Coffee Walnut Cream Cookies Biscuits Recipes

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MAGIC WALNUT COOKIES



Magic Walnut Cookies image

Crisp walnut cookies sandwiched around rich chocolate filling.

Provided by anonymous

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 18

Number Of Ingredients 4

2 egg whites
1 cup white sugar
1 ½ cups ground walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F ( 175 degrees C ). Line baking sheets with parchment paper.
  • In a small bowl mix together the egg whites, sugar, and nuts until well blended. Drop dough by teaspoonfuls, three inches apart, onto the lined cookie sheets. Using the back of a spoon, dipped in water, flatten into rounds about 1.5 inches in diameter. Bake for 8 to 10 minutes in the preheated oven. Cookies should be lightly browned. Let cool slightly before removing from sheets. If the cookies are stuck, they need to be baked a little longer.
  • In a plastic bowl, melt the chocolate in the microwave oven, stirring every 15 or 30 seconds until smooth and creamy. This can also be done over a double boiler. Spread the chocolate onto the flat side of a cookie and stick it together with the flat side of another cookie to make a sandwich until all the cookies are used up.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 17.9 g, Fat 7.1 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.1 g, Sodium 7.3 mg, Sugar 16.4 g

COFFEE CREAM & WALNUT CUPCAKES



Coffee cream & walnut cupcakes image

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 12 cakes

Number Of Ingredients 8

100g butter , well softened
100g light muscovado sugar
100g self-raising flour
2 large eggs
2 tsp instant coffee , mixed with 100ml/3½fl oz boiling water, then cooled
25g walnut half , chopped, plus 12 more for the tops
200ml tub mascarpone (you'll find this with the soft cheeses)
2 tbsp light muscovado sugar

Steps:

  • Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
  • Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
  • Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

Nutrition Facts : Calories 247 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Protein 3 grams protein, Sodium 0.29 milligram of sodium

COFFEE WALNUT MILLIONAIRE'S SHORTBREAD



Coffee walnut millionaire's shortbread image

Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Yield Serves 18

Number Of Ingredients 13

200g cold unsalted butter , chopped, plus extra for the tin
40g walnut halves
250g plain flour
75g golden caster sugar
4 tbsp espresso powder
100g light muscovado sugar
2 x 397g cans condensed milk
300g dark chocolate , chopped
50g butter
30g white chocolate , chopped
1 tsp espresso powder
30g chocolate-coated coffee beans
20 walnut halves (about 50g)

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
  • To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
  • To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
  • To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

Nutrition Facts : Calories 482 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

COFFEE & WALNUT CREAM COOKIES (BISCUITS)



Coffee & Walnut Cream Cookies (Biscuits) image

These are more of a special occasion treat than an everyday cookie. Also, these are probably more for older tastes than for kids. (A big hit with adults at a recent engagement party.) Don't be scared that it looks like a lot of work - they really aren't that bad! You will need a 5.5cm round cookie cutter. Australian measurements used. Taken from Australian Women's Weekly: Cookies.

Provided by auntchelle

Categories     Dessert

Time 1h41m

Yield 18 cookies

Number Of Ingredients 16

250 g plain flour
125 g cold butter, chopped
55 g caster sugar
1/2 teaspoon vanilla extract
1 egg, lightly beaten
18 walnut halves
185 g unsalted butter, softened
120 g icing sugar
1 tablespoon cocoa
1 tablespoon instant coffee granules
1 tablespoon hot water
125 g walnuts, chopped finely
160 g icing sugar
2 teaspoons instant coffee granules
1 tablespoon hot water
1 teaspoon butter

Steps:

  • Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg.
  • Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes.
  • Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper.
  • Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream.
  • When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing.
  • Spread the top of each cookie with icing and top with a walnut half.
  • Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts.
  • Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.

Nutrition Facts : Calories 325.6, Fat 20.5, SaturatedFat 9.7, Cholesterol 49.2, Sodium 47.2, Carbohydrate 33.4, Fiber 1.2, Sugar 18.6, Protein 3.8

WALNUT COFFEE COOKIES



Walnut Coffee Cookies image

These delicious cookies have a wonderful texture -- somewhat sandy, like a rich shortbread cookie, but a little more crunchy-firm, almost like biscotti. The walnuts play a starring role, appearing in the dough and as a rolled-in coating. Frankly, these are perhaps more of an adult cookie than one kids will clamor for, because they're a tad less sweet than many cookies. But that's not necessarily a bad thing, is it?

Provided by Annacia

Categories     Dessert

Time 37m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

2 cups walnuts, coarsely chopped
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
4 teaspoons ground coffee, finely ground (use the blender to reduce the ground coffee to the proper consistency if needed, you may use less fo)

Steps:

  • Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
  • Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
  • Set aside.
  • Finely chop the remaining nuts by hand and set them aside in a small bowl.
  • Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
  • Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
  • Adjust one oven rack so it is in the center position.
  • Preheat the oven to 350°F.
  • Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
  • Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
  • Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
  • Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
  • Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.

Nutrition Facts : Calories 149.1, Fat 10.5, SaturatedFat 3.1, Cholesterol 17.9, Sodium 59.9, Carbohydrate 12.6, Fiber 0.8, Sugar 6.5, Protein 2.5

CARROT WALNUT COOKIES



Carrot Walnut Cookies image

Carrot walnut cookies with orange cream cheese icing.

Provided by Debbie Rowe

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 24

Number Of Ingredients 11

½ cup butter
1 ¼ cups packed brown sugar
2 (4 ounce) jars carrot baby food
1 egg
1 tablespoon orange zest
½ cup orange juice
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 ¼ cups all-purpose flour
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Beat all ingredients except flour and nuts in a large bowl with mixer on medium speed until blended (mixture will look curdled).
  • With mixer on low speed beat in flour just until blended. Stir in walnuts.
  • Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until tops look dry. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely. Frost with Orange Cream Cheese Frosting (see footnote for link to recipe).

Nutrition Facts : Calories 144.4 calories, Carbohydrate 21.8 g, Cholesterol 17.9 mg, Fat 5.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 138.1 mg, Sugar 12 g

CREAM-CHEESE WALNUT COOKIES



Cream-Cheese Walnut Cookies image

Package some of these buttery, nut-edged cookies in a pretty jar as a gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 7

4 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 cups (4 sticks) unsalted butter, softened
6 ounces cream cheese (not whipped), room temperature
1 1/4 cups sugar
2 tablespoons plus 1/2 teaspoon pure vanilla extract
2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped and 1 cup finely chopped)

Steps:

  • Whisk together flour and salt in a large bowl; set aside. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
  • Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
  • Preheat oven to 350 degrees with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
  • Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.

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