Punch Nut Thaler

Rating: 3.08 / 5.00 (326 Votes)

Total time: 1 hour

For the dough:

For the filling:

For the topping:


First make the dough for the punch and walnut doughnuts. For this, crumble flour with margarine and then knead with the sugar and the egg yolk to a smooth dough.

Let the dough rest in the refrigerator for at least 1 hour so that it can be easily worked afterwards. Then roll out the dough to a thickness of about 2mm and cut out small circles.

Bake at 160-170 degrees in the oven for about 8 to 10 minutes. Then let cool briefly.

For the filling, bring the milk and sugar to the boil, add the nuts and toast briefly. Then remove from heat and allow to cool. Then stir in a generous shot of rum.

Now glue two cookie halves together with the filling. Then let rest for several hours so that everything holds together well. (Best overnight!)

For the topping, prepare the punch glaze according to package directions. Dip the tops of the cookies into the punch glaze and immediately sprinkle with sugar sprinkles (sprinkle immediately after each dipping, as the punch glaze sets very quickly).

Allow the glaze to set completely on the punch-nut cups and enjoy.

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