Time 1h Yield 4 servings Number Of Ingredients 10 Steps:
For the brownies: Preheat the oven to 350 degrees F. In a small bowl, mix together the milled flaxseed and water and set aside. On a very low heat, gently melt the chocolate and coconut oil in a medium saucepan. Stir from time to time, then take off heat as soon as all is just melted. Stir in the nuts, sugar, vanilla extract, flour and baking powder and mix well. Finally, stir in the flaxseed and water mixture. Pour into an 8-by-8-by-2-inch lightly greased and floured pan. Bake for 9 minutes until just set, then leave to cool. For the garnish: Meanwhile, dry toast the hazelnuts in a small saute pan for 4 minutes. Transfer to a resealable plastic bag and crush to a fine dust using a rolling pin. Once cool, remove the brownies from the pan. Cut into squares, put onto a serving plate or board and sprinkle over the nut dust.
Number Of Ingredients 0 Steps:
Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground walnuts with the flour. Divide between two 8-inch square pans, score and bake about 1 hour at 300 degrees. Cool and slice; drizzle with melted bittersweet chocolate.
Time 45m Yield 5 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together. Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness. Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached. Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.
Time 32m Yield 72 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (175 degrees C). In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended. Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough. Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden… about 5 minutes. Watch carefully to prevent over baking. Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.
Number Of Ingredients 25 Steps:
Select your favorite recipe. Organize all the required ingredients. Prep a walnut recipe in 30 minutes or less!
Yield Makes about 80 small cookies Number Of Ingredients 7 Steps:
Preheat oven to 425°F. Beat together butter, brown sugar, and salt in a bowl with an electric mixer until light and fluffy, about 3 minutes, then beat in egg and vanilla until just combined. Sift flour over batter, then fold in. Fold in walnuts. Drop level 1/2 teaspoons batter about 2 inches apart onto well-buttered baking sheets and pat into 1 1/2-inch rounds with back of a fork. (To keep fork from sticking to batter, dip fork in water, then tap off excess water onto a paper towel.) Bake cookies in batches in middle of oven until pale golden around edges, 5 to 7 minutes. Carefully loosen hot cookies with a metal spatula and transfer to a rack to cool. (If cookies become too firm to remove without breaking, return to oven for a few seconds to soften.)
More about “walnut thins recipes”
Time 30m Yield 36 cookies, 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees Farenheit. Grease a large cookie sheet. Soften butter and combine with sugar (mixing well). Beat the eggs and then add to them to your butter/sugar mixture. Add the vanilla extract and continue mixing well. In a separate bowl sift together your dry ingredients (flour, chopped walnuts and salt). Finally add your dry ingredients and mix thoroughly until batter is smooth. Using a tablespoonful, drop batter unto your cookie sheet leaving a couple inches space in between each cookie as they will spread while baking. Bake for about 10-12 minutes until edges are slightly browned. Let cool for two minutes before removing. Remove with a spatula and carefully loosen edges on all sides so cookies will not fall apart. These are best served right out of the oven with a large glass of milk. Enjoy!
