PREPARATION:

1. Prepare Chocolate Leaves. Set aside.
2. Preheat oven to 350°F. Place walnuts in food processor. Process using on/off pulsing action until walnuts are finely chopped, but not pasty.
3. Reserve 2 tablespoons walnuts. Place remaining walnuts in medium bowl. Add flour, sugar and lemon peel; blend well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in egg with fork until mixture holds together.
4. Spoon 2 teaspoonfuls mixture into ungreased mini-muffin cups. Press dough onto bottom and up side of each cup with fingers.
5. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes in pan. Remove shells from pans. Cool completely on wire racks.
6. Prepare Chocolate Ganache. Spoon 1/2 teaspoon ganache into each shell. Sprinkle reserved 2 tablespoons chopped nuts evenly over shells. Gently push chocolate leaf into each shell.
7. Store tightly covered in refrigerator up to 1 week.