German Filbert Cookies

German filbert cookies are buttery hazelnut crescents in the tradition of vanille kipferl, the small horseshoe-shaped Christmas cookies that show up on every German and Austrian holiday platter. A pound of ground filberts and a pound of butter give a tender melt-away texture, with the hazelnuts carrying all the flavor instead of relying on extracts.

The low oven temperature is intentional. These cookies should bake pale, never brown, which preserves the delicate flavor of the nuts and prevents the high-fat dough from spreading. Watch carefully at 8 minutes since the line between done and too far is thin.

Use fresh ground hazelnuts for the best flavor. Pre-ground filberts from the baking aisle have often gone slightly rancid, and that off flavor will show in a cookie this minimal.

Pro Tips

• Roll the dough between two sheets of plastic wrap if it gets too sticky to handle
• Form crescents about the size of your pinky finger. Larger ones break apart easily.
• Roll warm cookies in powdered sugar, then again when cooled for a doubly snowy finish
• Dough freezes well. Shape and freeze on a tray, then bag and bake straight from frozen.
• Store in an airtight tin between sheets of parchment to prevent moisture loss

Variations

• Sub almonds or walnuts for the filberts for different nut profiles
• Dip half the crescent in melted dark chocolate for a dressier look
• Add 1 teaspoon of vanilla and a pinch of cinnamon to the dough for vanille kipferl flavor