Oh my God! I’ve been looking for this recipe for years. My mom used to make them often, and I lost her recipe. Thank you so much! She always called them “Michigan Rocks.” (Full recipe) 👇 💬

Step 4: Fold in the nuts.
Gently fold in the chopped nuts and distribute them evenly throughout the dough. Each cookie should offer a nutty crunch with every bite.

Dried fruit is a traditional ingredient, but it also provides a warm, comforting flavor that pairs beautifully with the buttery base.

Step 5: Shaping the cookies

Form the dough into balls about 2.5 cm in diameter. Place them on the prepared baking sheet, about 5 cm apart. They will expand slightly during baking.

There’s no need to flatten them. Their natural shape is part of their ancient charm.

Step 6: Cooking and Cooling

Bake the cookies for 12-15 minutes, checking them carefully toward the end. They’re done when the edges are lightly golden. Don’t overbake them; they should remain light and soft.

Let the cookies rest on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.

Step 7: Finally, dust lightly.

Once cooled, you can dust the cookies with powdered sugar, if desired. This step is optional, but it gives them a finishing touch and extra sweetness.

Tips from expert home bakers:
German biscuits get better with age. After a day or two in an airtight container, their flavor intensifies and their texture becomes even more inviting.