Mix all dough ingredients In a bowl. Add the flour gradually stirring at the same time until a soft dough is obtained.
From the dough make small cones (in the form of half an acorn) about 2-3 cm in length.
Bake at a moderate temperature of about 190 degrees, leaving a distance between them because they rise almost twice.
The baked halves stick together with jam. It's nice to be smoother to make it easy to smear. If you have fruit pieces in the jam, you can grind it in a blender.
The bigger part of the already sticked acorns is dipped in molten chocolate (or couverture) diluted with 1-2 tablespoons of butter.
The dipped acorns still wet are rolled in crushed or ground walnuts (may not be so finely). This step is optional.
0 servings