Description
Typical Swiss cookies – Hazelnut cookies called “Nussstängeli”
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
Notes
- Enjoy baking!