Friedrich Nietzsche's Hobelspäne

Friedrich Nietzsche

Friedrich Nietzsche

Philosopher & Author
1844 – 1900

The German philosopher and author Friedrich Nietzsche was born in 1844 and would grow up to become one of the world’s most distinguished thinkers. Nietzsche’s texts regarding truth, morals, nihilism, the human consciousness and the purpose of our existence have had immense influence on Western philosophy – even to this day.

Nietzsche was, other than a seminal philosopher, a very talented linguist who at the young age of 24 became professor of classical philology (the study of the classical languages Greek and Latin and their literature) at the University of Basel in Switzerland. And, as icing on the cake, he was also a gifted musician who during his lifetime managed to publish a large number of musical pieces – although they would be harshly criticized by his peers.

Friedrich grew up in the small German town Röcken with his mother, sister and grandmother. The following recipe hails from Nietzsche’s grandmother Erdmuthe. This is her version of the, at the time, traditional cookie “Hobelspäne.”

Photo credit: Friedrich Hartmann (1822-1902), Basel

Friedrich Nietzsche's Hobelspäne
Clarifying notes by Ankarsrum are marked in red

Ingredients

Portions: –
Metric
US
2,3 cups powdered sugar
3,5 cups wheat flour
6 eggs
lemon zest

Directions

Step 1

Beat the eggs separately in a bowl with a stirring spoon for about 15 minutes.

Step 2

Add powdered sugar and a bit of grated lemon zest to taste. Slowly stir in the flour. Set aside for 1 hour.

Step 3

Spread the dough thinly and cut into slender bands, resembling wood shavings. Coat with chopped almond and bake in a hot oven at around 180 C (356 F) until golden brown.

Make it easier with Ankarsrum Assistent Original

Whisk the eggs in your Ankarsrum Assistent Original whisking bowl using the balloon whisks. Add powdered sugar and lemon zest. Switch to the cookie whisks and successively add flour until you have a lean dough.

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