Fig and walnut hearts recipe
Fig and Walnut Hearts recipe
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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
ca. 1 hr
easy
n/a
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