Nut Kisses

Preparation info

  • Yield: approximately


    large cookies
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

These delightful little cookies, called Nuss Busserln in German, are, like Austrian Hazelnut-Almond Cookies, originally from the Bad Ischler Alpine resort. Made from walnut meringue that is very fast to put together, Nut Kisses have a distinctive crackled exterior that comes from a surprise step: After the cookies are formed, they are placed in a proof box before baking to add moisture.


  • 8 ounces (225 g) walnuts, toasted
  • 2 ounces (55 g) cake flour
  • 8 egg whites (1 cup/240 ml)
  • 1 pound (455 g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract


  1. Chop the walnuts to a coarse consistency. Combine with the cake flour.
  2. Place the egg whites and half of the sugar in a mixer bowl over a bain marie. Whipping constantly, heat to 140°F(60°C). Place the bowl on a mixer and whip the egg whites to a thick foam. Still whipping, gradually add the sugar, taking 3 to 4 minutes to add all of it. Continue to whip the meringue until it forms stiff peaks. Add the vanilla extract. Carefully fold the nut mixture into the meringue by hand.
  3. Using 2 tablespoons dipped in water, drop oval portions of the meringue mixture approximately 2½ inches long and 1½ inches wide (6.2 × 3.7cm), on a sheet pan lined with baking paper or a Silpat. Space them fairly well apart, since they will expand as they bake.
  4. Place the cookies in a proof box for 1 hour. If no proof box is available, place them in a warm location and mist them lightly with water.
  5. Bake at 200° to 225°F(94° to 106°C) for 30 to 60 minutes, depending on size, until dried through but not browned. Store in airtight containers.