Chocolate kruidnoten with cranberries and hazelnuts, 3 of them on a small plate

Chocolate Kruidnoten with Cranberries and Hazelnuts

I know it’s Spring and the weather is warm, and it’s not even close to Sinterklaas, so it’s not the season yet for these kruidnoten with cranberries. But I’m going to share the recipe anyways, so around November you can make these chocolate kruidnoten with cranberries and hazelnuts. (Or right now if you can’t wait.) A lot of people would actually call them pepernoten with cranberries. However pepernoten are something different, so I will call them kruidnoten.

Chocolate kruidnoten with cranberries and hazelnuts, served on a small white plate, three of them on it, the word borrelhapjes on the plate
Chocolate kruidnoten with cranberries and hazelnuts

The cranberries give a sour bite and the hazelnuts a savory, nutty flavor to the kruidnoten. All balanced out with a chocolate coating. Cranberries, hazelnuts and chocolate make a perfect combination, especially if you add it to kruidnoten. The recipe is from the Koopmans website.

Other Sinterklaas recipes on the blog are Kruidnoten Tiramisu and Dutch Speculaas.

Review

Changed a few things in the recipe. I melted chocolate to coat the kruidnoten. The recipe says to use store bought chocolate dip, but melted chocolate works just as good. Baked them 25 minutes instead of 10. Mine were larger than regular kruidnoten.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Chocolate Kruidnoten with Cranberries and Hazelnuts

Chocolate kruidnoten with cranberries and hazelnuts, 3 of them on a small plate
Chocolate kruidnoten with cranberries and hazelnuts

Allergies: gluten, wheat, cocoa, nuts, cranberries.

Ingredients

1 pckage of Koopmans kruidnoten or use the Kruidnoten recipe on the blog

4 to 6 tablespoons water

60 grams hazelnuts

60 grams cranberries

100 grams milk chocolate chips

100 grams white chocolate chips

Instructions

Chop the hazelnuts and cranberries.

Prepare the kruidnoten as written on the package or follow my recipe, the link is here. At the end mix in the chopped hazelnuts and cranberries.

Make small balls of the dough, about 1 to 2 centimeters/0.4 to 0.8 inches. Place them on a baking sheet, leave some room between each. Flatten them a bit.

Bake in a preheated 160°C/320°F oven for 25 minutes. Let them cool down completely.

Melt the milk chocolate chips au-bain-marie, dip in half of the kruidnoten. Place on a baking sheet and let them dry. Melt the white chocolate chips au-bain-marie, dip in the other half of the kruidnoten. Make sure they’re completely covered. Place these also on a baking sheet and let them dry.

Notes:

  • Recipe source is the Koopmans website.
  • Enough for 42 pieces.
Ingredients, placed on the kitchen counter, seen from above
Ingredients
Balls of kruidnoten, placed on the baking sheet
Balls of kruidnoten
Kruidnoten before baking, on the baking sheet
Kruidnoten before baking
The kruidnoten after baking, on the baking sheet
The kruidnoten after baking
Kruidnoten with cranberries and hazelnuts
Kruidnoten with cranberries and hazelnuts
Dipping the kruidnoten in melted milk chocolate
Dipping the kruidnoten in melted milk chocolate
Drying the chocolate kruidnoten, on the baking sheet
Drying the chocolate kruidnoten
Dipping a kruidnoot in melted white chocolate, a pan with melted white chocolate
Dipping a kruidnoot in melted white chocolate
White chocolate kruidnoten with cranberries and hazelnuts
White chocolate kruidnoten with cranberries and hazelnuts

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