Walnut Cookies with Dulce de Leche

Method

1. 01

   Step 1: Make the shortbread dough

   Cream the soft butter with the sugar until smooth, then add the eggs one at a time. Add the flour, baking powder and salt and quickly bring together into a soft, pliable dough that doesn't stick to your hands. Wrap and chill for 30 minutes.

2. 02

   Step 2: Heat the mould

   Heat the walnut mould on both sides over medium heat for 2–3 minutes, or switch on the electric one. Brush the cavities lightly with oil before the first batch; after that the dough won't stick.

3. 03

   Step 3: Shape the shells

   Roll the dough into balls the size of a hazelnut, about 7 g, and place one in each cavity. Close the mould and press firmly; the excess dough will squeeze out at the edges.

4. 04

   Step 4: Bake the shells

   Bake for 2–3 minutes per side in a stovetop mould, or 3–4 minutes in an electric one, until the halves are evenly golden. Lift them out with a fork, snap off the ragged edges and let cool; keep the trimmings.

5. 05

   Step 5: Make the filling

   Beat the soft butter with the dulce de leche until smooth and stir in the chopped walnuts. For a firmer filling, you can add a few crushed pastry trimmings.

6. 06

   Step 6: Fill and sandwich

   Fill each half level with the rim, slightly mounded, and press pairs together gently. Leave in a cool place for 30 minutes so the filling sets.