Cappuccino – Walnut Cookies
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 grams flour
- 0.5 teaspoon ½ baking powder
- 1 egg yolk
- 1 tablespoon milk
- 100 g butter
- 60 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
For the nut cream:
- 125 g walnuts
- 2 Table spoons milk
- 25 g suar
- 1 tablespoon coffee powder, instant cappuccino powder
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the flour with the baking powder and sift on the work surface. Make a well in the middle, add the egg yolk and 1 tablespoon of milk. Spread the butter in small flakes, sugar, vanilla sugar and salt on the edge of the flour.
- Chop everything into crumbs with a knife, then knead into a smooth shortcrust pastry with your hands. Cover the dough and refrigerate for 30 minutes.
- Roughly chop the walnuts. Bring the milk, sugar and cappuccino powder to the boil in a small saucepan while stirring, then allow to cool.
- Cover the baking sheet with baking paper. Dust the work surface with flour. Knead the dough again and roll out a little 2 mm thin. Cut out cookies with a round mold and place them on the baking sheet at a distance of 1 cm. Spread the nut mixture on the cookies. Chill for 10 minutes. In the meantime, preheat the oven to 175 ° C.
- Bake the cookies in the oven for 10 minutes until they are golden, remove them from the tray while it is still hot and let them cool on a wire rack.
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