Today's level bears the name “Schwarz-Weiss-Gebäck” and was written by Raoul Bourquin.
“Schwarz-Weiß-Gebäck” (literally “Black-White-Pastry”) is the German name for cookies whose one half of the dough is mixed with cocoa. It is not to be confused with the American “Black and white cookie”, which is called “Amerikaner” in Germany. Their name however might be derived from “Ammonium bicarbonate”, which is used to bake them, rather than from “American”. The true origin is unknown.
Unlike black and white cookies, which are enjoyed throughout the whole year in Germany, Schwarz-Weiß-Gebäck is one of the typical pastries during Christmas season, and often prepared by hand shortly before Christmas, sometimes as a present.