The filled walnut and chocolate cookies are buttery and delicious, perfect for making at Christmas, cutting them into various shapes. Depending on the size of your cookie cutter, the number of cookies may vary. Ours were not particularly large, and we got 70 this time.
The dough is prepared without eggs, with walnuts, chocolate, and lots of butter, which makes them literally melt in your mouth.
If you like Christmas cookies, also try these other recipes of mine:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 50 Minutes
- Portions: ca. 70 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2.1 oz walnuts
- 2.1 oz dark chocolate
- 2 cups flour
- 2 pinches salt
- 0.5 cup sugar
- 0.75 cup butter (cold)
- 1 cup hazelnut spread
- 1.8 oz dark chocolate
- as needed walnut halves
Steps
To prepare the filled walnut and chocolate cookies, place the walnuts and coarsely chopped dark chocolate in the mixer. Turn on the mixer and finely chop everything. Add the flour, salt, sugar, and cold butter pieces and turn on the mixer again until the dough starts to come together.
Turn the mixture onto a work surface and knead briefly to obtain a homogeneous dough. Shape into a brick, wrap in plastic wrap, and let rest in the fridge for an hour.
After the resting time, preheat the oven to 375°F (static) if baking one tray at a time or 340°F (fan) if baking multiple trays at once.
Roll out half of the dough onto a lightly floured surface to a thickness of about 1/8 inch. Cut out as many cookies as you can with your chosen cookie cutters and place them on a baking sheet lined with parchment paper. Bake at the temperature indicated above for about 10 minutes.
Remove the cookies from the oven, let them rest on the baking sheet for about ten minutes, then transfer them to a wire rack and let cool completely.
Once the cookies are cold, you can fill them with hazelnut spread, always pairing two together. To make this easier, you can slightly warm the hazelnut spread.
Arrange the filled cookies on a tray, side by side.
Finally, coarsely chop the dark chocolate and melt it. Cut the walnut halves into 4-5 pieces each. Place a dollop of melted chocolate on each cookie with a teaspoon and place a piece of walnut on top.
Let dry and store your filled walnut and chocolate cookies in a tin box. The cookies keep for about 3 weeks in a cool and dry place.
Tips
Instead of hazelnut spread, you can also use pistachio spread. You can also substitute walnuts with hazelnuts if desired.
