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Walnut Hearts

Holidaycooking's picture
Ingredients
  Vanilla bean 1⁄2
  Butter 150 Gram (1/2 Cup Plus 2 Tablespoons)
  Powdered sugar 130 Gram (1 1/3 Cup)
  Ground ginger 1 1⁄4 Pinch (Large Pinch)
  Salt 1 1⁄4 Pinch (Large Pinch)
  Egg yolk 1
  Flour 250 Gram (2 Cups)
  Ground walnuts 60 Gram (1 1/3 Cups)
  Almond paste 1 3⁄4 Ounce (50 Grams)
  Orange marmalade 100 Gram (1/3 Cup, Scant)
For addition
  Semi-sweet chocolate 9 Ounce (250 Grams)
  Walnut halves 4 (For Topping)
  Flour 4 Tablespoon (For Dusting On Work Surface)
Directions

Cut open the vanilla bean and scrape out the pith with the tip of a knife.
In a bowl, cream the butter to a smooth and light consistency with the sugar, salt, ginger, and vanilla pith, then work in the egg yolk.
Add the flour and walnuts and quickly knead to form a homogeneous short dough.
Do not under any circumstances work it longer than necessary, since otherwise the dough becomes overshortened and brittle.
Let the dough rest for 1-2 hours in the refrigerator, wrapped in foil.
Preheat the oven to 375°F. (190°C).
Roll out the dough a scant 1/8 inch (3 mm) thick on a work surface dusted with flour and cut out small hearts (about 2 inches / 5 cm across).
Place the cookies on an unbuffered baking sheet and bake on the center shelf of the oven until a nice light brown, about 10 minutes.
Cut the almond paste into small dice and beat until smooth with the orange marmalade.
Use this orange-marzipan mixture to sandwich together the cookie hearts in pairs.
Temper the chocolate.
Dip the upper side of the cookie hearts into the coating and top each with a walnut half.
An especially nice variation is achieved by sandwiching together the hearts with warmed nougat spread instead of the orange-marzipan mixture.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Ingredient: 
Walnut
Interest: 
Healthy
Cook Time: 
10 Minutes

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