Walnut baskets

Walnut baskets
Ingredients
linzer dough
  • 40 Dekagram (dkg) flour
  • 25 Dekagram (dkg) margarine or butter
  • 8 Dekagram (dkg) icing sugar
  • 4 Piece egg yolks
  • 1 Tea spoon (tsp) vanilla sugar
  • 1 Tea spoon (tsp) baking powder
filling
  • 4 Piece egg white
  • 25 Dekagram (dkg) icing sugar
  • 2 Table spoon (tbsp) lime juice
  • 24 Dekagram (dkg) chopped walnuts
  • 20 Dekagram (dkg) jam

season: Winter

occasion: 4Holidays, 4Gift

origin: Traditional (National&Religious)

Tags

Method

linzer dough

This is a traditional festive cake we used to prepare for birthday parties, weddings and Christmas. You will need 8 cm diameter basket molds, as you will get 38 pieces cookies, best to bake it in 1-2 parts, so at least you will need 19 pieces molds. First grease the molds with butter to avoid sticking the dough into the forms. Set aside and continue to knead the dough. Mix the flour and icing sugar, baking powder and crumble with butter, add the egg yolks and knead until smooth. Form equal size balls and push into the molds, make small baskets to foamy walnut filling. Set aside

filling

Mix the icing sugar and finely grounded walnut. Beat the egg whites and rotate into the walnut sugar mixture until smooth. Fill a teaspoon apricot jam (or other flavour what you like) into the bottom of a basket and heap up with a tablespoon foamy walnut cream. Bake in the preheated oven on 180 C degree (without convection) for 20 minutes. Let it cool down the cookies for some minutes and remove from the molds. Be careful with tasting it immediately because of hot jam in middle of the cookies.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
gramm
(g)
fluid onces
(oz)
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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