Walnut Cookies with Cocoa Cream
Walnut-shaped cookies have always been on my radar though they can be bit of a challenge. They are wonderful cookies with a very soft, tasty dough and wonderful nut and cocoa filling. This is what gives them their appeal, and for cravers like me, they are irresistible.
The challenge was that I didn’t have any walnut cookie molds and didn’t know where to find them. Then a dear friend (my mother) gave me a set of walnut molds as a gift (I know now that there are plenty walnut cookie molds available on Amazon). The joy was great, and so I set to work. It’s quite painstaking but worth all the effort because they really are the most delicious cookies!
The recipe for the walnut shells I also got from my mom, and it’s great. It makes a great dough, easy to work with and, after baking, is very soft. The cream is an adaptation of mine. Besides the egg whites, walnuts, and cocoa, I added mascarpone which makes the texture simply wonderful!
Note: if you don’t have lard available you can use butter, shortening or margarine. Check out our guide to lard substitutes for more info about this topic.
Walnut Cookies with Cocoa Cream
- 200 g butter
- 100 g lard
- 4 egg yolks
- 200 ml milk
- 150 g sugar
- baking flour as required
- 1 tablespoon bicarbonate (baking soda)
- 1 tablespoon baker's ammonia or baking powder
- 1 sachet of vanilla
- grated orange peel
- 4 egg whites
- 200 g sugar
- 200 g ground nuts
- 2 tbsp cocoa
- 1 tbsp rum essence
- 250 g mascarpone
How to make WALNUT COOKIES WITH COCOA CREAM:
- Gently mix the egg yolks with the sugar, vanilla sugar, grated orange peel, ammonia, and bicarbonate.
- Gently melt the lard and butter, it should be melted but not hot.
- Add the egg yolks to the melted lard & butter, then add the milk and mix well.
- Gradually add the flour and continue mixing.
- Add enough flour so you get a homogeneous dough (like the tart dough), shiny and easy to work.
- The dough should not be stiff, but slightly soft so that it can be handled.
- Cover the dough with foil and leave to rest for 15 minutes.
- Preheat the oven to 170-180 degrees Celsius (340-355 Fahrenheit)
- Lightly grease the walnut shells with butter. This is only necessary for the first round of baking.
- I made 150 walnut shells with the dough, so, in all, 75 stuffed nuts.
- Divide the dough into small, hazelnut-sized pieces.
- Place one piece of dough in the walnut shape mold and press it down so that it covers the whole inside of the mold.
- Do the same with the rest of the dough until all the shells are filled.
- Place on a large tray and put them in the oven.
- Bake for 12-15 minutes until lightly browned.
- Don't let them brown too much as the pastry will be too hard.
- Continue the process until you finish all the dough.
- Then move on to the cream.
- Beat the egg whites gently.
- Add the sugar, cocoa, and ground nuts and place the mixture on a low heat.
- Leave the cream on the heat for 5-6 minutes until it thickens slightly.
- This way the egg whites will cook through.
- Take the cream from the heat and add the rum essence then incorporate the mascarpone.
- Mix well until you get a homogeneous cream.
- Fill the walnut shells with the cream.
- Finally, you will have a lot of nuts filled with cream, tender, aromatic, and extremely tasty. Enjoy!