WALNUT COOKIE STRIPS
This recipe is over 70 years old. It came from the grandmother of a friend of my son's, when he was a Boy Scout. This was his troop's favorite cookie. -June Grimm, San Rafael, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a greased 9x5-in. loaf pan. Bake at 350° for 15 minutes or until lightly browned., Meanwhile, in a small bowl, beat egg. Beat in the brown sugar, flour, vanilla and baking powder. Stir in nuts and coconut. Pour over hot crust. Bake 15 minutes longer or until set. Cool completely on a wire rack., For frosting, in a small bowl, beat the confectioners' sugar, butter and juices until smooth. Spread over filling; sprinkle with nuts. Cover and refrigerate for 1-2 hours or until frosting is set. Store in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
COFFEE-WALNUT ETON MESS
Get your meringues at the ready to make this alternative Eton mess. With coffee and walnut flavours, it's a grown-up twist on a British dessert classic
Provided by Esther Clark
Categories Dessert
Time 22m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Whisk the double cream and icing sugar to soft peaks. Fold through the coffee essence and vanilla extract. Toast the walnut halves in a dry frying pan for 2 mins until just golden, then set aside to cool. Roughly chop the toasted walnuts and fold half through the coffee cream. Layer the coffee cream mixture into dessert glasses with the remaining chopped walnuts, crushed meringue nests and cubed coffee walnut cake, then serve.
Nutrition Facts : Calories 574 calories, Fat 50 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 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
CHOPPED WALNUT AND COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F and grease and line a cake tin 8 inches in diameter and 2 inches high.
- Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake for 45 minutes. Cool in the tin, then turn out onto a rack.
- To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.
WALNUT COFFEE STRIPS
Make and share this Walnut Coffee Strips recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix Bisquick, milk, egg to make dough. Knead lightly on floured board.
- Roll to 9x12 rectangle.
- Mix butter, cinnamon, sugar and spread over dough.
- Sprinkle with nuts and fruit.
- Gently roll as a jelly roll.
- Cut into 8 pieces and overlap on a greased cookie sheet.
- Bake at 400° for 20 to 25 minutes.
- Drizzle frosting while warm.
Nutrition Facts : Calories 274.9, Fat 13.5, SaturatedFat 3.5, Cholesterol 30, Sodium 433.9, Carbohydrate 33.5, Fiber 1.4, Sugar 11.1, Protein 5.6
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
WALNUT TORTE WITH COFFEE WHIPPED CREAM
Categories Coffee Nut Dessert Bake Walnut Fall Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
- Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
- Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.
WALNUT CUPS
Everyone in my family loves this cookie, they're like little pecan pies, and you can make them with pecans instead of walnuts if you choose. You will need a mini muffin pan for this recipe.
Provided by GINGERS98
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
- In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.
- In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.
- Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 10.5 g, Cholesterol 23.1 mg, Fat 8.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 45.9 mg, Sugar 6 g
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