Small Sündentaler Nougat Hazelnut Cookies

These small hazelnut cookies combine a tender, nutty biscuit with a smooth nougat filling. They work especially well as bite-sized treats for holidays, coffee breaks, or gift boxes.

Ingredients

• 200 g all-purpose flour
• 100 g finely ground hazelnuts
• 125 g softened butter
• 75 g sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 pinch of salt
• About 150 g hazelnut nougat or firm chocolate-hazelnut filling
• Whole or chopped hazelnuts for decoration, if desired

Method

1. Mix the flour, ground hazelnuts, sugar, and salt. Add the butter, egg yolk, and vanilla, then knead briefly until a smooth dough forms.
2. Wrap the dough and refrigerate it for about 30 minutes. Chilling makes the cookies easier to shape and helps them retain their form while baking.
3. Heat the oven to 175°C. Line a baking tray with parchment paper.
4. Roll the dough into small balls and arrange them on the tray. Flatten each one slightly or make a shallow indentation in its center.
5. Bake for approximately 10–12 minutes, until the edges are lightly golden. Let the cookies cool completely.
6. Gently warm the nougat until spreadable. Sandwich pairs of cookies together with a small amount of filling, or spoon the nougat into the center indentations.
7. Allow the filling to set before serving or storing.

Helpful Tips

• Toast the ground hazelnuts briefly before using them for a deeper flavor, then let them cool fully.
• Avoid overworking the dough, which can make the cookies firm rather than delicate.
• If the dough becomes sticky, return it to the refrigerator for another 10–15 minutes.
• For a neat finish, drizzle the assembled cookies with melted dark chocolate and sprinkle them with chopped hazelnuts.

Storage

Keep the cookies in an airtight container in a cool place. Separate stacked layers with parchment paper so the nougat filling and decorations remain intact.