Moroccan-Style Chocolate Walnut Cookies
Chocolate walnut cookies in a Moroccan style are a recipe with fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 42 g fresh yeast (1 cube)
- 100 g sugar
- 150 g flour
- 350 g fine semolina
- 1 pinch salt
- 80 g Butter
- 20 g powdered sugar
- 300 g dark chocolate couverture (60% cocoa content)
- 50 halved walnut kernels
Instructions
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1.
Crush the yeast cube and stir it with two teaspoons of sugar in a cup until smooth. Mix the flour with the remaining sugar, semolina, and salt; place in a bowl and create a well in the center. Pour the yeast into the well, dust with a little flour, cover, and let rise for 15 minutes.
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2.
Melt the butter in a pot at lukewarm temperature. Then add the butter to the bowl (not directly from the yeast), pour about 200 ml lukewarm water, and knead vigorously by hand until smooth. Cover and leave in a warm place for about an hour until the dough has doubled in volume.
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3.
After resting, knead the dough again and roll it out on a lightly floured surface to about 0.5 cm thickness. Cut small circles with a flour‑dusted liqueur glass and place them on a parchment‑lined baking sheet with ample spacing.
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4.
Preheat the oven to 170 °C fan. Cover the sheets and let the cookies rise again for 15 minutes. Then bake on the middle rack in the hot oven for 10–15 minutes.
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5.
Remove, roll the bottoms in powdered sugar, and cool on a wire rack.
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6.
For the glaze, chop the couverture and melt it over a double boiler. Let it cool briefly, then reheat to about 38 °C. Using a teaspoon, place small dollops of chocolate on the cookies, top with a halved walnut, and let set.
