The soft walnut cookies are simple and delicious treats, perfect for those who love rustic flavors and a crumbly texture.
These cookies are ideal to enjoy for breakfast, accompanied by tea or coffee, or as a snack. They are perfect to take to school or the office or for an elegant and different after-dinner.
They are a great alternative to Nutellotti Cookies and Soft Lemon and Chocolate Cookies. And if you want to add a little extra touch, do as I do, put the dough in simple silicone molds. The effect will be truly amazing.
Alternatively, classic baking on parchment paper is perfectly fine.
I just have to wish you a good dessert!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz walnut kernels
- 7 oz butter (soft)
- 2 eggs
- 5.6 oz sugar
- 3 1/3 cups all-purpose flour
- 1 packet baking powder
Tools
- Electric whisks
- Parchment paper
- Baking sheet
- Molds silicone
Steps
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Coarsely chop the walnut kernels in a mixer, being careful to leave some larger pieces to give texture to the cookies.
In a large bowl, break the eggs and add the sugar. Beat until you obtain a frothy mixture. Add the soft butter and continue to work with the electric whisks,
Add the baking powder and flour a little at a time and continue kneading. Add the walnuts and mix.
With the dough obtained, form balls the size of a walnut and place them on the parchment paper. If you want, you can use silicone cake molds, to give a more elegant shape.
Bake in a static oven for about 15 minutes, or until they are slightly golden at the edges (they should remain soft inside).
Remove from the oven and let cool.
Our soft walnut cookies are ready.
Enjoy your breakfast and snack!
If you liked this recipe, you might be interested in:
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Storage and advice …
Store in a tin box or covered by a cake dome.
Consume within 7 days
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