German Cinnamon Nut Cookies –Nussteegebäck
(approximately 850 cookies)

Ingredients	Metric	American	Yield	Baker’s %
Eggs, whole	1000 ml (20)	1 quart 3 ¼ oz	9.17 %	25.00 %
Butter	1500 g	3 lbs 5 oz	13.75 %	37.50
Sugar, granulated	3000 g	6 lbs 10 oz	27.50 %	75.00 %
Cinnamon, ground	100 g	3 ½ oz	0.92 %	2.50 %
Flour, pastry	4000 g	8 lbs 13 oz	36.67 %	100.00 %
Baking Powder	60 g	2 oz	0.55 %	1.50 %
* Walnuts, pieces	1250 g	2 lbs 12 oz	11.45 %	31.25 %
Total	10910 g	24 lbs. ¾ oz	100.00 %	272.75 %

• Melt the butter over a bain-marie** then remove from heat.

• Add the sugar to the warm melted butter, mix well. Incorporate the lightly beaten eggs and mix until homogeneous.

• Sift together cinnamon, flour and baking powder. Place in a large mixing bowl together with the nuts. Attach a paddle attachment.

• Slowly add the liquid (butter, sugar, egg mixture) to the dry ingredients and mix until well incorporated.

• Butter a full sheet pan***, line with parchment and butter top of parchment as well. Lay the dough out on the prepared sheet pan and pound into an even layer. Compress with a rolling pin, and refrigerate over night.

Next day:

• Remove the sheet pan from the fridge and score around the edges to loosen the dough. Turn out onto a table.
• Cut dough into 1 ¾ wide strips. Cut each strip into ¼ inch thick cookies.
• Place on a parchment lined sheet pan, 1 inch apart.
• Bake at 375° F for 10-12 minutes or until golden brown.

Notes:

* The walnuts can be replaced with an equal amount of pecans, hazelnuts or pistachios, or a blend thereof.

** (Bain-Marie -Mary's bath - refers to the method of placing a pan of food in another pan with water in it to stabilize the heat reaching the food (water bath). The term was originally used in alchemy, and was named after Moses's sister, who was an alchemist.)

*** A full sheet pan measures 18" x 26" x 1".

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