Summary
| Prep Time | 45 mins |
| Total Time | 8 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g plum (s), dried or stone-free plums
- 2 cl Armagnac (or brandy or similar)
- 50 g butter, soft
- 75 grams sugar
- 2 egg (s)
- 125 g flour
- 1 teaspoon Baking powder
- 1 teaspoon cinnamon
- 1 pinch (s) salt
- 100 g walnuts, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Chop the plums, pour the schnapps over them and (very important!) Let stand overnight.
- The youth-free variant: soak plums in black tea.
- Beat the butter and sugar until frothy, stir in the eggs one by one. Stir in flour sifted with baking powder, salt and cinnamon. Mix the plums and nuts well with the batter.
- Line baking trays with parchment paper. Put piles about the size of a cherry (work with two teaspoons) and bake for 12 to 15 minutes at approx. 175 degrees.
- Makes approx. 50 pieces.
- These cookies should soak in the can for at least one day. They last 3 to 4 weeks.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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