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Blackcurrant Walnut Cookies
Bright and delicate walnut-shaped cookies with a fragrant white chocolate and blackcurrant puree filling. A wonderful tea-time treat with a vibrant berry flavor.
Ingredients
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COMPONENT to taste
- to taste
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Method
Beat the butter, powdered sugar, and egg together.
Fold in the blackcurrant puree, flour, baking powder, and salt, then knead into a dough.
Divide the dough into 5.5-6 g portions and bake in a walnut-shaped mold iron for about 1.5 minutes.
For the filling, heat the puree on the stove, pour the hot puree over the chocolate, and stir until completely melted.
Add the softened butter, blend with an immersion blender, cover with plastic wrap, and chill in the refrigerator to set.
Transfer the finished ganache into a piping bag, fill the cookie halves, and sandwich them together to form the walnuts.
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