Walnut & Chocolate Sandwich Cookies
I made these walnut, chocolate, and raspberry sandwich cookies in response to a colleague’s challenge. She presented me with a large round cookie with chocolate and raspberry cream. She was curious about whether I could reproduce it. The truth is, I won the challenge easily. 🙂
The sandwich cookie she gave me to taste won me over immediately. I could taste the walnuts in the first bite. The chocolate cream and raspberry were easily recognizable. The tricky part was indeed the dough. So, I decided to give it a go.
I mixed almond flour (for its wonderful texture), ground walnuts (for flavor), and flour (for binding). I added butter for richness and egg yolks for a soft cookie. My sandwich cookies turned out perfectly – or at least close to it: a nice round shape, soft and tasty with a lovely creamy filling.
They are great nutty cookies to serve to your loved ones. They’ll have you asking for more. What’s more, they’re sure to become a family favorite. What do you say? Will you try them?
Walnut & Chocolate Sandwich Cookies
Ingredients
Biscuits
- 200 g flour
- 70 g almond flour
- 150 g ground walnut
- 100 g powdered sugar
- 100 g butter
- 2 egg yolks
- 1 pinch of salt
- 2-3 tbsp milk
Cream
- 200 g dark chocolate
- 180 g sweet cream
- 1 tbsp vanilla powdered sugar
- 150 g raspberry jam
Instructions
How to make WALNUT & CHOCOLATE SANDWICH COOKIES:
- Mix the soft, room temperature butter with the sugar until creamy, about 10 minutes.
- Add the egg yolks and continue mixing until smooth.
- Turn off the mixer.
- Mix the flour with the ground walnuts, salt, and almond flour.
- Put the dry ingredients on top of the buttercream and incorporate with a spoon.
- If you find the mixture too soft, can add another tablespoon or two of flour.
- If the dough is too stiff, add 2-3 tablespoons of milk.
- Wrap the dough in cling film and refrigerate for at least an hour.
- Divide the dough into 2 pieces. Roll one piece out into a 0.3cm (0.12 inch) thin sheet.
- Chill the other piece of dough again.
- Cut out round cookie shapes and place them on a baking tray lined with baking paper.
- Leave a little space between them.
- Refrigerate the tray of cookies.
- In the meantime, preheat the oven to 180 C degrees (356 Fahrenheit).
- Cut the rest of the dough into rounds and chill them too.
- When the oven is hot, put in the first tray of cookies.
- Bake the cookies for 12-13 minutes, until lightly browned around the edges. Remove and place on a cooking rack to cool.
- Continue with the remaining cookies.
Cream:
- Put the cream on the heat with the sugar. When it reaches boiling point, remove from the heat.
- Add the chocolate broken into pieces and mix well.
- Refrigerate the cream for 1-2 hours until it can be used to fill the cookies.
- Put the cream in a 1cm (0.4 inch) round tipped piping bag.
- Pipe the cream in a ring around the edge of half the cookies.
- In the middle put the raspberry jam. Cover the each with another cookie. Press gently.
- Do the same with all the cookies.
- Put the cookies in an airtight tin and store in the fridge (or cool place).
- They should be eaten within a week.
- For those with a sweet tooth, they certainly won't last that long, because they are extraordinarily good. Enjoy!
Notes
