German Pumpernickel Sandwich Cookies

Recipe Rating:
 1 Rating
Serves: about 5 dozen sandwich cookies
Prep Time:
Cook Time:

Ingredients

1 c ground walnuts, not chopped
1 c pumpernickel(whole rye bread) fine crumbs
2 tsp ground cinnamon
2 tsp grated lemon zest
1 tsp each of ground nutmeg and cardamom
1/2 c granulated sugar
1/4 c all purpose flour
4 large egg whites
1/4 c granulated sugar
1/2 c praline paste (baking aisle)
3/4 c melted chocolate coating or chocolate chips

The Cook

Pat Duran Recipe
x1
Well Seasoned
Las Vegas, NV (pop. 583,756)
kitchenchatter
Member Since Aug 2011
Pat's notes for this recipe:
This is somewhat similar to the meringue cookie , with the exception these have pumpernickel bread crumbs in them ; that makes them a little chewy and crunchy at the same time. Some of the rye berries stay in little pieces, when crumbled,that's what should happen. It is still a delicate cookie sandwich.
Real German Pumpernickel(whole rye berry bread) is made with whole rye meal, water , malt extract, salt and yeast.
Gobble them up!
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Directions

1
Heat oven to 275^.
Buy or grind nuts fine. Crumble bread as fine as possible(or use blender do not make dough of this just crumbs) then blend with the nuts.
2
To the nut mixture add cinnamon,lemon zest, cardamom, 1/2 c. of sugar and the flour.Set aside.
---
In a large bowl beat egg whites and slowly add the remaining 1/4 sugar to the whites;until stiff peaks form. Carefully fold in the bread crumb mixture.Mixture will be slightly lumpy- that's fine.
3
Line cookie sheets with parchment paper. Spoon mixture into a pastry bag fitted with star #8 tip. Pipe out cookies onto the prepared cookie sheets.
4
Bake about 20 minutes in lower third of oven rack until light brown. Let cool on cookie sheet. Remove from paper.
Stir and warm the praline paste slightly in microwave -just to make spreadable.8 seconds.
5
Spread the warmed praline on the bottom of 1/2 of the cookies and cover with another cookie-bottom side down to form a sandwich.. press lightly together.
Cool until the filling sets.
Melt the chocolate in a microwave safe dish at 30 second intervals and spread on the cookies. or drizzle on a little.
Store in airtight tin container.

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