Walnut and hazelnut cookies

Name: Walnut and hazelnut cookies
Ingredients: 10 tablespoons oil; 10 tablespoons chopped walnut and hazelnut mixture; 2 tablespoons flour; 1 packet vanilla sugar (8 g); 10 tablespoons lukewarm water; 14 g dry yeast; 9 tablespoons oil; 4 tablespoons cocoa; 5 tablespoons sugar; 1 g vanillin; 500 g flour; 30 g powdered sugar

Dessert - Walnut and hazelnut cookies by Claudia O. - Recipia

Walnut and hazelnut cookies have cocoa dough and a soft filling, then they’re cut into shapes and dusted with sugar while warm. In the vegan version, yeast goes into the cocoa dough, while the walnuts and hazelnuts stay in a distinct layer in each cookie, with the shape up to you. I like to cut them small, not into wide shapes. Prep: 30 minutes. Cook: 30 minutes. Rest: 50 minutes. Total time: 110 minutes. Servings: 20. Approximately 275 kcal and 4 g protein per serving.

Ingredients

For the soft mixture

10 tablespoons oil
10 tablespoons chopped walnut and hazelnut mixture
2 tablespoons flour
1 packet vanilla sugar (8 g)

For the cocoa dough

10 tablespoons lukewarm water
14 g dry yeast
9 tablespoons oil
4 tablespoons cocoa
5 tablespoons sugar
1 g vanillin
500 g flour

For decoration

30 g powdered sugar

Preparation

1. Chop the walnuts and hazelnuts into pieces of your preferred size. 2. In a bowl, mix 10 tablespoons of oil with the chopped walnuts and hazelnuts, 2 tablespoons of flour and the vanilla sugar. 3. Dissolve the yeast in the lukewarm water. Add 9 tablespoons of oil, the cocoa, sugar and vanillin, then gradually work in 500 g of flour and knead until you have a firm dough. 4. Divide the cocoa dough and the soft mixture into two equal portions each. Roll out each portion of dough, spread it with one portion of the soft mixture and roll it up tightly. 5. Leave the rolls in a cool place, not in the fridge, for 30 minutes. 6. Roll out each roll with a rolling pin on a floured board and cut the cookies into your preferred shapes. 7. Heat the oven to 180°C. Bake the cookies in two batches for 15 minutes each, until lightly browned at the edges. 8. Dust them with sugar while warm, then leave them to cool for 20 minutes.

Notes

The dough is vegan and dairy-free, but contains gluten and nuts; there is no direct substitute for the nut filling without changing its composition. Keep the cookies in a sealed container in the fridge for up to 3 days, and let them come to room temperature before serving. The walnuts and hazelnuts should smell fresh, with no rancid odor, since the filling has no other flavors to cover it. Chopping them coarsely leaves visible pieces, while finely chopped nuts make a more even layer. The dough sheet may crack after cooling; leave it on the counter for a few minutes before rolling it out. If the filling seems too runny, add flour a little at a time, but stop while it is still easy to spread. Plain black tea, with no other sweet on the side, goes well with them.