Name: Walnut fingers
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 150.00 g butter softened; 30.00 ml cream; 200.00 g icing sugar sifted; salt pinch; 2.00 ml cinnamon ground; 3.00 eggs just the yolks; 200.00 g flour cake; 50.00 g cornflour; 100.00 g walnuts finely chopped; 1.00 eggs yolks only, for brushing; 15.00 ml milk; 150.00 g nougat; 15.00 ml nescafé instant coffee granules; 150.00 g chocolate melted; 50.00 g caramel sugar

Recipe Disclaimer

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Ingredients (15)

150.00 g	butter — softened
30.00 ml	cream
200.00 g	icing sugar — sifted
	salt — pinch
2.00 ml	cinnamon — ground
3.00	eggs — just the yolks
200.00 g	flour — cake
50.00 g	cornflour
100.00 g	walnuts — finely chopped
1.00	eggs — yolks only, for brushing
15.00 ml	milk

FILLING (optional)

150.00 g	nougat
15.00 ml	nescafé instant coffee granules
150.00 g	chocolate — melted
50.00 g	caramel sugar

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Method:

Preheat the oven to 200 ºC (400 ºF). Spray two large baking trays with non-stick spray.
Beat the butter and cream together until pale and creamy. Add the icing sugar by the spoonful while beating continuously. Add the salt and cinnamon and mix well.
Add the egg yolks one by one, beating well after each addition.
Sift the cake flour and cornflour together and add to the butter mixture. Mix well. Add the walnuts and mix well.
Spoon the mixture into a piping bag or biscuit maker with a smooth nozzle and pipe 5 cm-long fingers on the baking trays. Blend the egg yolk and milk and brush each finger with the mixture. Bake for 10-12 minutes or until the biscuits are done and just beginning to brown. Cool slightly before removing from the baking trays. Cool completely on a wire rack. Meanwhile prepare the filling, if using.
Melt the nougat for 1-2 minutes in the microwave oven on 100 per cent power. Add the instant coffee granules and mix well. Sandwich the biscuits together with a little of the filling. Leave to dry.
Dip one end of the sandwiched biscuits in the melted chocolate and sprinkle with a little sugar. Place on a wire rack to dry completely. Store in an airtight container.
Makes 20-25 sandwiched biscuits.