Jonasbusserl are traditional Austrian Cookies made of chocolate and hazelnuts. My grandma always makes them for Christmas and they are so easy to make, yet so unique in texture, you absolutely have to try them!
The traditional recipe is found in THE Styrian cookbook „St. Martiner Kochbuch“ (seriously, ask anyone from the region, everyone has a copy.) and is fairly straight forward.
Same parts chocolate, hazelnuts, sugar, and butter (which can easily be swapped for margarine), cream together sugar and fat, add hazelnuts and grated chocolate, let rest, form into balls and slowly dry in the oven.
That‘s basically all the recipe says.
For my recipe, I cut down a little bit on the margarine, because vegan Jonasbusserl tend to come out a bit too greasy with plant-based margarine.
I‘ve also found recipes that melted the chocolate instead of grating it, but I haven’t tried that method yet and neither has my grandma, so I can’t attest to that!
Oh, and I added a few more instructions to my Vegan Jonasbusserl recipe, so you don’t have to call your grandma like I did! 😀
These vegan Jonasbusserl are
melt in your mouth
(and therefore egg & dairy-free)
Vegan Jonasbusserl (Traditional Austrian Chocolate Hazelnut Cookies)
- 90 g Margarine slighty softened
- 100 g Vegan Chocolate grated
- 100 g Confectioners Sugar
- 100 g Hazelnuts ground
- pinch Salt
- Grate the chocolate
- Cream together sugar and margarine
- Add the rest of the ingredients
- Let rest in the fridge for about 30 minutes
- Preheat oven to 120°C
- Form little balls and place them on a baking sheet lined with some aluminum foil or parchment paper
- Let dry in the oven for 45 – 60 minutes
- Let cool completely
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