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Welle Welle


These delicious brittle cookies are top chef Alexander Huber’s own creation and are quick and easy to bake yourself.


20 min.


120 g Powdered sugar
10 g Vanilla sugar
1 Egg
150 g Flour
45 g Hazelnut or walnut brittle
80 g Raspberry jam
Powdered sugar for dusting

Preheat the oven to 180 °C. Beat the powdered sugar, vanilla sugar, salt and egg until frothy. Slowly stir in the baking oil until a mayonnaise-like mixture forms. Then fold in the flour and hazelnut or walnut brittle.

Fill the mixture into a piping bag with a large nozzle and pipe small hemispheres onto a baking tray lined with baking paper. Bake the cookies in the preheated oven for approx. 12 minutes until light.

Finally, stick two hemispheres together with a little raspberry jam and dust the cookies with powdered sugar.

Tip: If you don’t have a large attachment for your piping bag, you can leave it out completely and pipe the brittle through the normal opening of the bag.

Recipe properties Baking with oilChristmasFestiveLactose freemediumVegetarianWinter

Prepared with the following Byodo products

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