We bring to your attention a recipe for an unusually delicious walnut cookie. This delicacy is perfect for tea or coffee. Our shortbread nut cookies, whose recipe is not too complicated, look like medallions with nuts. Thanks to the original design, interesting shape and exquisite taste, even the most demanding sweet tooth will enjoy it, and the absence of cereal flour will make it more valuable in terms of healthy nutrition.
The basis for a simplified version
In appearance, cookies resemble smoked sausage, so in some sources it is called sausage cookies or biscuits made of logs.
For its manufacture, you can take the recipe for walnut cookies from Julia Vysotskaya. Having prepared cookies according to her recommendation, use it as a basis for logs, which you will cut into medallions.
For Julia Vysotskaya’s nut cookies, take a glass of flour and mix with a teaspoon of baking powder. In another bowl, grind one hundred grams of oil and one hundred and fifty grams of sugar. Add four tablespoons of warm milk and a little vanillin. Stir.
Put walnuts (or any other) nuts in the oil mixture. Sift flour with baking powder there. Stir well. Form small balls and place them on a greased baking sheet. Bake in a very hot oven for ten minutes.
Some confectioners believe that beginners can use ready-made store cookies from crumbly dough with nuts such as "Jubilee" or some other. The recipe in this case will require only pecans and those ingredients that are included in the bonding composition.
Cooking sequence
We propose to master a more complex method, but it is much more interesting, because home cooking is a kind of hobby. In addition, our walnut cookies are flour-free. The recipe will delight those on a gluten-free diet.
Preparation of medallions is carried out in four stages:
- We bake nut cookies (the recipe will be given below).
- We deal with nuts.
- We make a bonding or bonding paste.
- We turn the prepared components into a log, and then what happens is into medallion cookies.
Making shortcrust pastry
To get an exquisite treat you have to work hard. There is no need to simplify the technology by baking not individual cookies, but one whole cake. It is important that walnut cookies (recipe below) have slightly different shades and structure. Large crust will be more uniform than required.
So, make a nut cookie. The recipe assumes the presence of corn starch, margarine, sugar, vanilla, eggs and almond flour.
It is desirable to soften half a packet of margarine at room temperature and chop with a knife. Then you need to put it in a spacious bowl and sift into it two glasses of corn starch. Potato won't work! Pour half a glass of almond flour, 10 grams of vanilla sugar, one glass of granulated sugar and beat in two eggs.
With a spatula, but not with your hands, stir until conditional homogeneity. It is necessary that the ingredients are more or less evenly distributed throughout the test. Full uniformity and dissolution of fat should not be allowed. After that you should form a lump, wrap it in plastic wrap and put it in a cool place for a quarter of an hour. If you think that the dough is overheated, then hold it in the refrigerator longer.
Bake biscuits
Put the cooled dough on the table, powdered with starch. Roll into a layer one and a half centimeters thick. Cut into pieces of arbitrary shape and size - subsequently they will still have to be broken. Transfer the cookie blanks to a baking sheet with Teflon paper at the bottom (so they will not burn).
Place the pan in a hot oven. Baking time is a quarter of an hour. Readiness is checked with a wooden stick. If, after piercing the cookies, there is no sticky dough on it, then it is ready. Cookies can be removed and cooled. While it cools, it's time to tackle the nuts and the bonding paste.
Nut preparation
Pecans peeled from shells and partitions should be chopped with a knife. The optimum size of the slices is with pomegranate seeds. They say that there aren’t many nuts. If you take one to two glasses, this will not spoil our cookie recipe. The walnut log miracle will only benefit from this. But in any case, the walnuts will do.
The nuts should be baked on a stove in a cast-iron skillet. They must be stirred all the time. The duration of the roasting depends on the temperature of the pan and the number of nuts. It is important that they become a little golden, but not burnt. Over high heat with vigorous stirring, five minutes is enough. Pour the finished nuts from the pan and cool in the wild.
Bonding compound
If you can use store cookies instead of your own cooked cookies, then you will have to approach the bonding emulsion especially carefully. She will need natural dark chocolate from grated cocoa beans, good condensed milk and cognac.
All these components - one hundred grams of crushed chocolate, one can of condensed milk and two or three tablespoons of brandy - should be combined in a large bowl and stirred with a mixer. Then you should put the bowl in a water bath and, with constant stirring, bring to a state of a homogeneous emulsion.
We form a log and turn it into medallions
The cooled cookies should be broken into pieces and a rolling pin rolled over them. It should turn out not too small crumb, the size of pieces of nuts. Nuts with sand crumbs need to be poured into a bowl with a fastening emulsion and stirred. The resulting mass should be put on a cling film and form a log, in cross section about five centimeters. The ends must be made as flat as possible.
Put the log in the refrigerator for several hours. It should become so hard that it can be easily cut. Strong freezing is not necessary. Remove the hardened log, unfold and cut across into identical pieces a little more than a centimeter thick.
Transfer the resulting medallions to paper sockets with pleated or perforated edges. Done!