Czech Christmas Nuts | Recipe
Traditional Czech Christmas biscuits
Text:
Katharina Kuhlmann
Photography:
© Lena Fuchs
5 December 2024
Our Chocolate Journey 2024 is coming to an end and, of course, we are rounding off the Christmas month of December with a fitting, wintery biscuit. We took a look at our neighbouring country, the Czech Republic, and discovered beautiful Chocolate Shortcrust Nuts, which we fill with either delicious Milk Cooking Chocolate or Dark Nougat Chocolate. These little delicacies, which resemble walnuts and are also known as ‘magic nuts’ in Russia, require small, half nut moulds, which are available in metal or silicone. We wish you an enchanted Advent afternoon with these delicious Chocolate Shortcrust Nuts.
Ingredients
For about 30 pieces (60 half nuts)
For the dough:
125 g
soft butter
150 g
white spelt flour
50 g
raw cane sugar
50 g
walnuts or hazelnuts, freshly ground
2 tsp
VIVANI Fine Cocoa Powder
1 pinch
salt
1 pint
cinnamon
For the filling:
200 g
VIVANI Milk Cooking Chocolate or VIVANI Dark Nougat Chocolate
125 g
cream
20 g
butter
1 tsp
honey
0.25 tsp
ground vanilla
In addition:
Small nut baking moulds
making
baking time
10-12 minutes
level of difficulty
medium
N°
01
For the dough, place all the ingredients in a large mixing bowl and knead into a smooth dough using a hand mixer or food processor.
02
Brush the small nut baking moulds well with butter and place on a baking tray. Preheat the oven to 160 °C hot air.
03
Shape the dough into small balls and place in the baking moulds. Press in well with your fingers and make a small hollow in the centre.
04
Bake the Shortcrust Nuts in the oven for 10-12 minutes. Take out and remove from the moulds using a table knife, for example. Leave to cool completely on a plate. Depending on how many moulds you have, bake several times until all the dough has been used.
05
In the meantime, briefly bring the cream, butter, honey and vanilla to the boil for the filling. Chop the couverture or chocolate and add to the hot cream. Leave to stand briefly, then stir until smooth. Leave to cool completely (or refrigerate) until the cream is spreadable.
06
Stick two baked nut halves together with the chocolate cream.
TIP: The filled Chocolate Shortcrust Nuts taste best if they are left to stand for 1-2 days in a well-sealed tin.
Milk Cooking Chocolate
Dark Nougat
Gianduja | vegan
Fine cocoa powder
Santo Domingo | fat-reduced cocoa powder | Biodynamic | vegan
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