Cookies "Amerikaner"

Category: Bakery products
Kitchen: german
Amerikaner Cookies

Ingredients

Butter (room temperature) 100 g
Sugar 100 g
Eggs (SB) 2 pcs.
Salt pinch
Vanilla pudding * 1 sachet (40 gr.)
Milk (not added) 5 tbsp. l
Flour 250 gr.
Baking powder 3 tsp
Glaze:
Powdered sugar 200 gr.
Lemon juice 1.5-2 tbsp. l

Cooking method

  • Go to any bakery and pastry shop in Germany and you will see him (them) ...
  • This is the case when the first impression turns out to be deceiving, and the appearance does not in any way betray a rich inner characteristic. At first glance, it looks like an ordinary biscuit, turned upside down and doused with sugar icing. But, you just have to bite it ...
  • I wonder where the original name of this confection came from?
  • Amerikaner - (a shortcrust pastry bun or ammonium biscuit) in most cases a palm-sized, blunt-cone-shaped wheat flour bun, covered with sugar or chocolate icing. Sometimes in half both.
  • In Germany, this delicious type of baked goods is familiar to everyone from childhood.
  • Already in the book "School of Cooking" by Dr. Oetker, dated March 1951, you can find Amerikaner's recipe. Created by Dr. Oetker's new baking powder started the ammonium-free baking of this product, as was the case with the original recipes.
  • According to one theory, the name "American" (Amerikaner) is a simplification (or abbreviated) from the original name "Ammoniumhydrogencarbonatikaner". From Ammonium Hydrogencarbonat, or Ammonium carbonate - a chemical baking powder, on the basis of which these buns were once baked. Later the name was transformed into "Ammoniakaner". However, this name was somewhat dubious for a confectionery. At the mention of ammonia, associations immediately came to mind with the caustic spirit of ammonia or even (we will omit further) .... And gradually a more simplified and more neutral name - "American" began to slip through. Probably, someone has just become too lazy to pronounce or write such a long word as "Ammoniakaner" ...
  • Another version, less plausible, according to which the American soldiers who came during the war (or rather, those who cooked in the soldiers' kitchens) could not find suitable ingredients for baking the usual Cake in post-war Germany and changed the recipe to local conditions, thus obtaining this bun.
  • According to the TV show "Galileo", this is an American type of Black and White Cookies that came from the USA to Germany during the 1950s. But since the Germans had difficulty in pronouncing such a long English name, the bun was simply referred to as "American". And until the end of the 80s in Germany, an ordinary "American" was covered in half with chocolate and ordinary sugar icing.
  • According to the popular version, this baked product was originally covered with two glazes in half - white and chocolate. Therefore, the local population associated this half-heartedness with the skin color of American soldiers during the Second World War. Hence such an unusual term.
  • Be that as it may, the name stuck and exists. And its taste, as before, pleases both adults and children alike.
  • ( 🔗./2009/04/amerikaner.html)
  • Grind butter with sugar
  • Amerikaner Cookies
  • Add eggs and salt, beat well
  • Amerikaner Cookies
  • Amerikaner Cookies
  • Then add vanilla pudding, milk (I forgot about it) and flour mixed with baking powder. Mix well
  • Amerikaner Cookies
  • Amerikaner Cookies
  • Using two tablespoons, place the cookies on a baking sheet lined with parchment, at a long distance (since the cookies may blur)
  • Bake at 200about 10-15 minutes until golden brown
  • Amerikaner Cookies
  • Amerikaner Cookies
  • Smear the cooled cookies with icing
  • Amerikaner Cookies
  • Amerikaner Cookies
  • Amerikaner Cookies
  • Amerikaner Cookies

The dish is designed for

17-18 pieces

Note

* I replaced the vanilla pudding with 40 grams. cornstarch + vanillin

I will definitely bake cookies again, and double the rate !!! I especially liked the glaze. I forgot to add milk, but without it everything worked out great!
By the way, you can make chocolate icing. And spread the cookie half with shock glaze and half with sugar. Something like this (photo from the Internet):


