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Crispy cookies with nuts

Desserts Snacks 90 min Medium 15 wyświetleń ~30.16 PLN - (0)
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Description

Delicate, buttery shortbread cookies with crunchy walnuts — a classic dessert that works perfectly as an elegant snack for New Year's Eve 2025. The cookies combine a buttery, slightly sweet flavor with a distinct nutty note and a gently crunchy texture; once baked, they have golden edges and a soft, crumbly interior. They look great on a serving platter, pair well with coffee, tea, dessert liqueurs, or a glass of sparkling wine. They can be decorated with powdered sugar or glazed with chocolate, creating a striking contrast in flavor and aesthetics.

Składniki (10)

Servings:
24
  • Wheat flour 300 g
  • Butter 200 g
  • Powdered sugar 100 g
  • Egg 1 szt.
  • Walnuts 150 g
  • Baking powder 5 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Powdered sugar for dusting 50 g
  • Dark chocolate (for drizzling) 100 g
💰 Szacowany koszt dania: ~30.16 PLN (1.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the nuts

1

Chop the walnuts with a knife on a cutting board into coarse pieces (about 5-8 mm). Preheat the oven to 170°C (top and bottom heat) or heat a pan over medium heat. Spread the walnuts on a baking sheet lined with parchment paper and toast in the oven for 5-7 minutes — stir every 2 minutes to ensure even browning. If using a pan, toast for 4-6 minutes, shaking the pan frequently. The walnuts are ready when they start to release their aroma and lightly brown at the edges.

Ingredients: Walnuts
Use a large, sharp knife and a stable cutting board. If the nuts get even slightly burnt, they will have a bitter taste — it's better to take them out of the oven a little earlier and let them finish toasting with residual heat. After toasting, set the nuts aside to cool completely (at least 10 minutes).

Cake

2

Prepare the butter: cut the cold butter into small pieces (cubes about 1-2 cm) — this will make whipping easier. Place the cut butter and powdered sugar in a large bowl. Use a hand mixer with whisk attachments or a stand mixer with a paddle. Beat on medium speed for 2-3 minutes until the mixture becomes light, fluffy, and creamy (it should be noticeably lighter than raw butter and slightly increase in volume).

Ingredients: Butter, Powdered sugar
Use a mixer with a paddle attachment or a hand mixer. If you don't have a mixer, you can vigorously cream the butter with the sugar by hand using a wooden spoon for 4-6 minutes — the mixture should be creamy. The butter should not be completely soft (like melted) — it should be cool but pliable.
3

Add the whole egg and vanilla extract to the butter and sugar. Mix briefly (30-45 seconds) just until the ingredients are combined — the mixture should be smooth, not runny, and creamy. Do not mix too long to avoid making the mixture too thin.

Ingredients: Egg, Vanilla extract
Check the temperature of the egg — it should be at room temperature so it doesn't cool down the butter. If the mixture curdles (releases liquid), add a bit of sifted flour and mix briefly by hand.
4

In a separate bowl, sift the flour together with the baking powder and salt. Sifting will aerate the flour and help distribute the powder evenly; after sifting, make a well in the center to ensure the powder doesn't clump together.

Ingredients: Wheat flour, Baking powder, Salt
Use a sieve with medium holes and a large bowl. If you don't have the powder, you can use 6 g of baking soda + 10 g of an acidic ingredient (e.g. yogurt), but this will change the texture of the cookie.
5

Add the dry ingredients to the butter mixture in two batches: first, add about 1/3 of the sifted flour and mix with a spatula or mixer on the lowest speed until combined (a few seconds), then add another 1/3, and finally the rest. Mix briefly, just until there are no visible dry patches of flour — the dough should be cohesive and slightly crumbly, but moldable. Add the cooled, chopped nuts and fold them in evenly by hand with a spatula.

