Chocolate-nut custard cookies

[Milk biscuits]

Chocolate-nut custard cookies

Category: Bakery products

Ingredients
glass 250 ml
1 cup of sugar
100 ml milk
25 ml liqueur (I have Amaretto)
2 stans of flour
100 gr of nuts, ground into flour
3 level teaspoons of baking powder
100 g soft butter
1 egg
1 bag of vanilla sugar
2 level tablespoons of alkalized cocoa (if cocoa is regular, then a large spoon)
50 grams of finely chopped nuts (you can add more, up to 100 grams, I just didn't have it anymore)

Cooking method

• In a small spoon, mix sugar, cocoa, pour in milk and liquor, stir and bring to a boil. Cool down.
• Lightly fry the chopped nuts in a dry frying pan.
• Mix flour with baking powder and ground nuts, add butter, vanilla sugar, egg, mix. Add tea leaves, stir. Add chopped nuts and knead thoroughly (I kneaded in a food processor with a hook). The dough is very soft and sticky.
• On a baking sheet lined with baking paper, squeeze cookies from a pastry bag or a pastry press and bake at T 200 ° (convection 180 °) until tender (10 minutes).
• I got 3 baking sheets - about 80 pieces.
• The biscuits are crumbly, fragrant, and how nice they come across nuts!

Note

Variation on a theme Milk biscuits from Lina.

Similar recipes

Flourless nut cookies "Minutka" (dopleta)

Walnut cookies made from spelled flour (kolobashka)

Shortbread cookies "Caramel-nut" (Shyrshunchik)

And I did with a photo report, I did it with hazelnuts, Thanks to Stеrn and Lina

[Nataly_rz]

Nataly_rz, to your health!
Thank you for your rating!

How did you achieve such a beautiful caramel color?

[temke]

How did you achieve such a beautiful caramel color?

Stеrn, this is most likely the effect of a photo flash, your cookie looks prettier to me, but I made it with the help of my cube, which I reported in the corresponding temke

I want to make this cookie to take with me to the dacha. But the liquor is not at home. Nobody knows: is it possible to replace liquor with cognac? I understand that these are different things. But what if it doesn't significantly affect the taste ?!

Replace calmly!

I added cognac instead of liquor. Did the full rate. There were some surprises. The dough did not want to be squeezed out of the pastry bag. I do not suffer from strength in my hands, maybe that's why. The pastry syringe didn't help either. Having suffered with half the norm of the dough, I rolled out the second part and made figures. 10 minutes for baking was not enough, increased. For cookies from cond. a bag for about 17 minutes was fine, but for the cut out figures it turned out to be a lot, as a result, semi-dry cookies came out. In general, what should be the liver (like a shortbread - for him there is little fat, ....?)

[Daisy]

Daisy,
it looks like you put too much flour.
At Stern, the dough was very soft and squeezed out of the pastry bag without any problems.

Made according to the recipe: 2 glasses of flour + 100g of nuts, ground into flour.

[Daisy]

Daisy
if everything was done correctly according to the recipe, the dough should have the following consistency:


there is no way to roll it out, maybe you forgot to put something from the liquid ingredients?

That is, the dough is like a thick cream? I added everything exactly according to the recipe. The dough was not tight, but rolled out easily.

the dough is soft, but not liquid, you can roll a ball in your hands, but it will stick slightly.

Was the top soft when baking? And what are the finished cookies?

just got cold, I tried it - airy, crumbly and crispy
soft when baked, after cooling it becomes crispy
and here is the finished cookie:



very delicious

I most likely overexposed in the oven. Therefore, it turned out hard.

Maybe you are right,
it also comes to mind that you did not cook the first mixture, and therefore the dough turned out thicker,
in any case, I think you will understand where you made a mistake and you will get a good cookie

This is now one of my favorite cookies !!!!! Very chocolate, nutty, crispy !!!! (although the view suffered a little, they blurred for some reason)

koziv, so a little flour can be added, no question!
Good health, dear and thanks for the report!

Throw a thought, please - there is no pastry bag, what to replace? In the evening, guests, I want to do something, this is quite suitable, but will the cookies work if you just put them on a baking sheet with a spoon?

Take a regular plastic bag instead of a bag, cut a corner and insert a nozzle from a pastry syringe inside. Or you can spread it with two teaspoons on a baking sheet. Only leave more distance between the cookies - it spreads.

Thank you))) There are no nozzles from the syringe either, but I still used the package, just take the one that is stronger, the first one I got crawled. If you fill your hand, you get funny shapes for cookies))) True, there is nothing to show ... It was inconvenient to take pictures with guests, and after them there was nothing. A small crowd of spinognice decided that cookies are much more interesting for dinner than hot dishes. Well ... in general, it will have to be repeated)))

Ines, I am very glad the cookies were successful! Thanks for your feedback!

Thanks for the recipe! Baked today, delicious, airy, very tender. But my dough has lost its relief, a little blurred.

lenchikflor, a little flour can be added once it has spread.
On your health and thanks for the tip!

Good day! This is not the first time your recipes have used ground nuts, like here. How to do it? I have a lot of walnuts, but how can I grind them into flour? Perhaps only in a meat grinder, but this is far from flour ...

[Yaroslav]

YaroslavBy chopping nuts with a blender, you will get the very flour that is required for baking cookies and others like them.

thank you for quick answer. You won't believe it)))))), but there is no blender in my farm. There is a mixer with a knife attachment (like for making puree from vegetables), but I'm not sure that it will grind nuts ... In addition, nuts are still fatty, and can they grind to the state of flour? That is, because of the fat, large pieces will already stick together and will not be able to grind further .... in short))))), will it be so critical if I give nuts, ground in a meat grinder, in the same quantity?

A blender (at least mine) does not grind nuts into perfect flour, the pieces always remain of different sizes, but there are also small crumbs, like flour. I think that for cookies - the most it!
Everything, I went to do, otherwise the drooling flows !!! You have very tasty pictures!

Good day! This is not the first time your recipes have used ground nuts like here. How to do it? I have a lot of walnuts, but how can I grind them into flour? Perhaps only in a meat grinder, but this is far from flour ...

We turn nuts into flour using a coffee grinder. The result is always excellent.