Time needed: 30 minutes (not counting 2 hours of cooling)
Baking: 5-10 Minuten at 160°C (circulating air)
- 100g corn sugar (or glucose)
- 5g stevia
- 1 egg
- 75g butter (room temperature)
- vanilla aroma (or half a vanilla bean)
- 1 orange
- 1 Tbsp orange liquor
- 225g flour
- 2 Tsp baking powder
- 1 package walnuts
- about 2 Tbsp. glucose
- a bit of water
- baking paper
- round cutters (or a small glass)
- rolling pin
Weigh in the glucose, stevia and butter and thoroughly mix them with the egg, liquor, scoring and juice of the orange together with the aroma, using a mixer. The better your mixture is done, the smother your dough is going to be.
Weigh in the dry parts (flour and baking powder) and also mix them thoroughly. Add them to your butter mix, mix everything together and knead it into a single piece of dough.
Wrap the dough with saran wrap and put it into the freezer for 2 hours. After that, the dough should be hard enough to be processed effortlessly.
Preheat your oven to 160°C circulating air and knead the dough a little. Spread it until its roughly 2mm thick. Take the round cutter (or a small glass, 3-4cm in diameter) and cut out as many circles as possible. Then knead and spread the dough again until there’s not enough dough left for another circle.
Place the dough on a baking tray covere with baking paper, put half a walnut on every circle and put them into the oven for 5-10 minutes. Once they’ve cooled down, make some frosting by mixing a little bit of water with glucose until you’ve got a semi fluid mass. Put a few drops of frosting on every cookie to top it off.