Walnut and chocolate morsels

    (74)
    25 min

    These chocolate treats are absolutely fantastic. They are delicate, buttery and exceptionally moreish. Enjoy as a snack or with a cuppa.


    73 people made this

    Ingredients
    Makes: 3 dozen

    • 60g plain chocolate
    • 75g butter
    • 200g caster sugar
    • 1 egg
    • 1 egg yolk
    • 1/2 teaspoon almond extract
    • 165g plain flour
    • 60g finely chopped walnuts
    • 30g plain chocolate
    • 15g butter
    • 1/4 teaspoon vanilla extract
    • 120g icing sugar
    • 3 tablespoons milk

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a small saucepan over low heat, melt 60g chocolate with 75g butter. Stir frequently until melted; remove from heat and set aside to cool. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, mix sugar, egg, egg yolk and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts; stir into the batter until just combined. Shape dough into 1.75cm balls and place them 2.5cm apart on ungreased baking trays. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
    3. Bake in preheated oven for 8 to 12 minutes or until firm to the touch. Transfer to wire racks immediately and set aside to cool.
    4. In a small saucepan over low heat, melt 30g chocolate and 15g butter together, stirring frequently until smooth. Remove from heat and stir in vanilla and icing sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the biscuits into the glaze and allow to dry completely before storing in an airtight container.
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    Reviews & ratings
    Average global rating:
    (74)

    Reviews in English (56)

    by
    20

    This recipe is awesome! I tried to make these early last week, but I misread the recipe and used too much butter, so I couldn't make them into balls. But then I made these for my boyfriend this last weekend and they turned out perfect. I had to refridgerate the batter for a little while because pouring hot, melted chocolate into dry indgrediants, of course, left it sticky and warm. When properly cooled, the icing won't smear around and you can put them in a lunchbox or even a ziplock bag.  -  03 Dec 2002  (Review from Allrecipes US | Canada)

    by
    15

    Ohmigosh! I was recently at a dessert party, and had something similar to these, and came looking on Allrecipes for a recipe for the cookie. Bingo! I found it. These are sooooooo good! I made the first batch as written, then made a second batch in the same bowl--didn't rinse it or anything--and made a second batch, only using mint extract in place of the almond, and vanilla in the glaze. This was because I had a real "mint tooth" going on. (Although I'm not sure if they are still Austrian ) I also replaced the nuts with mini chocolate chips in the second batch. They are sooooo good, too! The glaze seems to stay prettiest if it stays warm. Mine got a bit grainy. Thanks for a keeper!  -  18 Jun 2007  (Review from Allrecipes US | Canada)

    by
    14

    I made these cookie last night they were ok.  -  24 Jan 2011  (Review from Allrecipes US | Canada)

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