really appreciate you for mentioning this particular idea because it is unique and works very well. Since it is Valentine's Day tomorrow, I wanted to give this a little bit of the "love effect" so as to make it special for this day. I followed the instructions as directed in the recipe. The only thing different I did was with the glaze. Once these were ready, I allowed them to cool a little and then cut them into 1 inch triangles. Then, I dipped these in the prepared glaze{I combined the light and dark glaze to make one yummilicious chocolate glaze} and transferred them onto a beautiful transparent heart-shaped serving plate. Next, I sprinkled some thinly sliced almonds over these beautiful little treats and on each I placed a little slice of red or green glazed or maraschino cherry. These looked so good! Once all were done, I refrigerated these and will be serving them tomorrow. They taste great even right now, but then it's Valentine's only tomorrow :) Thanks alot for sharing an interesting recipe! This was well worth the time I spent on making it. Definitely a keeper!
     

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