Hazelnut-almond batons (Nussstangen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 238) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on December 27, 2021

    Perfect instructions, great flavor and crunch from the chopped hazelnuts and pearl sugar. Repeat next year, do not change a thing.

  • hillsboroks on January 25, 2021

    These cookies are light as air with a delicate crunch. The flavor of the hazelnuts and almonds meld wonderfully. I did find the dough a bit too crumbly and dry to work with at first and ended up adding an extra 2 tablespoons of butter to it. The extra butter made it hold together just enough to roll out. I baked them an extra 3 minutes to get them to the golden brown color the recipe described. Next time instead of using an egg yolk in the egg wash I will try using the egg white instead because the yolk gave the cookies a yellow color.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.