Walnut Hearts Recipe
Ingredients
| Vanilla bean | 1/2 | |
| Butter | 1/2 Cup (16 tbs) | |
| Powdered sugar | 1 1/3 Cup (16 tbs) | |
| 1 large pinch each of salt and ground ginger | ||
| Egg yolk | 1 | |
| Flour | 2 Cup (16 tbs) | |
| Walnuts | 1 1/3 Cup (16 tbs) | |
| Almond paste | 1 3/4 Ounce | |
| Orange marmalade | 1/3 Cup (16 tbs) | |
| In addition | ||
| Semi-sweet chocolate | 9 Ounce | |
| Walnut halves for topping | ||
| Flour for dusting work surface | ||
Directions
Cut open the vanilla bean and scrape out the pith with the tip of a knife.
In a bowl, cream the butter to a smooth and light consistency with the sugar, salt, ginger, and vanilla pith, then work in the egg yolk.
Add the flour and walnuts and quickly knead to form a homogeneous short dough.
Do not under any circumstances work it longer than necessary, since otherwise the dough becomes overshortened and brittle.
Let the dough rest for 1-2 hours in the refrigerator, wrapped in foil.
Preheat the oven to 375°F. (190°C).
Roll out the dough a scant 1/8 inch (3 mm) thick on a work surface dusted with flour and cut out small hearts (about 2 inches / 5 cm across).
Place the cookies on an unbuffered baking sheet and bake on the center shelf of the oven until a nice light brown, about 10 minutes.
Cut the almond paste into small dice and beat until smooth with the orange marmalade.
Use this orange-marzipan mixture to sandwich together the cookie hearts in pairs.
Temper the chocolate.
Dip the upper side of the cookie hearts into the coating and top each with a walnut half.
An especially nice variation is achieved by sandwiching together the hearts with warmed nougat spread instead of the orange-marzipan mixture.
In a bowl, cream the butter to a smooth and light consistency with the sugar, salt, ginger, and vanilla pith, then work in the egg yolk.
Add the flour and walnuts and quickly knead to form a homogeneous short dough.
Do not under any circumstances work it longer than necessary, since otherwise the dough becomes overshortened and brittle.
Let the dough rest for 1-2 hours in the refrigerator, wrapped in foil.
Preheat the oven to 375°F. (190°C).
Roll out the dough a scant 1/8 inch (3 mm) thick on a work surface dusted with flour and cut out small hearts (about 2 inches / 5 cm across).
Place the cookies on an unbuffered baking sheet and bake on the center shelf of the oven until a nice light brown, about 10 minutes.
Cut the almond paste into small dice and beat until smooth with the orange marmalade.
Use this orange-marzipan mixture to sandwich together the cookie hearts in pairs.
Temper the chocolate.
Dip the upper side of the cookie hearts into the coating and top each with a walnut half.
An especially nice variation is achieved by sandwiching together the hearts with warmed nougat spread instead of the orange-marzipan mixture.
Chef
