Golden Nuts

Ingredients:

300g plain flour  

200g unsalted butter 

100g icing sugar 

100g roasted ground walnuts

20g vanilla sugar 

Pinch of salt 

For the cream: 

2 whole eggs

100g granulated sugar 

20g vanilla sugar 

100g unsalted butter 

For the coating:

100g icing sugar 

30g vanilla sugar 

1tbsp cinnamon

Method:

In a large bowl mix together all of the ingredients except the egg. Rub the butter into the flour until it becomes crumbly. Beat the egg in a small bowl and add half to the flour mix. Mix together to make a smooth dough. If it is too dry, add the rest of the egg. If it is soft, you don’t need any more egg. Leave to rest in a cool place.

In a heat proof bowl, crack both the eggs and add both sugars and put over a pan of hot water. Continually beat the egg mix over the heat until it becomes thick. This will take about 8-10 minutes and it will become a glossy, smooth cream. Pour into a cool dish and leave to cool down.

When the dough has rested, knead it well. Separate it into 4 parts. Roll each part into a 3cm thick roll then cut into 2cm pieces. Roll them into balls. Press each ball into a nut mould – I have a walnut mould (see video). Make sure you press the middle a little harder to create space for the cream. Bake for 10 minutes at 180 °C / 360 °F until golden. Once baked, leave to cool down before removing the moulds.

When the smooth cream has cooled, beat the butter in a separate bowl until fluffy and slowly add the egg mix. Beat for another 2 minutes. Place the cream in a piping bag and pipe into the middle of the cooled biscuits. Match the other half to create little nuts.

For the coating, mix the sugar and cinnamon together. Coat all of the nuts with the mixture. This is a delicious biscuit which doesn’t need anything else. You can store it in a cool dry place for more than 3 weeks (if you don’t eat them before!)

Tip: Make sure you remove the egg mix from the heat straight away to prevent curdling.

Prep time: 30 min

Chill time: 50min

Bake time: 10 min 

Advanced

Portion :28 complete nut biscuits