Walnuts for Baking

California Walnuts are versatile and can be added to any baked goods, from breads and muffins to pastries and fine cakes. They add to the eating experience because of their crunch taste and appearance.

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Filled Walnut Figs Hearts

Ingredients for 45 persons:

  • For the shortcrust pastry
  • 100 g California walnuts
  • 250 g flour
  • 2 tbsp cocoa powder
  • 100 g sugar
  • 2 packets vanilla sugar
  • 1 pinch of freshly ground nutmeg
  • 2 egg yolks (M)
  • 200 g butter
  • 1 – 2 tbsp water
  • Also
  • 120 g fig jam (alternative apricot jam)
  • 200 g bittersweet couverture chocolate
  • 30 g California walnuts

1. Briefly roast walnuts and grind them in an electric mixer. Mix the flour together with cocoa, walnuts, sugar, vanilla sugar and nutmeg in a bowl. Add egg yolk, pieces of butter and water and chop everything with a knife till dry crumbs are formed. Then quickly kneed everything by hand to form a smooth pastry. Wrap the pastry in foil and leave in the refrigerator for 30-60 minutes.

2. Sprinkle a working surface with flour and roll the pastry till it is 2-3 mm thick. Use the mold to make heart-shaped pieces and place on a lined baking tray. Place in a pre-heated oven at 180° C (gas: setting 2-3, convection oven: 160° C) and bake for approximately 8-10 minutes. Let hearts cool.

3. Coat half of the hearts with fig jam and then cover with a second heart.

4. Cut the couverture chocolate into pieces and put them in a bowl. Melt in a hot water bath. Chop walnuts. Spread the couverture chocolate over the hearts and decorate with walnuts. Finally drip lines of couverture chocolate over the cookies.

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