Inspired by videocookiesitalian
Walnut-Filled Butter Cookies
Walnuts, sugar, egg whites and butter are combined with a yolk-and-vanilla flour dough before chilling.
Walnuts, sugar, egg whites and butter are combined with a yolk-and-vanilla flour dough before chilling.
45 min
Prep time
20 min
Cook time
1 hr 35 min
Total time
1 batch
Yield
Ingredients
10 ingredientsPer serving180 kcal
- Fat
- 14g
- Carbs
- 10g
- Protein
- 4g
Whole recipe (20 servings): 3600 kcal
- 200 g walnuts
- 1/3 cup sugar, for the walnut mixture
- 2 egg whites
- 120 g butter
- 1/3 cup sugar, for the dough
- 2 egg yolks
- 1 teaspoon vanilla
- 2 tablespoons water
- 2 cups flour, plus more only if needed
- 1/2 teaspoon baking powder
Method
10 steps- Finely chop or grind the walnuts.
- Combine the walnuts, the first 1/3 cup sugar, egg whites and butter.
- In a separate bowl, mix the egg yolks, remaining sugar, vanilla and water.
- Combine the flour with the baking powder.
- Gradually mix the flour into the yolk mixture.
- Combine the flour dough with the walnut mixture and knead only until uniform.
- Refrigerate the dough for 30 minutes.
- Roll and cut or shape the cookies according to the original video.
- Bake according to the original video. The stored source does not include the oven temperature or bake time.
- Cool before serving.
Recipe notes
Helpful tips
- Add extra flour only if the dough is too soft to roll.
- Chill for the full 30 minutes.
- The source omits final shaping, oven temperature, baking time and yield.
- The existing 30-minute cook time was unsupported and has been removed.
Equipment
- Mixing bowls
- Food processor or knife
- Rolling pin
- Cookie cutter, if used in original video
- Baking tray
Storage
Once fully baked and cooled, store airtight. Exact storage duration is not supplied by the source.
Additional tips
- Incomplete source: do not treat as fully reproducible until the oven temperature and bake time are recovered.
Recipe inspiration
Inspired by HananZ plates
Estimated nutrition
Per serving: 180 calories
Fat: 14 g · Carbs: 10 g · Protein: 4 g
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