Nutella-filled walnut-shaped cookies

Name: Nutella-filled walnut-shaped cookies
Ingredients: 250 g softened butter; 5 tablespoons powdered sugar; 4 eggs; 600 g flour; 10 g baking powder; grated zest of 1 orange; 15 ml oil; 200 g plain tea biscuits; 200 g ground walnuts; 20 g cocoa; 50 g sugar; 2 heaped tablespoons Nutella; 1 teaspoon rum essence; 300 ml lukewarm milk

Dessert - Nutella-filled walnut-shaped cookies by Cecilia E. - Recipia

Soft butter blends easily into the dough for Nutella-filled walnut-shaped cookies, and the shells brown in the special mold. Ground biscuits, walnuts and Nutella make a thick filling for the shells, which are joined in pairs; I prefer a soft dough that doesn’t stick to my fingers. Prep: 40 minutes. Cook: 60 minutes. Rest: 30 minutes. Total time: 130 minutes. Servings: 30. About 240 kcal and 5 g protein per serving.

Ingredients

For the dough

250 g softened butter
5 tablespoons powdered sugar
4 eggs
600 g flour
10 g baking powder
grated zest of 1 orange
15 ml oil

For the filling

200 g plain tea biscuits
200 g ground walnuts
20 g cocoa
50 g sugar
2 heaped tablespoons Nutella
1 teaspoon rum essence
300 ml lukewarm milk

Preparation

1. Beat the softened butter with the powdered sugar for 2 minutes. Add the eggs one at a time, mixing well after each. 2. Gradually work in the flour mixed with the baking powder and grated orange zest. Knead the dough on a floured work surface until smooth and no longer sticky. 3. Grease the walnut cookie mold with oil and heat it well. Shape balls to fit the indentations and bake the shells in batches for 2-3 minutes, until golden. Baking all the shells takes about 60 minutes. 4. Let the shells cool for 30 minutes, then trim the edges with a knife. Keep the trimmings for the filling. 5. Grind the biscuits together with the shell trimmings and mix with the ground walnuts, cocoa and sugar. 6. Add the Nutella and rum essence, then pour in the lukewarm milk and mix until smooth. 7. Fill the shells with the filling and join them in pairs. If you like, roll the cookies in powdered sugar.

Notes

The special walnut cookie mold sets the pace; with larger indentations, the dough balls may need a few extra seconds to brown. I don’t rush trimming the edges: cooled shells come away more cleanly and break less often. The rum essence goes in uncooked; you can replace it with 1 teaspoon vanilla extract, and if the filling seems soft, it will firm up as it cools. The shells and filling can be prepared a day ahead and stored separately; filled cookies keep for up to 3 days in the refrigerator. They contain gluten, dairy, eggs and nuts; serve them with black tea.