Gingerbread cookies with hazelnuts
6 servings
45 minutes
Gingerbread cookies with hazelnuts are a fragrant treat with a delicate, crunchy flavor and a hint of spicy warmth. This dessert comes from Austrian cuisine, where the combination of spices and nuts in baking is traditionally valued. Ginger adds warm spiciness to the cookies, while hazelnuts provide a rich nutty aroma. Rice flour makes the texture lighter, and powdered sugar adds a soft sweetness. These cookies are perfect with a cup of hot tea or coffee, especially on cool evenings. In Austria, such treats often accompany Christmas celebrations, creating an atmosphere of coziness and family warmth. They are great as standalone treats but also pair well with jam or melted chocolate.
1
Beat the egg with powdered sugar. Add baking powder, finely crushed nuts, very finely chopped ginger, and flour. Mix thoroughly.
- Chicken egg: 1 piece
- Powdered sugar: 150 g
- Baking powder: 0.5 teaspoon
- Hazelnut: 50 g
- Ginger root: 0.5 tablespoon
- Rice flour: 150 g
2
Preheat the oven to 200 degrees. Grease the baking tray with oil. Form small balls from the dough, dip one side in powdered sugar, and place that sugar side on the baking tray. Leave plenty of space between the cookies, as the balls will spread into flat cakes while baking. Keep in the hot oven for 12-15 minutes. Let cool before serving.
- Powdered sugar: 150 g