📝 About This Recipe
A beloved staple of German bakeries, the Amerikaner is a soft, cake-like cookie known for its signature flat bottom and dome-shaped top. These nostalgic treats feature a fine-crumbed texture infused with vanilla and a hint of lemon, traditionally finished with a dual glaze of snowy white icing and rich chocolate. Whether enjoyed at a 'Kaffeeklatsch' or as a school-day snack, their light, pillowy consistency makes them an irresistible piece of German pastry culture.
🥗 Ingredients
The Batter
- 100 grams Unsalted butter (softened to room temperature)
- 100 grams Granulated sugar
- 1 packet Vanilla sugar (or 1 tsp vanilla extract)
- 1 pinch Salt
- 2 large Eggs (at room temperature)
- 1 packet Vanilla custard powder (approx. 37g, or cornstarch with extra vanilla)
- 250 grams All-purpose flour (sifted)
- 3 teaspoons Baking powder
- 5 tablespoons Milk (whole milk preferred)
- 1 teaspoon Lemon zest (finely grated)
The Glaze
- 200 grams Powdered sugar (sifted)
- 2-3 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Hot water (as needed for consistency)
- 1 tablespoon Dark cocoa powder (unsweetened)
- 50 grams Dark chocolate couverture (melted (optional for richer flavor))
👨🍳 Instructions
-
1
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper. Ensure your butter and eggs are at room temperature for a smooth emulsion.
-
2
In a large mixing bowl, cream together the softened butter, granulated sugar, vanilla sugar, and a pinch of salt using a hand mixer or stand mixer until the mixture is pale and fluffy (about 3-4 minutes).
-
3
Add the eggs one at a time, beating thoroughly after each addition to ensure the batter remains stable and aerated.
-
4
In a separate bowl, whisk together the sifted flour, baking powder, and vanilla custard powder. The custard powder is the secret to the authentic yellow tint and tender crumb.
-
5
Gradually fold the dry ingredients into the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing only until just combined to avoid a tough texture.
-
6
Stir in the lemon zest for that bright, signature German bakery aroma.
-
7
Using two spoons or a medium ice cream scoop, place mounds of dough onto the prepared baking sheets. Space them at least 3 inches apart as they will spread significantly.
-
8
With a damp finger, gently smooth the tops of the mounds to ensure a nice dome shape, but do not flatten them too much.
-
9
Bake for 12-15 minutes. The Amerikaner should be set and pale on top, with only the very edges showing a hint of golden brown. Do not overbake; they should remain soft.
-
10
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Crucially, flip them over so the flat side faces up while cooling.
-
11
Prepare the white glaze by whisking powdered sugar with lemon juice and a tiny splash of hot water until thick but spreadable.
-
12
For the chocolate side, take a portion of the white glaze and mix in the cocoa powder and melted chocolate. Add a drop of water if it becomes too thick.
-
13
Using a palette knife, spread the white glaze over the flat bottom of the cooled Amerikaner. Traditionally, you cover the whole bottom with white first, or do half-and-half 'Schwarz-Weiß' style.
-
14
Apply the chocolate glaze to one half of the flat side, creating a clean line down the center. Let the glaze set completely at room temperature before serving.
💡 Chef's Tips
For the most authentic texture, use 'Hirschhornsalz' (Ammonium Carbonate) if you can find it; otherwise, baking powder works perfectly for home use. Do not overmix the batter once the flour is added, or the Amerikaner will become rubbery instead of cake-like. Always glaze the flat side (the bottom) of the pastry—this is the traditional 'Amerikaner' look. If the glaze is too runny, add more powdered sugar; if too thick, add lemon juice drop by drop. To get a perfectly smooth finish, dip your palette knife in hot water before smoothing the icing.
🍽️ Serving Suggestions
Serve with a hot cup of German filter coffee or a strong Earl Grey tea. Pair with a glass of cold milk for a traditional afternoon snack for children. For a festive touch, use the white glaze to draw 'Smiley' faces, a popular variation in German bakeries. Arrange on a tiered cake stand alongside other 'Kleingebäck' like Nussecken or Berliners. Best enjoyed fresh on the day of baking, but can be stored in an airtight container for up to 2 days.