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Cracked Nut Cookies with Cardamom and Sea Salt - photo 1
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Cracked Nut Cookies with Cardamom and Sea Salt

Wegetariańskie Desserts Cakes and Bakes Gluten-free cuisine 90 min Medium 4 wyświetleń ~32.88 PLN - (0)
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Description

Intensely nutty, irresistibly cracked cookies that delight with their dual nature: a crunchy, meringue-like shell on the outside and a wonderfully chewy, moist interior. This is an original variation on classic 'crinkle' cookies, where ground walnuts and almonds play the main role, creating a rich, deep flavor base. The secret to their extraordinary appearance lies in the double coating of sugar, which during baking creates the characteristic cracked pattern. The addition of aromatic cardamom brings an oriental, spicy note that pairs beautifully with the nuts, while a sprinkle of sea salt on top balances the sweetness and enhances the flavor. The cookies are naturally gluten-free, making them an ideal dessert for those with gluten intolerance. Serve them with afternoon coffee, as a sweet treat for special occasions, or pack them in a decorative box and give them as an edible gift.

Składniki (9)

Servings:
4
  • Walnuts 150 g
  • Almond flour 75 g
  • Białko jaja 3.5 szt.
  • Powdered sugar 250 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • Fine salt 2 szczypty
  • ✨ Opcjonalne
  • Granulated sugar 50 g
  • Coarse sea salt 2 g
💰 Szacowany koszt dania: ~32.88 PLN (8.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the nut mixture

1

In a large bowl, combine ground walnuts, almond flour, 200g of powdered sugar (leave the rest for coating), ground cardamom, and fine salt. Use a whisk to thoroughly mix all the dry ingredients. The goal is to evenly distribute and aerate them, which will prevent lumps from forming in the batter.

Ingredients: Walnuts, Almond flour, Powdered sugar, Ground cardamom, Fine salt
Use a large, stable bowl. If you don't have pre-ground nuts, grind them in a food processor or coffee grinder in pulses, being careful not to turn them into butter. Whisking is better than using a spoon, as it more effectively breaks up any lumps of almond flour.
2

In a second, ideally clean and dry bowl (preferably glass or metal), place the egg whites. Start beating them with a mixer on medium speed. When the egg whites begin to foam and turn white, add the vanilla extract. Continue beating for about another minute, until the foam is thick and uniform, but not stiff. It should resemble thick bath foam, not stiff peaks of meringue.

Ingredients: Białko jaja, Vanilla extract
Bowls and mixer attachments must be absolutely free of grease; otherwise, the egg whites will not whip. Use egg whites at room temperature. Over-whipping the egg whites to stiff peaks will make the cookies dry and crumbly, rather than chewy.
3

Add the prepared dry ingredient mixture to the bowl with the whipped egg whites. Using a silicone spatula, gently and slowly fold the mixture, making movements from the bottom to the top, as if you were 'scooping' the ingredients. Mix only until the ingredients are combined and a thick, very sticky paste forms. Do not mix too long to avoid destroying the air bubbles in the egg whites.

The mixing technique is called 'folding'. It helps to retain the aeration of the mixture. The dough will be very sticky – that's normal. Do not add more flour!

Cooling and Shaping

4

Cover the bowl with the dough with plastic wrap, making sure the wrap touches the surface of the dough (this will prevent a skin from forming). Place the bowl in the refrigerator for at least 60 minutes, preferably for 2 hours. The dough needs to firm up significantly so that it can be shaped into balls.

This is a key step! Don't skip the cooling. Warm dough is too sticky to work with. You can prepare the dough in the evening and leave it in the fridge overnight.
5

Preheat the oven to 170°C (fan) or 180°C (top-bottom). Line two large baking sheets with parchment paper. Prepare two small bowls: one with granulated sugar (if using) and the other with the remaining 50g of powdered sugar. Take the dough out of the fridge. Scoop portions of dough using a teaspoon (about 20g each) and quickly form balls the size of a walnut with your hands.

Work quickly so the dough doesn't warm up. If the dough is still sticky, you can lightly wet your hands with water or grease them with oil. Keep the sizes of the balls even so they bake evenly.
6

First, roll each formed ball thoroughly in granulated sugar, then transfer it to a bowl with powdered sugar and coat it very generously. The powdered sugar should create a thick, white layer over the entire surface of the ball. Do not shake off the excess sugar. Place the balls on the prepared trays, leaving about 4-5 cm of space between them, as the cookies will expand a bit.

Ingredients: Granulated sugar, Powdered sugar
Double coating is the secret to beautiful cracks. Granulated sugar creates a layer that 'sucks' moisture from the surface, allowing the powdered sugar to form a dry crust that cracks during baking. Be generous with the powdered sugar!

Baking

7

If using, sprinkle the top of each cookie with a few crystals of coarse sea salt. Place the tray in the preheated oven and bake for 12-14 minutes. The finished cookies should be slightly risen, and their surface beautifully cracked. The edges should feel firm to the touch, but the center should still be slightly soft.

Ingredients: Coarse sea salt
Do not bake the cookies too long, otherwise they will lose their wonderful, chewy texture and become hard as rocks. Every oven is different, so keep an eye on them towards the end of baking.
8

Remove the baking sheet from the oven and let it sit for 5-10 minutes. The cookies are very delicate after baking and need to cool on the sheet for a while to firm up. Only after this time, using a wide, flat spatula, carefully transfer them to a wire rack to cool completely.

Trying to move hot cookies immediately after taking them out of the oven will almost certainly result in them breaking. Patience is key in this final step.

Fun Fact

💡

Cracked cookies, known as 'crinkles', have their roots in American cuisine from the early 20th century. Their texture resembles a combination of brownie (moist interior) and meringue (crispy shell). Nut versions, without the addition of wheat flour, are closely related to Italian 'amaretti' cookies or French 'macarons'.

Best for

Święta Bożego Narodzenia Elegancki podwieczorek Jadalny prezent dla bliskich Spotkanie przy kawie

Tips

🍽️ Serving

The cookies taste best at room temperature. They are the perfect complement to a strong espresso, which balances their sweetness, or to a cup of black Earl Grey tea. They can also be used to create small dessert sandwiches, filled with chocolate ganache or coffee cream.

🥡 Storage

Store in an airtight metal or glass container at room temperature for 5-7 days. They may become slightly softer each day, but they will still be delicious. Do not store them in the refrigerator, as they will lose their crunch.

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