Walnut Shortbread Cookies
Walnut shortbread cookies are a recipe with fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 100 g powdered sugar
- 200 g ground walnuts
- 1 tsp cinnamon
- a pinch of salt
- 200 g butter
- 20 ml rum
- 1 egg (beaten)
- flour (for the work surface)
- 1 Egg white
- 150 g dark chocolate couverture (at least 60% cocoa)
- 50 g coconut flakes
- 30 walnut kernels
Instructions
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1.
Mix flour, powdered sugar, ground walnuts, cinnamon and salt; place on a work surface and form a well. Add butter pieces, rum and beaten egg into the well, then crumble everything with a dough scraper and quickly knead by hand into a smooth dough. Wrap in cling film and let rest in the refrigerator for 45 minutes.
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2.
Preheat the oven to 180 °C fan (360 °F). Line a baking tray with parchment paper.
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3.
Roll out the dough on a lightly floured surface to about 3 mm thickness and cut out circles (~3 cm diameter). Place them side by side on the prepared tray, brush with beaten egg white, and bake in the preheated oven (middle rack) for about 12 minutes. Remove and cool on a wire rack. Melt the chocolate over a double boiler; dip each cookie in melted chocolate and sandwich another cookie on top. Brush the edges with chocolate and roll in coconut flakes. Place a small chocolate dollop on each cookie and top with walnut kernels. Let dry completely.
