Name: Walnut cookies with cinnamon and almond liqueur
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 1 baking sheet
Cuisine: Slovak
Ingredients: 250 g Hera (baking margarine); 250 g Superfine sugar; 1 tsp Lemon zest; 2 tbsp Almond liqueur (amaretto); 0.5 tsp Vanilla bean; 0.5 tsp Ground cinnamon; 2 Eggs; 300 g All-purpose flour; 300 g Walnuts; 1 Egg yolk; 3 tbsp Milk; 300 g Chocolate; 300 g Walnuts

Instructions

Tip: tap a step to mark it as done.

Line baking sheets with parchment paper and preheat the oven to 200°C (400°F).
Mix the Hera, sugar, lemon zest, liqueur, vanilla, cinnamon, eggs, flour, and walnuts into a dough. Spread it on a baking sheet in a 0.5 cm-thick layer. Mix the egg yolk with the milk and brush a thin coating over the dough.
Bake for 15 minutes. Cut into diamonds while still hot, then let cool.
Chop the chocolate and melt it in a bowl over a hot water bath. Dip each cookie halfway into the chocolate, let the excess drip off, and place 1 walnut half on each cookie.

Tip: Once cool, cut the diamonds again along the original cuts so they separate cleanly. Add the walnut half immediately after dipping, before the chocolate sets, or it will not stick.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 513 kcal
Protein: 8.1 g
Carbohydrates: 40 g
of which sugars: 22 g
Fat: 37 g
of which saturates: 7.2 g
Fiber: 3.7 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Orechové koláčiky so škoricou, vanilkou a mandľovým likérom