Recipe by Dreamer in Ontario
This cookie is a holiday family favourite. The recipe comes from German Home Baking by Dr Oetker Please Note: The ounces in these measurements refer to weight and not volume.
Top Review by Sydney Mike
Made my some vanilla sugar just for this recipe, but used almond extract in place of the almond essence! Ended up with a bit over 4 dozen cookies with the goodies spared around amongst several different groups! Although hazelnuts are rarely used in my kitchen, these were very tasty little treats & much enjoyed! Thanks for sharing the recipe! [Made & reviewed while in Germany with ZWT6]
- 9 ounces all-purpose flour
- 1 teaspoon baking powder
- 5 1⁄2 ounces sugar
- 9 g vanilla sugar (1 packet of Dr Oetker vanilla sugar)
- 3 drops almond essence (Dr Oetker bitter almond flavour)
- 5 tablespoons milk
- 3 1⁄2 ounces butter or 3 1⁄2 ounces margarine
- 7 ounces hazelnuts (ground twice)
- 1 -2 tablespoon milk (for brushing)
- 1 -1 1⁄2 ounce hazelnuts, halved, for decorating
Directions See How It's Made
- Preheat oven to 350°F.
- Mix and sieve together the flour and baking powder onto a pastry board or cool slab.
- Make a well in the centre and pour in the sugar, vanilla sugar, flavourings and milk.
- Draw in some of the flour from the sides of the well to combine with these to form a thickish paste.
- Add the cold butter or margarine, cut into small pieces and the ground hazelnuts.
- Cover everything with more of the flour and, starting from the middle, work all the ingredients quickly with your hands into a smooth firm paste.
- If the dough is sticky, refrigerate until no longer sticky.
- Roll out the pastry, in small quantities, to 1/8 inch thickness and cut out into circles, squares, hearts, etc.
- Lay cut out cookies on an ungreased baking sheet, brush with milk and decorate each with half a hazelnut.
- Bake in preheated oven for 10 to 15 minutes.