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Walnut sandwich cookies with chocolate cream
Walnut-coated cookies filled with dark chocolate and butter cream, made from rum and lemon zest dough. Makes about 40 cookies.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 20 min
- Temperature
- 180 °C (350 °F)
- Servings
- About 40 cookies
- Difficulty
- Easy
- Cuisine
- Slovak
These walnut cookies with chocolate cream follow a straightforward recipe from 1973. The dough, flavored with rum and lemon zest, rests in the refrigerator for an hour before being shaped into cherry-sized balls. The balls are dipped in egg white and coated in ground walnuts. They bake for about 20 minutes at 180 °C (350 °F) and are filled with a cream made from dark chocolate and butter.
Ingredients
Dough
Glaze
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Instructions
Tip: tap a step to mark it as done.
- Cut the butter or margarine into cubes and place in a bowl. Add the vanilla sugar, granulated sugar, salt, lemon zest, 2 egg yolks, 1 egg, flour, and rum. Mix into a smooth dough and let rest in the refrigerator for 1 hour.
- Shape the dough into balls about the size of cherries. Dip each ball in egg white and coat in ground walnuts.
- Place the balls on a baking sheet lined with parchment paper and bake in an oven preheated to 180 °C (350 °F) for about 20 minutes.
- For the cream filling, beat the butter until fluffy, then gradually pour in the melted, slightly warm chocolate in a thin stream while mixing. Sandwich the baked cookies together with the cream and serve.
Tip: Lightly press the dough balls on the baking sheet to give them flat bottoms so they sandwich together securely with the cream. Fill them only once completely cool, as the cream would run off warm cookies.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 139 kcal
- Protein
- 2.1 g
- Carbohydrates
- 13 g
- of which sugars
- 5.8 g
- Fat
- 8.7 g
- of which saturates
- 2.2 g
- Fiber
- 0.7 g
- Salt
- 0.1 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 s čokoládovým krémom – recept z roku 1973
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