As the name says, these cookies not only look like walnuts, but also contain them. Together with milk cream and butter they make very festive cookies for holidays, such as Christmas. There is no big fuss making them, but you need to have walnut moulds. If you don’t have them, just make small balls and flatten them a bit with your palms. They will no longer be walnuts, but the taste will still be heavenly :)
- 130 gr all purpose flour
- 140 gr cold butter
- 1 egg yolk
- 130 gr powdered sugar
- 70 gr minced walnuts
- 1 tbsp unsweetened cocoa powder
For the filling:
- 3 dcl milk
- 4 tbsp sugar
- 3 tbsp all purpose flour
- 50 gr room temperature butter
- 30 gr minced walnuts
Stir together flour, powdered sugar, walnuts and cocoa powder.
Add the egg yolk and cold chunks of butter. Mix with your hands until combined. Cover with plastic foil and put it in the fridge to rest for about half an hour. I have accidently made the dough with the room temperature butter, nothing serious happened, I just had to chill the dough a bit longer, for about an hour.
While the dough is resting, make the filling. Pour 2 dcl milk in a pot and add sugar and flour to remaining milk. Stir well. Bring the 2 dcl milk to the boil, then lower the temperature on medium heat and pour milk, sugar and flour mixture in it. Stir a few minutes until the mixture thickens. Set aside and allow to cool a bit.
When the milk mixture becomes lukewarm, add chunks of butter and minced walnuts.
Mix well with mixer and put it in the fridge.
Preheat oven to 200°C.
Grease walnut moulds with butter and fill them with small chunks of dough, about half full (they will grow while baking).
Bake them for 9 minutes, watch them very closely so they don’t burn. When you take them out of the oven immediately take the cookies out of the moulds. Turn them upside down and tap with the knife. Cookies will detach right away.
Just be sure to grease the moulds again before baking another batch. I forgot, so the other batch didn’t came out so nice like the first one because the cookies wouldn’t come out of the mould that easily.
When they cool down completely, fill them generously with cream and dust with some powdered sugar.
If you like them crispy and crunchy, eat them right away, but my recommendation is to wait until the next day. Store them in an airtight container and put them in your fridge. When it’s not too hot, you can keep them at room temperature but I like them better from fridge. Just like ice cream, they are soft and melt in your mouth.