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Intensely Nutty Cracking Cookies - photo 1
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Intensely Nutty Cracking Cookies

Desserts Cakes and Bakes Przekąski 95 min Medium 10 wyświetleń ~25.89 PLN - (0)
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Description

Discover the depth of flavor in these extraordinary, intensely nutty crinkle cookies that delight both in appearance and taste. Their characteristic cracked surface, reminiscent of parched earth, is created by double coating in sugar and perfectly chosen baking temperature. Beneath the crunchy, sweet shell of powdered sugar lies a moist, chewy, and incredibly aromatic interior, filled to the brim with ground walnuts. The addition of brown sugar gives them a caramel note, while a pinch of cocoa (optional) deepens the color and flavor. These cookies are the essence of homemade baking – perfect for a cup of hot coffee or tea, as a sweet gift for loved ones, or as the star of the holiday table. They are simple to prepare, and the final result is spectacular and sure to impress your guests.

Składniki (11)

Servings:
24
  • Walnuts 200 g
  • Wheat flour type 450 150 g
  • Masło 82% 60 g
  • Egg 1 szt.
  • Demerara brown sugar 100 g
  • Baking powder 5 g
  • Vanilla extract 5 g
  • Granulated sugar 50 g
  • Powdered sugar 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Bitter cocoa 1 łyżka
💰 Szacowany koszt dania: ~25.89 PLN (1.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the nut cake

1

Start by preparing the key ingredient - nuts. Heat a large, dry skillet over medium heat. Add the walnuts and toast for 4-5 minutes, stirring frequently with a wooden spoon or shaking the pan. Be careful not to burn them. The nuts are ready when they start to smell intense and their skin darkens slightly. Transfer them to a plate and let them cool completely. Then, place the cooled nuts in a food processor or blender and grind them into a fine flour. You can leave a few larger pieces for an interesting texture.

Ingredients: Walnuts
Use a heavy-bottomed pan to evenly distribute heat and avoid burning the nuts. If you don't have a food processor, you can use a coffee grinder (grinding in batches) or place the nuts in a sturdy ziplock bag and crush them with a rolling pin.
2

In a medium-sized bowl, combine the dry ingredients. Add the all-purpose flour (preferably sifted through a sieve to aerate it), baking powder, salt, and optionally cocoa powder. Mix everything thoroughly with a whisk to ensure the ingredients are evenly distributed. This will help the cookies rise evenly.

Ingredients: Wheat flour type 450, Baking powder, Salt, Bitter cocoa
Sifting the flour, although it may seem unnecessary, really makes a difference. It breaks up any potential lumps and makes the dough lighter. Use a whisk or a fork to mix thoroughly.
3

In a large bowl, place the softened butter (taken out of the fridge about an hour earlier) and brown sugar. Using a hand mixer with whisk attachments, beat the ingredients on medium speed for about 3-4 minutes. The mixture should become lighter, fluffy, and creamy. Scrape down the sides of the bowl with a spatula while mixing to ensure everything is combined evenly.

Ingredients: Masło 82%, Demerara brown sugar
It is crucial that the butter is soft but not melted. 'Creaming' is the process of aerating the mixture, which gives the cookies lightness. If you don't have a mixer, you can do this with a sturdy wooden spoon, but it will take more time and effort (about 8-10 minutes).
4

To the fluffy butter-sugar mixture, add a room temperature egg and vanilla extract. Continue beating with a mixer on medium speed for another 2 minutes, until the ingredients are perfectly combined into a smooth, uniform emulsion. Don't worry if the mixture looks slightly curdled - everything will come together after adding the flour.

Ingredients: Egg, Vanilla extract
Adding a cold egg to creamed butter can cause it to curdle (separate). If you forgot to take the egg out earlier, you can place it in a bowl of warm (not hot!) water for 5 minutes.
5

Reduce the mixer speed to the minimum. Gradually, spoon by spoon, add the dry ingredient mixture to the egg mixture. Mix only until the ingredients are combined. Then turn off the mixer, add the ground walnuts, and gently fold them into the batter using a silicone spatula, making movements from the bottom to the top. The batter will be quite soft and sticky – this is normal.

