John Myers
Ingredients for 1 servings:
- 600 g butter
- 1,000 g flour
- 600 g sugar, finest
- 100 g hazelnuts, ground
- 100 g hazelnuts, chopped
- 4 eggs
- 4 vanilla sugar
- 1 baking powder
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour
Cookies as they used to taste
I got this recipe from an old lady years ago. These cookies taste exactly as I remember them from my childhood. They taste like Spritzgebäck, just as they should. First, in a large bowl, mix the flour with the ground and chopped hazelnuts; also mix in the baking powder. Then, make a large well in the center and add the sugar and vanilla sugar. Crack the eggs into it. Place the butter flakes—about the size of a tablespoon—on the outer edge of the flour mixture. Then, with your hands, start by kneading the eggs with the sugar, starting in the center. Gradually mix in the flour. Knead everything with your hands until you have a nice, smooth dough. This doesn’t take very long, and the dough isn’t sticky; it’s super easy to work with. I divide this dough in half, wrap each half in plastic wrap, and place the dough balls in the refrigerator for about 1 1/2 hours. Then, as usual, I process them in the meat grinder using the cookie cutter attachment. Here, too, the dough stays together nicely. It doesn’t crumble, allowing for wonderfully long “snakes” that won’t break, and these dough snakes can then be cut as desired. Bake at 180/190 degrees Celsius (350/375 degrees Fahrenheit) on the middle rack for about 10 minutes. Once the cookies have cooled, I glaze one half. This amount is enough for about 9 baking sheets. When stored in a sealable tin, they taste even better after a few days!
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