Name: Nut rolls with caramel cream: a delicate Christmas classic that melts on the tongue
Prep time: 165 min
Cook time: 165 min
Total time: 165 min
Yield: 35
Ingredients: 200 g all-purpose flour; 60 g powdered sugar; 90 g butter; 60 g finely ground walnuts; 1 tablespoon rum; 1 egg; 80 g egg whites; 100 g granulated sugar; a pinch of salt; 200 g softened butter; caramel Salko to taste (approx. 3–5 tbsp); high-quality chocolate for dipping

Dough preparation: In a bowl, mix the flour, powdered sugar, ground nuts and butter. Use your fingers to create a crumb. Add the rum and egg and work into a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for at least 2 hours.

Shaping the rolls: Roll the rested dough into a thin sheet. Cut into strips and then into smaller rectangles. Wrap each piece around a metal tube and press the seam firmly. Place them on a baking sheet seam-side down.

Baking: Bake in an oven preheated to 180 °C for 10–15 minutes, until lightly golden. Let cool and carefully slide the rolls off the molds.

Caramel cream: Whisk the egg whites, sugar and a pinch of salt over a bain-marie until the mixture reaches 71 °C and the sugar dissolves. Remove from the heat, whip to stiff peaks and let cool slightly. On low mixer speed gradually add the softened butter. Finally stir in the caramel Salko to taste and whisk until smooth.