Hazelnut Taler Cookies
Hazelnut Taler Cookies are a delicious biscuit in Germany, not only at Christmas Time, filled with a homemade hazelnut chocolate nougat. The cookies are decorated with white chocolate and pistachios on top.
- 250 g (8.81 oz) of butter, soft
- 150 g (5.29 oz) of powdered sugar
- 1 vanilla bean
- 4 egg yolks
- 300 g (10.58 oz) of flour, all-purpose
For filling and decoration:
- 125 g (4.4 oz) of hazelnut chocolate nougat OR Nutella
- 80 g (2.82 oz) of chocolate, white
- 60 g (2.11 oz) of pistachios, minced
Preparation of the batter:
In a mixing bowl, beat the soft butter with a handheld mixer. Add the sifted powdered sugar slowly to it until the ingredients are combined. Cut the vanilla bean open lengthwise, scratch the seeds with the back of a knife, and add to the butter. Separate the egg whites from the yolks and add the egg yolks to the mixture. Sift the flour, add to the bowl, and beat the ingredients until fluffy.
Use a decoration bag or a cookie press. Attach a tip with a hole and press the dough in a 25 cent size onto a baking sheet covered with baking paper.
Preheat the oven to 180°C – 360°F. Place the cookies on the third rack and bake for 10 minutes. Let the cookies cool down on a cooling rack.
Decoration of the Hazelnut Taler Cookies:
Melt the chocolate nougat in a bain-marie. Put two cookies together while spreading the melted nougat on one cookie. You also can use Nutella instead of the nougat or make your own nougat. Find the recipe for the Hazelnut Chocolate Nougat here.
Melt the white chocolate in a bain-marie and add 1 teaspoon of coconut oil to soften the chocolate. Fill the chocolate in a decorating bag. Cut a small hole into the bag and decorate the top of the cookies with the chocolate. Sprinkle the chopped pistachios onto the white chocolate. Let the cookies dry on a cooling rack.