Walnut Turret

5 from 8 votes
Prep Time 40 minutes
Cook Time 45 minutes
Rest Time 1 hour
Total Time 2 hours 25 minutes
Course Dinner
Cuisine European
Servings 1 people



  • 100 g Ground walnuts
  • 200 g Flour
  • 100 g Food starch
  • 75 g Sugar
  • 1 pinch Salt
  • 1 tsp Organic lemon, zest
  • 1 Egg size M.
  • 1 tbsp Kirsch
  • 150 g Butter at room temperature


  • 50 g Butter
  • 50 g Sugar
  • 50 g Ground walnuts
  • 2 tbsp Apricot jam
  • 1 tbsp Kirsch


  • 50 g Cake icing light
  • 17 Walnut halves



  • Mix the walnuts, flour, starch, sugar, salt and lemon zest in a bowl. Add the egg, butter and kirsch and use the dough hook of the hand mixer to work everything into a crumbly mixture. Then knead into a smooth dough with your hands, divide it into 2 portions and form a roll with a diameter of 4 cm from both. Wrap both rolls in cling film and place in the refrigerator for 1 hour. They should have become so firm that they no longer bend when they are lifted.
  • Preheat the oven to 180 ° O / bottom heat. Line a baking sheet and 2 solid supports with baking paper or foil. Start with a roll, cut it into 4 mm thick slices and place them on the sheet with a small gap between them. The baking time is 12 - 15 minutes per tray on the 2nd rail from the bottom. While baking, place the slices of the 2nd roll on the two bases and then bake them in the same way.
  • Since 3 places are always required for the turrets, the total number should be calculated accordingly. At the amount of dough was 102 individual thalers.


  • During the baking time, stir all the ingredients in a bowl, transfer to a piping bag and keep it in the refrigerator until all the cookies are baked and cooled down.


  • Place the biscuits side by side in 3 rows. Cut off the tip of the piping bag so that there is an opening of approx. 5 mm. Then spray a 1.5 cm dab in the middle of the first row of cookies, put the 2nd row of cookies on top, spray a dab again in the middle and then put the 3rd row on top. Gently press on all the turrets that have been assembled in this way with the flat of your hand and line up and assemble the next ones.
  • When all the turrets are ready, heat the cake icing in a water bath, let it become liquid and pour a teaspoon of it onto each surface. Cut the walnut halves again in the middle and decorate each tartlet with a quarter.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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