Swiss Hazelnut Cookies called “Nussstängeli”

I don’t know if I told you about this already here – some might know I am living in Berlin… but I am originally from the South of Germany, Lake Constance, close to the border to Switzerland actually. While I was studying I was even living in Switzerland for some time, cause it was cheaper there than on the other side of the border in Germany ;)

Anyway – I am feeling really close to Switzerland and all the good chocolate and other stuff they have down there. Especially one thing called “Nussstängeli” ;)

The Swiss dialect sometimes sounds a bit funny for us Germans and probably many others – no offense! ;) So does the name of these cookies: “Nussstängeli”. Everything that ends with an “i” there sounds kind of cute. I know the original cookies only from supermarkets in Switzerland. Every time I visit, I have to get a huge bag with them. They are addictive. They actually look like those wooden blocks from Jenga when you buy them in the stores and are probably as hard as the wooden blocks. Much harder than the ones I made here :P

I actually love the fact that the cookies are very hard and crumbly. I tried to make mine the same way, but they are softer ;) So I still have to work on the recipe. They taste very nice though. Very nice cookies, even tough they do not match the original ones :P

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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Swiss Hazelnut Cookies called “Nussstängeli”

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• Author: Bake to the roots
• Prep Time: 30
• Cook Time: 10
• Total Time: 600
• Yield: 90 1x

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Description

Typical Swiss cookies – Hazelnut cookies called “Nussstängeli”

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Ingredients

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• 1/2 cup (120g) butter, at room temperature
• 4.4 oz. (125g) sugar
• pinch of salt
• 2 medium eggs
• 1 1/3 cups (170g) all-purpose flour
• 1 1/4 cups (125g) ground hazelnuts

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Instructions

1. Add the butter, sugar, and salt to a large bowl and beat on high speed until light and fluffy. Add the eggs one after another and mix in well after each addition. Mix the flour with the hazelnuts and mix until just combined. Wrap the dough in plastic wrap (it’s going to be very sticky) and place in the fridge for at least 8 hours or overnight.
2. Roll out the dough on a floured surface to a thickness of about 0.3 inches (8mm) and cut into stripes of 2.4×0.4 inches (6x1cm). Works best with a slightly wet pizza cutter. Line a baking sheet with baking parchment and place the dough stripes with some space in between on the baking sheet. Place again in the fridge for an hour.
3. Preheat the oven to 390°F (200°C). Place the baking sheet in the middle of the oven and bake for 8-10 minutes. Take out of the oven and let the cookies cool down on a wire rack.

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Notes

• Enjoy baking!