Today I am sharing another Christmas biscuit recipe with you: Milk Chocolate Pinecone Biscuits! These little Christmas biscuits are almost too pretty to eat, however, the lovely vanilla and cinnamon flavoured dough and milk chocolate or nuss-nugat filling are simply to hard to resist! Check out the tips below to find out how best to make these biscuits before checking out the recipe at the bottom!
Use Nuss-Nugat or Milk Chocolate to make these Pinecone Biscuits
I found the original recipe on a German website (Das Knusperstübchen) and have adapted the recipe so that you can make it without certain ingredients that are mostly available in Germany. The original recipe called for the Nuss-Nugat – think of it as Nutella that is hardened into a block that can then be cut with a knife, but is still soft when you bite into it. As I was thinking up this analogy, I was thinking that it may actually be possible to use little dollops of Nutella to make this recipe instead – might be worth a go (I’ll try it next year)? However, this year – as I only had a little Nuss-Nugat left I brought back a while ago – I used little chunks of milk chocolate to make these pinecone biscuits. It’s good to use milk chocolate as it melts more easily than dark chocolate – in the UK Dairy Milk Chocolate is a good option. If not, using a different chocolate will work though the filling might be harder than if you use Nuss-Nugat or Milk Chocolate.
Step-by-step Picture Instructions for Shaping these Pinecone Biscuits
These Pinecone biscuits can be a bit fiddley to make but once you get the hang of it it’s actually quite fun! Just follow the step-by-step picture instructions below to help you along the way!
More Christmas Baking Recipes
I love baking at Christmas – there are just so many amazing things to make! I have listed some of my favourite recipes below so make sure to check those out soon!
- Mary Berry’s Christmas Cake
- Dark Chocolate and Almond Florentines
- Chocolate Yule Log
- Vanilla Crescent Biscuits
- Easy No-Bake Trifle
- Haselnussbrot | German Hazelnut Shortbread with Dark Chocolate
- Schoko-Orangen-Kipferl | Chocolate-Orange-Crescents
- Homemade Mince Pies
- Christmas Tree Brownies
- German Lebkuchen Recipe
- Gingerbread Men
- Baumkuchenspitzen with Dark Rum | German Baking Recipe
- Bailey’s Irish Cream and Chocolate Pavlova
Milk Chocolate (or Nugat) Pinecone Biscuits
Recipe
Ingredients:
- 200g plain flour, plus a little extra for dusting
- 20g cornflour
- 70g icing sugar, plus a little extra for dusting
- 1tsp vanilla bean paste/seeds from 1 vanilla pod
- 80g mascarpone
- 80g butter, softened
- Pinch of salt
- Pinch of cinnamon
- 100-150g Nuss-Nugat or milk chocolate
Method:
- To make the dough, add the flour, cornflour, sugar, vanilla, butter, mascarpone, salt and cinnamon and mix with an electric mixer or your hands until all the ingredients come together into a smooth dough.
- On a lightly floured surface, roll out the dough using a flour-dusted rolling pin until around half a centimetre thick. Then cut the dough into 6x6cm squares, re-rolling the offcuts and cutting out as many squares as possible.
- Cut the nugat or milk chocolate into small chunks, no more than 1x1cm. Take one of the squares and place it with one of the corners facing you, then put the chunk of nugat/chocolate on the top corner of the dough. Then follow the picture instructions above to shape the biscuits.
- Preheat the oven to 180°C and line one or two baking trays with baking paper.
- Place the biscuits onto the prepared trays and bake for 8-10 minutes until lightly golden. Leave the biscuits on the tray for a few minutes, then transfer to a wire rack to cool completely. Lightly dust with some icing sugar before serving and store any remaining biscuits in an air-tight tin.
