German Hazelnut Meringue Cookies – a German Christmas Cookie Recipe
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Deutsch (German)
These elegant German Hazelnut Cookies filled with hazelnut meringue and chocolate chips are a traditional German Christmas cookie that is served all through the holiday season.
Buttery hazelnut shortbread cookies filled with hazelnut meringue and chocolate chips – these German Hazelnut Cookies are DIVINE!
Think of these hazelnut meringue cookies as a sweet and tender shortbread cookie calzone. Just like with the Italian pizza calzone, the cookie dough is rolled into a circle and folded in half with a delicious filling.
A filling of chocolate chip-studded hazelnut meringue! Words cannot describe the deliciousness going on here.
How to make German Hazelnut Meringue Cookies:
These hazelnut cookies look kinda complicated at first glance but trust me, they are easy! The base is a simple hazelnut cookie made with the creaming method.
Make sure to chill the dough well before rolling it out.
I made these hazelnut cookies with my hubby last Sunday. He rolled out the dough while I made the filling, which is the ideal way to do it. That way you can start assembling the cookies as soon as your meringue is stiff.
The hazelnut meringue cookies are then baked in a pretty hot oven for about 12 minutes The meringue should just start to turn golden, but the hazelnut cookie itself should not be too dark yet.
After letting these cool down, we dust the German hazelnut cookies with powdered sugar – and done!
Tips for making the perfect German Hazelnut Meringue Cookies:
- For best results, buy raw hazelnuts, toast them in the oven, let cool and grind them yourself.
- When baking alone, I roll the cookie dough out before making the filling and chill it on a baking tray in the fridge, covered with a piece of parchment paper. That way I can assemble the cookies as soon as the filling is done.
- If your dough is cracking when you’re trying to roll it out, it might be too cold. Leave it at room temperature for another 3 to 5 minutes and try again.
- Roll the dough between 2 layers of cling film to avoid sticking.
- Mini chocolate chips work especially well in this recipe, but regular size is ok as well.
- Don’t overbake these. They should not turn too brown. Mine are usually done after 12 minutes and they will still bake a bit on the hot tray once you take them out.
Variations on this hazelnut cookie recipe:
- These taste amazing with walnuts, pistachios or a combination of both.
- Instead of chocolate chips, you can add Skor Toffee Bits or Butterscotch Chips.
- Not a fan of chocolate? Add chopped dried apricots cherries, dates and/or cranberries.
Can I make the hazelnut cookie dough in advance?
Yes, you can make the dough, shape it into a disk, wrap it in cling film and store it in the fridge for 2 days. Alternatively, you can freeze it for 2 months. Defrost in the fridge.
Christmas Baking is all about saving time, right? So why not make a double batch of cookie dough and use the second half to make a batch of Linzer Cookies?
If you want to try some more “special” Christmas Cookies, why not give my Italian Chestnut Cookies a whirl or try my Ginger Coconut Shortbread Cookies with Pumpkin Jam!
★ Did you make and love this German Hazelnut Cookie recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
German Hazelnut Meringue Cookies
These elegant German Hazelnut Cookies filled with hazelnut meringue and chocolate chips are a traditional German Christmas cookie that is served all through the holiday season.
Ingredients
For the cookie dough
- 200 g butter at room temperature
- 125 g sugar
- 1 egg
- 300 g flour
- 100 g ground hazelnuts
- 1 tbsp cinnamon
- 1/4 tsp salt
For the filling
- 3 egg whites
- 1 pinch salt
- 1/2 tsp cream of tartar
- 100 g powdered sugar
- 150 -200 g chopped hazelnuts
- 120 g ground hazelnuts
- 100 g chocolate chips or toffee bits or butterscotch chips
Instructions
For the cookie dough:
-
Cream butter and sugar for 5 minutes, add the egg and stir to combine. Mix all the dry ingredients and add to the butter mix. Combine until a smooth batter forms. Dump onto a a layer of cling film, cover with another layer of cling film and shape into a disk. Wrap and chill for 2 hours.
