Liechtensteiner Nusskipferl

👨‍🍳 Instructions

1. 1

   In a large bowl, combine flour, softened butter, dry yeast, salt, 50g sugar, 3 eggs, and 6 tbsp milk. Mix with a dough hook until a smooth dough forms.

   💡 Tip: Ensure butter is softened but not melted.
2. 2

   Cover the dough with a tea towel and let it rest in a warm place for 45 minutes.

3. 3

   While the dough rests, prepare the filling: In a separate bowl, combine ground hazelnuts, 70g sugar, 7 tbsp milk, rum, and cinnamon. Mix until well combined and firm.

   💡 Tip: The filling should be a thick paste.
4. 4

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

   💡 Tip: Ensure the oven is fully preheated before baking.
5. 5

   Roll out the rested dough on a lightly floured surface to about 2-3mm thickness. Cut into 12 equal "pizza slices" (triangles).

   💡 Tip: Work quickly to prevent the dough from becoming too soft.
6. 6

   Place about 1 tablespoon of the hazelnut filling on the wider end of each dough triangle.

7. 7

   Roll up each triangle from the wide end towards the point to form a crescent shape.

   💡 Tip: Tuck in the sides slightly as you roll.
8. 8

   Place the formed Nusskipferl on the prepared baking sheet. Brush the tops with the beaten egg.

   💡 Tip: Ensure even coating for a golden-brown finish.
9. 9

   Bake for 20-25 minutes, or until golden brown.

   💡 Tip: Keep an eye on them to prevent over-browning.
10. 10

    Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

    💡 Tip: They are best enjoyed slightly warm or at room temperature.

💡 Pro Tips

• ✓For a richer flavor, use good quality hazelnuts.
• ✓If the dough becomes too sticky, chill it for 15-20 minutes before shaping.
• ✓Nusskipferl can be stored in an airtight container for up to a week.

🔄 Variations

• Add a pinch of ground cloves to the filling for extra spice.
• Substitute almonds for hazelnuts if preferred.
• Dust with powdered sugar after cooling for a sweeter finish.