Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.