COFFEE & WALNUT CREAM COOKIES (BISCUITS)
These are more of a special occasion treat than an everyday cookie. Also, these are probably more for older tastes than for kids. (A big hit with adults at a recent engagement party.) Don't be scared that it looks like a lot of work - they really aren't that bad! You will need a 5.5cm round cookie cutter. Australian measurements used. Taken from Australian Women's Weekly: Cookies.
Provided by auntchelle
Categories Dessert
Time 1h41m
Yield 18 cookies
Number Of Ingredients 16
Steps:
- Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg.
- Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes.
- Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper.
- Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream.
- When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing.
- Spread the top of each cookie with icing and top with a walnut half.
- Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts.
- Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.
Nutrition Facts : Calories 325.6, Fat 20.5, SaturatedFat 9.7, Cholesterol 49.2, Sodium 47.2, Carbohydrate 33.4, Fiber 1.2, Sugar 18.6, Protein 3.8
WALNUT & COFFEE GATEAU
MasterChef judge Gregg Wallace shares his recipe for a classic cake - it's much easier than it looks
Provided by Gregg Wallace
Categories Afternoon tea, Treat
Time 1h15m
Number Of Ingredients 16
Steps:
- Heat the oven to 190C/170C fan/ gas 5. Grease and line 3 x 20cm round sandwich tins. For the sponge use an electric whisk to beat the eggs and sugar in a large bowl until light and thick like semi-whipped cream. Gently fold in the flour, then the oil and finally the chopped nuts. Divide mix between the tins and bake for 15 mins or until cooked through. Turn cakes out onto a wire rack and leave to cool.
- To make the cream filling, whip the cream with the sugar and vanilla, then set aside. For the butter icing, beat the butter with half the sugar until smooth. Add remaining sugar, stir in the milk and coffee essence, then continue to beat until everything is combined.
- To assemble, spread a third of the cream filling on top of one of the cakes, put another cake on top, spread another third of the cream over and lay the final cake on top. Put remaining cream in a piping bag fitted with a star-shaped nozzle.
- Use a palette knife to spread the butter icing all over the top and sides of the cake. Lightly press the finely chopped walnuts into the sides and scatter the top with the roughly chopped walnuts. Pipe 8 swirls of cream on top, one for each slice, and top with a walnut half. The cake will now sit happily in a cool place for a couple of hours but is best enjoyed on the day it is made.
Nutrition Facts : Calories 971 calories, Fat 69 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 69 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.17 milligram of sodium
WALNUT COFFEE COOKIES
These delicious cookies have a wonderful texture -- somewhat sandy, like a rich shortbread cookie, but a little more crunchy-firm, almost like biscotti. The walnuts play a starring role, appearing in the dough and as a rolled-in coating. Frankly, these are perhaps more of an adult cookie than one kids will clamor for, because they're a tad less sweet than many cookies. But that's not necessarily a bad thing, is it?
Provided by Annacia
Categories Dessert
Time 37m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
- Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
- Set aside.
- Finely chop the remaining nuts by hand and set them aside in a small bowl.
- Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
- Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Adjust one oven rack so it is in the center position.
- Preheat the oven to 350°F.
- Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
- Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
- Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
- Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
- Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.
Nutrition Facts : Calories 149.1, Fat 10.5, SaturatedFat 3.1, Cholesterol 17.9, Sodium 59.9, Carbohydrate 12.6, Fiber 0.8, Sugar 6.5, Protein 2.5
CREAM CHEESE WALNUT DROP COOKIES
This is my husband's favorite cookie. I always double the recipe so I have some for the kids because DH eats them as fast as they cool.
Provided by Parsley
Categories Drop Cookies
Time 15m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a mixing bowl, beat together butter, cream cheese and milk.
- Beat in sugar and vanilla.
- Gradually mix in flour. Stir in walnuts.
- Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
- Bake at 375°F for 10 minutes or until edges begin to slightly brown.
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Ratings 1Estimated Reading Time 4 mins
- In a bowl mix butter and sugar with a mixing device, add eggs, mixing for 2-3 minutes then add the oil.
- Mix in a cup of flour, baking powder and vanilla. Add to the margarine and eggs mixture and mix with a spoon, then pour flour bit by bit and knead by hand. The composition must be soft but not too much.
- When you're able to remove the cookies easily, take them out and cut out with a knife. Don't throw the leftovers as you'll need some to make the cream. (some of the Amazon cookie molds won't require cutting out)
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- Make the biscuit. Heat the oven to 200°C/180°C fan/400°F/Gas 6. Tip the walnuts onto a baking tray and toast for 3–5 minutes, until they are tinged a darker shade of brown.
- Place the walnuts in the bowl of a mini food processor and blitz until ground. Sift the flour and baking powder together into a bowl.
- In a separate bowl, cream the butter and icing sugar together until light and fluffy, then add the egg yolk and stir until combined. Fold in the ground walnuts, then the flour and baking powder to form a dough.
- Form the dough into a ball, press into a disc, wrap in cling film and chill for 15 minutes, until firm enough to roll.
- Meanwhile, begin the coffee ganache. Pour the cream into a small pan and add the coffee beans. Place over a medium heat and bring to just below boiling point, then remove from the heat and leave to infuse for 15 minutes.
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