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Cookies with walnuts and hazelnuts

Cookies with walnuts and hazelnuts



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Peanuts and walnuts are broken and cut as desired.

In a bowl put the oil, walnuts and chopped hazelnuts, flour and vanilla sugar. Separately, put in a bowl the tablespoons of warm water that is mixed with dry yeast, then over the resulting composition put the tablespoons of oil, cocoa, sugar and vanilla. Then, add as much flour as possible, until a hard dough results.

The cocoa dough and the soft composition are divided into two equal parts. Then, each part of the cocoa dough is spread and greased with half of the soft composition. Roll each sheet as tightly as possible, then store in a cool place, NOT in the REFRIGERATOR, for 30 minutes. After the indicated time has elapsed, the sheet is spread with the facalet on a plate given with flour, then it is cut with the desired shapes. Bake the cookies in the preheated oven, and while they are still hot, dust them with sugar and leave them to cool. You can get cold :).

They are very tasty ... we really liked them !! :) Wish! :)


Hedgehog cookies

Holidays, weekends or pampering, these hedgehog cookies cope brilliantly with any of them!

Flavored, with lemon and walnut, tender and easy to make, it successfully completes any cake plate. It keeps very well and several days (if you can) being ideal after dinner, as a dessert and with a cup of tea.

The ingredients are simple, do not contain baking powder or baking soda or other growth agents. The preparation method is even simpler, so let's see how it is prepared.


  • For cookies
  • 200 g butter
  • 250 g flour
  • a teaspoon of salt
  • 2 eggs
  • 100 g old powder
  • a teaspoon of grated lemon peel
  • For finishing
  • 200 g walnuts
  • powdered sugar

Preparation Hedgehog cookies

Mix in a bowl the butter, previously left at room temperature, with the yolks, flour, powdered sugar, salt and grated peel.

You need to get a homogeneous, non-sticky mixture.

Gather it into a ball and cover the ball with cling film.

Refrigerate for at least half an hour.

Take the ball out of the fridge and break the pieces of about 30 grams out of it. Shape them all into balls.

Preheat the oven to 175 degrees.

Beat with a fork, in a large bowl, the remaining egg whites from the dough.

In another bowl prepare the coarsely ground walnut (so not fine!) Eventually you can chop it on a bottom, with a sharp knife.

Pass each ball through the egg white, then through the nut.

Place the balls thus obtained in a tray with baking paper.

Put the tray in the oven and bake these hedgehog cookies for 25 minutes.

Warm, powder them with powdered sugar. I didn't powder them very much, I didn't want to make them too sweet.


Walnut and Hazelnut Cookies

Peanuts and walnuts are broken and cut as desired. In a bowl put the oil, walnuts and chopped hazelnuts, flour and vanilla sugar.

Separately, put in a bowl the tablespoons of warm water mixed with dry yeast, then over the resulting composition put the tablespoons of oil, cocoa, sugar and vanillin.

Add as much flour as possible, until a hard dough results.

The cocoa dough and the soft composition are divided into two equal parts. Then, each part of the cocoa dough is spread and greased with half of the soft composition.

Roll each sheet as tightly as possible, then store in a cool place, but not in the refrigerator, for 30 minutes.

After the indicated time has elapsed, the sheet is spread with the facalet on a plate given with flour, then it is cut with the desired shapes.

Bake the cookies in the preheated oven, and while they are still hot, dust them with sugar and leave them to cool.


Islere Ingredient:

  • 500 grams of flour
  • 360 grams of butter
  • 200 grams of lightly roasted walnuts in the oven and finely ground
  • 2 yolks
  • 2 tablespoons vanilla extract
  • 170 grams of powdered sugar
  • 1 pinch of salt
  • cream: 3 whole eggs, 2 tablespoons cocoa, 250 grams of sugar, 300 grams of butter, 1 tablespoon devanilie extract, 2 tablespoons good rum
  • icing: 120 grams of milk chocolate or icing of 200 grams of powdered sugar, 1 tablespoon of cocoa, 1 teaspoon of lemon juice, 2 tablespoons of oil and hot water until a homogeneous paste of pancake dough is formed
  • in addition, flour for sprinkling the worktop

Foreword

Before proceeding with the actual procedure, keep in mind that the above quantities result in quite a few islets. If you don't need that much, halve the amount of ingredients.

