Brandenburg Egg Cookies

Kitchen Cookware
Brandenburger Eierplätzchen
Egg cookies with cinnamon, lemon, and sweet hazelnut topping from Brandenburg.
Course Cookies
Cuisine Brandenburg
Region Brandenburg
Servings 30 pieces


  • 4 hard boiled eggs
  • 4 tbsp sugar
  • 1 pinch of salt
  • 1 pinch ground cinnamon
  • Zest of 1 lemon
  • 1-1/4 cup flour
  • 6 tbsp butter cut in small cubes

For the topping:

  • 2 egg whites
  • 2 tbsp sugar
  • 2/3 cup hazelnuts


  • Preheat the oven to 350°F/180°C .
  • Peel the hard boiled eggs, cut in half and remove the yolks. Mash the egg yolks with a fork, and mix with the sugar, salt, cinnamon and lemon zest. Add the flour and butter, and knead everything together. Chill the dough for 30 minutes.
  • Place the dough on a floured surface, and roll out to slightly less than ¼ inch thick. With a cookie cutter or other instrument, cut small circles out of the dough and place on a greased baking sheet.
  • For the topping, beat the egg whites until stiff and stir in the sugar. Coat the dough circles with the egg white mixture. Cut the hazelnuts in half, placing a half into the egg foam on each cookie.
  • Bake in a preheated oven for about 20 minutes.