Nougatringe {Gianduia Chocolate & Shortbread Rings}


Classic German Desserts

Nougatringe are not for the faint-hearted. Large shortbread cookies filled with a mix of gianduia and butter, topped with chocolate and almonds. Very decadent and rich. Too rich for me and that says something. I have a massive sweet tooth and if I want to I can easily eat two bars of chocolate in under two minutes. But I can only eat half a Nougatring. Even though they are not even that big. Still they are my favourite baked good. I love their richness, the creamy and heavy gianduia filling, the crispy cookie and the crunchy almonds. And of course the chocolate.


Nougatringe are made with gianduia paste (a solid paste not that stuff like Nutella) and it is possible to find vegan versions. They can be hard to come by, so I have made my own. For that I used hazelnut butter. The brand I use has a very thin consistency and it is easily pourable. Its texture is that of melted chocolate. It’s made from 100 % hazelnuts. I am just saying this because other brands or homemade versions might give you different results when making the gianduia paste. Maybe you’ll have to experiment a bit and add a certain amount of vegetable oil.

Gianduia Paste:
150 g (5.3 oz) hazelnut butter
50 g (1/2 cup, sifted) powdered sugar
100 g (3.5 oz) chocolate
30 g (1 oz) cocoa butter

Pour the hazelnut butter into a food processor. Add powdered sugar and process to combine. The mixture will still be rather liquid and like a batter. If your hazelnut butter is more solid, you can try to add one or two tablespoons of vegetable oil like canola. But I haven’t tried this.

Carefully melt the chocolate and the cocoa butter. Pour over the hazelnut mixture and process until smooth. Pour into a container and let cool until solid. I tried to do this at room temperature but it took forever. So I suggest to place the gianduia in the fridge until it has set and is solid. Then take it out again. Later you are going to beat it with some coconut oil, so you don’t want it to be rock hard.

To make the shortbread cookies (makes about 15):
120 g (1/2 cup) refined coconut oil, room temperature
60 g (1/2 cup, unsifted) powdered sugar
2 tablespoons cornstarch
170 g (1 1/2 cups plus 2 tablespoons) flour
1/4 teaspoon baking powder
1 pinch salt
1 tablespoon soy milk, optional

Preheat oven to 180° (350°F). Line two baking sheets with parchment paper

Beat together coconut oil, sugar, and starch. Add flour, baking powder and salt. Beat until the dough comes together. Doing this with my hands always works best. If it doesn’t come together, add the soy milk. Roll out between two sheets of plastic wrap, about 1/2 cm (1/4 inch) thick. Use a cookie cutter or drinking glass to cut out disks. (I used a glass with a diameter of 8 1/2 cm or 3 1/4 inch.) Use a second cookie cutter (3 cm or 1 1/4 inch) to cut a hole in the middle of each disk to form a ring. Gather the remaining dough and repeat until you run out. Place on a baking sheet and bake for 8 minutes or until golden brown. Let cool completely.

To make the rings you’ll need:

60 g (1/4 cup) soft, refined coconut oil
200-300 g (7-10.6 oz) chocolate
100 g (3.5 oz) slivered almonds

Chop coconut oil and place in a bowl with the gianduia paste. Beat until smooth. The mixture will be very sensitive to warmth. If it starts to melt while beating, place it in the fridge for 10 minutes and then beat again. Attach a large and wide tip to a pastry bag. Fill with gianduia mixture. Again, if it looks like it is melting, place it in the fridge. Pipe the filling onto the cookies and place them in the fridge for 30 minutes. Melt the chocolate and cover the cookies with it. I placed the cookies on a cookie rack and used a teaspoon to pour the chocolate over them. Carefully transfer them to a piece of parchment paper and sprinkle with almonds. (This way you can get rid of excessive chocolate that will drip from the cookies. But you can also skip the cookie rack step and place them directly on the parchment paper.) Let dry completely. Store in the fridge but let come to room temperature before serving.

24 thoughts on “Nougatringe {Gianduia Chocolate & Shortbread Rings}

  1. Ich habe die Nougatringe nachgebacken und kann nur sagen, dass sie wirklich jede Sünde wert sind.
    Vielen Dank für dieses klasse Rezept!
    Und überhaupt…super Rezepte…sympathischer Blog…alles ganz toll!

  2. I had these when I was in Hamburg – I found a vegan one in Veganz and picked it up, not knowing what it was. It was soooo good, but you’re right, very rich! I had it for breakfast without realising how rich it was and couldn’t finish, I had to eat the rest the next day!

  3. Add me to the list of people who will deeeefinitely be making these. They’re beautiful AND they sound incredible. I love few things more than chocolate and hazelnut butter!

  4. uff. wenn das so weitergeht, muss ich JEDES Rezept, das du im vegan mofo postest nachbacken. Nougatringe. Mandelhörnchen. Ich freu mich auf die Vorweihnachtszeit…
    Und ich ziehe meinen Hut, dass du das alles mit Kleinkind und Job schaffst!

  5. I don’t have a massive sweet tooth either (despite what you might think from my blog) but these really look great and I love the combination of chocolate and hazelnuts. Yum.

  6. holy moly, friend. these sound so totally glorious. Gianduia stuffed cookies!!?? I’ve never heard of such a thing. Back in the day, Gianduia was always one of my top gelato flavors when I lived in Italy. Oh Mihl, your mofo theme is just totally blowing my mind.

  7. These are easily my favorite thing you have posted this for. You said all the words I want to hear: shortbread, chocolate, and hazelnut. I have a giant jar of gianduia chocolate, so I feel like I just have to make these.

  8. oh my gosh Mihl.. those towers of the gorgeous and i bet uber delicious rungs.. i cant wait for mofo to be over to whip out these recipes and try..

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