Walnut Almond Cookies Recipes

ALMOND AND WALNUT COOKIES - 4 INGREDIENTS

Steps:

• Heat your oven to 350 degrees F or 177 C
• Place the ingredients into a bowl and mix until a cookie dough forms.
• Line a baking tray with parchment paper. Using a smaller ice cream scoop, scoop up some of the mixture, place it in the palm of your hand and form it into a ball.
• Place it on the parchment paper, press down a bit, and sprinkle some almonds over the top. Repeat the process for the rest of the mixture.
• Place in the oven and bake for 13 to 16 minutes.
• Place in the oven and bake for 13 to 16 minutes.
• Serve them up with a cup of tea, coffee, or cold milk. Enjoy your almond, walnut cookies.

ALMOND FLOUR COOKIES WITH WALNUTS (DIABETIC AND KETO FRIENDLY)

Steps:

• Preheat the oven to 350 ºF.
• Line a large baking sheet with parchment paper.
• In a medium bowl, mix together the flour, baking soda and salt. Set aside.
• Add the butter and sugar to a stand mixer bowl.
• Beat on medium high for about 4 minutes or until creamy and pale.
• Add the egg and vanilla and continue to beat for about 2 minutes or until well combined.
• Lower the stand mixer speed to 1 and add the mixed dry ingredients and chopped walnuts, mix for about 1 minute or until everything is well incoprorated.
• Using a mini spring-loaded ice cream scoop, fill the scoop with dough and pop it out onto the parchment paper. You can also do this with a teaspoon and mold it into a ball by hand.
• Place 20 dough balls on the baking sheet (depending on the size of your baking sheeleaving about 2 inches between each cookie.
• Press each dough ball down with a fork, to flatten it a bit and make it look like traditional peanut butter cookies with the fork line markings.
• Place the baking sheet in the hot oven and bake for 14 minutes. You can leave it in for another minute if you like your cookies a little crunchier.
• Repeat the last 3 steps until all the cookie dough is used up. We made 33 cookies, but this can very depending on the size of your dough balls.
• Let each batch cool for about 10 minutes and then transfer to a cooling rack for another 20 minutes. Let them cool completely before serving.
• Enjoy!