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Categories:
walnuts whole wheat flour all-purpose flour butter baking powder confectioners egg yolk liqueur almond confectioners
Viewed: 50 - Published at: 8 years agoIngredients
- 3/4 cup walnuts
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup butter
- 1/2 teaspoon baking powder
- 1/2 cup confectioners' sugar
- 1 egg yolk
- 1 tablespoon amaretto liqueur
- 1 teaspoon almond extract
- 3/4 cup confectioners' sugar
Method
- Preheat the oven to 350 degrees F.
- Toast the walnuts until golden brown and fragrant, about 5 minutes. Let cool, then chop about half of the nuts.
- Pulse the remaining nuts in the food processor until finely ground.
- Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
- In another medium bowl, beat the butter, sugar, egg yolk, amaretto and almond extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
- At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
- With a tablespoon, scoop pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
- Remove cookies from the oven and cool for 5 minutes. Place the warm cookies on a bag with 1 cup of confectioners sugar and shake gently to coat with sugar.
- Cool completely and coat in the sugar again. Place the cookies on the rack once more to allow time for the sugar to ader before serving or storing.