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. Afterwards, 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.
Plentiful of Heavenly Cookies
I have to be honest: it’ll take you some time to form all the cookies.
But that’s only because the below recipe will allow you to make 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 cookies.
Using the best vanilla sugar available to coat them in, assures getting an almost heavenly experience – soft Nusskipferl that melt in your mouth.
Walnut Biscuits (Nusskipferl)
- 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
- In a food processor mix walnuts, flour and sugar.
- Add the 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 the 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.