Yum
Adapted from Miette: Recipes from San Francisco's Most Charming Pastry Shop
Ingredients:
Walnut pieces - ¼ cup
All-purpose flour - 1¾ cup
Salt - ¼ tsp.
Unsalted butter,cold, - 1 cup, cubed
Sugar - ¾ cup
Egg yolk - 1
Method:
1.Toast the walnuts(turn them every few minutes) for about 10 minutes &/until they smell fragrant and set aside to cool.
2. Preheat oven to 180 C.
3. Finely ground the now cooled nuts in a food processor(use the pulse mode)Refer Notes.
4.Combine the ground nuts, flour, and salt in a bowl & set aside until needed.
5. Beat the butter and sugar together on medium speed using an electric beater until light and fluffy(about 4 min.). Scrape down the sides of the bowl & beat in the egg yolk until combined.
6. Now add the dry ingredients(flour+nuts+salt) & using a spatula mix until just combined.
7. Refrigerate the dough if it's too soft(for about 30 min.). My dough was way too soft to handle so I rolled the dough into a log as shown.
8. Place the dough onto a parchment paper & tightly wrap/roll the parchment over the dough.
To avoid any flat side slide the rolled dough into a cylindrical tube as shown & freeze for 30 mins or so. Unwrap it and slice the dough. Of course do these only if your dough is very soft. Else just roll it out with a thickness of ¼" and cut the dough into 1" squares.Transfer the squares to a baking sheet, keeping them about 2" apart. Bake for about 10-12 minutes, until lightly golden brown.
9. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely. Store in an air tight container.
Notes:
Adapted from Miette: Recipes from San Francisco's Most Charming Pastry Shop
Ingredients:
Walnut pieces - ¼ cup
All-purpose flour - 1¾ cup
Salt - ¼ tsp.
Unsalted butter,cold, - 1 cup, cubed
Sugar - ¾ cup
Egg yolk - 1
Method:
1.Toast the walnuts(turn them every few minutes) for about 10 minutes &/until they smell fragrant and set aside to cool.
2. Preheat oven to 180 C.
3. Finely ground the now cooled nuts in a food processor(use the pulse mode)Refer Notes.
4.Combine the ground nuts, flour, and salt in a bowl & set aside until needed.
6. Now add the dry ingredients(flour+nuts+salt) & using a spatula mix until just combined.
7. Refrigerate the dough if it's too soft(for about 30 min.). My dough was way too soft to handle so I rolled the dough into a log as shown.
8. Place the dough onto a parchment paper & tightly wrap/roll the parchment over the dough.
To avoid any flat side slide the rolled dough into a cylindrical tube as shown & freeze for 30 mins or so. Unwrap it and slice the dough. Of course do these only if your dough is very soft. Else just roll it out with a thickness of ¼" and cut the dough into 1" squares.Transfer the squares to a baking sheet, keeping them about 2" apart. Bake for about 10-12 minutes, until lightly golden brown.
9. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely. Store in an air tight container.
Notes:
- Do not over grind the walnuts unless you want walnut butter!
No comments:
Post a Comment