- 3/4 cup walnut
- 2 cups flour
- 1/2 cup cacao powder
- 200 gr butter (room temperature)
- 1 cup sugar
- 1 egg
- 1 t. cinnamon
- 1/2 t. baking soda
- 1 t. vanilla powder
Chop nuts pressing gently.
In a large bowl combine flour, cacao powder, baking soda, vanilla powder, cinnamon powder and chopped walnuts.
Cream butter and sugar until light and fluffy. Beat in egg and stir until creamy.
Add dried ingredients including chopped walnuts with butter mixture and mix on low speed until just incorporated.
Roll dough into walnut shaped balls and flatten balls slightly with your thumb leaving an indentation in the center.
Place the cookies into the pachment paper lined baking sheet with sufficent space between them.
Refrigerate 30 minutes.
Bake at preheated 180° C for about 15 minutes.
Cool cookies completely before transferring to a plate.
for chocolate filling:
- 100 gr bitter chocolate
Break chocolate and place into a bowl. With bain marie method, sit over a pan of simmering water and allow the chocolate to melt.
Spoon 1 or 2 teaspoons of this filling into the center of each cookie depending on the size of your indentations taking care not to overflow the thumbprint.
Let cool at room temperature for about 3 to 4 hours.