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.
| Prep Time | 40 minutes |
| Cook Time | 40 minutes |
| Passive Time | 30 minutes |
| Servings |
pieces
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- 220 g ground walnuts
- 220 g plain flour plus extra for dusting
- 110 g caster sugar
- 220 g butter soft
- 2 egg yolks
- icing sugar mixed with vanilla sugar for coating baked biscuits
Ingredients
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- In a food processor mix walnuts, flour and sugar.
- Add diced butter and whiz everything together; add the egg yolks, whiz again till all is combined.
- Transfer onto a plate dusted with flour, cover with cling film; leave it in a fridge for at least 30 minutes.
- Preheat an oven to 180 degrees (or 160 for fan oven); put baking paper into baking trays.
- Form biscuits: take a heaped teaspoon of the dough and roll it in a palm of your hand into a half-moon (approx. 3-4 cm diameter).
- Put biscuits on a baking tray, leave some space around them, bake for 10-12 minutes.
- Leave the baked biscuits on the tray till cool; coat them in icing and vanilla sugar.
Looks good I will have to try and bake these. Nice photos too.
Thanks a lot 🙂
Love these cookies!
My mum always makes something similar for Christmas, they’re really good (I’d recommend decorating them with melted chocolate for extra tastiness :D)
Thank you, Alphe for your suggestion. Soon I will be baking them again for Xmas so I will make some of them with chocolate 😉
Thank you, Diane. They are one of our favourites!
I love walnut biscuits! Awesome recipe 🙂
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Monte
Those sound super good! 🙂
Thank you, Carina. These biscuits are incredible, I am so happy I was taught how to make them 🙂
Thank you, Monte, I appreciate so much such kind words coming from a chef! I like reading your informative posts a lot and looking forward to the new ones 🙂
Thanks, they really are!
I’m sure they’re delicious.
Yes, they melt in your mouth 🙂
Yum.
I love these. So many cultures have their own versions with the basics, walnuts and powdered sugar. YUM!
Yes, they are brilliant! Thank you 🙂