Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 50 g walnuts, round
- 130 g flour
- 1 tablespoon cocoa powder
- 50 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) nutmeg
- 1 egg yolk
- 100 g butter, soft
- 80 g jam (cherry)
For decoration:
- 100 g chocolate couverture, dark
- 20 g walnuts, chopped
Print Recipe
Pin Recipe Instructions
- Roast the ground walnuts without fat in a hot pan until they are fragrant. Remove from the pan and transfer to a large mixing bowl. Add flour, cocoa powder, sugar, vanilla sugar and a pinch of nutmeg and stir everything well. Add the softened butter (preferably in flakes) and the egg yolk. Knead everything quickly to a smooth dough. Shape this into a roll and wrap it in cling film and place in the refrigerator for about 30 minutes.
- Preheat the oven to 180 degrees. After cooling, knead the dough again and roll it out to a thickness of approx. 3 mm on a lightly floured surface. Cut out hearts or other shapes and place on a baking sheet lined with baking paper. Bake the cookies on the middle rail for about 10 minutes. Place on a wire rack to cool down.
- Heat the jam in a hot water bath. Strain the heated jam through a sieve to obtain a liquid and lump-free mass. Brush half of the hearts with it. Place the remaining hearts on top and press lightly. Let the jam dry.
- Roughly chop the couverture and melt it in a hot water bath. Brush the filled hearts with it (leave a little couverture) and sprinkle with chopped walnuts. Let dry briefly. Then drizzle the rest of the couverture over the hearts.
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