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Almond-based tart with a lattice top, filled with raspberry or redcurrant jam. Ingredients (Serves 8–10) For the Dough: 200 g all-purpose flour 100 g ground almonds or hazelnuts 150 g unsalted butter, cold and cubed 100 g sugar 1 egg 1 tsp vanilla extract ½ tsp ground cinnamon Pinch of salt For the Filling: 200 g raspberry jam 1–2 tsp lemon juice (optional) For the Topping: 1 egg, beaten (for brushing) Powdered sugar, for dusting Preparation Prepare the dough: In a bowl, comb

Clear, slow-simmered beef broth served as a base or with simple garnishes. Ingredients (Serves 6–8) 1 kg beef bones and/or beef shank 2 liters cold water 2 carrots, chopped 1 leek, sliced 1 celery stalk, chopped 1 onion, halved (optionally charred) 2 bay leaves 6–8 black peppercorns 1 tsp salt Fresh parsley, for garnish Preparation Start the broth: Place beef bones and meat in a large pot. Cover with cold water and bring slowly to a simmer. Skim off any foam that rises to the

The most iconic Austrian dish, featuring breaded veal cutlets fried until golden and crispy. Ingredients (Serves 2–4) 4 veal cutlets (about 150 g each) Salt, to taste 80 g all-purpose flour 2 large eggs 150 g fine breadcrumbs Clarified butter or vegetable oil, for frying Lemon wedges, for serving Traditional Sides (Optional): Austrian potato salad (Erdäpfelsalat) Parsley potatoes Lingonberry jam Preparation Prepare the cutlets: Place veal between plastic wrap and pound gently

Boiled beef served with potatoes, horseradish, and apple sauce; a classic Austrian specialty. Ingredients (Serves 4–6) For the Beef & Broth: 1.2–1.5 kg beef Tafelspitz (top sirloin cap or rump cap) 2.5 liters water 2 carrots, cut into chunks 1 leek, sliced 1 celery root or stalk, chopped 1 onion, halved and lightly charred 2 bay leaves 8–10 black peppercorns 1 tsp salt Traditional Accompaniments: Rösti or boiled potatoes Apple horseradish (Apfelkren) Chive sauce (Schnittlauch