Nuci umplute, Romanian stuffed walnut cookies, version I

Ingredients

For the dough

• 2 eggs
• 4 tablespoons sugar
• 1 pinch salt
• 150 ml oil
• 150 ml milk
• 1 teaspoon vanilla extract
• 1/2 packet baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon apple cider vinegar
• about 450 g flour
• 1 teaspoon oil for greasing the mold

For the filling

• 6 Savoiardi ladyfingers
• 100 g finely ground walnut kernels
• 1 tablespoon cocoa
• 100 g butter
• 120 ml milk
• 50 g roughly chopped walnut kernels
• 350 g apricot jam

For dusting

• 1 tablespoon powdered sugar

Preparation

1. Beat 2 eggs with 4 tablespoons of sugar and a pinch of salt until frothy. 2. Gradually add 150 ml oil, 150 ml milk, the vanilla extract and the baking powder. Mix the baking soda with the vinegar and stir it in. 3. Gradually add about 450 g flour, until the dough thickens and the mixer can no longer mix it easily. 4. Knead on a work surface dusted with some of the measured flour, adding it gradually. The dough should be slightly soft and not sticky. Cover it and leave it to rest for 30 minutes. 5. If the walnut cookie mold is new, heat it empty for 5 minutes, then wash it well and wipe it until the paper towels come away clean. 6. Shape small balls, just large enough to cover a little more than half of each mold cavity. Grease the mold with 1 teaspoon of oil for the first shells. Bake the first batches for 2-3 minutes on each side, then reduce the time as the mold heats up; baking takes about 17 minutes in total. The shells are ready when golden brown. 7. Break the 6 ladyfingers into pieces and grind them in a food processor with 100 g walnut kernels. 8. Put 120 ml milk, 1 tablespoon cocoa and 100 g butter in a saucepan over low heat. Heat for 3 minutes, until the butter melts, then pour the hot mixture over the ladyfinger crumbs and ground walnuts. Mix until well combined. 9. Add 50 g roughly chopped walnut kernels and 350 g apricot jam. Mix well. 10. Leave the shells to cool for 20 minutes, then fill them with the cream and arrange them on a platter. Dust with 1 tablespoon powdered sugar.