Make a well-stirred shortcrust pastry: mix the soft butter, sugar, salt and vanilla sugar into a foam mixture, gradually mix in the nuts and flour, knead the dough briefly and cover it and chill for about 1/2 hour.
1st variant
Shape the dough into balls about 12 g, place on baking sheets lined with baking paper and flatten them a little with a fork or place a hazelnut in the center of each ball. Chill the trays for at least 10 minutes and then bake them golden yellow at 190 degrees top and bottom heat. This takes 10-12 minutes, depending on the oven. Finally dust with powdered sugar.
2nd variant
Do not roll out the dough too thinly in portions, cut out shapes and place on baking sheets lined with baking paper. Keep a little space between the biscuits as they will run a little. Chill the trays for at least 10 minutes. Preheat the oven to 190 degrees top and bottom heat. Before baking, brush the cookies with whisked egg white or egg yolk and decorate with chopped nuts, bake until golden.
The nuts can be replaced with almonds. You can also add cocoa, cinnamon or gingerbread spices to the dough.
Ingredients
Print Recipe
Pin Recipe