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Preparation Time: 35 minutes + chilling time
Cooking time: 10 minutes + cooling time
Serves: 2 dozen (makes - approximately)
Each biscuit provides 182 cals, 18g fat (of which 6g saturates), 5g sugar and 0.1g salt.
Ingredients
For the dough:
- 1 cup butter, softened
- 8 large egg yolks, room temperature
- 2¾ cups all-purpose flour
For the filling:
- 3 large egg whites, room temperature
- 1 cup confectioners' sugar
- 1 cup ground walnuts
- Additional confectioners' sugar
Method
1. In a large bowl, beat butter until creamy. Beat in egg yolks, 2 at a time. Gradually beat in flour.
2. Divide dough into 3 portions. Shape each into a disk; wrap in plastic. Refrigerate overnight.
3. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. In a small bowl, using clean beaters, beat egg whites on medium speed until foamy. Gradually add confectioners' sugar, 2 tbsp at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in walnuts.
4. On a lightly floured surface, roll each portion of dough to ⅛in thickness. Cut with a floured 3in round cookie cutter. Spread each cookie with 1 tsp walnut mixture to within ¼in of edges. Fold dough almost in half over filling, allowing filling to show. Place 1in apart on ungreased baking sheets.
5. Bake 8 - 10 minutes or until light brown. Remove from pans to wire racks to cool completely.
6. Dust cookies with additional confectioner's sugar. Store in airtight containers in the refrigerator.
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