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Vogelnestli Glimmering in Swiss bakery windows are the weighty Vogelnestli (little bird’s nests), with a buttery base and nutty meringue border filled with jam. Sort of like a mix between Linzer and Spitzbuben, these cookies are a perennial favourite.
INGREDIENTS
METHOD
makes 24
Preheat oven to 200° C.
1 recipe Guetzliteig (page 92) Topping 4 egg whites (140 g) 120 g sugar 360 g ground nuts 2 tsp cinnamon 1 tsp salt 200 g jam
Roll out dough to 0.5 cm thick. Cut out rounds 8 cm in diameter and place on a parchment-lined baking sheet. Chill in the fridge or freezer while you prepare the topping. Topping Using an electric mixer with a whisk attachment, start whipping the egg whites until foamy. Slowly add the sugar, beating until the mixture is thick and glossy. Fold in the nuts, cinnamon, and salt. Assembly Take out the chilled cookie bases. Using a piping bag with a star tip 1 cm in diameter, pipe the topping around the edge of each cookie. Fill the centre with jam. Bake for about 15 minutes or until the nutty meringue has browned slightly and the bottoms are golden.
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