Hazelnut Stängeli are delicate and delightful treats from Switzerland, embodying the rich flavors of hazelnuts in a crisp, buttery biscuit. Perfect for tea time or as a sophisticated dessert, mastering these can elevate your baking skills and impress your guests. Here are five easy tips to help you achieve the perfect Hazelnut Stängeli:
Ingredients Matter
Selecting the right ingredients is crucial for the authentic taste and texture of Stängeli:
- Hazelnuts: Fresh, quality hazelnuts are essential. Look for hazelnuts that are still within their shell if possible; they should smell nutty, not rancid.
- Butter: Use unsalted butter to control the amount of salt in the dough. Let it come to room temperature for even mixing.
- Flour: Opt for all-purpose flour for a tender crumb, but ensure it’s sifted to incorporate air, which will contribute to the lightness of the biscuits.
Prepping Hazelnuts
Proper preparation of hazelnuts can make or break your Stängeli:
- Toasting: Spread the hazelnuts on a baking sheet and toast them in a preheated oven at 180°C for about 10-15 minutes or until they release their fragrance. This step enhances flavor immensely.
- Skin Removal: After toasting, wrap the warm nuts in a kitchen towel and rub them to remove the skins. Some residual skin is fine but aim to get most of it off.
- Grinding: Grind the cooled, skinless hazelnuts to a fine but not oily consistency. A food processor does the job nicely, but watch it doesn’t turn into butter.
Dough Consistency
The right dough consistency ensures that your Stängeli will be both crisp and tender:
- Creaming: Beat butter with sugar until light and fluffy. This step aerates the dough, making it tender.
- Combining Dry Ingredients: Mix flour, ground hazelnuts, and salt together. Gradually add this to the butter mixture, mixing only until just combined to avoid overworking the dough.
- Chilling: Chill the dough for at least an hour. This makes it easier to handle and helps the biscuits retain their shape during baking.
✨ Note: Avoid overworking the dough. The less you handle it, the flakier and more tender your Stängeli will be.
Shaping Techniques
The way you shape your Stängeli can affect their final look and texture:
- Rolling: Roll the dough into ropes or sticks about the thickness of your finger. Ensure they are uniform for even baking.
- Length: Cut these into lengths of about 8 cm. Consistency in size ensures they bake evenly.
- Spacing: Place the sticks on your baking tray with space in between, as they will spread a little while baking.
| Shape | Description |
|---|---|
| Traditional | Simple straight sticks |
| Twists | Twist the dough to give the biscuits a more decorative appearance |
Baking and Finishing
The baking process is where your biscuits transform:
- Oven Temperature: Bake at 160°C in a preheated oven. A lower temperature ensures even cooking and prevents the nuts from burning.
- Baking Time: Bake until they are lightly golden, around 12-15 minutes, depending on your oven. They should be firm but not brown at the bottom.
- Cooling: Allow the Stängeli to cool on the baking sheet for a few minutes before transferring them to a cooling rack. They will harden as they cool.
These Hazelnut Stängeli tips will guide you through crafting these Swiss delicacies. Remember, patience and precision are key. From selecting the finest hazelnuts to ensuring your dough is properly chilled, every step is an opportunity to infuse your biscuits with quality and care. Whether you're baking them for a special occasion or to enjoy with a cup of tea, following these tips will ensure your Stängeli are as delightful as any you might find in Switzerland.
Can I use almond instead of hazelnuts?
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Yes, you can substitute almonds for hazelnuts. They will give a different flavor, but the texture will be similar. Make sure to blanch and peel the almonds to get the best results.
How long do Hazelnut Stängeli last?
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Hazelnut Stängeli can last for about a week if stored in an airtight container at room temperature. For longer storage, freeze them; they can last up to three months in the freezer.
What can I do if my Stängeli dough is too sticky?
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If your dough is too sticky, chill it longer, or add a bit more flour until it’s manageable. Be careful not to add too much flour, as this can make the biscuits tough.
