The Klostergipfel, or convent horns, are walnut-based cookies from the South Tyrolean tradition, usually enjoyed during the Christmas period.
The amount of walnuts is significant, making them rich in flavor; adding the tips dipped in dark chocolate and rolled in pistachio crumbs, you realize we are facing a unique delight!
Perfect to consume at the end of a meal or to enjoy with a steaming cup of tea or hot chocolate, every time I prepare these cookies, it always seems like there are too few as they disappear quickly.
Recipe taken from the book La mia dolce vita by L. Montersino, could I not try them?
If you adore walnuts, these sweet convent horns are for you! You can also package them in a beautiful box and gift them for Christmas!
They are very easy to make and success is guaranteed!!
YOU MIGHT BE INTERESTED IN OTHER WALNUT RECIPES:
- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 116.99 (Kcal)
- Carbohydrates 7.67 (g) of which sugars 2.14 (g)
- Proteins 2.16 (g)
- Fat 8.52 (g) of which saturated 3.20 (g)of which unsaturated 3.44 (g)
- Fibers 1.20 (g)
- Sodium 1.59 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 145 g walnuts
- 2 1/4 cups type 1 flour (or 00)
- 1/3 cup sugar
- 11 tbsp butter
- 2 tbsp egg yolk (1 large egg yolk)
- 1 cup dark chocolate
- 1 cup pistachio crumbs
- to taste vanilla
Tools
- Food Processor
Preparing the Convent Horns
I mixed the whole batch, but I only baked half of the dough.
– Finely chop the walnuts;
– Pour the butter (slightly softened) and sugar into a bowl; press the butter to blend it with the sugar, then add the previously sifted flour, vanilla, and chopped walnuts.
– Mix the ingredients then add the egg yolk and finish the dough.
– Compact the dough (for convenience I formed 3 blocks because I didn’t need to use it all) and place the dough in the fridge wrapped in baking paper for at least 2 hours.
– Take the dough, work it slightly on the worktop to soften it lightly, then form cylinders and cut them to about 2 3/4 inches in length. Curve them into a horseshoe shape and position them on the baking tray lined with baking paper or a micro-perforated mat.
– Put the tray back in the fridge and in the meantime preheat the oven to 355°F static or 340°F fan.
– Bake for about 10 minutes. and in the meantime melt the chocolate in a double boiler or microwave.
– Let them cool completely and dip the tips in the melted chocolate and immediately after in the pistachio crumbs.
Storage:
– Convent horns keep well in a tin box.
