Coppe Di Noci Walnut Cups

Photo by Danielle M.
Adapted from google.com

PREP TIME

20

minutes

TOTAL TIME

140

minutes

SERVINGS

48

mini cups

PREP TIME

20

minutes

TOTAL TIME

140

minutes

SERVINGS

48

servings

Adapted from google.com

Ingredients

  • For the Dough:

  • 1

    8oz block cream cheese

  • 2

    sticks butter

  • 2

    cups flour

  • Ripieno - Filling

  • 3

    eggs

  • 1

    packed cups light brown sugar

  • 1

    packed cup dark brown sugar

  • 3

    tablespoons softened butter (about 10 seconds) letting butter continue to melt outside of microwave

  • 2

    teaspoons of vanilla

  • 3

    cups walnut grinds (in a nut grinder on the fine setting)

Directions

Preheat over to 350 degrees. Do not soften ingredients. With your hands, combine butter, cream cheese and 2 cups of flour. Work together until combined and no lumps. Wrap in saran wrap and chill in refrigerator for at least 1 hour, up to over night. Dough can also be frozen, and used after completely defrosted in refrigerator. Beat 3 eggs with a whisk, add vanilla and combine. Mix in sugar until smooth. Stir in walnuts to incorporate, and add butter making sure it is not to hot (it will scramble eggs). Let sit at room temperature for at most 2 hours. When dough is ready, seperate into 1/2 inch balls and press into mini cupcake tins making sure the dough is even on all sides. Fill the cups with about a teaspoon of the filling, making sure not to overfill. Place in the oven for 30 minutes on a single rack. If oven is not big enough, work in two batches, or cups will not cook evenly. Let cool on cooling rack and store in airtight container. Dress with powdered sugar just before serving.

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