⏳ Time: 40 minutes | 💰 Cost: cheap | 🔥 Difficulty: medium | 🍽️ Number of servings: 8

Ingredients

For the dough

• 45 dkg fine flour
• 30 dkg butter
• 22 dkg icing sugar
• 15 dkg chopped walnuts
• 2 tbsp unsweetened cocoa powder

For the cream

• 20 dkg butter
• 20 dkg icing sugar
• 10 dkg chopped walnuts
• 20 ml almond flavouring (half a bottle, preferably green)
• 1 packet vanilla sugar
• 2 dl milk
• 2 tbsp fine flour
• 2 egg yolks

Nutritional values (per 100g)

• Calories: 1111 kcal
• Protein: 13.4 g
• Carbohydrate: 105.5 g
• Fat: 73.8 g
• Water: 21.1 g
• Colesterol: 188.6 mg
• Rust: 4.6 g
• Sugar: 55.7 g

Preparation

Preparing the dough

1. Knead the butter with the flour, icing sugar, walnuts and cocoa powder by hand until it forms a homogeneous dumpling.
2. Form balls about 2 cm in diameter, then press them into the nut baking tin with your thumb, leaving a small depression in the middle for the cream.
3. Place the moulds on a baking tray lined with baking paper, taking care not to touch.
4. Bake in a preheated oven at 190°C for 15-17 minutes.
5. Allow to cool to lukewarm, then gently tap to pop them out of the mould.

Preparing the cream

1. Beat the butter, sugars, nuts and almond flakes in a food processor until well blended.
2. In a small saucepan, bring the milk and flour to the boil, stirring constantly.
3. When the milk-flour mixture has cooled to lukewarm, add the egg yolks and stir the whole mixture into the buttercream.
4. With a spoon, spread the cream on one half of the half nut moulds, then spread another half on top.
5. Place the cookies in a box and let them rest for at least a day to soften and blend the flavours.

Recept infó

• Preparation time: 20 minutes
• Cooking time: 5 minutes
• Baking time: 15 minutes
• Baking temperature: 190°C
• Baking mode: bottom-up baking