• Bruni

Nutcracker Cookies

Updated: Feb 6, 2019

The Nutcracker Cookie is full of nuts, spices and caramel flavour. Crispy on edges, soft and cakey in the middle. There is very little flour in the recipe, no butter or shortening (as nuts are oily enough). The cookie is full of nutritional value without compromising on flavour.

You can replace all-purpose flour with almond flour and convert cookies into gluten-free option. You can mix nut types (like in the recipe) or bake using 1 type (all hazelnut, all almond etc) - just keep proportions in tact (300g nuts in total).

Great everyday nibble. Goes well with a glass of milk.

Yield: 30 cookies

Time: 20 minutes prep + 4 hours cooling + 20 minutes baking

Tin: baking tray


- 150g Almonds, blanched and ground

- 100g Hazelnuts, blanched and ground

- 50g Pistachios shelled, blanched and ground

- 1/2 teaspoon salt

- 1 and 1/2 teaspoons cinnamon (optional)

- 2/3 teaspoon cardamom (optional) or 4 pods ground with flour

- 1/3 cup* (70g) white granulated sugar

- 1/4 cup (50g) light brown sugar

- 2 Tablespoons (40g) organic honey

- 1 large egg + 1 yolk straight from the fridge

- 1 teaspoon baking powder

- 1/2 cup and 1 Tablespoon (90g) all-purpose flour or almond flour

- 1 Tablespoon (10g) potato starch

*cup = 250ml cup


1. Roast nuts (8 minutes at 180C) and grind. Set aside.

2. Sift flour with cardamom, cinnamon, salt, potato starch and baking powder. Set aside.

3. In a small pot on low heat melt honey, add white and light brown sugar and stir until combined. Cook on low heat for 1 minute. Set aside (you will be using lukewarm).

4. In the main bowl mix nuts (from Step 1), sifted flour (from Step 2), honey mixture (from Step 3), add egg and egg yolk and mix on low speed until all ingredients are just about combined. The texture will be sticky. Refrigerate for 4 hours before baking.

5. Preheat oven to 175C. Line baking tray with parchment paper or silicon baking mat. Shape cookie balls (you want here ‘egg shape’, towery shape). Use 1 Tablespoon of cookie batter for chunky Nutcracker cookies, or 1 teaspoon for smaller cookies. Don’t flatten. Stick 1 almond on the top. Bake for 18-20 minutes until edges are golden brown and middle still looks pale golden. Once baked cool on the baking tray for 10 minutes before transferring to the cooling rack.


1. Before baking this cookie you may find it helpful to read this post with few hints on how to bake a good cookie.

2. To save time you can buy nuts which are already ground. We found though that roasting and grinding gives fuller taste. Try both ways and see.

Jazz things up:

1. Stick Reese’s peanut butter chocolate cup on top of the cookie instead of almond.

Drool - worthy!


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