Nuts with cream are cookies that win hearts both with their taste and appearance. Their preparation begins with baking delicate, crispy halves in special cookie cutters in the shape of nuts. The peanut dough should be elastic and crumbly after baking. An important element is the appropriate amount of fat – butter ensures the exceptional delicacy of the dough.
The key to success is also the right cookie cream. For the filling, fudge mass is used, which goes perfectly with the addition of ground nuts and butter. It is this cream that gives nuts their characteristic taste and makes them loved by everyone. Once the peanut halves have cooled down, gently fill them with cream and then glue them together to create a perfect cookie.
Crispy peanuts with cream are a perfect idea for a Christmas dessertthat not only tastes good, but also looks beautiful on the table. Their preparation is extremely simple.
Ingredients for the cake:
- 2 eggs,
- 2 cups of wheat flour,
- 100 g of butter,
- 60 g of powdered sugar,
- a spoonful of sour cream,
- 1/2 teaspoon of baking soda,
- a teaspoon of vinegar.
Ingredients for the cream:
- 200 g of butter,
- 30 g of powdered sugar,
- 2-3 tablespoons of fudge mass,
- 110 g finely ground walnuts or hazelnuts,
- 1/2 cup of milk.
Preparation:
1. Peanut dough
In a bowl, cream the butter and powdered sugar until fluffy. Add eggs, sour cream and baking soda mixed with vinegar. Gradually add flour to knead a smooth, elastic dough. Divide the prepared dough into small pieces and place them in a special cookie maker for 2-3 minutes.
You can also bake the cookie shells in the oven. To do this, put the dough into a nut tin. Bake at 180°C for about 10-12 minutes until the cookies turn golden.
2. Hazelnut cream
Heat the milk and butter in a pot until the butter melts. Add the fudge mass and mix thoroughly. When the mixture cools down slightly, add ground nuts and powdered sugar. Mix everything until smooth.
3. Folding peanuts
Fill the cookie halves with the prepared cream and then stick them together to form nuts. Set the finished cookies aside for a few hours so that the cream thickens slightly and perfectly combines with the shortcrust pastry. To make the nuts even more impressive, you can sprinkle them with powdered sugar or cover the edges with finely chopped nuts.
Source: Terazgotuje.pl
See also:
Velvet cake Chocolate Paradise. As good as wuzetka or Czarny Las
Beetroot sourdough for Christmas Eve borscht. You won’t find a better recipe
The best gingerbread cookies I’ve ever made. You can eat them right after baking, they melt in your mouth
