These German Hazelnut Cookies Are a Hazelnut Lover’s Dream!
Searching for another great holiday cookie recipe? German Hazelnut cookies might be the cookie you’re looking for!
These delicious cookies – known as Haselnussmakronen in German – are both crispy and light in your hand while still being chewy and airy in your mouth.
Made from lots of fresh hazelnuts and a few egg whites and sugar, these ground hazelnut cookies are easy to make and always look great on the holiday cookie plate.
Hazelnut Christmas cookies are quite popular in Germany. Lisa ate them growing up and you can usually find hazelnut treats at Christmas markets.
These cookies are traditionally more of a macaron (the small and light meringue treat) since they have a base made from whipped egg whites and sugar.
However, we made them a little flatter and wider so they look more like actual cookies than hazelnut macarons.
If you want to make smaller, more traditional German hazelnut macarons, just be sure to place a smaller drop of batter on the baking sheet.
Another thing to remember when you are working with egg whites is that you need to be gentle with them.
Once whipped correctly, the egg whites will be very stiff and airy. It is important not to lose that airiness as you mix in other ingredients.
That’s why we always recommend using a spatula to carefully fold the ground hazelnuts into the egg whites.
Once these hazelnut cookies are made, you should store them in an airtight container in a dry place at room temperature.
This will ensure that they stay airy and fresh longer. They last for around 2-3 weeks.
German Hazelnut Cookies (Haselnussmakronen)
- 3 egg whites, from large eggs
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups ground hazelnuts
- whole hazelnuts for decoration
- Separate the eggs and beat the egg whites until stiff using the normal hooks of your electric mixer. Once the egg white is starting to get stiff (you’ll see the ripples from the mixer) start sprinkling in the powdered sugar and add the vanilla extract.
- When the mixture is quite stiff, set your mixer aside. Carefully fold in the ground hazelnuts using a spatula.
- Preheat the oven to 300 degrees Fahrenheit and line your baking sheet with parchment paper.
- Use two small spoons or a piping bag to form the cookies on the parchment paper. We made our cookies quite large, but you can make them smaller to resemble more classic hazelnut macarons. Be sure to space out the cookies on the baking sheet because they will increase their size in the oven. Place a whole hazelnut in the middle of every cookie.
- Bake the cookies on the medium rack of your oven for approx. 20 minutes.
- Remove the cookies from the oven and carefully transfer them to a cooling rack to finish cooling.
- It can be more difficult to find ground hazelnuts than, for example, ground almonds in the store. But you can also easily make your own ground hazelnuts by grinding whole hazelnuts in a food processor until they are fine. We did this for this recipe using hazelnuts with their skin on. It worked quite well.
- Hazelnut macarons are generally much smaller in overall size and a little bit fluffier in height. Our recipe is for more of a cookie shape – the batter for each cookie was put on the baking sheet in a larger quantity. We like them as larger hazelnut cookies but you can certainly make more of a bite-sized hazelnut macaron.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.