Walnut & Chocolate Sandwich Cookies
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
2 hrs
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Servings
30
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Course
Dessert
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Cuisine
International
Walnut & Chocolate Sandwich Cookies
Description
The cookie dough is prepared by creaming butter and powdered sugar until smooth, then integrating egg yolks thoroughly. A mixture of flour, ground walnuts, almond flour, and salt is folded in gently to maintain a tender dough that can be adjusted for softness by adding flour or milk as needed. Refrigeration firms the dough for easier rolling and cutting into thin rounds.
The cookies bake at 180°C until firm and lightly browned. The filling blends melted dark chocolate with sweet cream and vanilla-flavored powdered sugar, providing a silky, rich ganache. Raspberry jam adds a bright contrast and is layered between two biscuit rounds to create a sandwich cookie.
The final cookies offer a crisp exterior and moist, flavorful interior, balanced between walnut nuttiness, chocolate richness, and berry freshness.
Ingredients
Biscuits
- 200 g flour
- 70 g almond flour
- 150 g ground walnut
- 100 g powdered sugar
- 100 g butter
- 2 egg yolk
- 1 pinch salt
- 2-3 tbsp milk
Cream
- 200 g dark chocolate
- 180 g sweet cream
- 1 tbsp powdered sugar vanilla flavored
- 150 g raspberry jam
Instructions
How to make WALNUT & CHOCOLATE SANDWICH COOKIES:
- Mix the soft, room temperature butter with the sugar until creamy, about 10 minutes.
- Add the egg yolks and continue mixing until smooth.
- Turn off the mixer.
- Mix the flour with the ground walnuts, salt, and almond flour.
- Put the dry ingredients on top of the buttercream and incorporate with a spoon.
- If you find the mixture too soft, can add another tablespoon or two of flour.
- If the dough is too stiff, add 2-3 tablespoons of milk.
- Wrap the dough in cling film and refrigerate for at least an hour.
- Divide the dough into 2 pieces. Roll one piece out into a 0.3cm (0.12 inch) thin sheet.
- Chill the other piece of dough again.
- Cut out round cookie shapes and place them on a baking tray lined with baking paper.
- Leave a little space between them.
- Refrigerate the tray of cookies.
- In the meantime, preheat the oven to 180 C degrees (356 Fahrenheit).
- Cut the rest of the dough into rounds and chill them too.
- When the oven is hot, put in the first tray of cookies.
- Bake the cookies for 12-13 minutes, until lightly browned around the edges. Remove and place on a cooking rack to cool.
- Continue with the remaining cookies.
Cream:
- Put the cream on the heat with the sugar. When it reaches boiling point, remove from the heat.
- Add the chocolate broken into pieces and mix well.
- Refrigerate the cream for 1-2 hours until it can be used to fill the cookies.
- Put the cream in a 1cm (0.4 inch) round tipped piping bag.
- Pipe the cream in a ring around the edge of half the cookies.
- In the middle put the raspberry jam. Cover the each with another cookie. Press gently.
- Do the same with all the cookies.
- Put the cookies in an airtight tin and store in the fridge (or cool place).
- They should be eaten within a week.
- For those with a sweet tooth, they certainly won't last that long, because they are extraordinarily good. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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