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Schweizer Nusstaler | Bake to the roots

Schweizer Nusstaler aka. Swiss Nut Cookies

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:14
  • Total Time: 02:40
  • Yield: 30 1x
  • Category: Cookies
  • Cuisine: Switzerland
  • Diet: Vegetarian

Description

A great snack if you are looking for something crunchy – Schweizer Nusstaler aka. Swiss Nut Cookies. We love these crunchy nutty cookies a lot!


Ingredients

Scale

2 cups (260g) all-purpose flour
3/4 cup (150g) sugar
1 pinch of salt
3.5 oz. (100g) cold butter, in small pieces
1 medium egg
1 medium egg yolk
1/2 tsp. vanilla extract
3.5 oz. (100g) hazelnuts, roughly chopped
3.5 oz. (100g) pistachios, roughly chopped


Instructions

1. Roughly chop the hazelnuts and pistachios and set aside.

2. Mix flour, sugar, and salt in a large bowl. Add the butter in small pieces and cut it into pea-sized pieces using a pastry blender* or knife. Add the egg, egg yolk, and vanilla extract and mix it with the rest of the ingredients – you maybe want to do that with a fork first, then with your hands. As soon as the ingredients start sticking together and form streusels, you can add the chopped nuts and. Knead until you get a smooth dough.

3. Shape the dough into a log and wrap in plastic wrap. Shape the wrapped log into a bar with flat sides. You want a width/height of about 2 inches (5 cm) for the bar. Place in the fridge for at least 2 hours (or overnight).

4. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Cut the dough bar into roughly 0.24-inch (0,6 cm) thick slices with a sharp knife. Place the cookies with some space in between on the baking sheet. Only half of the cookies will probably fit on the baking sheet – keep the rest of the dough in the fridge until needed again. Bake the cookies in the preheated oven for about 12-14 minutes. The cookies should be very lightly browned. The baking time varies depending on the thickness of the cookies. Take the baked cookies out of the oven and let them cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely.


Notes

Get your bake on!