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Weinachtsgeback (Christmas biscuits) – Nussplätzchen (Hazelnut biscuits)

Three Hazelnut biscuits with a white mug in the backgroundContinuing on with the German Christmas biscuit theme – we are now onto another favourite of my family Nussplatzchen or hazelnut biscuits.  These are similar to the Kulleraugen, as they are small balls with a hole in the middle and filled with something delicious!

Make sure that the hazelnuts you use are fresh, use raw ones and make sure that they aren’t rancid.  Rancid nuts do not make tasty biscuits!

Makes 30-40 (depending on how generous you are!)

This is a family recipe so please give credit where credit is


  • 125 gr unsalted butter (room temperature)
  • 1 teaspoon vanilla sugar
  • 125 gr white sugar
  • 125 gr ground hazelnuts
  • 175 gr plain flour
  • 2 eggs, separated
  • 80 gr caster sugar
  • about 20 extra hazelnuts, cut in half


Turn the oven on to 170 C / 340 F.  Grease a baking tray with butter.

Using an electric mixer, cream the butter and the vanilla and white sugars until creamy.

Add the ground nuts, flour and the egg yolks (place the egg whites in separate small bowl.)  Mix together first with a spoon and then with your hands.  The dough is fairly soft, but you want to be able to roll the dough into small balls without it crumbling too much.  If you find the dough is too crumbly, add a tablespoon of milk.

With the egg whites, using an electric mixer, beat until the whites are quite stiff.  Add the caster sugar and continue beating until well mixed and creamy.

Roll the dough into balls (about a heaped teaspoon), push a hole in the centre (I just use my little finger) and dip into the egg white mixture.  Place a halved hazelnut on top.  Repeat until all the dough is gone.

Bake the Nussplatzchen in the preheated oven for about 10 minutes and then cool on a rack and store in an airtight container.

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