2 eggs, separated
1 1/2 teaspoons/7ml vanilla extract
2 1/4 cups/281g all-purpose flour
1 1/2 cups/174g walnuts, finely chopped
2 tablespoons/30g butter, softened
3 tablespoons/45ml light corn syrup
2 drops blue food coloring
1 drop green food coloring
1 teaspoon/5ml almond extract
2 cups/260g confectioners' sugar
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well. Beat egg whites until foamy. Spread walnuts on a plate or waxed paper. Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches/5cm apart on a cookie sheet. Make a depression in each ball with your thumb. Bake in preheated oven for 12 minutes.
Meanwhile, cream the remaining butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners' sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.