Rolled walnut biscuits
Ingredients:
240 g flour
1 teaspoon baking powder
100 g sugar
125 g butter, softened
1 egg
1 dose vanilla
100 g soft butter
100 g sugar
100 g ground walnuts
1 dose vanilla
1 pinch of cinnamon
Preparation:
In a bowl, combine the flour, sugar, baking powder and vanilla. Add the butter and work with your fingertips to make evenly buttered crumbs. Bind them into a smooth pastry with the egg and let stand about 20 minutes. Separately, make a paste out of the sugar, ground walnuts, vanilla, cinnamon and soft butter.
Roll out the pastry into a thin rectangle, about 5-6 mm thick, on a sheet of parchment paper. Also, roll out the walnut paste into a rectangle of the same size as the pastry. Do it between two sheets of parchment paper (it is too sticky). Then, remove the top sheet and return the walnut paste over the pastry, carefully removing the second sheet of paper. Then cut the dough in 2 lengthwise and roll each half into a tight sausage.
Refrigerate both rolls for at least 4 hours or overnight. If you can’t wait that long, 20-30 minutes in the freezer will do the same job. The dough should be firm and allow to be cut without being deformed.
Later, when the rolls are firm enough, cut slices of 15-20 mm thick. Coat each biscuit (contour and upper side) with sugar and place it on a large baking tray lined with parchment paper. Leave spaces between them.
Bake the walnut biscuits at 180°C until golden brown. Cool completely before serving. Store in a metal cookie box.
