Usually baking time is Saturday, but there is a whole week of Saturdays ahead, so I will break the "regime", especially since this recipe is interesting and tasty.
It is difficult to say that these are, in fact, either cookies, or such cakes. I would venture to suggest that this refers to modified Christmas pastries in northern Europe. Why modified? No spices, added chocolate. However, the rum glaze on top still refers precisely to winter. Well, that's my impression. And the shape in the shape of the moon (in fact, you can safely cut into squares, and then there will be no waste), hints at a certain festivity.
Well, cooking is not difficult. Well, how easy it is - at first glance. On the second one too. It's just dreary. I don't like whipping whites separately, separately yolks ...
We take:
160 g flour
140 grams of walnuts (peeled and well ground, almost into flour. Can be replaced with other nuts, there will be a different taste)
140 grams of dark chocolate (melted in a water bath or microwave to keep it soft but not hot)
180 g Sahara
6 eggs
250 grams of butter
500 gr. icing sugar
14-16 tablespoons of rum
How we cook:
We divide the eggs into whites and yolks. Beat the yolks with butter and sugar until literally creamy. Stir in the nuts and melted chocolate, then flour.
Beat the whites until a strong foam, gradually add the whites to the mass with the yolks, in several steps, each time gently stirring from the bottom up.
We spread the resulting mass on a baking sheet covered with paper and put in the oven - bake for 20 minutes at a temperature of 18-190 degrees. It is better to take a larger baking sheet - the baked goods should not turn out to be thick.
While the base is baking, we make the icing - grind the powdered sugar with rum. Better a mixer. Beat until no more grains of powder are felt in the glaze. A small note (but those who are constantly engaged in baking probably know) - if you make the powder yourself, you need to grind the sugar for a long time and then sift it through a very fine sieve. Otherwise, too large grains can ruin everything.
When the dough stops sticking to the toothpick, take it out, turn it upside down, remove the paper Better in a baking sheet and leave, because pour the glaze on the hot base on top and leave cool off.
Ideally, then cut out the "moons" with a cookie cutter, if you start from the very edge - you will get one semicircle from each side and then - the moon. There is not a lot of waste after such cutting, but it is there (the assistants are quickly eaten up). But you can just cut into squares.
Bon Appetit!