These little cookies in a cute crescent moon shape are the easiest dessert to make, but so flavourful, with a tender base, a jam layer and a creamy, nutty top. Perfect for holidays and any other occasion! (Contains allergens!)
Add the coconut oil at room temperature, a pinch of salt, orange zest, and coconut sugar in a large mixing bowl. Use a handheld mixer and the dough hooks to mix at a low speed.
Add the egg yolks one by one and continue mixing.
Sieve the flour and baking powder over and mix until it incorporates nicely.
If the dough becomes too firm, add a spoon or two of milk and mix. Optionally, chill the dough for half an hour.
Move the dough into a lined baking tray and level it by pressing gently with your wet hands.
Spread the jam over and level it nicely with a spatula.
The meringue
Preheat the oven to 180°C (356°F) and line the baking tray with a silicone sheet or baking parchment.
Batter the egg whites with a pinch of salt at high speed until stiff. Use a grinder to finely grind the coconut sugar (until you obtain a powdered, lighter brown icing sugar). Add it gradually to the eggs and mix at a low speed.
Grind the walnuts (not too long; they need to remain flakey) and add them to the batter. Fold gently with a spatula until incorporated. Add the rum essence.
Pour the meringue over the jam and level it without using too much pressure.
Bake for 40 minutes and check the top is not charring.
When the baking time is up, use a toothpick to check that the walnut meringue and base are cooked thoroughly.
Keeping the parchment/silicone sheet, move the cake from the tray to a cooling rack. Allow it to cool slightly.
Move from the cooling rack to the tabletop and use a medium drinking glass to cut the crescent moon shapes while the cake is still warm.
Keyword Christmas treats, walnut meringue crescent cookies