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Dec 21, 2010 03:15 PM

cookies - wolfzahne pan? (specialty baking pans)

Does anyone know a source for the special baking pan used to bake wolfzahne?

Wolfzahne are a traditional German cookie that my mother has made at Christmas for years. They are vanilla flavored cookies with hazelnuts, and get their name (wolf teeth) from their long, thin shape, which comes to a point at the end.

Traditionally, these should be baked in a special pan which is zig-zag profile: the batter rests in the valleys of the pan, which makes the resulting cookie is long and thin and is triangular- shaped in cross section, and this also produces the point at the end. Most recipes instruct you to pipe the batter from a bag onto a flat baking sheet, but this produces more of a worm shape. I want wolfzahne, not worms.

My mother obtained her pan a long time ago from a friend who lived in Germany for a short time, and I don't know where to look domestically.

I can't seem to locate one online, buI there may be a European grocery somewhere that carries esoteric baking things - any suggestions either way?

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    1. re: blue room

      That's just the thing. Thanks a lot.

      1. re: roterror

        And if you would be so kind as to post that recipe, perhaps on this thread, I know at least two people who would be thrilled to bits...

    2. This is the recipe I used
      In my American kitchen, that became:

      1 cup butter, room temp or slightly softened (2 sticks)
      1 cup sugar
      3 large eggs
      2 3/4 cups flour + 2 tablespoons
      2 teaspoons vanilla + 2 teaspoons Cognac, or use lemon extract, zest, or orange or whatever you like--almond, anise, brandy, etc. -- but I can't say what the correct amounts for these would be.
      Creamed the butter and sugar with hand mixer 'til light colored, fluffy. Add flavoring, mix.
      Mixed in eggs one at a time.
      Mixed in flour a little at a time, added about 1/5, or 1/6 of the flour each time, I'd say.

      I pushed walnut sized balls of dough off a spoon (3 per groove, spaced) into the form--probably about 2 teaspoonsful each.

      Baked in (preheated) 350F oven for 10 - 12 minutes -- not as long as the recipe calls for. The "pan" is dark, they browned up at the edges, so I took them out then.
      The pan is non-stick ( a snap to clean!) but I brushed butter on it with a pastry brush anyway.
      The cookies came out easily with just a gentle nudge of my finger.