Amerikaner Cookies

Recipe from here

NataliARH
simple and tasty) that's what I don't like about the Germans, is that many recipes use "Oetker" sachets, it is clear that it is easier to live with them, but reading traditional baked goods and then bang "sachet" in the composition, somehow does not fit into the minds of the Russian mistress, I bypass such recipes)))
Svettika
Lena, beautiful and mouth-watering cookies, such pussies! Let's cook. Thank you!
Elven
Yes, it upsets me a little too. But I've already learned that pudding is quietly substituted for cornstarch and vanillin.
Masinen
Elven, thanks for the interesting cookie recipe!
I will definitely bake! I already have so many in line that I don't have time))
Elven
Svetlana, Maria on health Be sure to try. I wrote the recipe longer than they cooked
Pulisyan
Lenchik, thanks for the recipe! Seemingly simple cookies acquire tremendous meaning when they have a story - and even more when they have 2 stories !!! And they turn it over probably because the glaze fits better this way ...
I just didn't get it: biscuits with ammonia or with another baking powder?
Hurray for the cookie master !!!
Elven
Thank you, my dear!
Quote: Pulisyan
biscuits with ammonia or other baking powder?
Nooo, with the usual baking powder. I make it myself. Honestly, I don’t know, what is this ammonium and where is it taken
Nagira
Lena, thanks for the recipe and the story!
And I was surprised what makes cookies with that name in a German competition ...
That's why I love all these contests - even if you don't participate, you learn so many new things and get so many positive emotions ...
Kurabye
Sorry, I'm very interested in the recipe, but 3 tbsp. l. How much baking powder?
TATbRHA
Yes, that's about baking powder in tablespoons - I would like in grams after all. The spoons are different, the slides are different, the hand trembles there ... Especially such a baking powder that you yourself make. Flour is only 250 grams. Please weigh, if not difficult. I want to bake, but this makes it difficult.
NataliARH
Elven, ammonium carbonate is used instead of soda and baking powder when they want to make cookies not dry and brittle, but porous and crumbly.
Nagira

Quote: NataliARH

Elven, ammonium carbonate is used instead of soda and baking powder when they want to make cookies not dry and brittle, but porous and crumbly.
... that is, for gingerbread it is the most ... but - this ammonium is juicy odorous, you need to cool the baked goods thoroughly in order to appreciate its taste-aroma without admixture of ammonium and in general there are some subtleties in "communicating" with it, we have it in packs, as in Germany, are not sold. I have only seen by weight, but by weight it comes into contact with air and turns into not at all what is needed for baking
NataliARH
Nagira, oh, potash salt is added to the gingerbread cookies, it's also not easy to get!
Gala
and they also put potash ...
Elven
Quote: Kurabye
but 3 tbsp. l. How much baking powder?
Oh, girls, please forgive me! Not tablespoons, but teaspoons. No slide... I'll fix it now.
Quote: NataliARH
ammonium carbonate is used instead of soda and baking powder when they want to make cookies not dry and brittle, but porous and crumbly.
NataliARH, thanks for the info. This beast is not for sale in our store, and I don’t need it.
Kurabye
Thank you very much for your answer. One of these days I will definitely bake, otherwise in our family they do not drink tea, coffee or milk "empty".
Tanyushechka
Elven, take the report, I liked the cookies with icing. Thanks for the recipe
Amerikaner Cookies
Elven
Svetlana, bake to your health! Thank you for noticing the error.
Tatyana, I accept I'm glad you liked the cookies
Nagira
Quote: NataliARH

Nagira, oh, potash salt is added to the gingerbread cookies, it's also not easy to get!
Quote: + Gala +

and they also put potash ...

It is the same

"Potassium carbonate (potassium carbonate, potash) K2CO3 is a medium salt of potassium and carbonic acid. It is a white crystalline substance, readily soluble in water. Low toxicity, belongs to the III hazard class. [1]

The old name for salt is potash, from lat. potassa, through it. Pottasche, fr. potasse. "


In Germany it is used, because there it is not a problem to buy it
A Lena expressed, I think, our opinion that we can do without him.
Gala
that we can do without it.
Irina, and what can be replaced?
Nagira
if you mean gingerbread, then honey-sour cream-alcohol may well cope. There, after all, the dough should not resemble cookies or muffins with the structure of its crumb. In principle, and in Katarzynska, we simply insure ourselves, because our fermentation conditions are not like in the old days, but it should be enough for raising the dough if you catch a cool batch.

And in the rest of the baking, use a regular baking powder.
Sivana
Lenochka, I "got hooked" on your recipes. I got giant cookies, that's what it means to read the recipe inattentively. That this amount of dough is designed for 17-18 pieces, I read after I saw my 8

Amerikaner Cookies}

Despite the maxi size, they are incredibly tasty))) Thank you
Elven
Quote: Sivana
Lenochka, I'm addicted to your recipes
Sivana, oh, how nice it is to receive such reviews, and even with photo reports Thank you very much! I'm just happy that I liked the cookies
Quote: Sivana
I got giant cookies, that's what it means to inattentively read the recipe
So what! Big piece and mouth happy
The dough for one cookie needs somewhere a little less than a tablespoon. They did not blur very much for me, because I forgot to add milk

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