Crispy hazelnut cookies with warm gingerbread spice and fresh orange zest. These delicate Swiss Christmas cookies combine roasted hazelnuts with aromatic winter spices and a hint of orange.
Instructions
Toast hazelnuts in a dry pan over medium heat for 5-8 minutes until fragrant and lightly browned. Cool completely, then grind finely in a food processor, being careful not to turn into paste.
Cream butter with brown sugar until light and fluffy. Beat in egg, honey, gingerbread spice, and orange zest. Mix flour, ground hazelnuts, and salt together, then fold into butter mixture to form a smooth dough.
Wrap dough in plastic wrap and refrigerate for at least 1 hour. This makes the dough easier to handle and allows flavors to develop.
Preheat oven to 180°C (160°C fan/350°F). Roll dough 3-4mm thick and cut into 6cm rounds. Place on parchment-lined baking sheets and bake for 12-15 minutes until golden brown.
Sift icing sugar and mix with orange juice to make a thick glaze. Brush or drizzle over warm cookies. Cool completely before serving.
Ingredients
- hazelnuts (roasted and ground) 200 g
- plain flour 150 g
- butter (room temperature) 120 g
- brown sugar 80 g
- medium egg 1 Stück
- honey 2 EL
- gingerbread spice mix 1 TL
- orange zest (finely grated) 1 TL
- pinch salt 1 Prise
- icing sugar (for glaze) 100 g
- fresh orange juice 3 EL
Baking Timer
The timer appears at the bottom right of the screen.
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