The traditional Christmas biscuits: Coffee filled ‘walnuts’

The festive season for me starts with the Christmas baking, about 3 or 4 weeks before Christmas, in many families the kitchen gets busier than at any other time of the year. And it smells sooooooo…Christmassy 🙂

All the spices, like vanilla, cinnamon, nutmeg, roasted nuts…I love that time of year more than Christmas itself actually. This year I’m staying in the UK for Christmas, for the first year ever. But that doesn’t mean I would give up on this amazing tradition of baking Christmas biscuits.

On my list this year are vanilla rolls, walnut shaped biscuits filled with coffee buttercream, jam filled kind-of-butter-biscuits, gingerbreads and …and a mystery one…I don’t know myself, will see what I can find in my recipe collection 🙂



  • 400g plain flour
  • 500g unsalted butter
  • 160g ground hazelnuts
  • 160g caster sugar
  • 2tbsp dark cocoa

For the filling:

  • 250g unsalted butter
  • 210g icing sugar
  • 1 espresso cup with strooong coffee


  • Leave the butter soften in room temperature.
  • cream the butter with sugar, mix in the hazelnuts and cocoa
  • Start adding flour, slowly work the flour into the butter mixture, until the dough is smooth and not sticky. You need to work the dough as quickly as possible, because the butter tends to melt when working the dough with hands.

Cheshire Food Blog

  • wrap in a kitchen cling film and place to the fridge. Leave to rest overnight (at least, the dough can stay in the fridge for up to a week)
  • Take the dough out of the fridge about an hour before you want to start baking.
  • Preheat the oven 160C
  • Prepare the moulds and start forming the dough into the moulds leaving a dimple in the middle – for the filling afterwards 😉

Cheshire Food Blog

  • Put on a baking tray and place in the oven
  • Bake for about 7mins – or when the dough stops bubbling.
  • Take out, hit each mould slightly to losen the biscuit, they should then fall out of the mould easily.

Cheshire Food Blog

  • Leave to cool completely.
  • The filling: make a strong small cup of coffee, leave to cool. Cream the butter with sugar and gradually add the cold coffee. Don’t put all at once, it may be too much…mix as much to make a creamy, spreadable texture.
  • Fill the cold biscuits, filling on one site and covering with other…store in an airtight container in a cold place and enjoy at Christmas!


  • Walnut moulds are necessary – can be found on Etsy or contact me at
  • After filling the biscuits, store in a cold place and eat within 2 weeks
  • The recipe makes loooooads…exactly 192 halfs, so after filling them it will be 96 ‘walnuts’. Of course, some were eaten during baking, so it may be over 200 halfs 😉

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