Jürgen Krauss

Jürgen Krauss · German Baking

Marzipan has always been a favourite of mine, and this cake uses it to give a humble apple tart a rich almond flavour and a beautiful creamy texture. German Baking by Jürgen Krauss is published by Kyle Books, £26.00, www.octopusbooks.co.uk

Jürgen Krauss · German Baking

The most famous and celebrated Stollen is Dresdner Stollen, now trademarked, from the city of Dresden in Saxony. It is laden with fruit and is made with double cream and lots of butter. For me, it is inseparable from Christmas. Usually, my parents would be given a Stollen as a Christmas gift and it was a real treat on the coffee table. It keeps extremely well and needs several weeks to mature and unfold all its flavours. German Baking by Jürgen Krauss is published by Kyle Books, £26.00, www.octopusbooks.co.uk

Jürgen Krauss · Winter in the Highlands

Thanks to its nut content, the dough for these vanilla crescents is quite forgiving, by which I mean it remains pliable to shape without cracking. These biscuits are a favourite of my brother, and quite easy and quick to make. It wouldn’t be Christmas without them.