Nut Cookies Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my nut cookies recipe in this post.
With gingerbread spice, these spicy geometric cookies make a great Christmas cookie.
Outside of Advent and Christmas, you can prepare the pastries without the gingerbread flavor.
Important to know: These cookies require a little more time in the bakery.
Wish you good luck, feel free to write me a comment or leave a baking question at the bottom of this page.
Table of Contents
1. Recipe Nut Cookies
The following instructions accompany you exactly with photos at each step.
Baked, photographed and written down by chef Thomas Sixt and Christiane Sixt.
Total Time 180 Min.
Detailed instructions for baking traditional German nut cookies corners.
|220||g||flour (I have used Schär Mix gluten free)|
|80||g||powdered sugar/ iced sugar|
|1||Piece||Lemon (Only the abrasion)|
|8||Pieces||egg whites (From eggs size M)|
|200||g||brown cane sugar|
Weigh out the ingredients for the shortcrust pastry and have them ready:
-> powdered sugar
-> Soft butter
-> Lemon for abrasion
Place the softened butter in the baking bowl.
Sift the flour into the butter.
Add powdered sugar
Sift the icing sugar into the bowl with the butter and flour.
Add two pinches of salt to the dough ingredients.
Add the zest from the whole lemon to the dough ingredients in the bowl.
Mix the dough ingredients in the baking bowl with the hand mixer using the dough hook.
Stir the dough ingredients evenly for 4-6 minutes so that all the ingredients can be finely combined.
Den Teig abschließend mit den Händen gut 2 Minuten kneten.
Finally, knead the dough with your hands for a good 2 minutes.
Shape the dough into a ball in the bowl.
Place the ball of dough on cling film.
Wrap the dough in cling film.
Chill the dough ball for at least 30 minutes and let it rest.
To bake the nut corner base you need:
-> A flat baking sheet
-> A suitable piece of baking paper
-> A flexible, rectangular cake pan.
-> A rolling pin
Take the dough ball out of the fridge and unwrap it.
Place the dough in the middle of the baking paper.
Slowly roll out the dough with a floured rolling pin.
Roll out the dough evenly, keeping the dough on the parchment paper.
Roll out the dough into a rectangle 0.5 cm thick.
Fit the dough into the flexible tart pan.
I recommend that you plan squares with a size of 5 or 6 cm.
The length and width of the cake tin should be divisible by 5 cm and 6 cm respectively.
Among other things, we tested 4 cm squares, but these are optically too small for us.
Bake the shortcrust pastry base in a preheated oven at 180°C for 14-16 minutes until light brown.
When the baking time is up, take the baked shortcrust pastry base out of the oven and place it on the worktop.
Spread the apricot jam on the baked shortcrust base while it is still hot.
Spread the apricot jam over the entire surface of the shortcrust pastry base, including the corners.
Separate the eggs and place the yolks and whites in separate bowls.
For the recipe we only need the egg whites, you can use the egg yolks for scrambled eggs, for example.
Weigh out the ingredients for the nut filling and have them ready:
-> Chopped hazelnuts
-> Grated hazelnuts
-> Gingerbread spice
Put the egg whites and sugar in a saucepan with the hazelnuts.
Stir the nut mixture with a whisk.
Add the butter to the nut mixture.
Add the gingerbread spice to the nut mixture.
Mix in the gingerbread spice.
Heat the nut mixture to a temperature of 65°C while stirring.
Stir the starch into the nut mixture.
Adding more cornstarch will make the nut layer firmer.
Pour the nut mixture onto the prepared shortcrust pastry base.
Spread the nut mixture evenly in the mold with a spatula.
Let the nut mixture rest for 5 minutes.
Preheat the oven at 180°C top and bottom heat.
Place the baking sheet in the oven and bake for 10-11 minutes.
When the baking time is up, remove the baked nut cake and set it aside on the worktop.
Carefully remove the flexible cake tin.
To do this, cut along the shape with a knife and then lift up.
Using a tape measure, cut out 5cm or 6cm strips.
Then cut the strips into squares.
Carefully cut the cut squares into triangles.
Using a large chef’s knife, cut the chocolate into small pieces on a sturdy kitchen board.
Slowly melt half of the chopped chocolate in the saucepan at the lowest heat setting.
Add the second half of the chopped chocolate to the already melted chocolate.
Add the butter to the chocolate and melt without adding heat.
The melted chocolate should be in the temperature range around 28°C.
Briefly heat the chocolate to 32°C, then prepare to dip the nut cookies.
Dip the long side of the nut cookies corners in the chocolate.
Place the dipped side/edge of the nut corners on fresh baking paper.
In a second step or in a second and third step, dip the other sides/edges of the nut corners in chocolate.
Then let it dry on the parchment paper.
After a good 1.5 hours, pack the nut cookies corners in biscuit tins.
Hide the cookie jars well from gnomes and trolls, gnomes and fairies in a cool place.
Tips and information about the ingredients:
-> You can also use 200 g ground hazelnuts.
-> A portion of chopped hazelnuts – instead of ground hazelnuts – gives the nut layer more structure.
-> You can prepare the nut mass with up to 180 g butter.
-> More butter makes the nut mixture finer and softer.
-> When using gluten-free flour, please reduce the baking time of the shortcrust pastry base.
-> We used the gluten-free flour Schär Mix for biscuits. You can also prepare the dough with wheat flour.
–> We liked squares with a size of 5 cm or 6 cm better than squares with a size of 4 cm.
2. Nutritional Values and Calories
3. Tips For Storing Nut Cookies
You can place your Christmas cookies in large jars or cookie jars after they dry.
I always put sandwich paper in the can.
You can layer the cookies and put paper in between.
A cold place in the pantry, basement or closet will allow the cookies to ripen.
After 3-6 days the taste of the cookies is even better.
4. Info About German Nut Cookies And Corners
The nut cookie is a sweet, delicate pastry. It consists of a short pastry base spread with jam and a macaroon mixture with a layer of chopped or grated hazelnuts.
Das Backen dieser “Schichten” erfolgt in mehreren Arbeitsschritten.
Nach dem Backen und Abkühlen werden die Gebäckstücke in Dreiecke oder Rechtecke geschnitten und an den Rändern und Ecken mit Kuvertüre überzogen.
Ein recht ähnliches Gebäck mit Mandeln anstelle von Haselnüssen kennen wir unter der Bezeichnung Mandelschnitte.
The pop singer Guildo Horn mentioned raspberry ice cream and nut cookies in his song “Guildo hat euch lieb”:
“Da wär’ ich so gern
War den Sternen nicht mehr all zu fern
Und von dort schick ich Euch meinen Liebesbeweis
Nussecken und Himbeereis”
He purposefully used his fondness for his mother’s nut cookies to make public appearances.
The pastry gained special attention through its participation in the Eurovision Song Contest in 1998.
On December 17, 2010, the world’s largest nut corner was assembled in Koblenz by the Rhine-Moselle-Eifel Bakers’ Guild.
The record pastry measured 5.6 x 5.7 x 9 meters and weighed 450 kilograms.
The record was confirmed by a judge for the Guinness Book of Records.
4. More Ideas For Christmas Cookies
Comments, Cooking Questions and Answers
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