These unusual hazelnut cookies (or biscuits) are a German specialty called Nussplätzchen which have a thin base topped with mound of hazelnut marzipan. The topping is soft and chewy when first baked but hardens and becomes crunchy in a matter of days. As with much Christmas baking make these ahead because they will keep for a month or more.

Plate of German Hazelnut Christmas Cookies

 

I had made these a couple of days ago but today it is quite significant that I post these cookies as we see images and hear of the tragedy at the Christmas markets in Berlin. It seems surreal that we can be celebrating a joyful Christmas while in many parts of the world people are struggling to survive be it because of war, famine or poverty. Our freedom and relative peace in Australia is to be treasured.

German Hazelnut Christmas cookies with and espresso in a gold and white vintage cup and gold spoon

Wishing you a peaceful and joyous Christmas.

Blessing to you,
Marcellina

German Hazelnut Christmas cookies with and espresso in a gold and white vintage cup and gold spoon

 

Plate of German Hazelnut Christmas Cookies
Print
German Hazelnut Christmas cookies
Prep Time
1 hrs
Cook Time
10 mins
Total Time
1 hrs 10 mins
 

These traditional Christmas cookies are known as Nussplätzchen in Germany. Consisting of a thin, buttery base topped with a mound of hazelnut paste which is moist and chewy at first but becomes dry and crunchy after storage.

Servings: 60 cookies
Author: Greg Patent
Ingredients
  • Cookie base
  • 1 1/2 cups plain flour
  • 1/2 cup castor sugar
  • 1/2 teaspoon cardamom
  • 1 teaspoon grated lemon rind
  • 115 g/ 1 stick cold unsalted butter cut into pieces
  • 1 large egg lightly beaten
  • Hazelnut topping
  • 250 g/8 ozs ground hazelnuts
  • 1 large egg
  • 1 large egg white
  • 1/2 castor sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon grated lemon rind

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