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🍰 Crunchy Walnut Cookies

109 kcal · 30 min · 4 servings

Ingredients

• 100 g ground walnuts
• 200 g butter
• 150 g sugar
• vanilla pods
• 1 egg
• 1 pinch salt
• 100 g flour
• 100 g cornstarch
• 4 tbsp lingonberry jam
• 200 g powdered sugar
• 2 tbsp lemon juice
• 45 nice walnut half-kernels

Instructions

1. 1. Put the ground walnuts, butter, sugar, vanilla, egg, a pinch of salt, flour, and starch into a bowl.
2. 2. Work all ingredients together by hand until you have a smooth dough.
3. 3. Wrap the dough tightly in cling film.
4. 4. Place the foil in the refrigerator for 30 minutes to let the dough firm up.
5. 5. Preheat the oven to 180 degrees Celsius.
6. 6. Take the dough out of the fridge and roll it out on a work surface to a thickness of 3 to 4 millimeters.
7. 7. Cut out 90 circles using a fluted cutter (each 3 to 4 centimeters in diameter).
8. 8. Place the cookies on a baking sheet lined with baking paper.
9. 9. Bake the cookies in the preheated oven for about 10 to 12 minutes.
10. 10. Remove the cookies from the oven and let them cool down completely.
11. 11. Warm the jam slightly until it becomes more fluid.
12. 12. Pour the jam through a fine sieve to remove any chunks.
13. 13. Take half of the cooled cookies and spread a thin layer of jam on the bottom side.
14. 14. Place an unspread cookie top onto each jam-covered cookie to form a sandwich.
15. 15. Mix powdered sugar with a little lemon juice until you get a thick, spreadable glaze.
16. 16. Fill the glaze into a small freezer bag.
17. 17. Cut off a small corner of the bag.
18. 18. Draw a grid pattern over the cookies using the glaze.
19. 19. Immediately after decorating, place half a walnut in the center of each cookie.
20. 20. Let the cookies dry briefly before serving.

Nutrition per serving

• kcal: 109
• Protein: 1 g · Fett/Fat: 6 g · Carbs: 13 g