John Myers
Ingredients for 1 servings:
- 100 g milk chocolate (Lindt “Lindor”)
- 100 g dark chocolate (Lindt “Lindor”)
- 250 g butter
- 6 eggs
- 150 g cane sugar
- 200 g ground walnuts
- 100 g flour (type 405)
- 1 tsp gingerbread spice
- 200 g jam (quince jelly)
- 200 g chocolate coating of your choice
- 40 walnuts (halves)
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes
as sophisticated as a praline, as simple as a cookie, makes 40 pieces
Melt the chocolate in a bain-marie and let it cool slightly. Meanwhile, cream the butter until fluffy and fold the brown sugar, ground walnuts, flour, and gingerbread spice into the mixture. Separate the eggs. Add the egg yolks to the mixture. Beat the egg whites until stiff and carefully fold them in. Spread the light and fluffy mixture evenly on a baking sheet and bake for approx. 20 minutes at 175°C (fan oven). Let the base cool, then spread the quince jelly thinly on the baking sheet. Melt the chocolate coating in a bain-marie and spread it over the jelly. Place the walnut halves on the melted chocolate coating, leaving a small gap between them. The finished cookies should be approx. 4 x 2 cm in size after cutting. Use one walnut half per cookie. Let the base cool completely and then carefully cut.
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