Chocolate Nuts

Ingredients

• 300 g spelt flour type 1050
• 0.5 tsp Salt
• 0.5 tsp ground cinnamon
• 1 pinch ground ginger
• 250 g butter
• 100 g low-fat cream cheese (0.2% fat)
• 300 g raw cane sugar
• 1 egg yolk
• 1 tbsp milk (1.5% fat)
• 20 g powdered sugar (from raw cane sugar)
• 150 g dark chocolate couverture (at least 60% cocoa)
• 50 g chopped roasted walnuts

Instructions

1. 1.

   Mix spelt flour with salt, cinnamon and ginger well. Beat butter with cream cheese and 150 g raw cane sugar until creamy. Stir in egg yolk and milk. Add the dry mixture and knead into a smooth dough using hand mixer attachments. Shape into a ball, flatten, wrap in cling film and refrigerate for about an hour.

2. 2.

   Dust a walnut-shaped cookie cutter (or similar shape) with powdered sugar. Take dough according to the size of the cutter and press it into the walnut mold. Transfer the formed dough onto parchment-lined baking trays, forming the entire batch this way. Chill again for roughly one hour.

3. 3.

   Bake the cookies in a preheated oven at 175 °C (fan 150 °C; gas: level 2) for about 25 minutes until golden brown. Remove from the oven and cool on a wire rack with the tray.

4. 4.

   For the filling, chop dark chocolate couverture and melt it over a double boiler at medium heat. Let it cool slightly. Beat butter with 150 g raw cane sugar until creamy. Gradually fold in the melted chocolate. Pipe the cream into a pastry bag and apply a dollop to the underside of one half of each cookie. Join with another walnut half and roll in chopped walnuts.