Move over, macaron. These celebratory little Viennese cakes beg for bubbly alongside. They’re new from Heidi Riegler’s Vienna Cookie Company in Baldwin, N.Y. Called punschkrapferl or punch cakes, they’re the Austrian take on petits fours, with liquor-soaked cake sandwiching fillings of jam and chocolate, glazed on the outside and blinged with a bit of gold leaf. They come in a rainbow of flavors— cherry, orange and spiced rum — seven in each silver tin.
Punch cakes, $60 for seven, viennacookiecompany.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
source: nytimes.com