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Cookies with nuts and chocolate

Cookies with nuts and chocolate

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Mix the butter with the powdered sugar, eggs, ammonia and 50 g of flour. Let it rest for 1 hour.

Add the walnuts and flour for a not very hard dough.

Spread with the rolling pin a suitable thin sheet (0.5 cm) and cut the cookies into the desired shapes.

Bake until lightly browned.

When they are cold, we fill them with jam and decorate them with icing and candies.

Nuts filled with chocolate by Simona Callas

I don't think there's anyone who hasn't heard of this wonderful homemade cake. Special, super delicious and good-looking, stuffed walnuts - along with beautifully colored stuffed peaches - sits on the holiday table from time immemorial. The dough is quite classic and contains butter, egg, sugar and flour. Flavors are optional and are added to taste: rum, lemon, vanilla. The filling, as far as I can remember, was traditionally made with ground biscuits, cocoa and butter (or margarine). I also ate nuts filled with jam, but my girls love chocolate and I chose to make a chocolate ganache filling with ground walnuts. The result is yours

Crescent cookies with walnuts and chocolate

Cookies are an easy dessert to make and I never personally refuse them :). A few days ago I found a recipe for cookies from the category of my grandmother's time, meaning simple and good, with few ingredients. They are very tender and are made quickly, plus many pieces come out.

Ingredients for about 40-50 pcs:

  • 350g flour
  • 200g lard
  • 150g sugar
  • 1 or
  • 2 egg yolks (egg whites are also used for cookies)
  • 1 sachet of vanilla sugar
  • 1 teaspoon free of rum
  • 150g ground walnuts
  • grated peel of half a lemon
  • a pinch of salt

1. Mix all the ingredients, except the 2 egg whites and walnuts and knead a soft dough that you cool for at least 1 hour.

Then break the pieces of dough and shape them into balls the size of a cherry. Put them through the egg whites of the 2 eggs (don't beat it with foam) and then through the ground walnuts.

Place the cookies in a tray lined with baking paper and bake for 20 minutes at 180g C.

2. Melt the chocolate, add the butter and then pass a cookie through the melted mixture and combine it with another. They can be stored longer in a metal box.

You can use almonds instead of walnuts and instead of chocolate and butter, nutella.

The recipe is taken from coolinarika.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Ingredients Nuts filled with tender and delicious chocolate by Simona Callas

► For walnut shells

  • 100 g soft butter (60% fat)
  • 50 g vanilla powdered sugar
  • 1 or
  • 1/4 teaspoon baking powder
  • 1 teaspoon rom essence
  • 1 teaspoon vanilla essence
  • 220 g flour
  • 25 g cocoa powder

For the filling

  • 150 g white chocolate
  • 150 g whipped cream
  • 2-3 tablespoons coconut (flakes)

How do we prepare a recipe for tender dough with nuts?

You can read the recipe written below or finally find the video recipe, where you can watch closely how I prepare everything.

Put the butter in the bowl of the robot, add the vanilla, powdered sugar and a pinch of salt.

We beat everything. When the powdered sugar is completely dissolved, add the walnut kernels and half the amount of flour.

Let everything mix again, then add the rest of the flour.

We turn the dough obtained on the table, we quickly homogenize everything, with fast movements.

This is the dough, it's so simple to make. Be very careful, the dough is extremely fragile, we have to work quickly with it, so that the butter does not melt.

We wrap the dough in foil and it has to stay in the fridge for at least 2 hours, it is ideal to stay overnight.

Tips from Gina Bradea

It can be prepared a week before use, it can be easily stored for a week in the refrigerator.

This time I kneaded the dough on the robot, but it can be kneaded very well by hand. Simply put all the ingredients in a bowl, in the order I gave above and knead. I recommend you to be careful, to work quickly, because the butter melts quickly, especially since it is helped by the warmth of your hands.

What goodies do we prepare with tender walnut dough?

Depending on tastes, cravings and imagination, we can use this tender dough in various combinations, we can make delicious cookies, cakes with tender sheets and so on.

Here are some recipe ideas in which you can use this dough, but feel free to use it in any other dish you want:

This is all. I invite you to return to my blog, to try other recipes. If you need culinary advice or help, do not hesitate to ask me, they are a click away and we can cook together.

I enjoy cooking and good appetite!

