Moscauer

by | Dec 23, 2014 | Breads, buns & biscuits

Moscauer is closely related to the famous Florentine, these small tea biscuits are mainly baked on festive occasions. It would be hard to find out who and when prepared it first, and whether its recipe comes from Moscow or not. The recipe might have appeared in Hungary at the end of the 19th century.

Moscauer can be made from walnut, hazelnut or almond, but whichever oilseeds you choose, taste won’t disappoint you. It’s not difficult to bake these orange miracles at home, you only have to pay attention to some small details. If you don’t use pre-packed orange peels, it’s very important to buy organic, untreated oranges in order to avoid having chemical residues in your biscuits.

Moscauer
Moscauer – photo: zserbo.com
To read the recipe, become a member or log in.
Log in Join Now

0 Comments

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest