Christmas glued nuts in 5 luxurious variants. Which will be your favorite?

Christmas glued nuts in five luxurious variants. Which will be your favorite?

Nut confectionery is famous for Christmas cookies.
That’s why we have prepared five great recipes for stuffed nuts that your whole family will love.

Try the traditional rum cream or the slightly less well-known version with mascarpone cream.

And we remembered celiacs, too!

Stuffed Rum Nut Cookies

Prepare your favorite candy according to our simple instructions, for which you only need available ingredients. We guarantee that they will be the first to disappear from your holiday plates!

To make the nut-shaped cookies, you will need the nut-shaped molds. Either the full plate or separate molds. You can find the molds on the internet:

Generally, the forms should not be more significant than the actual size of walnut shell halves, with which you combine two with a buttercream center as the “full nut.” They are rich cookies, so they should be smaller.

Ingredients

For the dough:

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1 cup ground walnuts

For the cream:

• 1/2 cup butter, softened to room temperature
• 1 cup powdered sugar
• 1 tablespoon rum (or 1 teaspoon rum extract and 2 teaspoons whole milk or cooking cream)
• 1/2 cup finely ground walnuts

Optional for decoration:

• Chocolate and finely ground nuts or powdered sugar

Method

• First, in a large bowl, cream 1 cup softened butter with 1 cup confectioner’s sugar.  
• Then slowly add 1 cup of ground walnuts and all-purpose flour.
• Use your hands to form a soft dough, then shape it into two or three disks.
• Leave in the fridge covered with cling film or baking paper for several hours or overnight.
• Preheat the oven to 350°F.
• Prepare individual nut molds and set aside a large baking tray, preferably with a shallow rim.
• Lightly spray the inside of the nut molds with oil or lightly oil them.
• Remove one dough disk from the refrigerator.
• Break off small pieces from it and press them into the nut molds with your fingers.
• Then, use your finger to press an indentation into the center of the dough in each mold.
• The dough inside the molds should not reach the edge, as it will rise during baking.
• If you bake in batches, you can start baking.
• Otherwise, remove more dough from the fridge and continue pressing into the tins until you have used all the containers.
• Place each filled mold on the baking sheet with the dough facing up.
• Bake for 8 to 12 minutes or until the pastry is golden brown.
• Remove the baked cookies from the oven and let cool briefly.
• While still warm, gently tap out of the molds.
• If the candy cools too much, it will be more challenging to remove.
• If the nuts stick to you, gently loosen the edges with a knife.
• Allow the cookies to cool completely before filling with the buttercream mixture. If they are too soft, let the cookies sit for a day or two first.
• For the filling, beat softened butter with powdered sugar until fluffy.
• Add a spoonful of rum and finely ground walnuts and whisk again until everything is fully incorporated.
• Spread the filling between two walnuts.
• Let it sit for a while so that the filling hardens.
• Then you can decorate as you like.
• Bon apetite!

Gluten-free Christmas Stuffed Nuts

Celiacs don’t have to deprive themselves of excellent stuffed nuts, either. We have prepared for them a luxurious recipe for Christmas nuts made of rice flour and hazelnuts filled with hazelnut cream. Plus, they’re surprisingly easy to prepare!

Ingredients

• 1 1/2 cups hazelnuts (ideally ground)
• 1 cup powdered sugar
• 1 cup rice flour
• 1/2 cup room temperature unsalted butter
• ½ teaspoon of vanilla extract
• hazelnut cream for the filling

Method

• If you are not using ground hazelnuts but whole, spread them on a baking sheet and bake in the oven at 320°F for 8 to 12 minutes.
• Keep an eye on the nuts and be careful not to burn them.
• They are ready when they start to smell nice.
• Remove the nuts from the oven, place them on a clean tea towel, and let them cool completely.
• Use a tea towel to remove the skins.
• Blend the nuts in a food processor to a fine powder.
• Make sure that they are completely cooled. Otherwise, you will create mush instead of flour.
• Place the ground nuts, powdered sugar, rice flour, room-temperature butter, and vanilla extract in a clean bowl.
• Mix everything thoroughly.
• Fill the nut molds with dough and always level them.
• Put the filled molds on a baking sheet and bake at 180 degrees Celsius for 10 to 15 minutes.
• Remove the baked nuts from the oven and let them cool completely.
• After they have cooled completely, remove them from the molds.
• Always take two pieces and glue them together with hazelnut cream.
• Add sugar.
• Enjoy your meal!

Christmas Nuts with Créme Parisienne

Cocoa nuts made from spelled flour and walnuts filled with dense Parisian cream are a great alternative to traditional stuffed nuts you will love. See for yourself!

Ingredients

For the dough:

• 1 1/2 cups powdered sugar
• 1/4 cup Dutch cocoa
• 1 cup unsalted butter
• 2 cups smooth spelled flour (or wheat)
• 1/2 cup semi-coarse spelled flour
• 1 cup ground walnuts
• 1 teaspoon of grated organic lemon peel

For the cream:

• 1 cup 40% whipping cream
• 1/2 cup quality dark chocolate
• 1 cup softened butter
• 1 cup granulated sugar

Method

• Make a soft dough from all the ingredients for the dough.
• Wrap it in foil and put it in the fridge for an hour.
• Then, gradually remove pieces of dough and press them into the nut molds.
• The dough should fill the entire mold, but at the same time, you should have a hole for the cream.
• Preheat the oven to 390°F and bake for about 9 minutes.
• Remove from the oven and turn out of the molds.
• Prepare the cream.
• Boil the cream with the broken pieces of chocolate and let it sit until the next day.
• Beat the butter and sugar until foamy.
• Gradually add the chocolate cream and beat the mixture into a fluffy cream.
• Using a pastry bag fitted with a straight tube, pipe the cream onto half of the batch of nuts and combine it with the remaining nuts.
• Enjoy it!

Walnut Cookies with Cocoa Cream

Untraditional nuts with the taste of vanilla and oranges filled with delicious hazelnut mascarpone cream are a must-try this year! It will liven up your festive table, and guests will lick their lips.

Ingredients

For the dough:

• 2 cups unsalted butter
• 1 cup lard
• 4 egg yolks
• 2 cups milk
• 1 cup sugar
• all-purpose flour as needed
• 1 tablespoon of baking soda
• 1 tablespoon of baking powder
• 1 bag of vanilla sugar
• grated orange zest

For the cream:

• 4 egg whites
• 1 1/2 cups sugar
• 1 cup ground nuts
• 2 spoons of cocoa
• 1 tablespoon of rum flavoring
• 1 cup mascarpone

Method

• Mix the egg yolks with vanilla sugar, grated orange peel, baking powder, and baking soda.
• Gently melt the lard and butter (it should be melted but not hot).
• Add the egg yolks to the melted lard and butter, then mix the milk.
• Gradually add the flour and continue mixing.
• Add enough flour to obtain a homogeneous, shiny, and easy-to-work dough.
• The dough should not be stiff but slightly soft to handle.
• Cover the dough with foil and let it rest for 15 minutes.
• Preheat the oven to 350°F.
• Lightly grease the nut molds with butter.
• Divide the dough into small pieces about the size of a hazelnut.
• Place a piece of dough in the mold and press it to cover the entire inside of the mold.
• Do the same with the rest of the dough.
• Place the filled molds on a large tray and place them in the oven.
• Bake for 12-15 minutes until the cookies are lightly browned.
• Don’t let it brown too much, or it will be hard.
• Continue until all the dough is needed.
• Prepare the cream.
• Lightly beat the egg whites.
• Add the sugar, cocoa, and ground nuts and put the mixture on the stove on a low flame.
• Leave the cream on the heat for 5-6 minutes until it thickens slightly.
• Remove from heat and add rum flavoring.
• Then, stir in the mascarpone.
• Mix well until you get a homogeneous cream.
• Fill the walnut shells with the cream.
• Enjoy your meal!

Cocoa nuts filled with custard cream with chocolate

Another interesting variant of Christmas stuffed nuts, the preparation of which is a piece of cake. This time, let’s fill them with a tasty cream made from vanilla pudding, milk chocolate, and walnut paste. Are you drooling? So let’s prepare them together!

Ingredients

For the dough:

• 2 cups all-purpose flour
• 1 cup powdered sugar
• 1 cup finely ground walnuts
• 1/2 cup cocoa
• 1 cup of butter plus extra for greasing the molds
• 1/2 cup coarsely chopped walnuts
• 1 tablespoon of native poppy seed
• 2 egg yolks

For the cream:

• 2 cups whole milk
• 1 bag vanilla pudding
• 1/2 cup milk chocolate
• Walnut paste (prepare it from dry-roasted walnuts, see the procedure in the recipe)
• 1 cup butter
• 1/2 cup powdered sugar

To decorate:

• 1/2 cup powdered sugar

Method

• In a stand mixer fitted with a paddle attachment, mix the flour, sugar, finely ground and coarsely chopped walnuts, cocoa, and butter until crumbly.
• Add the thyme and egg yolks and mix the mixture well.
• Wrap the dough in baking paper and set it in the fridge for at least an hour.
• Grease the nut molds with butter.
•  Form small balls from the dough and press them into the molds to fill them to the brim and leave a depression in the center.
• Place the molds on a baking sheet and bake in an oven preheated to 320°F for about 15 minutes.
• After baking, leave to cool slightly, then turn out the still-warm cookies from the molds.
• Prepare the cream.
• Bring about 2/3 of the milk to a boil in a saucepan.
• Mix the vanilla pudding in the remaining milk until smooth, and add the mixture to the boiling milk.
• Cook, stirring constantly, until a thick custard forms.
• Remove from the heat and stir in the chopped chocolate.
• Transfer the pudding to a bowl and cover the surface with foil.
• Allow to cool to room temperature first and then set in the refrigerator.
• Blend the dry roasted nuts into a smooth paste.
• You can add one teaspoon of sunflower oil to speed up this process.
• Beat the butter and sugar until foamy.
• Gradually add the walnut paste and the hardened pudding, which you have whipped until smooth.
• Let the cream harden in the fridge.
• Put the hardened cream in a pastry bag with a decorative tip.
•  Carefully grate the walnut’s bottom half to hold better on the plate
• Spread the cream on it and cover with the other half of the walnut.
• Let the stuffed nuts harden in the fridge.
• Serve the nuts sprinkled with powdered sugar.

To prepare stuffed nuts, you will need special molds explicitly designed for this type of candy. You can buy these molds at kitchen supply stores or online. You can choose either small tin molds or a silicone sheet with molded depressions in the shape of walnuts.

And how did you like our stuffed nut recipes today? Could you write to us in the comments?