Chocolate nut kiss

Name: Chocolate nut kiss
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 78
Ingredients: 300 g Flour; 325 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 20 g Cocoa powder; 1 egg (size M); 150 g Butter; 39 (approx. 120 g) Walnut kernels; 4 Protein (size M); 2 TEASPOONS Lemon juice; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 78

300 g Flour
325 g Sugar
1 package Vanillin sugar
1 pinch Salt
20 g Cocoa powder
1 egg (size M)
150 g Butter
39 (approx. 120 g) Walnut kernels
4 Protein (size M)
2 TEASPOONS Lemon juice
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Put flour, 125 g sugar, vanillin sugar, salt, cocoa, egg and butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 45 minutes.
2
Halve the walnut kernels lengthwise. Roll out the dough on a floured work surface to a thickness of about 3 mm. Cut out circles (4 cm Ø), knead the rest of the dough again and process in the same way. Place on 3 baking trays lined with baking paper.
3
Beat the egg white with the whisk of the hand mixer until stiff, add lemon juice, pour in 200 g sugar. Keep beating until it is shiny white. Pour the tuffs in portions into a piping bag with a perforated spout and spray them onto the cut-out dough circles (leave a rim of approx. 2 mm, as the egg white will rise during baking). Place a piece of walnut in the middle of each circle.
4
Bake one after the other in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 12-15 minutes. Remove from the oven, carefully place on a cake rack, allow to cool and pack in tins