Here is the traditional Hungarian Christmas Walnut Cookie – Hókifli (literally “snow crescents”). These are delicate, melt-in-the-mouth cookies, very popular at Christmas in Hungary.
Hungarian Christmas Walnut Cookies (Hókifli)
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) finely ground walnuts
- ¾ cup (170 g) cold butter, cut into cubes
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla sugar (or ½ tsp vanilla extract)
- Pinch of salt
For coating
- 1 cup powdered sugar
- 1 packet vanilla sugar (or 1 tsp vanilla)
Instructions
- Make the Dough
- Combine flour, ground walnuts, powdered sugar, vanilla, and salt.
- Cut in the cold butter using fingers or a pastry cutter until the dough comes together.
- Knead briefly just until smooth.
- Chill
- Wrap dough and refrigerate for 30–60 minutes.
- Shape
- Preheat oven to 350°F (175°C).
- Take small pieces of dough and roll into short logs.
- Shape into crescent (“half-moon”) shapes.
- Place on lined baking sheets.
- Bake
- Bake 12–15 minutes, until just set but not browned.
- Coat
- While still warm, gently roll cookies in vanilla-powdered sugar.
- Let cool completely and roll again if desired.
Tips for Authentic Texture
- Do not overbake—they should stay pale
- Finely ground walnuts are essential for tenderness
- Rolling in sugar while warm helps it stick
Storage
- Keeps 2–3 weeks in a tin
- Flavor improves after a few days—perfect for Christmas baking
If you’d like, I can also give you:
- A butter-only, flour-free version
- A modern low-sugar variation
- Or the history of Hókifli in Hungarian Christmas traditions 🎄🌙
