Hazelnut Horseshoes cover

Hazelnut Horseshoe Biscuits (Nusskipferl)

How to make delicious and simple horseshoe biscuits, German style

A good addition to your Christmas bake mix is Horseshoe biscuits or Nusskipferl. They’re super simple to make and the shape makes them look much fancier than they actually are. I actually first learnt to make them back in high school German class as we were preparing for some sort of Christmas celebration, and I’ve still kept all the recipes.

They last really well if kept in an air tight container, so they’ll get you through the Christmas period (if they last that long). Enjoy!



Hazelnut Horseshoe Biscuits Nusskipferl recipe


Hazelnut Horseshoes (Nusskipferl)

Makes 12 – 16 biscuits


142g plain flour

42.5g icing sugar (sifted)

56.7g ground hazelnuts

113.4g soft butter or margarine (softened)

Extra icing sugar for dusting


Preheat your oven to 204°


Mix all the ingredients together thoroughly (except the extra icing sugar for dusting) and knead together until you can form it into a ball


Divide the dough into four equal parts


Roll each of the four parts out into long pieces (as if you are making gnocchi) about the thickness of a finger


Cut the four lengths into 3″ long pieces and form into horseshoes. Feel free to shape them and squeeze and stretch (delicately) to ensure they all have a similar size


Place the horseshoe biscuits on an oven tray lined with baking paper and bake for 12- 15 minutes until they start to become a pale golden brown


Whilst the horseshoe biscuits are cooling down, sift them with icing sugar or if you’re after something a little more decadent, wait for them to cool down and then dip them into melted chocolate and decorate to your liking


I personally prefer them plain with just the icing sugar and a lovely hot cup of coffee!