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  • Fig and walnut hearts recipe

Fig and walnut hearts recipe

Posted on Feb 23rd, 2022
by Matthew
Categories:
  • Recipes

Fig and Walnut Hearts recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.


By thesmartcookiecook.comA recipe of Fig and walnut hearts recipe. Click here to view.
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Ingredients

For the dough:
100 g walnuts
250 g all-purpose flour
2 tbsp cocoa powder
100 g caster sugar
2 packet(s) vanilla sugar
1 pinch(es) nutmeg, freshly grated
2  egg yolks
200 g butter
2 tbsp cold water
To refine and garnish:
120 g fig jam or apricot jam
200 g dark couverture
30 g walnuts

Instructions

Briefly roast the walnuts then grind in a food processor.

In a bowl, stir together flour, cocoa powder, walnuts, caster sugar, vanilla sugar and a pinch of nutmeg. Mix the egg yolks with water and butter. Knead both mixtures together to a smooth dough. Wrap the dough in foil and leave to chill in the fridge for 1 hour.

Preheat the oven to 180°C.

Place the dough on a lightly floured surface and roll out to 3mm thickness. Line a baking tray with baking parchment and cut out biscuits with a lightly floured heart-shaped cookie cutter and place the biscuits on the baking sheet. Bake in the preheated oven for approximately 10 minutes. Transfer on a wire rack and allow to cool.

Brush half of the hearts with fig jam and cover with the other hearts.

Chop into even pieces and melt the couverture. Roughly chop the walnuts. Brush the doubled hearts with the couverture and garnish with walnuts. Draw fine lines on top of the biscuits with the remained couverture.

Cool completely then store in an airtight container.


Preparation time:

ca. 1 hr 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice.

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