The scent of Christmas with freshly baked cakes and pastries is very special indeed. In the pre-Christmas period, biscuits as well as Stollen are very popular – a classic in Austria. The light and fluffy Stollen cake with its delicate almond aroma and candied fruits is well known and has a long tradition.



  • 1 lemon (untreated, grated peel)
  • 100 g candied fruits (mixed)
  • 1 dash of rum
  • 1/2 small bottle of bitter almond flavouring
  • 600 g flour
  • 1 pack of baking powder
  • 2 eggs
  • 250 g quark
  • 150 g butter (soft)
  • 200 g icing sugar
  • 1 pack of vanilla sugar
  • 1 pinch of salt
  • 100 g almonds (ground)
  • 150 g almonds (shaved)
  • 150 g raisins
  • icing sugar (for sprinkling)

Directions for Christmas Stollen

  1. Grate the lemon peel. Chop the candied fruits into small pieces and soak with the rum and bitter almond flavouring.
  2. Pre-heat the oven to 200 °C/ 400 °F.
  3. Sift flour with baking powder onto a work surface and make a hollow in the centre. Mix eggs, quark, soft butter, sugar, vanilla sugar, lemon peel and a pinch of salt into this. Finally, add almonds, raisins and candied fruits and knead.
  4. Grease a Stollen or oblong cake tin and spoon in the mixture or shape into a loaf and place on a baking tray which has been lined with baking paper.
  5. Bake the Stollen on the middle rack at 200 °C/ 400 °F for 10 minutes and reduce to 170 °C/ 350 °F and bake for a further 45 minutes.


Drizzle with melted butter whilst still warm and cover with a thick layer of sugar for a super indulgent treat. The flavours will develop particularly well if wrapped in cling film and left to stand for a few days.


Stollen, originally called “Christbrot” (Christmas bread) out of flour, yeast and water, was already made in the 14th century and the shape of the cake is said to be reminiscent of the baby Jesus wrapped in swaddling clothes. Today, this sweet Viennese delicacy is often enhanced with dried fruits and is an absolute must particularly at Christmas!
You would like to get more of our culinary Christmas in Austria? Then let us take you to our delicious Christmas cookies.

Whether simple and classic, with filling, sugar coating or chocolate - Gingerbread is an Austrian Christmas biscuit classic.
Advent just wouldn’t be complete without Gingerbread. With the combination of honey, cinnamon and fragrant spices, the smell perfectly embodies Christmas!


The essential oil of the blossom is the main active ingredient of lavender, which has an extremely pleasant fragrance and promises relaxation. Flowers, leaves, but also the whole flowering herb are used.

We love it!


Close-up of Lemon verbena

Watering, picking and enjoying – this is the natural cycle in your own herb garden. But why so complicated when it’s so easy? So grab it and enjoy the high-quality mountain herbs from Austria.

At a glance

  • founded in 1986 in Sarleinsbach
  • Members / owners of the cooperative: 92 farmers from regional cultivation
  • Employees: 45
  • 280 tons of herbs are grown annually

The 3 basic pillars of the brand philosophy, which remain valid until today, are defined from the beginning as:

  • 100% organic
  • as many herbs as possible from regional cultivation
  • highest quality

Convince yourself, because organic and quality is the passion!

Let’s be honest: Is there anything finer than a freshly prepared dish that is refined with tasty herbs to a real feast for the palate?