Hazelnut Squares

It isn’t Christmas without hazelnuts, and these biscuits use 100 grams of South Tyrolean nuts.

Hazelnut Squares | © Magnolia

Basic information

  • Preparation time: 00:45 h.
  • Persons: 6


    • 150 g flour
    • 1/2 tsp.baking powder
    • 65 g butter
    • 65 g sugar
    • 1 egg
    • 1 pinch grated lemon zest
    • 1 pinch salt
    • 100 g butter
    • 100 g sugar
    • 10 g vanilla sugar
    • 2 tbsp. water
    • 100 g hazelnuts, chopped
    • apricot jam, to spread over squares
    • dark chocolate (chocolate) for dipping


Prep Work
Line the baking tray with baking paper.


  • Place the flour on a work surface and mix together with sifted baking powder.
  • Knead together the butter (cubed), sugar, egg, lemon zest and salt; work in the flour mixture until you have smooth dough.
  • Chill in the refrigerator for about an hour.
  • On a floured surface, roll out to a rectangular form about 5 mm in thickness.
  • Place the form on a baking sheet and spread apricot jam on the top.


  • Gently warm the butter, sugar, vanilla and water.
  • Stir the chopped hazelnuts into the mixture and let cool slightly.
  • Spread the topping evenly over the dough and bake in preheated oven.
  • Let cool, and cut in small squares.

To finish
Dip the tops of the hazelnut squares into melted chocolate, place on baking paper and let dry.Baking temperature: 180 degrees Celsius, cooking time: about 30 minutes.

Additional information

From the cookbook Dolci Dolomiti

Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann

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