John Myers
Ingredients for 1 servings:
- 100 g almonds
- 200 g walnuts
- 150 g brown cane sugar
- 150 g butter, soft
- 200 g flour
- 1 egg(s)
- 1 pinch of salt
- 1 tsp baking powder
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
Walnut-Almond Cookies
Roughly chop the almonds and walnuts only once. The nuts should still be clearly visible at the end; this not only looks better, but also gives them a better crunch. Preheat the oven to 180 degrees Celsius. Cream the butter, sugar, and salt with a hand mixer until creamy, then add the egg at the end. Then mix the flour with the baking powder, sift, and gradually stir into the mixture. Finally, fold in the walnuts and almonds; this is best done by hand. Form small mounds of dough and place them on a baking sheet lined with baking paper. Bake the cookies in the preheated oven for 10 to 12 minutes and let them cool on a wire rack. If you can keep your hands off the cookies for another 1-2 days, you’ll be in for an even better taste. Store the cookies in a tightly sealed tin.
Facebook Comments