Summary

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)

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Instructions

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