Then the walnut does not have to be fried. If you fry it, however, you will get some biscuits with a much better taste. To do this, place the walnut seeds in an even layer in a pan and put them in the preheated oven at 180 degrees for 5 minutes, no more, as they burn easily. Allow the walnut to cool, then grind it finely (with a processor or with a special nut machine).

How to prepare walnut dough for Isler

1. Put the butter, powdered sugar, vanilla extract, salt and yolks in a bowl and mix (with the mixer) until they become a homogeneous cream (picture 1).

2. Add the flour and ground walnuts (picture 2) and incorporate with the mixer on low speed. If you do not have a mixer, knead the dough with a wooden spoon until it is homogeneous. Not by hand, because if the butter melts the biscuits will lose their fragility.

3. Knead only until the dough gathers into a ball and has a homogeneous appearance (picture 3).

4. Wrap the dough in cling film and refrigerate for 30 minutes & # 8211 1 hour.

Isler & # 8211 cutting cookies

After this time, the dough is divided into 4 identical pieces. These are spread one by one on the work surface sprinkled with flour in a sheet with a thickness of 4-5 mm. Cut the islands with a glass or a cutter. I used a cutter with a diameter of 7 cm.

The edges resulting from the cutting are gathered together, shaken from the flour and pressed, then stretched and cut as well until all the dough is exhausted.

The islands are placed in trays covered with baking paper. From the above quantity resulted 4 trays.

Isler & # 8211 baking

Bake the isler cookies one by one, tray by tray, for 12-15 minutes in the preheated oven at 180 degrees, until they begin to brown slightly on the edges. Do not touch the hot islands because they are very fragile. Allow to cool in the pan then transfer to a cake rack.

Cream

Until the cooked islas cool well, prepare the cream. All the ingredients, except the butter, put in a saucepan and cook over low heat, stirring constantly, until it thickens well. Transfer the pan to a bowl of cold water (or let it cool by itself, if you have time). After the base cream is ready, incorporate the butter with the mixer.

Divide the unfilled islets in half and distribute the cream on half of them. This is so that you don't have the unpleasant surprise of running out of cream at the end. Cover with the other halves and press lightly.

For the icing, melt the broken milk chocolate into small pieces on a steam bath. The second option would be to prepare the icing cold. For this, mix the powdered sugar homogeneously with the cocoa. Then add the lemon juice, oil and spoon after spoon of hot water until a homogeneous composition of pancake dough is formed. I used milk chocolate icing.

Allow the icing to harden well and it is preferable to leave the islets in a cool place overnight before tasting them, they will be even younger.


Coconut cookies

Crispy on the surface, tender on the inside, with a special tenderness and a delicious taste, given by the natural aroma of coconut flour and that of lemon peel or chocolate icing with which they can be decorated, these coconut cookies is the ideal solution for a delicious dessert, quick and easy to make.
I tasted coconut several times available on the Italian market and to be honest I was not particularly pleased. I'm not too happy about these exotic fruits that end up on supermarket shelves. But I radically changed my mind when I had the opportunity, through the kindness of a friend of mine from El Salvador, Ernesto, to taste a fresh, authentic coconut.
I was also fascinated by these delicious cookies coconut cooked by my friend, Franco, a hunter and a perfect cook, whom I thank for the recipe. After a hearty lunch with local wild boar specialties we had the appetite and strength to empty and a whole plate composed of these cookies & # 128578

What we need for the Coconut Cookies recipe:

  • -Coconut flour 250 g
  • -Egg yolk 1 pc
  • -Egg whites 3 pcs
  • -Old 200 g
  • - Peel a lemon

How to make the recipe for Coconut Cookies:

Whisk the egg whites hard, gradually adding the sugar and finally, the well-rubbed yolk and the lemon peel. Gradually add (in the rain) a part of the coconut flour (220 g) carefully stirring from the bottom up. The final composition is a dough with a medium consistency.

Take from the dough, with the help of two teaspoons, the equal pieces, about the size of a walnut, round them in the palms, pass them through the coconut flour kept aside (30 g) and place them on a tray lined with baking paper.
Bake on low heat (about 160 & deg) for 10-12 minutes until lightly browned.

A trick:

If the final composition is too soft to be able to shape the dough in the palms of your hands, or to be able to position it directly on the tray with the help of two teaspoons, we can add a little starch that will bind the dough better.
Good appetite!

