John Myers
Contents
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Ingredients
- For the dough:
- 150 g Flour
- 0,5 tsp Baking powder
- 1 Egg yolk
- 1 tbsp Milk
- 100 g Butter
- 60 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- For the nut mass:
- 125 g Walnut kernels
- 2 tbsp Milk
- 25 g Sugar
- 1 tbsp Instant cappuccino powder
- Flour for the work surface
- Parchment paper for the baking sheet
Instructions
- Mix the flour with the baking powder and sift on the work surface. Make a well in the middle, add the egg yolk and 1 tablespoon of milk. Spread the butter in small flakes, sugar, vanilla sugar and salt on the edge of the flour.
- Hook everything into crumbs with a knife, then knead together with your hands to form a smooth shortcrust pastry. Cover the dough and chill for 30 minutes.
- Roughly chop the walnut kernels. Bring the milk, sugar and cappuccino powder to the boil in a small saucepan while stirring, then allow to cool.
- Line the baking sheet with parchment paper. Dust the work surface with flour. Knead the dough again and roll it out about 2 mm thin. With a round mold (about 4 cm in diameter) stick out cookies and place them on the tray at a distance of 1 cm. Spread the nut mixture on the cookies. Chill for 10 minutes. In the meantime, preheat the oven to 180 ° C (convection 160 ° C).
- Bake the biscuits in the oven (center) for 10 minutes until they are golden, remove them from the tray while it is still hot and allow to cool on a wire rack.
Nutrition
Serving: 100gCalories: 392kcalCarbohydrates: 48.7gProtein: 4.3gFat: 20g
