Recipe: Shortbread with walnuts step by step with pictures | Handy.Recipes

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Shortbread with walnuts

Cooked Brownie with Walnuts

Nutritional Value

Easy to make and very tasty big cake. It has a good combination of shortbread dough, nuts and chocolate glaze. It looks like a cake and is loved by children and adults alike. Eight years ago I found this recipe on the internet. Thanks so much to the pastry chef who came up with this recipe!

Author of the recipe

Ingredients for the shortbread cake with walnuts:


  • Butter (200g for dough, 50g for frosting) - 250 g
  • Wheat flour / Flour (for dough) - 350 g
  • Sugar (100 g in batter, 150 g in stuffing, 1,5 tbsp.spoons for glaze) - 290 g
  • Sour cream (into the dough) - 2 tablespoon
  • Chicken egg (3 yolks in the dough, 3 egg whites in the filling) - 3 units
  • baking powder (into the dough) - 2,5 teaspoon
  • Vanilla (0.5 cachette in the dough, 0.5 cachette in the filling) - 1 sachet.
  • walnuts (in the stuffing) - 350 g
  • Dark chocolate (for frosting, I have 56% chocolate) - 100 g
  • Cocoa powder (in the frosting) - 1 tablespoon
  • Milk (in frosting) - 2 tablespoon

How to cook shortbread with walnuts step by step with photos


1. Prepare the walnuts. Peel the shells and pound in a mortar or with a blender.

2. Sift the flour.

3. Add 0.5 boxes of vanilla to the flour.

4. Add sugar

5. Dough leavening agent

6. Stir the dry mixture well.

7. Add soft butter (my butter, unfortunately, did not have time to melt completely, I had to grate it and wait a little to melt it)

8. Now add the sour cream.

9. Yolks.

10. Knead the dough quickly - it should fall out of your hands.

11. Place the dough in a pastry bag and refrigerate for 30 minutes.

12. Butter the baking tin (I have a diameter of 26 cm) generously.

13. Sprinkle with semolina

14. Make the filling. Beat the egg whites with the sugar and vanilla until puffy.

15. Add the crushed walnuts and mix gently with the whites.

16. Divide the dough in half and one part more in half.

17. Sprinkle the chopping board and rolling pin with flour. Roll out the large piece of dough, taking into account the size of the mold and the height of the sides.

18. Roll on a rolling pin and place in the tin

19. Roll out the dough into the mold and form high sides. If the dough tears, pin it together with your fingers. If you can't move the dough, you can try this option. Roll out the dough the size of a small plate, transfer it to the mold, and with your fingers, gently pressing, stretch the dough across the mold.

20. Spread half of the filling on the dough, smooth.

21. Roll out the next piece of dough to the diameter of the mold.

22. Put the filling on top.

23. Spread the remaining filling on the second layer of dough.

Roll out the rest of the pastry in exactly the same way and cover the filling. Pinch the pastry together where it is torn, using your fingers. Pinch the edges together.

25. If the filling comes out beyond the layer or the layer of dough is not whole but in pieces - this is NOT a problem!

26. Bake in oven at 180 degrees for 25-30 minutes until golden brown.

27. When cool slightly remove the cake and put it out on a sheet of paper or towel

28. Make the glaze. Pour sugar, cocoa, butter and milk into a pan. Bring to the heat and stir constantly with a spoon.

29. As soon as the mixture melts, put pieces of broken chocolate and continue to stir until it is completely dissolved.

30. The mixture begins to thicken, boiling over around the edges. Continue to stir with a spoon. Boil after boiling for about 4 minutes

31. Pour hot glaze over warm cake and brush well.

32. Afterwards wait until the glaze has cooled. The glaze is shiny and does not stick to your hands.

33. You can sprinkle the icing with powdered sugar in a few places or leave it as is.

34. Т. к. the pie is big so when cutting it you can make a circle in the center first,

Then cut it into slices

36. Bon appétit!

I often have this pie in the fall and winter. I've made a point: when the house is damp and cold, especially when the heat isn't on, the pie can sag a little in the middle after baking.

Nutritional Value:

Whole Dish:
Calories
7509.2 Calories
Protein
119.1 g
Fat
496 g
Carbohydrates
655.9 g
100g:
Calories
460.7 Calories
Protein
7.3 g
Fat
30.4 g
Carbohydrates
40.2 g

Flour, Wheat Flour, Sugar, Sweet, Eggs, Sourcream, Milk, Cocoa Powder, Baking powder, Baking, Hazelnut, Chocolate, Hazelnuts, Cakes, Vanillin, Pastry

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