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Walnut jam-filled biscuits
45 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 131
  • Fat about 8g
  • Carbohydrates about 13g
  • Protein about 2g
This is needed
This is needed for 35 piece
  • 200 g butter, soft
  • 150 g icing sugar
  • 0.5 tsp vanilla paste
  • 1 pinch salt
  • 250 g white flour
  • 1 fresh egg whites
  • 130 g walnut kernels, finely ground in a food processor
To bake
  • 100 g red currant jelly
  • 100 g raspberry jelly
View these products
And that's how it's done
And that's how it's done
Using the whisk on a hand mixer, beat the butter, icing sugar, vanilla paste, salt and egg white in a bowl until the mixture becomes lighter in colour. Mix the flour and nuts, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.
To shape
Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick, cut out snowflakes approx. 7 cm in diameter. Place the snowflakes on 4 trays lined with baking paper. Cut a small circle (approx. 1 cm in diameter) out of half of the snowflakes, chill for approx. 30 mins.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack. Stir the jelly, spread on the warm biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the bases.