Chocolate Walnut Rusks

I recently took part in a really fun blogger event. The German blogging community organized a game where everyone prepared picnic dishes and sent them to their assigned partners. I loved it and I hope that maybe one day I'll be able to organize something similar.

From my partner I received an apple-onion chutney and puff pastry sticks with tomatoes and sesame. It was delicious :)

For my part, I sent muffins with roasted bell pepper and feta cheese and the rusk-like cookies that I'm presenting to you today. They're crisp, but not delicately crumbly. They're just right: rusk-like and very addictive.

Chocolate walnut rusks

Instructions:

Roughly chop the walnuts and toast them in a dry skillet.

Mix the flour with the baking powder and a pinch of salt. Cream the butter with the sugar until fluffy, then add the eggs one at a time, beating the mixture thoroughly after each egg. When the mixture is smooth, add the liqueur and orange zest, then add the flour and stir gently with a spoon. Add the walnuts and finely chopped chocolate and mix. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 180°C (350°F).

Roll the chilled dough out to a thickness of 1 cm and cut it lengthwise into strips 5 cm wide. Place them on a baking sheet and bake for about 30 minutes. After that, cut them into thin strips and set aside to cool. You can stop here, but the cookies will be very crumbly. It's better to gently stand them upright (I stood mine up inside metal rings) and dry them for another 30 minutes at 150°C (300°F). Once cooled, you can store them in an airtight container for up to 2 weeks.

Enjoy!

Source:

Gazeta Wyborcza supplement – Nowa kuchnia polska (New Polish Cuisine)