Few things are more romantic than a winter holiday market in the town square of a rustic village in Germany. There are a tight knit collection of cozy booths filled with wooden toys, mulled wine, cone bags full of freshly roasted nuts, and a huge selection of exquisite German baked goods and cookies! In this episode of Culinary adventures, we visit an actual German named Ursula to learn her secret Holiday Hazelnut cookie recipe.
Ursula, being of European upbringing, weighs out her ingredients on a scale (which is generally a good ideas when you’re baking) as prescribed by a tattered heirloom cookbook that belonged to her Mother back in Stuttgart. And let me tell you, these cookies are something special! I happen to love the hazelnut, so once I started eating these yummy treats, it was hard to stop. I think Kendra and I ate about two dozen of these on a chilly Christmas eve while sipping our “Moo” cocktails (warm milk and bourbon, with a hint of honey, vanilla and nutmeg). And when Santa came down our chimney? Let’s just say there weren’t any cookies left on the plate!
Here’s how you get your hazelnut cookie going:
The Hazelnut Cookie recipe
(with approximate conversions to cups, but weigh it all if you can!):
250 grams of butter (2 sticks)
250 grams of sugar (about 1 1/4 cups)
2 nice looking eggs
360 grams flour (about 2 1/2 cups)
250 grams of roasted and ground hazelnuts (about 1 2/3 cups)
2 egg whites
200 grams powdered sugar (about 1 2/3 cups)
1 tsp vanilla
Bake at 350 degrees, approximately 20 minutes
Let cookies cool on the baking sheet before spatula-ing them off.
Eat the cookies!
Or wrap them in plastic with a fancy bow to give as a gift. My choir friend Jorge loved the gift pack I brought him!