Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Walnut Snowballs with Apricot Jam and a Kiss of Jamaican Rum
A word of caution—these juicy, flavor-packed cookies are dangerously addictive, destined to disappear before your eyes. Double the batch from the start to savor the indulgence without regret.
Cooking time: 1 hour
| Ingredients (6 servings) | ||
|---|---|---|
| 350 | g | Walnuts, shelled |
| 110 | g | Brown sugar (fine) |
| 1 | teaspoon(s) | Grated lemon peel |
| 1 | pinch | Salt |
| 2 | tablespoon(s) | Apricot jam |
| 3 | tablespoon(s) | Jamaican rum |
| 1 | teaspoon(s) | Vanilla extract |
| 4 | tablespoon(s) | Walnut flour or almond flour |
| Powdered sugar for topping (to taste) | ||
- Place the walnuts in a food processor along with the brown sugar, lemon zest, and a pinch of salt. Pulse until the mixture has the texture of damp sand.
- In a separate bowl, combine apricot jam with Jamaican rum and vanilla extract. Fold in the walnut mixture, using a spatula to form an even dough. Stir in the nut or almond flour thoroughly.
- Cover the bowl and chill the dough for about 20 minutes in the refrigerator. Meanwhile, preheat the oven to 190°C with top and bottom heat. Line a baking sheet with parchment paper.
- Prepare the powdered sugar for dusting in a small bowl. Using a tablespoon, scoop small portions of dough, shaping them into balls or pushing them directly from the spoon into the powdered sugar with your finger, rolling lightly. Arrange the balls on the baking sheet, leaving space between them. (The powdered sugar is optional but adds a charming crackled finish.)
- Bake for 13 minutes, then turn off the oven and let the cookies rest inside for another 2 minutes with the door closed. Transfer to a wire rack to cool completely. Just before serving, roll the snowballs once more in powdered sugar.
