About the Recipe
These Chocolate-Dipped Nussmakronen (pronounced noos-mah-kroh-nen) are a newer addition to our Christmas cookie box, but they’ve quickly become a favorite. They bring that cozy, nutty vibe you expect from a classic European holiday cookie, with a little chocolate twist for extra indulgence. Inspired by both Swiss and German baking traditions, they’re surprisingly simple to make—but they look (and taste) like you picked them up from a fancy bakery.
If you’ve already made Vanillekipferl or those spiced Cinnamon Stars, these fit right in. And if you’re into almond-forward cookies like my Honey Nut Macarons, you’ll love the chewy center and crisp outer shell of these Nussmakronen. The chocolate-dipped base just seals the deal.
They’re perfect with a cup of something warm or wrapped up as part of a cookie box to share. However you serve them, they’re guaranteed to add a little extra joy to your holiday season.
Simple and Festive: With just a handful of ingredients, these cookies come together quickly, yet they look elegant and taste amazing, perfect for holiday gatherings or gift boxes.
Rich Nutty Flavor: Ground hazelnuts (or almonds) give these cookies a deep, warm flavor, with a chewy texture that’s truly comforting.
Decadent Chocolate Finish: Dipping the bottoms in chocolate adds a hint of indulgence and pairs beautifully with the nutty cookie, making each bite extra special.
Swiss-German Influence: Inspired by European traditions, these cookies offer a taste of classic Swiss and German holiday baking, adding something unique to your dessert spread.
What You'll Love
1. Can I use almonds instead of hazelnuts? Yes! Almonds work beautifully in this recipe and give a milder, slightly sweeter flavor. You could even try a mix of both hazelnuts and almonds if you like.
2. How should I store these cookies? Store your Nussmakronen in an airtight container at room temperature for up to one week. They also freeze well if you want to make them in advance; just thaw them at room temperature before serving.
3. Can I use chocolate chips instead of a chocolate bar for dipping? Yes, chocolate chips will work for dipping. Just be sure to melt them gently and stir in a teaspoon of neutral oil (like vegetable oil) to keep the chocolate smooth and glossy.
4. Why are my Nussmakronen too flat? If your cookies are spreading too much, the egg whites might not have been whipped enough, or the batter might be too warm. Try chilling the batter for about 10-15 minutes before piping.
5. How much chocolate should I dip with? For dipping, around 100-150 grams (3.5-5 oz) of chocolate should be enough. You can always melt more if needed, but this amount should give each cookie a good coating on the bottom.
Frequently asked Questions
Ingredients
2 large egg whites
150g (3/4 cup) granulated sugar
200g (2 cups) ground hazelnuts or almonds
1/2 tsp vanilla extract (optional)
1/4 tsp ground cinnamon (optional)
100-150 grams (3.5-5 ounces) of chocolate (melted) (optional)
Whole hazelnuts for decoration
Preparation
Preheat Oven: Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper.
Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form.
Add Sugar: Gradually add the sugar, beating continuously until the mixture is glossy and holds stiff peaks.
Fold in Nuts and Flavorings: Gently fold in the ground nuts, vanilla extract, and cinnamon until just combined. Be careful not to deflate the egg whites too much.
Pipe the “Donuts”: Spoon the mixture into a piping bag fitted with a large round tip (or cut a large opening in the bag). Pipe small donut-shaped rings onto the prepared baking sheet.
Decorate with Hazelnuts: Place a whole hazelnut into the center of each cookie before baking.
Bake: Bake in the preheated oven for 12-15 minutes, until the cookies are set and lightly golden. Remove from the oven and allow them to cool on the baking sheet.
Add the Chocolate (optional): While the cookies are cooling, melt chocolate . Once the cookies are cool, spread melted chocolate onto the buttom of each cookie (or drizzle it ontop. Or both)
Set and Serve: Let the chocolate set completely before serving.
Enjoy!
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