Nuts these are my favorite cookies that I used to buy often – now I make them myself. There are many filling options, but my favorites are definitely those with custard cream. Although their preparation undoubtedly requires a bit of patience, the end result definitely makes up for the time spent in the kitchen.
Delicate, buttery halves filled with creamy filling are a real delight for the palate.
Ingredients for the cake:
- 500 g of wheat flour,
- 250 g of cold butter,
- 50 g of powdered sugar,
- 2 tablespoons of cocoa,
- 2 yolks,
- 3 tablespoons of sour cream,
- 1 tablespoon of spirit vinegar,
- 1 teaspoon of baking soda.
Ingredients for the custard cream:
- 400 ml of milk,
- 1 yolk,
- 2 teaspoons of cocoa,
- 1 sugar-free chocolate pudding (40 g),
- 3 tablespoons of sugar,
- 150 g soft butter.
Prepare the dough. Place all ingredients in a bowl (butter cut into cubes). Knead vigorously into a uniform mass (you can also use a mixer with hooks – then the loose dough should be kneaded by hand at the end of kneading).
Wrap the dough in cling film and put it in the fridge for half an hour.
Prepare molds for baking nuts or a special machine that will make your work much easier. If you use molds, fill them with dough, making a recess in them for the cream. Bake in batches for about 10-15 minutes in an oven preheated to 180°C. If you use a toaster, place small portions of dough in its holes (roll into balls and then flatten them slightly before putting them into the machine). Close the toaster and bake the “nuts” for a few minutes. Bake in several rounds. From the given amount of dough, you will prepare about 70 nuts made of two halves.
Set the baked peanut halves aside to cool completely.
Prepare the cream. Pour about 2/3 of the milk into the pot and bring to a boil. Mix the rest of the milk with the yolk, sugar, pudding powder and cocoa (until the powder dissolves). Pour the mixture into the boiling milk and stir vigorously. Stir and cook over low heat until the pudding mixture thickens. Set it aside to cool, covered with foil (the foil should touch the surface of the pudding).
Cream the butter until fluffy. Without stopping mixing, add the pudding in batches. Mix until you get a thick cream.
Fill the peanuts with cream, connecting the halves together. Cool in the refrigerator.
Source: Terazgotuje.pl
See also:
The best Greek fish. I always make my grandmother’s recipe
A simple salad for the Christmas Eve table. You can make it in 20 minutes
When you don’t want to arrive at Christmas Eve empty-handed. Bake gingerbread without waiting
