John Myers
Walnut Cookies with White Chocolate
The perfect walnut cookies with white chocolate recipe with a picture and simple step-by-step instructions.
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- 100 g Brown sugar
- 1 Vanilla pod
- 1 Egg
- 200 g Flour
- 1 tsp Baking powder
- 1 pinch Salt
- 150 g White couverture
- 75 g Coarsely chopped walnuts
- 50 g White couverture
- 50 g Half walnuts
- Put the butter and sugar in a mixing bowl. Scrape out the vanilla pod and add the pulp. Mix with a hand mixer. Stir in the egg. Mix the flour, baking powder and salt and stir into the butter foam. Roughly chop the white couverture and fold into the batter together with the walnuts.
- Line three trays with baking paper. Preheat the oven to 175 degrees.
- Use a teaspoon to put small heaps on the baking sheets with plenty of space: approx. 10 heaps per baking sheet. Bake one after the other on the middle rack for 10-15 minutes. Let the biscuits cool on the baking sheet.
- Chop 50 g white couverture and melt in a hot water bath. Put a drop of it in the middle of each biscuit, cover with the walnut halves and let dry. Store in a tightly closing tin can.
- My tip: Use the residual heat in the oven to roast the walnut halves – this makes the biscuits taste even more aromatic.
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