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Bird's nest recipe

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Bird's nests - a real treat

Bird's nests are classic, traditional Swiss biscuits that simply taste good to everyone. The base is always a crunchy shortcrust or sugar dough, topped with a delicious hazelnut macaroon. The crowning touch is a dab of the finest jam. These delicious biscuits can be enjoyed all year round and are the perfect accompaniment to any coffee or tea table. What's also practical is that they can be made in no time at all and can be stored in a biscuit tin for up to a month. So if you make a large quantity in advance, you will always have a delicious confection for you and your guests, even if they drop by spontaneously. We have the traditional bird's nest recipe for you here, but this can of course be easily adapted to suit the season. For example, how about a pinch of cinnamon and cloves in the dough and in the macaroons for winter? Instead of raspberry jam, you could also use something like damson or quince jelly. In spring and summer, you can also refresh the dough with a little grated lemon and use coconut instead of hazelnut. As you can see, the possibilities are endless - but for now, let's get into the kitchen to make the classic recipe! Have fun making and enjoying it!

Most important key data

Quantity: 20 pieces

Baking time: approx. 10 minutes

Difficulty level: Easy

Shelf life: 1 month

Sugar dough

Butter | cold35 g
Granulated sugar60 g
White flour100 g
Whole egg (beaten egg)25 g
Vanilla seeds2 pinches

Hazelnut paste

Granulated sugar200 g
Hazelnut | ground100 g
Egg white60 g

Making the sugar dough

Place all the ingredients except the whole egg in a bowl and rub the ingredients between your hands. As soon as the lumps of butter have disappeared, you can add the whole egg and work it into the dough. Knead the dough on your work surface to form a smooth dough, wrap it in cling film and place it in the fridge for at least 30 minutes.

After the chilling time, knead the dough briefly and then roll it out on a lightly floured work surface to a thickness of 3 mm using rolling pins. Then take a round corrugated cutter (5 cm diameter) and cut out the dough. Place the cut biscuits on a baking tray lined with baking paper.

Making the hazelnut paste and finishing

Place all the ingredients for the macaroons in a large bowl and beat the mixture with your hand mixer (or a food processor) for 5 to 10 minutes on a medium speed until you have a thick mixture. Then, using a rubber scraper, fill the mixture into a piping bag with a 12-star nozzle.

Now pipe the hazelnut mixture onto the cut-out biscuits in a circle. Make sure that the hole in the centre is still big enough to fill with the jam afterwards. Once all the nests have been moulded and filled with the raspberry jam, leave them to stand at room temperature for 30 minutes. During this time, you can preheat the oven to 210 ºC fan oven.

After the resting time, bake the biscuits in the preheated oven for approx. 10 minutes.

Storage & shelf life

The bird's nests can easily be kept in a biscuit box for up to a month. You can freeze this confectionery for up to 2 months.

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Posted in: Sweet recipes, Cakes and pastries, Cookies and biscuits

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