Ingredients: Wheat flour, Walnuts, Baking powder
Use a spatula or wooden spoon to finish — mixing for too long will make the dough tough. The mixture should come together into a soft ball or disk; if it is too dry, add 5-10 g of cold water or milk.
6

Gather the dough on a floured surface and quickly press it into a disk about 2-3 cm thick. Wrap it tightly in plastic wrap and place it in the refrigerator for 30-45 minutes — chilling will cause the butter to firm up and the dough will be easier to cut/form.

Use plastic wrap and a flat board; do not knead the dough for too long. If you're in a hurry, you can put the dough in the freezer for 20 minutes, but no longer than 30 minutes — it should harden, but not freeze.

Shaping and Baking

7

Preheat the oven to 180°C (if using a fan oven set to 160°C). Line the baking sheets with parchment paper. Take the dough out of the fridge and wait 5 minutes for it to soften slightly, but remain cold.

The best is a tray with standard oven dimensions. Parchment paper prevents sticking and makes it easier to remove the cookies.
8

Divide the dough into 24 equal portions — each about 34 g. The most accurate way to do this is by using a kitchen scale: tear off pieces of dough, weighing them and shaping them into small balls in your hand. Then gently flatten each ball with your hand or the bottom of a glass to a thickness of about 7-8 mm. Arrange the cookies on baking sheets spaced 3-4 cm apart, as they will spread slightly.

Ingredients: Wheat flour, Butter, Powdered sugar, Egg, Walnuts
Use a kitchen scale for even baking. If you don't have a scale, form balls the size of a walnut (about 28-40 g) — try to keep similar sizes.
9

If you want, gently press half a walnut onto each flattened ball for decoration. It's not just a garnish, but also an additional flavor accent.

Ingredients: Walnuts
Additionally, you can add half a nut on top of each cookie for a nicer appearance.
10

Place the trays in the preheated oven and bake the cookies for 10-12 minutes. The cookies are ready when the edges are slightly golden and the center remains light (excess browning indicates overbaking). After baking, leave the cookies on the tray for 4-5 minutes to firm up, then carefully transfer them with a spatula to a wire rack to cool completely.

Ingredients: Wheat flour, Butter
The best baking tray is one made of heat-resistant metal — it distributes heat evenly. If you are baking two trays at once, swap them halfway through the baking time.

Finishing

11

Once completely cooled, you can finish the cookies: sift powdered sugar through a sieve to create a delicate dusting, or melt chocolate and drizzle it over the cookies. To melt the chocolate: place broken chocolate in a metal or glass bowl and heat over a water bath (the bowl should not touch the water), stirring every 20-30 seconds until smooth (2-4 minutes). Then use a spoon or piping bag for decorating.

Ingredients: Powdered sugar for dusting, Dark chocolate (for drizzling)
Do not let the chocolate come into contact with water — it will cause it to seize. If the chocolate clumps, add 1-2 g of vegetable oil and gently mix.

Serving and storage

12

Arrange the cookies on a flat platter or plate in a single layer. Serve after they have completely cooled and the chocolate has set (about 30 minutes after drizzling). The cookies taste best within 2-3 days, served with coffee, tea, or a glass of sparkling wine on New Year's Eve.

Additionally, you can prepare small boxes of cookies as hospitality gifts. If you plan to transport them, arrange the cookies in a single layer with paper between the layers to prevent sticking.

Fun Fact

💡

Buttery crumbly cookies with nuts are a variation of traditional shortbread — nut versions were popular in the home kitchens of Central Europe as simple holiday cookies as early as the 19th century.

Best for

Sylwester 2025 przyjęcie koktajlowe prezent domowy

Tips

🍽️ Serving

Serve the cookies on a flat platter arranged in layers with parchment paper between them. They pair wonderfully with strong coffee, Earl Grey tea, or a glass of sparkling wine. You can also serve them with a small bowl of jam or vanilla cream for dipping.

🥡 Storage

Store in an airtight container at room temperature for up to 7 days. Baked cookies can be frozen for up to 2 months (after cooling, place in resealable bags or containers with parchment paper between layers). Raw dough balls can be frozen for up to 1 month — thaw in the refrigerator before baking. To refresh slightly soft cookies, heat them in the oven at 150°C for 5-7 minutes.

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