Kekse "Kastanien" / Cookies "Chestnuts"

Beat softened butter, sugar, vanilla and salt for approx. 5 minutes until light and creamy.

Puree hard-boiled egg yolks.

Add sour cream and the egg yolks to the butter sugar mixture and beat briefly to form a homogeneous, creamy mixture.

Mix flour with baking powder.

Add the flour mixture in portions to the egg yolk mixture and knead briefly to form a soft, non-sticky dough.

Divide the dough into small pieces (30 g each in my case), flatten each piece of dough first, place a quarter of the walnut kernel in the middle and then shape the piece of dough into a ball.

Place the walnut filled balls on a baking sheet lined with baking paper, spacing them slightly apart, and bake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes.

Leave the cookies to cool.

Place milk, butter, sugar and cocoa powder in a small saucepan with a thick base and heat slowly while stirring until the butter and sugar have dissolved.

Then bring the chocolate mixture to a boil briefly and remove from the heat.

Roughly crumble crispy wafers.

Dip each shortcrust cookie into the warm chocolate glaze, allowing the excess glaze to run off briefly, and roll it in the crumbled wafers immediately afterwards.

Equipment Needed

Spice Level:

Dietary