Chocolate Nougat Sticks

Today I am introducing German chocolate nougat sticks. One time a colleague brought these to work, of course I had to ask her for the recipe. And once I read through it, it sounded familiar. So I consulted the old cookbook from the 80s from the company Dr. Oetker and alas, the recipe was found there as well! By now Dr. Oetker has published the recipe online as well. These chocolate nougat sticks are such a treat. Bonus point, the cookie dough does not need to chill. You can pipe the dough right away. As you need to pipe the sticks onto a baking sheet, you need to be careful with the consistency of the dough. Mine was quite dense, so what I did was add a splash of milk to make it more workable. Another tip is to use a rather big and open tip so that you are sure you can squeeze the dough through. What to do with leftover egg whites and how to freeze them is explained in this blog post. Or you may want to make another German classic, these cinnamon stars. But let’s get back to the recipe at hand. If you have any questions, feel free to leave a comment.

Credit: Dr. Oetker (in German)

Chocolate Nougat Sticks

Serves: About 50-70 stripes, depending on size
Prep Time: 45min Cooking Time: 10min Total Time: 1hr

These chocolate nougat sticks are a classic Christmas cookie from Germany. They are sandwiched together with nougat and dipped in chocolate. The best thing, they don't need to be chilled.


  • 100 grams ground hazelnuts
  • 225 grams of butter, at room temperature
  • 100 grams of icing sugar
  • 3 egg yolks
  • 1 teaspoon of vanilla extract
  • 200 grams of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of cinnamon
  • 20 grams of unsweetened cocoa powder
  • 100 grams of nougat
  • 150 grams of semi-sweet chocolate
  • 1 tablespoon of neutral oil



First you need to roast the hazelnuts in a frying pan on medium heat. Do this without adding any oil. Once the hazelnuts smell toasty, take off of heat and let cool.


Then cream the soft butter with the icing sugar for a few minutes until paler and fluffy. Add each egg yolk separately and mix for 30 seconds, add the vanilla extract with the last egg yolk. Then sieve all ingredients from the flour to the cocoa on top of the mixture and add the hazelnuts. Cream this until you have a homogeneous batter. Mine was pretty dense, so I added a dash of milk to make it more spreadable.


Transfer parts of the dough (I had three parts) to a piping bag, be sure to have a large and open tip. Pipe stripes about 4 cm long on a baking sheet lined with parchment paper. The stripes will grow a little. Do this until you have no dough left. Bake for about 10 minutes at 180 degrees Celsius.


Melt the nougat on low heat and spread on half of the sticks, place a second one on top. Melt the chocolate with the oil on low and dip each stick into the chocolate. You may also dip both ends into the chocolate. Let sit at room temperature until hardened. Best is to do this on the parchment paper.

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