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Nuts cookies. Source: freepik
Nuts are one of the favorite childhood desserts of millions of people. Usually, boiled condensed milk or chocolate was used as a filling, which was equally popular with both children and adults.
And today, a food blogger with the nickname julia food blog ua presented a new vision of the usual dessert on Instagram. She told us how to make it in a new way, with different types of fillings.
Ingredients for chocolate nuts
- Flour – 330 g
- Cocoa – 70 gr
- Sugar – 100 gr
- Melted butter – 200 g
- Eggs – 2 pcs
- Vinegar – 1 tbsp
- Soda – ½ tsp
Ingredients for classic nuts
- Flour – 400 gr
- Powdered sugar – 100 g
- Melted butter – 200 gr
- Eggs – 2 pcs
- Vinegar – 1 tbsp
- Soda – ½ tsp
Ingredients for white chocolate ganache
- Cream 36% – 120 ml
- White chocolate – 130 g
- Butter at room temperature – 20 gr
Ingredients for milk chocolate ganache
- Milk chocolate – 150 g
- Hazelnut paste – 30 g
- Cream 33% – 130 ml
- Butter at room temperature – 30 g
Ingredients for the cherry filling
- Cherry puree – 160 g
- Sugar – 40 g
- Pectin – 5 g
Method of preparation
1. Nuts. Sift the dry ingredients, add the eggs mixed with vinegar and oil. Knead the dough until smooth.
2. Put the dough under cling film and refrigerate for 15-20 minutes.
3. Next, pinch off 6-7 grams of dough, roll the balls, and put them in the mold.
4. Close the mold and keep it over the fire for 2-3 minutes on one side and 2-3 minutes on the other side.
5. Remove the dough pieces and let them cool. Carefully smooth the edges with a knife.
6. White chocolate ganache. Heat the cream and pour the butter over the chocolate. Blend until smooth.
7. Put the ganache in a separate container and refrigerate for at least 5 hours.
8. Ganache on milk chocolate. Heat the cream and pour it over the chocolate with hazelnut paste and butter. Blend until smooth.
9. Put the ganache under cling film in the refrigerator for at least 5 hours.
10. Cherry filling. Mix pectin with sugar and add to the puree. Cook the mixture for about a minute.
11. Cover with cling film and refrigerate for an hour.
12. Next, fill the halves of the nuts with the fillings and refrigerate for 2-3 hours to stabilize.
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