in Switzerland

Swiss nut staler

updated

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Ingredients for 1 servings:

  • 125 g hazelnuts
  • 250 g flour
  • 1 tsp baking powder
  • 100 g cornstarch
  • 100 g powdered sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 250 g butter
  • Cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

makes about 80 cookies

Quickly knead the nuts, flour, baking powder, cornstarch, powdered sugar, vanilla sugar, salt, and butter into a dough, then form four rolls about 3 centimeters in diameter. Roll in cocoa powder until the rolls are evenly browned on the outside, then refrigerate overnight. The next day, cut into 1/2-cm-thick slices with a knife and bake at 180°C on the middle rack for 15 to 20 minutes until light golden. Be careful, the cookies will overbrown slightly! The cookies need to sit in a tightly sealed tin for a few days to fully enjoy their flavor. This recipe yields about 80 cookies.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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