In Germany these Christmas cookies are called Walnussbusserl or Walnut Kisses. They are light and crumbly with a hint of cinnamon.
For the Cookies
- 200g plain flour
- 1 tsp backing powder
- 70g walnuts, roasted and ground
- 120g unsalted butter, cubed
- 70g caster sugar
- 1 tsp cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- 1 egg
For the decorations
- 70g dark chocolate, melted
- 30 walnut halves
- Icing sugar to dust
- Place the flour, backing powder, ground walnuts, butter, sugar, cinnamon, nutmeg and salt into a food processor and process until the mixture has the consistency of fine breadcrumbs. Add the egg and process until the mixture comes together. Wrap the dough into cling film and chill for 30 minutes. On a lightly floured worktop roll the dough into a sausage shape of about 3cm thickness, wrap again in cling film and chill for another 30 minutes.
- Preheat the oven to 180C/160C fan. Line a large baking tray with parchment paper.
- Unwrap the dough and cut into about 30 x 1cm thick slices. Roll each slice into a ball and place onto the baking sheet. Press down lightly on the balls and bake the cookies in a preheated oven for 15 minutes.
- Remove from the oven and leave to cool completely on a cooling rack.
- Pour the melted chocolate into a piping bag, cut of the tip of the piping bag and pipe the chocolate in lines over the cookies. Top each cookie with a walnut half and leave the chocolate to set before dusting lightly with icing sugar.
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