Walnut Chocolate Coins with Jam Filling
Walnut chocolate coins with jam filling is a recipe with fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g jelly (e.g., apricot, orange)
- 1 tbsp rum
- 150 g milk chocolate
- 40 walnut kernel halves
- ground walnuts (for rolling)
- 250 g flour
- 100 g sugar
- 2 tbsp vanilla sugar
- a pinch salt
- 150 g ground walnuts
- 250 g butter
- 2 Eggs
Instructions
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1.
Sift the flour with the sugar, vanilla sugar, salt and walnuts onto a work surface. Form a well in the middle and add the butter in small pieces together with the eggs, beating best with a dough scraper. Quickly knead into a smooth dough. Add more flour or cold water if needed. Wrap in cling film and chill for about 30 minutes.
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2.
Preheat the oven to 170 °C fan. Line a baking tray with parchment paper.
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3.
Roll the dough out in portions to a thickness of 2–3 mm and cut out rosettes. Place the cookies on the tray and bake in the oven for 10–12 minutes until golden brown. Carefully remove from the tray and cool on a wire rack.
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4.
Whisk the jelly with the rum until smooth (warm slightly if necessary) and brush half of the cookies with it. Place the remaining cookies on top and let them cool.
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5.
Chop the chocolate and melt over a double boiler. Brush the cookies with the melted chocolate and place one walnut half on each. Optionally, brush some cookies around the edge with chocolate and roll in ground walnuts. Let dry.
