Walnut cookies

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Finely grind 150 g walnuts in the universal chopper. Roast in a pan without fat until golden brown. Take out and let cool off. Beat butter, icing sugar and salt until creamy. Stir in egg. Mix flour, nuts, spices and lemon peel and knead quickly into the fat mass.

2. 2

   Cover and chill for about 1 hour. Roll out the dough on a floured work surface about 4 mm thick. Cut out about 80 circles (about 5 cm Ø). Place on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Let them cool down. Cut 50 g walnut kernels in half lengthwise once each. Caramelise sugar in a pan until golden. Add 5 tablespoons of warm water and bring to the boil. Turn the nuts in the caramel and place them on a piece of aluminium foil lightly coated with oil. Put a blob of jam on each half of the cookies.

3. 3

   Let them cool down. Cut 50 g walnut kernels in half lengthwise once each. Caramelise sugar in a pan until golden. Add 5 tablespoons of warm water and bring to the boil. Turn the nuts in the caramel and place them on a piece of aluminium foil lightly coated with oil. Put a blob of jam on each half of the cookies. Place the remaining biscuits on top. Mix icing sugar with lemon juice to a thin glaze. Spread the biscuits with it. Decorate with half a walnut and purple sugar. Leave to dry

4. 4

   Place the remaining biscuits on top. Mix icing sugar with lemon juice to a thin glaze. Spread the biscuits with it. Decorate with half a walnut and purple sugar. Leave to dry

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
140 kcal

CARBS
18 g

FATS
8 g

PROTEINS
2 g