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🍽️ Esterhazy Nut Cookies

689 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 80 g powdered sugar
• 1 tbsp vanilla sugar
• 3 drops lemon flavoring
• 125 g ground walnuts
• 1 egg
• 200 g cold butter
• 200 g whipping cream
• 50 g sugar
• 4 egg yolks
• 1 tbsp vanilla sugar
• 200 g butter
• kirsch
• 2 tbsp apricot jam
• 150 g powdered sugar
• 4 tbsp lemon juice
• 30 g dark chocolate coating

Instructions

1. 1. Sift the flour onto your work surface.
2. 2. Make a well in the center.
3. 3. Add the powdered sugar, vanilla sugar, flavoring, nuts, and egg into the well.
4. 4. Mix these ingredients with part of the flour to form a batter.
5. 5. Add the cold butter, cut into cubes.
6. 6. Quickly knead all ingredients into a smooth dough starting from the center.
7. 7. Wrap the dough in cling film.
8. 8. Chill the dough in the refrigerator for about 30 minutes.
9. 9. Preheat the oven to 200 degrees Celsius with fan setting.
10. 10. Flour your work surface.
11. 11. Roll out the dough thinly, about as thick as a knife blade.
12. 12. Cut the dough into strips approximately 12 cm long.
13. 13. Place the strips on a baking sheet.
14. 14. Bake the cookies in the oven for 10 to 12 minutes until golden yellow.
15. 15. Remove the cookies from the tray.
16. 16. Let the cookies cool completely.
17. 17. Mix the cream with the sugar, egg yolks, and vanilla sugar.
18. 18. Heat the mixture while stirring over a hot water bath to about 70 degrees.
19. 19. Continue stirring until the egg yolks thicken.
20. 20. Place the bowl with the mixture into a cold water bath.
21. 21. Continue stirring until the mixture is lukewarm.
22. 22. Add the butter in pieces.
23. 23. Beat the butter in with the hand mixer until a homogeneous cream forms.
24. 24. Let the cream cool in the refrigerator for about 1 hour.
25. 25. Whip the cream well until fluffy using the beaters of the hand mixer.
26. 26. Season the cream with kirsch.
27. 27. Stack four cookie strips on top of each other using the cream as glue.
28. 28. Heat the jam while stirring.
29. 29. Brush the top surface of the cookie towers thinly with the warm jam.
30. 30. Mix the powdered sugar with the lemon juice to form a thick glaze.
31. 31. Add a little cold water if necessary.
32. 32. Melt the chocolate over a hot water bath.
33. 33. Coat the cookies with the sugar glaze.
34. 34. Fill the melted chocolate into a small piping bag.
35. 35. Pipe lines onto the glaze.
36. 36. Drag a two-pronged fork through the lines to create a pattern.
37. 37. Let the glaze and chocolate set.
38. 38. Cut the cookies into cubes.

Nutrition per serving

• kcal: 689
• Protein: 7 g · Fett/Fat: 50 g · Carbs: 53 g