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The scents of Christmas as it used to be
The scents of Christmas as it used to be

Advent magic in and around the 5-star Hotel Post in Lech

Advent seems particularly close this year. Mother Hulda is already shaking her beds vigorously and surprises us again and again with thick flakes and a fine blanket of snow when we look out of the window in the morning. For us personally, nothing is cosier than Christmas time in the mountains. When the villages are lovingly lit up and nature falls into a quiet slumber, we gather round the table and the fire crackles, there is a festive peace in the air. It's a time when we always like to reminisce about the past. When grandma's kitchen smelled of delicious biscuits and fresh pine and the whole family gathered in the warm living room. We love to recreate this Christmas magic today and spoil guests of all ages with home-baked treats, especially during Advent. Of course, tastes differ. You can find our favourite Christmas treats to bake in today's blog post. Good luck! 

For little sweet tooths - colourful crispy Christmas biscuits

  • 390 g of plain flour
  • 260 g of butter
  • 130 g of icing sugar
  • A pinch of grated lemon zest
  • 1 egg yolk
  • 10 g of vanilla sugar

For the colourful topping: 

  • 1 pinch of salt
  • Colourful Smarties & icing

And this is how it's done:

Quickly mix all the basic ingredients into a dough and chill in cling film in the fridge for 2 to 3 hours. Preheat the oven to 170 °C. Now roll out the dough on a worktop and cut out fun biscuits using cookie cutters of your choice. Bake the biscuits in the oven on a baking tray lined with baking paper for approx. 12 minutes. Once they have cooled, decorate them with colourful Smarties. The icing helps the chocolate beads to stick to the biscuits.

The classic - the vanilla crescent cookie
No Christmas without vanilla crescent cookies! For approx. 40 crescents you need:

  • 500 g of flour
  • 160 g of icing sugar
  • 2 packs of vanilla sugar
  • 400 g of butter (cut into small pieces)
  • 200 g of almonds

And for turning

  • 1 package of vanilla sugar
  • 5 tbsp of icing sugar

And this is how it's done:

Mix the basic ingredients into a firm dough and shape into a 5 cm thick roll. Wrap the roll in cling film and place it in the fridge for an hour. Then cut off pieces of the same size on a floured worktop and roll them out into finger-thick rolls. Cut off small pieces and shape them into crescents. Bake the crescents on a baking tray lined with baking paper at 175 °C for about 13 minutes. Roll the warm crescents in the icing sugar and vanilla sugar mixture and leave to cool. Heavenly!

For the health-conscious - the low-carb gingerbread
We are epicureans and love to try out new things. And that's why we always incorporate fresh ideas into our culinary concept. We're not just but also keto, low-carb and vegan. Here's one of the recipes that offers a healthy alternative to conventional sweet treats. 
The low-carb gingerbread to bake:


  • 180 g of ground hazelnuts
  • 65 g of chopped almonds
  • 3 large eggs
  • 1 pack of gingerbread spice
  • 2 pinches of baking soda
  • 80 g of chocolate with at least 85 % cocoa content

And this is how it's done:

Mix the hazelnuts with the almonds, spices and eggs. Spread the mixture onto a baking tray and bake at 180 °C for 20 minutes. Then cut the gingerbread into small pieces and coat with melted chocolate. Walnuts or almonds are suitable for decoration. Let us spoil you too. We look forward to welcoming you with special offers during the festive season! 

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