Caramelised PureSpelt walnut balls
for approx. 60 balls
Baking paper for the baking tray
75 g of sugar
200 g of walnuts
75 g of soft butter
150 g of sugar
1 pinch of salt
1 egg yolk
350 g of PureSpelt half white flour
with 20% bruised grain
1/2 teaspoon of baking powder
100 g of soft caramel, chopped
Caramelise the sugar in a stainless steel pan. Add the walnuts and rapidly turn them in the caramelised sugar using a fork then spread them onto baking paper. Allow them to cool and then chop into chunky pieces.
For the dough, beat the butter until peaks are formed. Add the sugar, salt, eggs and egg yolk, continue to beat until the mixture turns a light colour. Mix together the flour and the baking powder, add the caramelised walnuts and butter and fold in to form a dough, do not knead.
Using wet hands, form the dough into balls and lay them on the baking paper lined baking tray.
Bake the caramalised-walnut balls in the middle of an oven preheated to 200°C for 10 to 12 minutes. Spread the biscuit balls on a grid to cool.
Instead of walnuts use hazel nuts, almonds, pistachio nuts or a mixture of nuts. If stored in a dry and cool place, the biscuit balls can be kept for up to three to four weeks
IG Dinkel, Judith Gmür-Stalder