Time: 1 hour 55 minutes
Complexity: average
Quantity: 24 pcs.

These delicious nutty cookies are covered in cherry jam and decorated with cute patterns. They're baked as a whole cake, then cut into small squares. The cherry jam flavor pairs beautifully with the nutty, spicy base, which is also incredibly crumbly and melts in your mouth. These cookies are perfect for everyday use and for holidays. They're especially perfect for Christmas. Decorate them with themed decorations and enjoy the delicious taste and stunning appearance.

Ingredients:

Cookie

• 1 cup walnut pieces
• 3/4 cup granulated sugar
• 2.5 cups of flour
• 0.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• A pinch of fine salt
• 165g butter, diced and slightly chilled
• 5 egg yolks
• 2 tbsp. brandy

Filling

• 1 cup cherry jam
• Finely grated zest of half a lemon
• 1 tbsp lemon juice
• 1 egg white for greasing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

walnuts, sugar, premium flour, cinnamon, nutmeg, carnation, butter, eggs, brandy, cherry jam, lemon zest, lemon juice, lemon

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Preparation:

Step 1
• Position a rack on the bottom shelf of the oven and preheat the oven to 175°C.
Step 2
• Place the nuts on a baking sheet and lightly toast in the oven for about 8 minutes. Cool completely.
Step 3
• Grease a 22 x 32 cm baking pan with butter and line the bottom of the pan with parchment paper.
Step 4
• Process the walnuts and sugar in a food processor until finely ground, about 2 minutes. Add the flour, spices, and salt, and pulse until combined. Add the butter, egg yolks, and brandy, and pulse until the mixture begins to form a ball. Stop the processor and gather the dough by hand. Press it down and roll it into a thick log, approximately 20 cm long.
Step 5
• Cut the log crosswise into 12 equal pieces. (If the dough is very sticky, refrigerate it for about 30 minutes to make it easier to work with.) Place 8 slices of dough in the bottom of the pan. Press and distribute them with your fingertips to evenly cover the pan.
Step 6
• In a bowl, combine the cherry jam, lemon juice, and zest. Using the back of a spoon, spread the mixture evenly over the entire surface of the dough.
Step 7
• Roll out the remaining dough on a generously floured surface to a thickness of about 0.3 cm. Using a leaf, tree, or star-shaped cookie cutter, cut out 24 shapes from the dough. Arrange the shapes evenly over the filling in 6 rows of 4 each. Alternatively, cut the dough into long strips with a pizza cutter and arrange them over the filling in a lattice pattern; or cut the dough into oval shapes and arrange them in a pattern over the filling. Brush the shapes with egg white.
Step 8
• Bake until golden brown, about 40-45 minutes.
Step 9
• Cool completely in the pan on a wire rack. Cut into 5cm squares with a serrated knife.

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