Hazelnut-raspberry macaroons (Haselnuss-Himbeer Makronen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 244) 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

  • amandabeck on December 27, 2021

    I did not like these at all-- too sweet without a lot of balance, and I didn't love the texture. I would not make them again.

  • anya_sf on December 24, 2018

    Quick and easy to make if you buy roasted hazelnuts (I found them at Trader Joe's). My cookies turned out kind of flat, but were still nicely chewy. Initially when I removed them from the oven, I don't think they were quite done because the indentations in the centers actually ended up holes. I was able to patch up the holes, bake the cookies an extra minute or so, then proceed with success. The combination of hazelnut and raspberry is great.

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.