Tradition since 1873
The Reichenau biscuit rusk from the Alber confectionery in Payerbach is a culinary original with a long history: the imperial and royal aristocracy enjoyed the fine biscuit as early as the 19th century. The fine biscuits were already enjoyed by the imperial and royal aristocracy in the 19th century when the emperor spent his summer holidays in Reichenau.
The speciality lies in the production process: the whipped dough is poured directly onto the biscuit, not baked in moulds, which gives it its typical, unmistakable shape. Only four ingredients are used for the traditional recipe - flour, sugar, eggs and aniseed.
The recipe originally came from the cook at the Thalhof, who used it to cater for writers, artists and the imperial couple. At the end of the 19th century, Ludwig Alber and Ignaz Oberdorfer adopted the recipe for their patisserie, which is still run by the fifth generation of the Alber family.
Today, the Reichenau biscuit rusk is a popular souvenir and a versatile treat with coffee, tea or wine. If you visit the patisserie, you should also try the Ghega cake with pistachios and nut nougat.
