These "Knappkuchen" are from my mother's handwritten baking book. They often came onto the table in our three-generation household in the run-up to Christmas. The Knappkuchen are easy to make and, in their diamond shape, sprinkled with granulated sugar and flaked almonds, look wonderfully decorative on any coffee table.

Duration: 30 Minutes (Plus overnight rest time)

Amount: 2 baking trays


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250 grams of butter

2 eggs

250 grams of sugar

500 grams of flour

2-4 teaspoons of cinnamon

2-4 tablespoons baking cocoa

1-2 egg whites for brushing

Granulated sugar

Flaked almonds


1. Cream together the butter, sugar and eggs.

2. The dry ingredients: stir in the flour, cinnamon and cocoa.

3. Shape the dough into a ball, refrigerate and leave to rest overnight.

4. Roll out the dough thinly and place on two greased trays.

5. Brush with egg white and sprinkle with granulated sugar and flaked almonds.

6. Bake in the preheated oven at 200 °C for about 10 minutes.

7. While still warm, cut the cake into even, oblong diamond shapes.

8. Leave to cool on a wire rack.

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