Nut cookies Nussplatzchen (Nussplatzchen)
12 servings
20 minutes
Nussplatzchen is a refined representative of German cuisine, combining a crispy shortbread base with a fragrant nut filling. This recipe is rooted in the Christmas baking traditions of Germany, where nuts, cinnamon, and citrus notes create a warm, cozy flavor. The dough is rolled out thinly to make the cookies light and the filling airy and rich. Hazelnuts give it a deep, slightly sweet taste while cardamom and lemon zest add a subtle spicy freshness. Served with tea or coffee, it perfectly complements winter evenings or family celebrations. This treat not only delights the taste buds but also transports you to the atmosphere of cozy German patisseries filled with the aroma of fresh baking.
1
Prepare a thin base for the cookies.
2
Mix flour, half of the sugar, cardamom, and half of the lemon zest with a whisk. Add chopped cold butter. Use a blender or two knives to crumble the dough. Add one lightly beaten egg and mix the dough with a fork until it comes together.
- Wheat flour: 1.5 glass
- Sugar: 1 glass
- Ground cardamom: 0.5 teaspoon
- Lemon zest: 2 teaspoons
- Butter: 8 tablespoons
- Chicken egg (large): 2 pieces
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 procedure. This is necessary for the butter to mix well with the flour.
4
Roll the dough slightly into a flattened disc, wrap it in plastic wrap, and refrigerate overnight. Before baking, take it out in advance to reach room temperature.
5
Meanwhile, prepare the nut topping.
6
Use a blender or manual grinder to chop the nuts, adding 2 tablespoons of sugar. Be careful — the nuts should not turn into a paste.
- Hazelnuts: 400 g
- Sugar: 1 glass
7
Beat the egg and egg whites with an electric mixer until light and thick. Gradually add the remaining sugar and beat until even paler and fluffier (about 5 minutes). Add cinnamon and lemon zest, mix with nut crumbs. Cover the resulting thick mass with plastic wrap and leave in the refrigerator overnight.
- Chicken egg (large): 2 pieces
- Egg white: 1 piece
- Sugar: 1 glass
- Ground cinnamon: 0.5 teaspoon
- Lemon zest: 2 teaspoons
- Hazelnuts: 400 g
8
Preheat the oven to 180 degrees. Line two baking trays with parchment paper.
9
Place the dough (at room temperature) on a floured surface and roll it out to a thickness of 0.3 cm (not thicker! the cookie base should be very thin). Use a round cutter with a diameter of 3.5 cm to cut out cookies from the dough, form a ball from the scraps, roll it out again, and cut out the remaining cookies.
10
Place the discs on the trays 1 cm apart. They will not expand during baking.
11
Form balls from the nut dough (cold) according to the number of cookies, place them on the sandy bases, and press slightly.
12
Bake each batch for 10 minutes (until pale golden), without overbaking.
13
Carefully remove from the tray with a metal spatula and cool on a rack.