John Myers
Biscuit & Co: Walnut Heaps
The perfect biscuit & co: walnut heaps recipe with a picture and simple step-by-step instructions.
- Baking wafers 5 cm in diameter
- 2 Big eggs
- 150 g Sugar
- 1 tsp Cinnamon, grated lemon peel
- 50 g Orange peel
- 50 g Citronat (Succade)
- 250 g Ground walnuts
For glaze
- 100 g Powdered sugar
- 3 tbsp Rum
- Finely chop the orange peel and lemon peel. Beat the eggs until frothy, gradually pour in the sugar and beat until a creamy white mixture is obtained (works best with a food processor). Mix the cinnamon and orange peel / lemon peel and lemon zest into the walnuts and then gradually fold them into the egg mixture.
- Chill for at least 4 hours, preferably overnight. Pour the mixture into piping bags and place walnut-sized piles on top of the wafers. Bake in the preheated oven at 160 degrees for about 20-30 minutes. Mix powdered sugar with rum and spread on the still hot heaps.
- Let cool down well.
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