The recipe and the pictures belong to him Inocentiu L Canea, GUEST POST on the blog Lust.

You can see more authentic Italian recipes from Inocentiu L Canea here.


  • 440 g of flour
  • 140 g of powdered sugar
  • 1 pinch of salt
  • 360 g of soft butter
  • 200 g of ground walnuts
  • 1 tablespoon vanilla extract
  • optional: grated peel of a lemon or an orange, rum essence

Walnut cookies


This holiday year I chose to make more cookies and fewer sheet cakes. Among the recipes tried is this, cookies flavored with walnuts. They are made quickly and once you understand how the dough triangles are formed, the rest is a flower in the ear :).

  • 200g flour
  • 50g starch
  • 60g old
  • 1 sachet of vanilla sugar
  • 1 egg yolk
  • 1 teaspoon grated orange peel
  • 2 tablespoons sour cream or fatter yogurt
  • 2-3 drops of rum essence
  • 125g cold butter (minimum 80% fat)
  • 1 knife tip baking powder
  • 200g ground nuts
  • 50g old
  • 2 egg whites
  • 2-3 drops of rum essence
  • 1 sachet of vanilla sugar
  • optional 50g raisins

1. Sift flour, starch into a bowl and add baking powder. We also put the cold butter cut into pieces and the rest of the ingredients. We quickly knead an elastic dough.

2. For the filling, beat the egg white, add the sugar and mix until it melts, then add the ground walnuts and rum essence. In the original recipe it was written that the egg whites are not beaten but put as such.

3. Spread the dough on the worktop sprinkled with a little flour and spread a sheet 0.5 cm thick. We cut round shapes with a diameter of 5 cm. In the middle of each we put a teaspoon of filling and then we roll the dough on 3 sides.


We press lightly so that it does not fall apart during baking.

4. Bake the cookies in a tray lined with baking paper, at a temperature of 180g C for 12-15 minutes.


We pass them hot through powdered sugar and then we put them in a box.

They can be kept in a hermetically sealed box for a maximum of 2 weeks. That's what it says in the recipe, they ended up with us in a few days :).

The recipe is taken from a Croatian site.

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Fresh cookies with walnuts (no sugar)

Easy to prepare, crispy and tender at the same time. Walnut cookies are made quickly, with your favorite jam or jam. The recipe was tested and sent by Nadia Budur. These cookies can also be filled with chocolate cream, coffee (ness), lemon or vanilla.

If we use crushed walnuts for decoration then these. I said to myself, "They won't eat cookies at all." Blog Recipes Culinary appetite. Crispy on the surface, tender on the inside, with a special tenderness and a delicious taste, given by the natural aroma of coconut flour and that of. Not only are they very tasty, but they also look good. They can also be rolled in coconut instead of walnut. Surely you all know these delicious walnut and jam cookies and they don't need any introduction. They are very easy to make, very. This is a recipe for tender, very bad cookies and the aroma of coconut makes them irresistible!

Ingredients: - 100g butter at room temperature - 150g flour - 10 dates - 100g walnuts. Fluffy martyrs with walnut and cinnamon & # 8211 VIDEO recipe.


Crescent cookies with butter and vanilla

Cakes & # 8211 cakes & # 8211 urban flavor cookies. Spread a sheet of dough and cut crescent-shaped cookies. Bake the cookies for 15 minutes, in the preheated oven in a tray lined with baking paper. Delicious cake with walnuts and cream - a crescent-shaped delicacy. Oct When I miss my grandmother, I know it's time to make a crescent cake with nuts. I don't know what I liked most about her, the fluffy and fragrant top. Sweet by MarVio confectioneries put you. Contains wheat flour, sugar, core.

From the Balkans to the Plains of Central Europe, you will find everywhere these traditional crescent-shaped Christmas cookies. Butter cookies filled with walnut meringue. Crescent cake with walnuts - an old recipe, as our grandmothers did. Unfortunately I can't boast that I learned to do something from. Beat the soft butter with the egg and then incorporate a little of the flour mixed with powdered sugar and last time add the ground walnuts. The crescent moon with walnuts is one of the cakes that sweetened our childhood! It was a great joy when my mother made us a tray and we couldn't wait.

Ingredients: marmalade, flour, walnut kernels, eggs, baking soda. For family meals, holidays or.