Walnut Cookies with Cocoa Cream
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
2 hrs
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Course
Dessert
Walnut Cookies with Cocoa Cream
Description
The cookie dough is prepared by mixing egg yolks with sugar, vanilla, grated orange peel, and leavening agents, then combined gently with melted butter and lard and milk, resulting in a dough that is shiny, soft, and manageable. After resting briefly, small portions are pressed into buttered walnut-shaped molds and baked until lightly golden and crisp on the outside.
The cocoa cream filling blends whipped egg whites, sugar, ground nuts, cocoa powder, rum essence, and mascarpone, creating a smooth, nutty, and cocoa-rich filling that contrasts with the cookie shell’s light texture. These cookies provide a balanced combination of citrus aroma, nutty depth, and creamy cocoa flavor.
Making the dough soft but not stiff allows easy handling and pressing into molds. Greasing the molds ensures easy removal and clean shapes. The recipe yields a sizable quantity of individual walnut-shaped cookies, each filled to create an elegant treat.
Ingredients
The dough:
- 200 g butter
- 100 g lard
- 4 egg yolk
- 200 ml milk
- 150 g sugar
- flour for baking, as required
- 1 tablespoon baking soda bicarbonate
- 1 tablespoon baker's ammonia or baking powder
- 1 vanilla sachet
- orange peel grated
The cream:
- 4 egg white
- 200 g sugar
- 200 g nuts ground
- 2 tbsp cocoa powder
- 1 tbsp rum essence
- 250 g mascarpone
Instructions
How to make WALNUT COOKIES WITH COCOA CREAM:
- Gently mix the egg yolks with the sugar, vanilla sugar, grated orange peel, ammonia, and bicarbonate.
- Gently melt the lard and butter, it should be melted but not hot.
- Add the egg yolks to the melted lard & butter, then add the milk and mix well.
- Gradually add the flour and continue mixing.
- Add enough flour so you get a homogeneous dough (like the tart dough), shiny and easy to work.
- The dough should not be stiff, but slightly soft so that it can be handled.
- Cover the dough with foil and leave to rest for 15 minutes.
- Preheat the oven to 170-180 degrees Celsius (340-355 Fahrenheit)
- Lightly grease the walnut shells with butter. This is only necessary for the first round of baking.
- I made 150 walnut shells with the dough, so, in all, 75 stuffed nuts.
- Divide the dough into small, hazelnut-sized pieces.
- Place one piece of dough in the walnut shape mold and press it down so that it covers the whole inside of the mold.
- Do the same with the rest of the dough until all the shells are filled.
- Place on a large tray and put them in the oven.
- Bake for 12-15 minutes until lightly browned.
- Don't let them brown too much as the pastry will be too hard.
- Continue the process until you finish all the dough.
- Then move on to the cream.
- Beat the egg whites gently.
- Add the sugar, cocoa, and ground nuts and place the mixture on a low heat.
- Leave the cream on the heat for 5-6 minutes until it thickens slightly.
- This way the egg whites will cook through.
- Take the cream from the heat and add the rum essence then incorporate the mascarpone.
- Mix well until you get a homogeneous cream.
- Fill the walnut shells with the cream.
- Finally, you will have a lot of nuts filled with cream, tender, aromatic, and extremely tasty. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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