Ingredients (50 pieces)


  • 500 g whole wheat fine flour
  • pinch of salt
  • 250 g fat (Alsan / Provamel butter or coconut oil)
  • 4 large tablespoons rice syrup
  • water as needed


  • 80 g fat (Alsan / Provamel butter or coconut oil)
  • 200 g ground walnuts (can be replaced with almonds or mixed with almonds)
  • 4 tablespoons rice syrup
  • 3–4 tablespoons mirin
  • 1 tablespoon lemon juice


  1. Mix dry and wet ingredients separately.
  2. Mix the two mixtures together with wooden spoon.
  3. Then engage your hands and mix with your hands. Add as much water as needed to get rollable consistence.
  4. Leave dough to rest for few hours wrapped in foil, ideally to next day. It will last several days in fridge so you can make it well ahead of actual baking.
  5. Rip about 2 teaspoons of a dough and form a small ball.
  6. Place in the middle of the mold and press in the middle with a thumb.
  7. Then using your index finger or a thumb keep going around the mold pressing the dough until the mold is lined with a very thin layer, about 1/5 of an inch thickness.
  8. Now go around the edge of the mold and shave off any parts of the dough that are above the edge of the mold.
  9. Place the filled molds on a baking sheet and into a preheated to 350F oven.
  10. Bake for around 10-15 minutes or until the cookies are a light golden color.
  11. Once baked removed from the oven and while the cookies are still warm tap the edge of the mold lightly against the table to release the cookie from the mold.
  12. Allow the cookies to cool completely.
  13. For the cream ground the walnuts (or almonds) into flour.
  14. In the mixing bowl put first the fat and whip it with the syrup, mirin and lemon juice.
  15. Slowly add the ground nuts until the cream thickens.
  16. Taste and if the cream is not sweet enough, add a little bit of syrup and mirin. Mirin adds a “rum” flavor.
  17. To fill the cookies you can either fill a ziplock bag with the filling and fill half of the cookie shells by squeezing about 2 teaspoons into each half, or use a teaspoon and fill half of the shells.
  18. Place the matching half on top of the filled half and squeeze them together.
  19. If the filling squeezes out the sides, scrape it with a knife or a spoon.
  20. Let the filled cookies rest in a tightly closed box in the fridge overnight. This will make the cookie shell less crumbly as they are eaten.


  • Add 2 big tablespoons of organic cocoa to make a dark cream.