John Myers
Ingredients for 1 servings:
- 100 g walnuts, ground
- 1 vanilla pod(s)
- 125 g spelt flour
- 100 g butter or margarine
- 40 g brown sugar
- 1 tbsp liqueur (coffee liqueur) or
- Syrup (nut syrup)
- 100 g jam (quince jelly)
- 1 tbsp powdered sugar for dusting
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 52 minutes
They have to be there! – without egg
Lightly roast the walnuts in a pan without fat and let cool. Split the vanilla pod lengthwise and scrape out the seeds. Knead the nuts, vanilla seeds, spelt flour, fat, sugar, and liqueur into a dough, first using the dough hook of a hand mixer, then by hand. Wrap the walnut dough in cling film and chill for at least 1 hour. Preheat the oven to 180°C (top/bottom heat, fan: 160°C). Place the dough in portions into a large, cut-open freezer bag and roll out to about 3 mm thick. Cut out 50 hearts and place them, spacing them apart, on a baking sheet lined with baking paper. Bake for about 12 minutes. Heat the jelly and stir until smooth. Spread it on half of the hearts and place a heart on each one. Dust the finished hearts with icing sugar.
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