* Optionally substitute with walnuts.
Masaryk's Cookies (Masarykovo cukroví)
30 cookies
Masaryk's Cookies (Masarykovo cukroví) are easy-to-prepare and super delicious, one of Tomas Garigue Masaryk’s favorite cookies. Masaryk is one of the most important Czechs in Czech and Slovak history. He was an important world politician and the first Czechoslovak president. It’s no wonder these cookies were his favorite- the combination...
Read more... of nuts, buttery flavor, and brown crust is to die for. They are great not just for the holidays, but also for any occasion or even as a quick snack. Don’t miss this one!
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Tom the Chef FounderFebruary 15, 2024
Ingredients:
Cookie dough:
- 2 cups of hazelnuts (*)
- 1 cup of confectioners’ sugar
- 2 egg yolks
- 2 sticks of unsalted butter - room temperature (8 OZ)
- 2 cups of all-purpose flour
Side coating:
- ½ cup of brown sugar (adjust if needed)
Final touch:
Tools:
Directions:
1. Nuts Preparation:
Begin making the Masaryk’s Cookies (Masarykovo cukroví) by preparing the nuts.
1.1. Place into a medium mixing bowl:
2 cups of hazelnuts
And add enough cold water to cover all the nuts – all nuts need to be fully immersed.
1.2. Let the nuts soak in cold water until they soften (about 2 – 3 hours; you can optionally extend this timeframe to fit your schedule better).
Note:
Nuts need to soften for later steps when you cut the dough into cookies with a knife – the knife needs to be able to cut through the cookies as easily as it would cut through butter.
1.3.
Right before you are ready to proceed with the next step, drain the water from the nuts over a colander, then place the nuts into a kitchen towel to slightly dry.
2. Dough:
2.1. Place into a kitchen mixer with a flat beater attachment:
1 cup of confectioners’ sugar
2 egg yolks
2 sticks (8 OZ) of butter – soft
2 cups of all-purpose flour
And process on high speed until fully incorporated (start on slow to let the ingredients partially combine).
2.2. Add:
Soaked and drained nuts (prepared in step 1).
And process on medium to high speed until fully incorporated.
3. Forming & Resting:
Note:
Work the following steps on a not floured surface.
3.1.
Split the dough into two parts (just approximately split, no need to weigh them).
3.2.
Roll into two cylinders (each with diameter about 1 ½”).
3.3.
Wrap with food wrap and let cool in the freezer until the dough at least partially hardens (so it can be easily cut into individual cookies), which takes only about 20–30 minutes. Or let it cool overnight in the fridge.
4. Preheat the Oven:
Set oven to preheat the oven to 350°F.
5. Coat & Cut Cookies:
5.1. Place brown sugar on the plate and coat both cylinders in it.
Tip:
You can optionally cut each cylinder in half for easier manipulation.
5.2.
First, for perfect results, cut off the round ends – you can bake them too 😊.
5.3.
Using a chef’s knife, cut each cylinder into individual cookies of about ½” thick.
5.4.
Place each cookie on a baking sheet with some space between each cookie.
6. Bake:
6.1.
Bake in a preheated oven until fully baked (about 15 minutes).
6.2.
Rotate the baking sheets in the middle of baking.
6.3.
Dust with the confectioners’ sugar right after removing them from the oven.
If parts of the ingredients stick to the side of the kitchen mixer during processing, stop the mixer, and use a spatula to mix it back in. Then, continue processing.
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