Revisited Oreshki : The Dulce De Leche filled Walnut Shaped Bsisa Cookies
These delicious crisp, golden walnut-shaped cookies filled with a very creamy, caramelly dulce de leche still reminding me of a lovely episode of my childhood in Czech.
These are perfect treats for holidays events like Easter or Christmas. Lovely food gift with a caramelly surprise inside!
I experimented with the following recipe using the Bsisa products as a partial flour substitute to give the cookies more special and unique flavours.
To cook these cookies, you may need a particular walnut cookie-shaped mould.
Unfortunately, it is pretty hard to find such walnut-shaped cookies moulds in the shopping centres in Australia. So I bought the non-stick electric walnut cake online.
You may find similar online like this one on amazon
In a bowl of a stand mixer, combine all the ingredients for the shells (butter, powdered sugar, egg yolks, flours, baking soda, salt) and continue mixing for about 4 minutes until it clumps up and forms a chunky dough.
Wrap the dough with plastic food wrap. Refrigerate dough for 30 min or up to 2 days if planning to bake these later.
Fill one teaspoon with dough, and then scoop it out with your finger. Roll egg-shaped dough balls. Make at least 24 to fill all the moulds (depending on what is your mould maker ).
This is the fastest and easiest way to make dough balls. It will ensure all cookies are similar and the excess dough is not oozing out of the walnut cookies maker. In addition, you will have enough cookie scraps for the filling.
Preheat the walnut cookies maker. Once it is ready, place one ball into each cookie mould and gently press to close the lid.
Press just until clicked (same principle as with the electric pie maker ).
Bake for 2 minutes; the shells should be yellow-ish to lightly golden. Keep rolling the dough balls for another round while these are baking.
Remove baked cookie shells to a clean tray using a fork. Repeat the previous step until all the shells are baked. Then, trim the edges of each cookie for a perfect shape.
To fill the cookies, you can either fill a ziplock bag with the filling and fill half of the cookie shells by squeezing about two teaspoons into each half or use a teaspoon and fill half of the shells.
Place the matching half on top of the filled half and squeeze them together. If the filling squeezes out the sides, scrape it with a knife or a spoon.
Let the filled cookies rest in a tightly closed box in the fridge overnight. This will make the cookie shell-less crumbly as they are eaten.