Caramel walnut cookies

A delicious cookie that's full of butter, nuts, and caramel.

Coating walnuts in sugar before adding them to the cookie dough helps reduce the bitterness of the walnuts and adds a caramel-like aroma.

Making by cutting the butter into the flour mixture,  this method creates a cookie with a crispy and crumbly texture. The liquid we use in this recipe is egg yolk; it adds richness and doesn't cause gluten development. 

The Sugared walnuts are not only used for adding delicious flavor to our desserts, but you can also eat them as a snack. ^^

If you want to plan ahead, you can make the dough, cover it, and freeze it for 2 months. 

Caramel walnut cookies

about 28 pieces

Sugared walnuts

10 g ........................ Water

25 g ........................ Granulated sugar

50 g ........................ Walnuts

1/8 tsp ..................... Salt

Cookies dough

90 g ......................... Cake flour
25 g ......................... Almond powder
35 g ......................... Icing sugar

1/8 tsp ..................... Salt
60 g ........................ Unsalted butter (cool, cut into 1 cm cubes)
10 g ......................... Egg yolk

Roast the walnuts in an oven toaster for 7 minutes and coarsely chop them.

Put the water and sugar into a pan and place the pan over medium heat. Bring to a full boil for 1 minute. 

Put the walnuts and salt into the pan and lower the heat. Stir until the sugar crystallizes.  Continue stirring until some of the crystallized sugar caramelizes.

Pour into a sheet pan and separate the walnut pieces. Let it cool completely.

Chop the walnuts and set aside.

Put the cake flour, icing sugar, salt, and granulated sugar into the mini chopper bowl. Process to combine.

Put the butter into the bowl. 

Process until combined.

Pour the egg yolk into the bowl.

Process until the dough starts to form.

Remove the dough from the bowl and press with the palm of your hand.

Mix the sugared walnuts into the dough.

Until combined.

Roll into a 3 cm diameter log and cover the dough. Refrigerate for 2 hours.

Before baking, preheat the oven to 170℃

Cut into pieces about 1 cm. thickness.

You will get about 28 pieces.

Bake the cookie in the 170℃ preheated oven for 18-20 minutes.

Let the cookies cool completely before serving.

Caramel walnut cookies