Ingredients for approx. 24 pieces:
For the sponge:
100 g walnuts
1 tsp. soluble espresso powder
2 tablespoons hot milk
125 g soft butter
100 g powdered sugar (sifted)
1 egg (M)
175 g flour
1 pinch baking powder
1 teaspoon cinnamon
Also:
100 g apricot jam
100 g milk chocolate coating
10 g dark chocolate coating
40 g brittle sprinkles
Preparation:
1. Finely grind walnuts. Dissolve the espresso powder in the milk.
2. Cream butter until creamy. Stir in powdered sugar, egg and espresso milk. Mix flour with baking powder and cinnamon. Stir in flour mixture and walnuts.
3. Fill the dough into a piping bag with a large star-shaped nozzle. Line baking sheets with baking paper. Pipe bars (approx. 7-8 cm long) onto the baking sheets with a little space between them. Place trays in the refrigerator for approx. 3 hours.
4. Bake cookies in preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for approx. 12 minutes. Place the cookies on a cooling rack
to cool.
5. Heat the jam. Place 2 cookies with jam on top of each other.
6. Cut both types of chocolate coating into pieces, place in a bowl and melt on a hot water bath. Coat the cookies with the chocolate. Allow the chocolate to dry slightly and sprinkle with the brittle sprinkles.
Preparation time approx. 90 minutes + cooling time
Per piece approx.
Calories: 177
joules: 739
Protein: 2,7 g
Fat: 10,6 g
Carbohydrates: 18 g
(FoodCentrale by ddp images)
