Walnut pastries and coffee

Remove the butter from the refrigerator and allow to soften at room temperature.

In a bowl beat 4 eggs 250 g sugar until they become swollen and foamy.

Add 250 g of finely chopped walnuts and, little by little, the sifted flour.

Whip the egg whites until stiff and mix them gently to mix.

Grease two baking sheets flat and square.

In each pour half of the mixture and bake in preheated oven at 200 degrees for 25 minutes.

Withdrawn, let cool.

Prepare the cream: in a bowl, mix 50 g of butter until creamy, add an egg yolk, 125 g sugar, a cup of coffee, a splash of rum and the remaining chopped walnuts.

Spread the cream on the surface of a cake and overlay each other doing well match the edges.

Prepare the frosting: in a deep dish sift the icing sugar, dilute with a cup of coffee, add a little water at a time until the mixture reaches the consistency of a cream.

Pour on the surface of the cake and, using the heated blade of a knife, spalmatela up to fit everything, including border.

Air-dry, decorated with kernels of nuts and coffee beans.

Accompanying wines: Trentino Moscato Giallo "Liquoroso" DOC, Val D'arbia "soft" Vin Santo DOC, Moscato Di Siracusa DOC.