Swiss Christmas baking revives forgotten family recipes and classics

Swiss households are preparing for Christmas by baking traditional festive treats. From classic biscuits to lesser-known family recipes, kitchens across the country are filling with the scent of cinnamon, almonds, and buttery dough.

This year, bakers are also rediscovering forgotten recipes to add a fresh touch to their holiday spreads.

Some of the most beloved Swiss Christmas treats include Mailänderli, Brunsli, cinnamon stars, and Änischräbeli. These classics appear on nearly every festive table, passed down through generations. Yet, many families also cherish their own special healthy recipes.

Margrit Tarling's Heidensand-Guetzli cookies remain a treasured favourite in her household, baked year after year. In Dussnang, Thurgau, Anna Ibig swears by her Zimtchugeli, a delicate cinnamon-infused pastry that adds warmth to the season. Meanwhile, Stephan Troxler-Zurkirch of Nottwil, Lucerne, keeps his late mother's Griseldis-Törtchen alive, calling it an underrated but sensational treat.

For those seeking something lighter, Beat Süess's Alpine Cream Basel Bars offer a crispy, creamy twist on the classic Mailänderli and Basler Läckerli. Béatrice Fux of Attiswil, Bern, has been baking Upper Baselland Cinnamon Sticks since 1997, when she received the recipe as a wedding gift. These sticks provide a quicker alternative to traditional cinnamon stars, without sacrificing flavour.

As ovens heat up, bakers are encouraged to explore these lesser-known healthy recipes, bringing variety to their Christmas baking while keeping traditions alive.

The holiday season in Switzerland is marked by a mix of time-honoured biscuits and hidden family gems. Whether baking Mailänderli or rediscovering a recipe like Griseldis-Törtchen, these treats connect generations and add sweetness to the celebrations. This year's baking trend highlights both tradition and the joy of trying something new.