Caramel Walnut Cookies

  • Yield 50 pieces
  • Prep 25 mins
  • Cook 30 mins


For the short pastry:
100 grams California walnuts
300 grams flour
50 grams cornstarch
120 grams sugar
1 -- sachet vanilla sugar
1 teaspoon clove powder
1 teaspoon cardamom
225 grams cold butter
1 -- egg
3-4 -- EL cold water
100 grams sugar
100 milliliters cream
2 tablespoons honey
2 tablespoons rum
50 grams California walnuts


  1. 1. Grind walnuts. Mix cornstarch, sugar, vanilla sugar, spices and walnuts with the flour in a bowl. Add butter in small pieces, egg and water. Knead everything with your hands to get a smooth dough. Wrap the dough in polythene foiland put it in the fridge for1 hour.

  2. 2. Flour your hands and form the dough into cherry-sized balls (ca. 15 g). Put them onto baking trays which are covered with baking paper. Press the stem of a wooden spoon into the balls to give them a little hole. Bake at 180C (Gas: 2-3, recirculation air: 160C) for 18-20 min. Let cool down.

  3. 3. Put sugar in a small pot and letcaramelize. Add cream, honey and rum and let thicken while stirring for ca. 6-8 min. Chop walnuts and roast them in a dry pan. Fill the holes in the cookies with a bit of caramel, put walnut pieces on top and drop rest of caramel onto them.



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