Walnut Cookies – Praline
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g chocolate, whole milk (Lindt Lindor)
- 100 g dark chocolate (Lindt Lindor)
- 250 g butter
- 6 egg (s)
- 150 g cane suar
- 200 g walnuts, round
- 100 g flour (type 405)
- 1 teaspoon gingerbread spice
- 200 g jam (quince jelly)
- 200 g couverture your choice
- 40 walnuts (halves)
Print Recipe
Pin Recipe Instructions
- Melt the chocolate in a water bath and let it cool down a little. Meanwhile, stir the butter until foamy and stir in the cane sugar, ground walnuts, flour and gingerbread spices.
- Now separate the eggs. Also add the egg yolks to the mixture. Beat the egg whites until stiff and fold in carefully. Spread the airy mixture evenly on a baking sheet and bake for about 20 minutes at 175 ° C (fan oven).
- Let the base cool down and then spread the quince jelly thinly on the plate. Melt the couverture in a water bath and apply to the jelly.
- Now place the walnut halves a little apart on the liquid couverture. The finished cookies should be approx. 4 x 2 cm in size after cutting. Half a walnut per cookie. Let the bottom cool completely and then carefully cut it to size.
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