Ingredients: Walnuts
It is very important not to mix the dough too long after adding the flour. Overmixing develops gluten, which could make the cookies tough instead of chewy. Mix only until the ingredients are combined.
6

Cover the bowl with the dough with plastic wrap, making sure the wrap touches the surface of the dough (this will prevent a crust from forming). Place the bowl in the refrigerator for at least 60 minutes, preferably for 2 hours. Chilling the dough is absolutely crucial – it will firm up, become less sticky, and be easy to shape into balls. This step also prevents the cookies from spreading too much while baking.

Do not skip this step! Trying to shape warm, sticky dough will be frustrating and won't yield the desired effect. If you're in a hurry, you can put the dough in the freezer for 30 minutes, but check its consistency regularly.

Shaping and baking the cookies

7

At the end of cooling the dough, prepare your workspace. Preheat the oven to 180°C (fan) or 190°C (top-bottom). Line two large baking sheets with parchment paper. Prepare two small, deep bowls: put granulated sugar in one and powdered sugar in the other.

Ingredients: Granulated sugar, Powdered sugar
Using two baking trays will allow for faster baking of the entire batch of cookies. Make sure the oven is fully preheated before placing the first batch in – this is the key to a successful bake.
8

Take the chilled dough out of the refrigerator. Using a teaspoon or a small ice cream scoop, take portions of the dough and roll them into balls about 2.5-3 cm in diameter (the size of a small walnut) in your hands. Try to work quickly so that the dough doesn't warm up too much.

To prevent the dough from sticking to your hands, you can occasionally dampen it with cold water. All the balls should be of similar size so they bake evenly.
9

First, thoroughly roll each formed ball in a bowl of granulated sugar. Then transfer it to a bowl with powdered sugar and coat it very generously. Don't skimp on the powdered sugar – the layer should be thick and completely cover the ball. This double coating is the secret to the perfectly cracked surface.

Ingredients: Granulated sugar, Powdered sugar
The first layer (granulated sugar) absorbs moisture from the dough and creates a barrier that prevents the powdered sugar from completely dissolving, allowing it to crack beautifully. Make sure the balls are completely white from the powdered sugar.
10

Place the coated balls on the prepared baking sheet lined with parchment paper, leaving about 5 cm of space between them. The cookies will rise a bit and spread out during baking, so they need room.

Do not flatten the balls! They will take on the right shape in the oven. Keeping space between them is key to prevent the cookies from sticking together.
11

Place the tray in the preheated oven and bake for 10-12 minutes. The cookies are ready when clear cracks appear on their surface and the edges feel slightly firm to the touch. The center should remain soft – it will harden as it cools. Do not bake them too long, or they will lose their wonderful, chewy texture.

Every oven bakes differently, so keep an eye on the cookies towards the end of baking. It's better to take them out a minute early than a minute late. They may look underbaked in the middle, but that's the desired effect.
12

Remove the baking sheet from the oven and let it sit for 5 minutes. The cookies will be very delicate, so allow them to firm up a bit on the hot sheet. After this time, using a wide, flat spatula, carefully transfer them to a metal rack to cool completely.

Trying to transfer hot cookies right after taking them out of the oven will result in them breaking. Patience at this stage is key. Cooling on a rack ensures air circulation, preventing the bottoms of the cookies from becoming soggy.

Fun Fact

💡

'Crinkle' cookies became popular in the United States in the mid-20th century. Legend has it that their discovery was a matter of chance when a housewife from Minnesota forgot to add baking powder to the dough and then tried to salvage the situation by rolling the balls in powdered sugar, resulting in an unexpected, beautiful effect.

Best for

Święta Bożego Narodzenia Spotkanie przy kawie Jako jadalny prezent Podwieczorek dla rodziny

Tips

🍽️ Serving

The cookies taste best on the day they are baked, when their interior is still slightly chewy. Serve them on an elegant plate or in a decorative tin. They are the perfect accompaniment to bitter coffee, espresso, tea, or a glass of cold milk, which perfectly balances their sweetness.

🥡 Storage

After completely cooling, store the cookies in an airtight metal or glass container at room temperature. They will stay fresh and chewy for 5-7 days. They can also be frozen – lay them flat in a container, separating layers with parchment paper.

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