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Nero

Bite size tea biscuit sandwiches

£20.00

Ingredients

fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), vegetable fat spread (rapeseed oil, sustainable palm oil, sunflower oil, water, salt, lecithin, mono and diglycerides of fatty acids, lactic acid, beta-carotene, vitamin A and D), sugar, egg yolk, vanilla extract, lemon, apricot jam (apricot, sugar, pectin), dark chocolate, cocoa powder, orange

Nero biscuits are a classic Hungarian cookie.
They’re small, soft, piped butter biscuits, rich, slightly crumbly, and traditionally sandwiched with apricot jam. The dough usually contains a bit of vanilla or lemon zest. After baking, the cookies are paired and filled with jam, and drizzled with chocolate.

They’re popular at Christmas, for tea/coffee, or on dessert trays, and many Hungarian households have their own recipe. It appears in Hungarian cookbooks and household recipe collections from the late 19th and early 20th century, when many classic tea biscuits and piped butter cookies (spritz cookies) entered Central European baking traditions. The recipe style resembles Austrian Spritzgebäck, but the name and the specific jam-sandwich form made it distinctively Hungarian.

According to popular belief it was named after the Roman emperor Nero, but the connection is likely only symbolic or stylistic. Nero is associated with opulence and the cookie uses a rich, buttery dough using egg yolks, once considered a luxury. Early recipes sometimes instructed dipping one half in dark chocolate, giving it a dramatic, “dark” (+nero+ in Italian) look which might also have inspired the name.