Shenkeli

I first encountered these when I worked at a hotel in Zurich in the early seventies. The Christmas season had arrived and the hotel’s pastry chef, Armand, and his assistants (I was working in the garde-manger department at the time), set about preparing all sorts of Guetzli (see for a full explanation of Swiss Christmas cookies). Because Armand was from Fribourg and came from a French-speaking family, his culinary practices were more those of western Sw