Nut biscuits. Recipe for short-necked medallions

We bring to your attention a recipe for an unusually delicious nut cookie. This treat is perfect for tea or coffee. Our hazelnut biscuits, the recipe of which is not too complicated, looks like medallions with nuts. Thanks to the original execution, interesting shape and exquisite taste, it will appeal even to the most demanding sweet tooth, and the absence of cereal flour will make it more valuable in terms of healthy nutrition.

Basis for a simplified version

In appearance, the cookie resembles a smoked sausage, so in some sources it is called sausage biscuits or biscuit cookies.

To make it, you can take the recipe for the nut cookie from Julia Vysotskaya. After preparing the cookie on its recommendation, use it as the basis for the log, which will be cut into medallions.

For walnut cookies by Julia Vysotskaya one should take a glass of flour and mix with a teaspoon of baking powder. In another bowl you should grind one hundred grams of butter and one hundred and fifty grams of sugar. Add four tablespoons of warm milk and a little vanilla. Stir.

Sprinkled walnuts (or any other) nuts put in the oil mixture. There also sift flour with baking powder. How to stir. Form small balls and arrange them on a greased baking sheet. Bake in a very hot oven for ten minutes.

Some confectioners believe that beginners can use ready-made shop cookies from crumbly dough with nuts like "Jubilee" or some other. The recipe in this case will require only pecans and those ingredients that are included in the fastener.

Sequence of preparation

We propose to master a more complex way, but it is much more interesting, because home cooking is a kind of hobby. In addition, our nut cookies without flour. The recipe will please those who adhere to the gluten-free diet.

Preparation of medallions is carried out in four stages:

1. We bake a nut cookie (the recipe will be given below).
2. We are engaged in nuts.
3. We make binding or binding paste.
4. We turn the prepared components into logs, and then what will turn out - into the medallion cookies.

Make shortbread

To get refined delicacies will have to work hard. You do not need to simplify the technology, baking not individual cookies, but one whole cake. It is important that the nut cookie (recipe below) had slightly different shades and texture. A large cake will be more homogeneous than required.

So, make a nut cookie. The recipe assumes the presence of cornstarch, margarine, sugar, vanillin, eggs and flour from almonds.

Half a pack of margarine should be slightly softened at room temperature and chopped with a knife. Then it should be put in a spacious bowl and sifted into it two glasses of cornstarch. Potato does not fit! Then pour half a glass of almond flour, 10 grams of vanilla sugar, one glass of sugar and drive two eggs.

Blade, but not hands, stir to the state of conditional homogeneity. It is necessary that the ingredients are more or less evenly distributed throughout the test. It is impossible to allow complete uniformity and dissolution of fat. After that it is necessary to form a com, wrap it in a polyethylene film and put it in a cool place for a quarter of an hour. If you think that the dough has overheated, then hold it in the refrigerator longer.

We bake pastry cookies

Cool the dough on a table, powdered with starch. Roll out into a layer one and a half centimeters thick. Cut into pieces of arbitrary shape and size - they will have to be broken anyway. Transfer the biscuit cookies to the baking sheet with Teflon paper on the bottom (they will not burn in this way).

Place the pan in a hot oven. Baking time is a quarter of an hour. Readiness is checked by a wooden stick. If, after puncturing the cookie, there is no stuck dough on it, then it's ready. Cookies can be removed and cooled. While it cools, it's time to tackle nuts and pasting paste.

Preparation of nuts

Peeled nuts and pecans should be chopped with a knife. The optimal size of the pieces is from the pomegranate grain. They say that there are not many nuts. If you take one to two glasses, this will not spoil our cookie recipe. A nutshell hollow will only benefit from this. But in any case, fit and greek.

Nuts should be burned on a plate in a cast-iron frying pan. They need to stir all the time. The duration of frying depends on the temperature of the frying pan and the amount of nuts. It is important that they become slightly golden, but not burned. On high heat with vigorous stirring, five minutes is enough. Finished nuts pour out of the frying pan and cool in natural conditions.

Fastening compound

If instead of own cooked cookies you can use the store, then the bonding emulsion will have to be approached especially carefully. It will require natural bitter chocolate from grated cocoa beans, good condensed milk and cognac.

All these components - one hundred grams of chopped chocolate, one can of condensed milk and two or three tablespoons of cognac - should be combined in a large bowl and stirred with a mixer. Then you should put a bowl in a water bath and with constant stirring bring to a state of a homogeneous emulsion.

Form a log and turn it into medallions

Cooled cookies should be broken into pieces and rolled on them rolling pin. Should not be too small crumbs, the size of a piece of nuts. Nuts along with the crumbs must be poured into a bowl with a fastening emulsion and stirred. The resulting mass should be laid out on food film and form a log, in a cross section of about five centimeters. The ends need to be made as flat as possible.

Put the log in the refrigerator for several hours. It must become so hard that it can be easily cut. Do not freeze strongly. The hardened log can be removed, unfolded and cut across the same pieces a little more than a centimeter thick.

Turn the medallions onto paper sockets with pleated or perforated edges. Done!