Below you can watch the video recipe

Buckwheat and chocolate cookies

Buckwheat and chocolate cookies. I have a newer passion for buckwheat flour. I also use it at work for gluten-free tart dough and I like the blackish color it has and the smell when it bakes. In English, buckwheat is buckwheat and is often used in pancakes, cookies and gluten-free recipes in general. In French, buckwheat translates into ble noir or buckwheat flour and is used in the famous Breton buckwheat pancakes, also called biscuits. The French call these pancakes cookies, not the rustic tarts we keep making. It's not the same for them.

Buckwheat flour is gluten free. That is why, in some recipes, even here, it is mixed with white flour. It is related to rhubarb. It has a gray color with small black spots. If it's less refined, it's blacker.

Buckwheat and chocolate cookies have a stronger and stronger taste due to this type of flour. They're not like normal chocolate chip cookies or well, they have a twist. They look special to me and the salt raises them and enhances the taste a lot. It's worth a try to get an idea. With this flour you can also make tart shells or salted biscuits. These products are good for those who can't stand gluten.

The recipe for these buckwheat and chocolate cookies is from David Lebovitz, my new chef crush. He worked at Chez Panisse for 12 years, is a pastry chef, author and blogger. He has such a nice blog! What he says is that there are two types of American and European buckwheat flour. The first is much blacker and if you find something like that, then use less in the dough & # 8211 35 grams of buckwheat flour to 140 grams of white flour. The European one tends to be more refined and does not have such an intense black color.


for 20-22 cookies

90 gr. Brown sugar
65 gr. white sugar
115 gr. unsalted butter, melted and cooled
1 egg tied
1 egg yolk from 1 large egg
1 and 1/2 teaspoons vanilla extract
110 gr. White flour
75 gr. buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
230 gr. chopped chocolate small to medium pieces (can be dark or a combination of sweet and bitter)
75 gr. roasted walnuts (I used pecans)
sea ​​salt for decoration

Preparation time: 15 minutes + 12 hours cooling time

Baking time: 12-14 minutes

Necessary tools

electric mixer, sieve, oven tray

Method of preparation

Preheat the oven to 160 degrees and bake the walnuts for 10 minutes. We cool them and chop them into small-medium pieces.

In a medium bowl, mix the sugar and melted butter. Add eggs and vanilla. We mix a little.

In another bowl, pass all the dry ingredients through a sieve and mix them with the salt.

Mix the dry ingredients with the wet ones in the first bowl in the mixer until everything is combined. Finally, add the chocolate and nuts. We combine everything well.

Cover the bowl with cling film and refrigerate overnight. The cookies can be baked immediately.

Form dough balls of 40 grams and bake at 180 degrees for 12-14 minutes. If we want the cookies to be softer then we bake for 12 minutes, if we want them crispier, then we bake for more than 12 minutes. We have to leave space between the cookies because otherwise they stick. Bake several trays until you finish the dough. Garnish with sea salt before baking.

After baking, cool the cookies and then keep them in an airtight container for 5 days.

Roast the walnuts lightly in the oven, set aside 15 whole pieces of core, peel the rest and chop finely. Chop the dried bananas, put 15 whole slices aside. In a bowl mix the dry ingredients, except the brown sugar, ie: wholemeal flour, salt, vanilla sugar, baking soda, baking powder, nuts, bananas and chocolate.
The butter at room temperature is mixed with the brown sugar, the egg is added, it is mixed well, then the flour and walnut mixture is added.
We obtain a slightly soft composition, which we put in the fridge for 1 hour. Take the dough out of the fridge and put a teaspoon of dough in the tray covered with baking paper, put half a walnut kernel or a banana slice on top of the piles.

Bake until golden brown.

Serve cold with a cup of tea.
Other recommended recipes:

Chocolate and nut cookies

200g butter (margarine), 150g sugar ,, an egg ,, a teaspoon of vanilla essence ,, 200g flour ,, 40g cocoa ,, 1/2 teaspoon baking powder ,, 1/2 teaspoon baking soda ,, a powder salt ,, 50g grated coconut.,, Icing: 2 tablespoons water ,, 2 tablespoons sugar ,, 100g dark chocolate (or milk) ,, approx. 45 halves of walnut kernels.

Difficulty: low | Time: 1h 45 min


  1. Marcas

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  3. Antinous

    Bravo, you were visited by simply excellent thought

  4. Yozshurg

    What talented idea

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