The lard nuts taste just like they come from the bakery - grandma's secret recipe (2024)

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With this recipe your lard nuts will be perfect and incredibly tasty. These taste like the original Dithmarscher Schmalznuts from the bakery.

-> 150 degrees circulating air, 20 minutes

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The lard nuts taste just like they come from the bakery - grandma's secret recipe (1)

These lard nuts today taste like they come from a bakery. A lot of people are probably asking themselves: lard nuts? What is that?? I think you can only buy them in the north and this recipe originally comes from Dithmarschen. It is also the first year that I have baked lard nuts myself and I am totally thrilled because preparing them according to the original recipe from Dithmarschen is so wonderfully simple and it is incredibly easy to bake lard nuts yourself. And these lard nuts not only look like this, they also taste like the lard nuts that you can buy expensively from the bakery.

In the past I haven't really dared to try this recipe, but I don't understand why. Because this recipe for grandmother-style lard nuts is really awesome and a real classic for a special northern German recipe. I suspect that people south of Hamburg don't even know about these lard nuts.

I got this original recipe from a very close friend. Her mother (who could be my grandmother) has been baking this recipe for decades with great success because everyone loves her lard nuts. The lard nuts are available in two varieties, light and dark.

For the dark ones, simply knead a little dark cocoa into the dough at the end. At the end you can simply divide the dough into 2 portions and add the cocoa to one half and leave the other half as light. In this way you can bake light and dark lard nuts straight away. I always prefer to eat the dark lard nuts, they taste so wonderfully like chocolate.

It was a first in a double sense, because not only was it the first time I baked lard nuts myself, it was also the first time I baked with deer horn salt. I was a bit irritated when I suddenly noticed the smell of “dyeing hair” while baking. A short research quickly revealed that baking with deer horn salt releases ammonia. For this reason, you should open a window while baking to avoid irritating your eyes and mucous membranes.

When preparing the dough, I mixed the lard and butter half and half together and mixed it with the other ingredients at the same time to form a dough. I used the flat beater on my Smeg food processor and got a great result.

The dough is initially very crumbly and so I stirred for a while until the dough got a really great consistency. The lard becomes very solid in the refrigerator and so it takes time for the dough to become supple. So some patience is required.

Form the dough into balls about the size of a walnut and place them on a baking tray lined with baking paper, leaving some space between them. However, the balls do not have to be pressed flat, because the lard nuts become flat when baking without any further action. The consistency of the lard nuts is rather unusual and while they are a bit hard on the inside, they are wonderfully soft and cracked on the outside.

It is important that you then store the lard nuts in a tin can and let them sit in the can for a few days to get the best possible taste. With this recipe for lard nuts according to Grandmother's Art, they are incredibly tasty and taste like the original Dithmarscher lard nuts, which you can buy at the bakery for a lot of money and where baking yourself is so easy and cheap.

I designed the recipe quantity so that this amount is enough for one light or one dark lard nuts. perfect for using up a pack of lard, because I don't know what else I could use the lard for.

Since it is already very late this year and probably only a few people are baking so close to Christmas, you should pin, save or print the recipe straight away for next year and then ideally bake it in large quantities in November. The lard nuts are also great for giving away in small bags.


Tomorrow I have one last recipe for you this year, then I'll go on winter break and won't be back until the new year - full of energy and motivation for another great year with new recipes here on the blog 🙂

Do you already know my Christmas books?

In my two Christmas books you will find the 60 most popular recipes from my blog.

Marzipan, honey and nuts are indispensable in the run-up to Christmas. My readers also diligently bake my recipes every year. I published the 30 most popular recipes from the last few years in my first book.

After the first Christmas book was such a great success, part 2 now follows. This book is also full of delicious Christmas recipes that are particularly popular on my blog.

Both books are available both as an e-book and in printed form.

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The lard nuts taste just like they come from the bakery - grandma's secret recipe (11)

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Lard nuts like from the bakery

With this recipe your lard nuts will be perfect and incredibly tasty. These taste like the original Dithmarscher Schmalznuts from the bakery.

-> 150 degrees circulating air, 20 minutes

AuthorMeasurements

Ingredients

  • 125 g lard
  • 125 g Butter
  • 2 TL Hirschhornsalz
  • 375 g Flour
  • 125 g potato starch
  • 375 g Zucker
  • 3 EL Baking cocoa

Instructions

  • Cut the lard and butter into cubes. Put all the ingredients together in a mixing bowl and work into a dough. At first it is very crumbly, but over time it becomes more and more supple. For light lard nuts, process the same amount into a dough but without cocoa.

  • Preheat the oven to 150 degrees and form the dough into walnut-sized balls, flatten them slightly and place them on the baking tray lined with baking paper. Bake in the oven for 20 minutes and then allow to cool completely and store in a tin can. The lard nuts taste particularly good when they sit for a while and are well cooked.

Used in this recipe

The lard nuts taste just like they come from the bakery - grandma's secret recipe (12)

The lard nuts taste just like they come from the bakery - grandma's secret recipe (13)

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The lard nuts taste just like they come from the bakery - grandma's secret recipe (14)

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