200 gr butter with 80% fat
8 tbsp boiled water
A pinch Salt
400 gr Plenty of flour
250 g nutscrushed
100 ml Milk
150 g Butter
150 g Sugar
1 rum essenc
100 gr powdered vanilla sugar
How to Make Stuffed Nuts:
- Make the same shortbread dough for nutshell cookies as the tart dough.
- Caution! Do not vigorously knead this type of dough, otherwise it will overheat and the gluten network in the flour will develop, making it elastic and crispy after baking!
- Add boiled water to a pile of flour and knead it, then add butter.
- Using a blunt knife (or your cold fingers or even the knife blades of your food processor), mix the fat and the flour together until they become like a dry “sand”. Do not knead excessively.
- You need a special tin in order to bake the nuts (it can have mushroom-shaped molds). Clean thoroughly. Brush each mold with oil and wipe it with tissue.
- Place aluminum foil in your oven to catch any fat dripping from the dough.
- Make small, 5-6g balls of dough and place them into the molds in the tin.
- Press the balls into the mold and bake them on a medium heat for 1 and a half minutes on each side. If the dough expands beyond the mold, scrape it with a knife. Let the nutshell cookies cool on a tray.
How to Make the Cream for Stuffed Nuts:
- Mix the milk, nuts and rum essence and put them on the stove until they boil.
- Whip the butter until it becomes like a foam, stir the mixture and let it cool.
- Use a tablespoon to fill the nutshell cookies with fine chocolate cream. Fill in the nuts two by two, make a pile of powdered vanilla sugar and roll each cookie through it. Then sprinkle plenty of powdered vanilla sugar on them.