Oreshki Cookies: Walnut-Shaped Christmas Classic Where One Coarse Flour Trick Frees Every Shell

Instructions

1. Make the dough: Sift both flours and the powdered sugar into a bowl. Add the ground walnuts, crushed cloves, vanilla, the whole egg and the softened butter. Knead by hand into a smooth, pliable dough.

2. Color the dough: Divide the dough in half. Work the cocoa into one half for dark shells. Leave the other half plain.

3. Shape (the trick for easy release): Pinch off small pieces and roll them into balls. Roll each ball lightly in coarse flour, then press it into the mold.

4. Bake: Place the molds on a baking sheet (there is no need to grease them). Bake in an oven heated to 350°F (180°C) for about 10 to 15 minutes. Watch the edges: once they turn light golden, the shells are done.

5. Release the shells: Let the molds cool briefly. Then tap the mold gently or squeeze the edge and the shell drops out by itself.

6. Cook the base for the cream: Whisk the eggs with the granulated sugar and vanilla sugar in a bowl set over simmering water. Heat the mixture to 162 to 169°F (72 to 76°C) to pasteurize the eggs, until the sugar dissolves completely and the mixture thickens. Remove from the heat and whip until completely cool.

7. Finish the cream: Gradually whip the softened butter into the cooled egg foam. The butter must be the same temperature as the foam, or the cream will curdle. Tint half of the cream with the cocoa if you like.

8. Fill: Once the shells are cool, pipe the cream onto one half and press two shells together. Pair light shells with light cream and dark with dark, or mix them.