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Let the dough warm up at room temperature for about 5 minutes before rolling it out, especially if it was chilled for a long time.
For the filling
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Whisk egg whites with salt and cream of tartar until soft peaks form. Add icing sugar bit by bit while continuing to whisk until very stiff peaks form. Fold in the ground and chopped nuts along with chocolate chips using a rubber spatula.
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Preheat oven to 200 C or 392 F and line 2 baking trays with parchment paper.
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Roll out your pastry to about 4 mm and cut out circles with a round cookie cutter (mine was 10 cm). Spoon a heaping tablespoon of hazelnut meringue onto one half of the circle and fold the upper half over the filling. The filling should peek out the front. It will not run out while baking. The cookies should not be closed or sealed.
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Bake the cookies for 12 minutes, then take out off the oven and let cool on the tray. Dust with icing sugar and store in metal tins. They keep for 2 weeks.
Recipe Notes
- For best results, buy raw hazelnuts, toast them in the oven, let cool and grind them yourself.
- When baking alone, I roll the cookie dough out before making the filling and chill it on a baking tray in the fridge, covered with a piece of parchment paper. That way I can assemble the cookies as soon as the filling is done.
- If your dough is cracking when you're trying to roll it out, it might be too cold. Leave it at room temperature for another 3 to 5 minutes and try again.
- Roll the dough between 2 layers of cling film to avoid sticking.
- Mini chocolate chips work especially well in this recipe, but regular size is ok as well.
- Don't overbake these. They should not turn too brown. Mine are usually done after 12 minutes and they will still bake a bit on the hot tray once you take them out.
Oh my goodness! This cookie has a lot of yumminess to it. I don’t know where to start with how delicious this looks!
I’ve never had these German Christmas cookies before, but they look heavenly! That filling is to die for! So perfect for the holidays! 🙂
wow, these cookies look so tempting. Am saving this one for christmas. will surely try this one.
These look so perfect and delicious. Definitely worth the extra effort. These would be perfect Christmas gifts to family and friends too
These look and sound absolutely delicious! Thank you for sharing.
This is my kind of calzone! Love the combination of hazelnut and sweet with the creamy filling for these super festive cookies. Like the ones you want to bring to the cookie exchange but don’t actually want to exchange them.
I’ve never heard of these, but I need them in my life! They look really delicious, and I’m loving the hazelnut and chocolate chip filling
These look delicious! Never heard of them before I cannot wait to try them!
I bet they taste delicious. Will try to make them for Christmas this year!
I have never tried these before. Looks so good and delicious. A perfect holiday treat. Pinned!
These sound lovely! I confess I love all things German at Christmas time, and am seriously missing the Christmas markets and traditions this year, since we moved from Belgium back “home” to the US this past summer. I might have to make a batch of these cookies just to comfort my soul- and I’m sure my belly won’t complain! 🙂
My mom used to live in Germany and always raved about the many delicious cookies! I wish I could make these for her. Instead, I’ll make them in her memory. Thank you so much for sharing this recipe!
These look and sound delicious! I love everything hazelnut so these are right up my street. That meringue sounds amazing!
What a gorgeous Christmas cookie! I’ve never tried this type of cookie before, but I’m sure looking forward to trying your recipe. Meringue inside a cookie sounds so fancy and delish!
ohh.. die sehen ja sehr lecker aus. Die gehen definitiv auf meine Backliste.
Danke für das wunderbare Rezept ❤️
Damit sie jetzt im Januar nicht zu weihnachtlich schmecken, habe ich Zimt durch Tonkabohne ersetzt ?
Making these tomorrow! Already ground my hazelnuts, with a bit of walnut because I didn’t have enough of either 😉
Hi there am i able to freeze the cookies after they are made
Wow!!
Entschuldigt bitte, aber bei diesen Keksen leckt man sich alle Finger, sooo verdammt lecker sind die!!!!
Danke, dass Du dieses Rezept mit uns geteilt hast🤗😍