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Advent and Christmas Recipes from Lech Zürs

Local businesses tell us their tastiest recipes for Advent and Christmas time

Grandma's shortbread - Hotel Schneider, Lech


125 grams butter

80 grams icing sugar

40 grams cooking chocolate (Manner)

40 grams grated almonds

40 grams of grated hazelnuts

1 yolk / 1 egg white

120 grams flour

1 tablespoon cornflour (Maizena)

½ packet baking powder

1 cup of icing (Manner)



  • Put the room-warm butter into a mixing bowl and sieve in the icing sugar. Stir until creamy. Add the cooled soft chocolate and stir in the yolks.
  • Sieve the flour and stir into the dough together with the starch, baking powder and nuts. Line baking trays with baking paper.
  • Fill the dough into a piping bag with a star-shaped nozzle. Pipe squiggles, S-shapes and sticks as desired onto the prepared baking sheets.
  • Preheat the oven to 180 degrees. Bake for about 10 -12 minutes. Leave to cool after baking.
  • Place the dark chocolate/ Manner chocolate coating in a bowl and melt over a bain-marie. 
  • Dip one half of each biscuit into the chocolate and place on baking paper to dry.


Carola from the Hotel Schneider Lech wishes you good luck!

Cinnamon biscuits - Hotel Goldener Berg, Oberlech


230 gram flour

1 tsp cinnamon

150 grams butter (room temperature)

100 grams sugar

2 pcs. Egg yolk

1 tsp clove powder



  • Beat the butter, yolks and sugar for a few minutes until fluffy. 
  • Stir in the flour and clove powder and knead into a shortcrust pastry.
  • Now place the dough in the fridge for about 30 minutes.
  • Roll out the dough thinly on a floured work surface and cut out biscuits with a star shape.
  • Place the biscuits on a baking tray lined with baking paper and bake in a preheated oven at 160° C top and bottom heat for 10-12 minutes.


Omar - patissier from the Hotel Goldener Berg in Oberlech - wishes you good luck!

Grandma's vanilla crescents - Hotel Schneider, Lech


150 gram butter

50 grams sugar

210 gram flour

75 grams of nuts

1 packet vanilla sugar

icing sugar and 2 packets vanilla sugar



  • Crumble the flour and butter well by hand.
  • Add the sugar, vanilla sugar and nuts and knead everything well by hand until it forms a nice ball of dough.
  • Leave the dough to rest in the fridge for at least 30 minutes.
  • Then roll out the dough and shape the vanilla crescents.
  • Preheat the oven to 180 degrees. Bake for about 10 -12 minutes.
  • Roll the biscuits in sifted icing sugar mixed with vanilla sugar while they are still lukewarm.


Carola from the Hotel Schneider Lech wishes you good success!

Gingerbread cookies from Zürs

Ingredients for the dough:

250 grams flour 00

125 grams butter

125 grams sugar

1 egg

20 grams honey

3 grams cinnamon

2 grams ginger



Ingredients for the icing:

egg white

powdered sugar



  • Mix toghether butter and sugar. 
  • Add egg, honey and gradually the flour mixed with the spices and salt.
  • Create a ball and put it in the fridge overnight.
  • Divide the dought in 4 parts and roll out one of them with a rolling pin. Repete for the other parts.
  • Cut the dough with the cookie-cutter and bake at 180°C for 10 minutes.
  • Leave them cool down and prepare the icing: put some powdered sugar in a bowl. Add little egg white and mix. Add more egg white until you find a sticky texture. 
  • Put the icing in a sac á poche and decorate your gingerbread cookies!

The team from the Brotlädele Zürs wishes you good luck!