DISH RESEARCH · Dish
Mailänderli
Crisp Swiss Christmas cut-out biscuits rich with butter, egg yolk and fresh lemon zest.
About Mailänderli
Mailänderli are buttery cut-out biscuits associated with Christmas throughout Switzerland, especially German-speaking Switzerland. This profile follows Swiss food writer Andie Pilot's family version, which uses lemon zest and a yellow egg-yolk glaze.
Butter and egg yolks give the biscuits a rich, rounded flavour, while lemon zest adds a clear citrus lift. Sugar sweetens both the dough and its glossy surface without masking the butter.
The biscuits are flat-edged festive shapes with a smooth golden-yellow top. They bake crisp and firm, with a close crumb and a clean snap rather than a soft or cakey centre.
Allergens in this recipe
Contains: Milk, Egg, Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Mailänderli
Andie Pilot's buttery lemon Mailänderli.
- ButterRichness and tender crumb
- SugarSweetness
- Egg yolksRichness, binding and golden glaze
- Wheat flourBiscuit structure
- Lemon zestCitrus fragrance
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Butter:
- Sugar:
- Egg yolks:
- Wheat flour:
- Lemon zest:
Origins & food traditions
The Swiss author describes Mailänderli as a standard Swiss Christmas cookie and notes that recipes generally use equal butter and sugar with twice as much flour; her family version adds lemon zest and an egg-yolk glaze.
Countries
- Switzerland
- SwitzerlandCatalogue link pending review
Cuisines & regions
- Swiss Cuisine
- Swiss CuisineCatalogue link pending review