Nusskipferl Recipe – Delicious Austrian Walnut Biscuits
Thanks to Austrian roots of my husband, I was lucky to learn how to make some flagship examples of that cuisine directly from the source. And it was my husband's godmother who taught me how to make Nusskipferl – delicious Austrian Walnut Biscuits.
The preparation of the dough is very straightforward: you have to process all the ingredients until they're all combined. When you prepare the mixture, you should put it in the fridge for at least half an hour. However, you could keep it there even overnight. It is simply much easier to handle the dough when it is cold and hard.
Once you take a portion to roll a half-moon, try to do so as fast as you can. The dough gets soft very quickly and then it is difficult to make the desired shapes. I have to be honest; it'll take you some time to form the Walnut Biscuits. But that's only because the below Walnut Cookies recipe involves making loads of them! The Nusskipferl are incredibly soft when you take them out from the oven. But they become harder as they cool down.
Since you'll make a lot of the Walnut Biscuits with this recipe and also because, after they are baked, they should cool down on the baking trays, the best idea would be to use three baking tins. That way, when the first batch cools down and the second one is in the oven, you can make biscuits for the third tray. If you don’t have a lot of baking tins, it's OK. It will only take you a bit longer to make the Walnut Cookies. Using the best vanilla sugar available to coat them in, assures getting an almost heavenly experience – soft Nusskipferl that melt in your mouth.