So as you can see in the second photo I went a little overboard with cookies this christmas. One of my all time (and all year round) favourites are these walnut (or almond) cookies. So easily made and just really satisfyingly chocolate-y without being overpowering.
Walnut or almond cookies
- 250g butter
- 200g sugar
- 15g vanilla sugar (If you can’t find any, just add a drop of pure vanilla extract to 15g of plain sugar, that should work just fine.)
- 250g plain flour
- 250g ground almonds
- 2 tbsp cocoa powder
- 2 tsp ground cinnamon
- 2 tsp baking powder
- a pinch of salt
- 1 eggwhite
- 400g walnuts or almonds
Beat butter, sugar and vanilla sugar until creamy. In another mixing bowl, add together the flour, ground almonds, cocoa powder, cinnamon, baking powder and salt. Then add this gradually to the butter mixture.
Once combined, put the dough into the refrigerator for at least 2 hours.
Once the dough is cold, preheat oven to 180C/350F and form the dough into small balls. They should be a bit bigger than the walnut or almond that’s going on top of them. Put them on a baking tray lined with parchment paper and flatten each of them with your thumb.
Dip the walnuts or almonds in the eggwhite one at a time and press them into to mould you created on each cookie with your thumb.
Bake at 180C/350F for about 12 minutes.