John Myers
Ingredients for 1 servings:
- 250 g butter (sweet cream), room temperature
- 200 g hazelnuts, ground
- 100 g almonds, chopped
- 250 g flour, type 405
- 150 g sugar
- 1 tbsp vanilla sugar, alternatively 1 pack vanilla sugar
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 43 minutes
Affordable, egg-free, and quick to make. Guaranteed to be addictive!
Mix the butter, sugar, vanilla sugar, and salt in a bowl. Add the nuts and almonds and mix again. Quickly add the flour in two or three batches and mix with the dough hook until the ingredients are more or less evenly incorporated. Knead the dough again vigorously by hand. The slightly crumbly consistency is completely normal and desired. Form the dough into cookies. Either pinch off a piece of dough at a time, roll it into a ball, and flatten it. Or form a sausage shape and cut slices from it. The thickness should be about 1 cm. Place the cookies, spaced slightly apart, on a baking sheet lined with baking paper and bake at 175°C (top/bottom heat) on the middle rack for about 13 minutes. Every oven is different, so check the cookies from time to time to see how far along they are. The cookies should be very lightly browned. Tips and tricks: Press patterns into the cookies before baking. Use a fork, meat tenderizer, etc. to lightly brown the nuts in a pan without adding any fat before processing; this enhances the flavor immensely. (Be careful! They go from light brown to black very quickly!). Add an additional 15g butter, 1 tbsp sugar, and 1 tbsp cocoa powder and you’ll have dark nut cookies. You can also knead the light and dark dough together roughly and fold them over each other again and again to create a beautiful zebra pattern. The chopped almonds can also be easily replaced with walnuts. 2 tbsp chopped chocolate also works great in the cookies (crushed Maltesers or Schokobons, heavenly). Dip one side of the cookies into melted chocolate or sprinkle them over. Spread a thin layer of jam before eating. If well cooled and packed in cookie tins, the cookies will keep for a good 6 months, as they are egg-free. If the cookies have absorbed moisture from the air for too long, simply place them back on a baking sheet and bake them in the oven for 5 minutes at 175°C, then let them cool thoroughly. You’ll have crispy cookies again. If you make 80 large cookies, one cookie has 61 calories. However, I always get about double the amount; we prefer smaller cookies.
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