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Grandma's walnut rounds – a simple and proven recipe that disappears from the table

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Grandma's walnut rounds – a simple and proven recipe that disappears from the table recept

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  • Easy to prepare
  • 40 portions
  • 80 minutes
Jan, 16. 12. 2025
ořechová kolečka

Grandma's walnut rounds are among traditional Czech cookies, combining a tender butter pastry and a light walnut foam.

Preparation is not complicated, the ingredients are commonly available and the result is reliable even for less experienced bakers. This recipe is proven, the ingredient ratios are balanced and the cookies hold their shape, do not overbake and remain tender even after several days.

For 40 portions

Ingredients

Shortcrust pastry:

Nut meringue:

Preparation procedure

  • Dough preparation Sift the all-purpose flour into a bowl, add the baking powder, sugar and salt. Mix in the butter cut into cubes, the yolks and the sour cream. Quickly work into a smooth dough. Wrap it in cling film and place in the refrigerator for at least 30 minutes.
  • Nut meringue preparation Whisk the egg whites with the lemon juice into stiff peaks. In another bowl, mix the ground walnuts with the sugar and jam. Gently fold the meringue into this mixture. If you want a milder citrus flavor, add a small amount of orange juice.
  • Shaping Roll the rested dough on a lightly floured surface to a thickness of approximately 5 mm. Cut out smaller rounds and place them on a baking sheet lined with parchment paper.
  • Filling Transfer the walnut meringue to a piping bag and pipe a small dollop onto each round.
  • Baking Preheat the oven to 180 °C. Bake the cookies for approximately 25 minutes, until they are lightly golden. After baking, let them cool on the tray, then carefully transfer them.

Number of servings

approx. 40–50 pieces (depending on cutter size)

Total preparation time

  • dough preparation: 15 minutes

  • dough resting: 30 minutes

  • preparing the nut meringue: 10 minutes

  • baking: 25 minutes

  • total: approx. 1 hour 20 minutes

Practical tips

  • Work the dough quickly so the butter doesn’t soften

  • Apply the filling in smaller amounts; it will expand slightly during baking

  • The cookies taste best after 1–2 days of resting

  • Store in a dry place, ideally in a closed container

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