← All recipes

🍽️ Crunchy Nut Cookies

122 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 500 g flour
• 250 g powdered sugar
• 1 untreated lemon (zest)
• 2 eggs
• 250 g cold butter
• flour (for the work surface)
• 100 g apricot jam
• 100 g ground hazelnuts
• 100 g sugar

Instructions

1. 1. Cut the vanilla pod lengthwise.
2. 2. Scrape out the tiny seeds from the pod.
3. 3. Place the flour, powdered sugar, lemon zest, and vanilla seeds onto a clean work surface.
4. 4. Crack the eggs into the center of the flour mixture.
5. 5. Distribute the butter, cut into small cubes, around the eggs.
6. 6. Chop everything together with a knife.
7. 7. Knead the ingredients with your hands into a firm dough.
8. 8. Wrap the dough in plastic wrap.
9. 9. Place the dough in the refrigerator for at least 1 hour.
10. 10. Preheat your oven to 180 degrees Celsius with fan setting.
11. 11. Line two baking sheets with baking paper.
12. 12. Lightly flour a work surface.
13. 13. Roll out the dough to a thickness of 3 to 4 millimeters.
14. 14. Use a round cookie cutter to cut out circles with a diameter of about 5 centimeters.
15. 15. Poke a small hole in the center of each circle.
16. 16. Place the cookies on the baking sheets.
17. 17. Bake the cookies in the center of the oven for about 10 minutes.
18. 18. Remove the cookies when they are lightly golden yellow.
19. 19. Gently warm the jam with 2 to 3 tablespoons of water.
20. 20. Mix the nuts with the sugar.
21. 21. Spread the nut-sugar mixture onto a plate.
22. 22. Let the cookies cool down briefly after baking.
23. 23. Spread the still warm cookies thinly with the jam.
24. 24. Press the cookies into the nut-sugar mixture.
25. 25. Let the cookies cool completely on a wire rack.

Nutrition per serving

• kcal: 122
• Protein: 2 g · Fett/Fat: 6 g · Carbs: 16 g