And so to Slovakia! Getting very close to the end of this project now.
Oriešky are cute, small walnuts cookies that are baked in moulds so they actually look like walnuts too. I convinced myself that I could get away with not using moulds to make these, and it turns out that whilst they still taste nice, they also look nothing like walnuts. But if you don’t have any moulds handy (the recipe I used for this suggested using madeleine tins instead of the traditional semi-circular moulds), then you can just roll the dough into small balls and bake the same. I’ve put the original amounts for the cream mix, but I had quite a lot left over, so you could probably reduce the quantity by a third or a quarter and be okay still.
In other news, we are no nearer to any kind of resolution on Brexit, but the good news is that it’s finally sunk in that I’m running a half marathon in 3 weeks so I’m going to lose some of the cake weight I’ve gained over the past year (not that there’s anything wrong with cake weight. I’m sure most of my weight is cake weight, or potato weight. I’d be nothing without it).
Oriešky (recipe from here)
150g ground walnuts
200g granulated sugar
2 tablespoons cocoa
200g icing sugar
2 tbsp vanilla sugar
- Place all the dough ingredients in a bowl and mix together until you get smooth dough. Wrap the dough and place in the fridge for few minutes.
- Using a pastry brush, apply a thin coat of oil to the moulds and dust with flour. Take a small ball of dough, place in the middle, and squeeze out to the sides. Make a dip in the centre to leave room for the cream.
- Bake the cookies for about 8 minutes at 180C. They are done when they stop looking gooey. Leave to cool for a few minutes, and then carefully flip the mould over. Most of the cookies should fall out, but for any that don’t, give the tin a shake, or use a sharp knife and carefully cut around the edges and carefully push them out.
- Combine eggs, vanilla sugar (or vanilla extract), and half of icing sugar together in a double boiler. As you keep whisking, you will notice the mixture will start thickening. Keep whisking until it reaches consistency of honey.
- Let the mixture cool, and in the meantime, combine butter and the second half of powdered sugar in a pot or a bowl. Using a fork, blend everything together. Whisk to get creamy consistency. Then work the butter into the cream.
- Find two shells of approximately equal size (they will vary in size somewhat based on how much dough you put in), and top one side with cream. Press the second half on it to make the walnut. Sprinkle with powdered sugar to finish.