Nut Cookies Nussplatzchen
Baking and Desserts | German cuisine
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
The recipe for this cookie comes from a small German town called Zelt, where there is a tradition of making it for Christmas. This treat has a crispy bottom and a juicy, soft top that becomes crispy over time. The cookies can be stored in an airtight container for up to a month.
Ingredients
- Wheat Flour - 1½ cups
- Sugar - 1 cup
- Butter - 8 tablespoons
- Cardamom - ½ teaspoon
- Large eggs - 2 pieces
- Egg white - 1 piece
- Citrus Zest Mix - 2 teaspoons
- Ground Cinnamon - ½ teaspoon
- Hazelnut - 14.1 oz
Step by Step guide
Step 1
Prepare a thin base for the cookies.
Step 2
In a bowl, whisk together the flour, half of the sugar, cardamom, and half of the lemon zest. Add the chopped butter (previously chilled). Using a blender or two knives, cut the mixture into crumbs. Add one lightly beaten egg and mix the dough with a fork until it comes together.
Step 3
Place the dough on a work surface and shape it into a round log. Flatten the end closest to you and roll it towards the far end with pressing motions. Repeat the process. This is necessary for the butter to blend well with the flour.
Step 4
Slightly roll the dough into a flattened disk, wrap it in plastic wrap, and refrigerate overnight. Before baking, take it out in advance to bring it to room temperature.
Step 5
Meanwhile, prepare the nut topping.
Step 6
Using a blender or manual grinder, chop the nuts, adding 2 tablespoons of sugar. Be careful — the nuts should not turn into a paste.
Step 7
Beat the egg and egg white with an electric mixer until light and thick. Gradually add the remaining sugar and beat until the mixture is even lighter and fluffier (about 5 minutes). Add the cinnamon and lemon zest, and mix with the nut crumbs. Cover the resulting dense mixture with plastic wrap and leave it in the refrigerator overnight.
Step 8
Preheat the oven to 356°F. Line two baking sheets with parchment paper.
Step 9
Place the dough (at room temperature) on a floured surface and roll it out to a thickness of 0.3 cm (no thicker! The cookie base should be very thin). Use a round cutter with a diameter of 3.5 cm to cut out cookies, and form a ball from the scraps, roll it out again, and cut out the remaining cookies.
Step 10
Place the disks on the baking sheets, 1 cm apart. They will not expand while baking.
Step 11
From the nut mixture (cold), form balls (equal to the number of cookies), place them on the sandy bases, and gently press down.
Step 12
Bake both batches alternately for 10 minutes (until pale golden), without overbaking.
Step 13
Carefully remove from the baking sheet with a metal spatula and cool on a wire rack.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.