Summary

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

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Instructions

1. 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.
2. 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.
3. Roughly chop the walnuts. Bring the milk, sugar and cappuccino powder to the boil in a small saucepan while stirring, then allow to cool.
4. 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.
5. 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.