Walnut cookies with Campari orange filling

Place the butter in a bowl. Add sugar, cinnamon, salt, grounded nuts and sift the flour. Knead the dough quickly, wrap in foil and put in the fridge for 30 minutes.

Then divide dough into 4 pieces and place each between a sheet of parchment paper, sprinkled with flour. Roll into a circle, about 1/2 cm thick. Using a tree-shaped cookie cutter, cut the shapes and place on a baking tray lined with baking paper. Bake for 12-15 minutes at 180°C until golden brown.

Once cooled, assemble cookies by spreading them with a teaspoon of ‘Campari orange’ jam and dusting the tops with powdered sugar.

Thinly peel 1 orange with a sharp knife, then cut the peel into thin strips. Place in a saucepan and cook a few minutes in salted water. Then drain and put them back in the saucepan, pour 60 ml water and 60 ml Campari, add 5 tablespoons sugar, cinnamon stick and vanilla pod. Cook over medium heat until syrup thickens.
Peel the oranges and cut between the membranes to segment the orange. Put in a saucepan, add sugar, lemon juice and pour 60 ml Campari. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring constantly. Add the candied orange peel, stir and simmer for 2-3 minutes.

Cool and decorate the cookies or use as a filling for your cakes. You can also pour the jam into jars and tighten well. Set aside upside down for 30 minutes, then flip and leave to cool.