Preheat the oven to 175°C (350°F). Line a large baking sheet with parchment paper. This will prevent the cookies from sticking and ensure even baking, without over-browning the bottom.
Step 2: Beat the butter and sugar until fluffy.
In a medium bowl, combine the softened butter and powdered sugar. Beat until light and fluffy. This step is important, as it forms the basis for a delicate yet sturdy cookie.
Step 3: Prepare the dough.
Add the vanilla extract and mix. Gradually incorporate the flour and salt until you obtain a soft dough. Don’t overmix, or the cookies will be tough instead of crumbly.
The dough should be easy to shape and smooth to the touch.
Step 4: Fold in the nuts.
Gently fold in the chopped nuts and distribute them evenly throughout the dough. Each cookie should offer a nutty crunch with every bite.
Dried fruit is a traditional ingredient, but it also provides a warm, comforting flavor that pairs beautifully with the buttery base.
Step 5: Shaping the cookies
Form the dough into balls about 2.5 cm in diameter. Place them on the prepared baking sheet, about 5 cm apart. They will expand slightly during baking.
There’s no need to flatten them. Their natural shape is part of their ancient charm.
Step 6: Cooking and Cooling
Bake the cookies for 12-15 minutes, checking them carefully toward the end. They’re done when the edges are lightly golden. Don’t overbake them; they should remain light and soft.
Let the cookies rest on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.
Step 7: Finally, dust lightly.
Once cooled, you can dust the cookies with powdered sugar, if desired. This step is optional, but it gives them a finishing touch and extra sweetness.
Tips from expert home bakers:
German biscuits get better with age. After a day or two in an airtight container, their flavor intensifies and their texture becomes even more inviting.
