Walnut Thins Recipes

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NUTTY BROWNIE THINS



Nutty Brownie Thins image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 tablespoons milled flaxseed
6 tablespoons water, at room temperature
3 ounces 70 percent dark chocolate, broken into pieces
1/3 cup coconut oil, plus more for greasing baking pan
1/3 cup whole hazelnuts, chopped
1/3 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1/2 cup whole-wheat flour, plus a little more for lining baking pan.
1 teaspoon baking powder
2 ounces whole hazelnuts

Steps:

  • For the brownies: Preheat the oven to 350 degrees F.
  • In a small bowl, mix together the milled flaxseed and water and set aside.
  • On a very low heat, gently melt the chocolate and coconut oil in a medium saucepan. Stir from time to time, then take off heat as soon as all is just melted.
  • Stir in the nuts, sugar, vanilla extract, flour and baking powder and mix well. Finally, stir in the flaxseed and water mixture.
  • Pour into an 8-by-8-by-2-inch lightly greased and floured pan. Bake for 9 minutes until just set, then leave to cool.
  • For the garnish: Meanwhile, dry toast the hazelnuts in a small saute pan for 4 minutes. Transfer to a resealable plastic bag and crush to a fine dust using a rolling pin.
  • Once cool, remove the brownies from the pan. Cut into squares, put onto a serving plate or board and sprinkle over the nut dust.

OAT-WALNUT THINS



Oat-Walnut Thins image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground walnuts with the flour. Divide between two 8-inch square pans, score and bake about 1 hour at 300 degrees. Cool and slice; drizzle with melted bittersweet chocolate.

ALMOND 'YOU MUST BE NUTS!' CRACKERS



Almond 'You Must Be Nuts!' Crackers image

These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!

Provided by Poppa Bear

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 45m

Yield 5

Number Of Ingredients 6

1 cup almond flour
2 tablespoons finely chopped walnuts
1 ½ teaspoons flax seed meal
½ teaspoon salt
2 tablespoons water
1 ½ teaspoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
  • Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
  • Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
  • Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

Nutrition Facts : Calories 36 calories, Carbohydrate 0.6 g, Fat 3.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 233 mg, Sugar 0.1 g

ALMOND THINS



Almond Thins image

Thin and delicate, these are perfect for everything from formal parties to your morning coffee.

Provided by Violet Gibbons

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 32m

Yield 72

Number Of Ingredients 7

1 cup unsalted butter
1 egg
1 cup white sugar
1 ¾ cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
2 cups sliced almonds

Steps:

  • Preheat oven to 325 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
  • Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
  • Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
  • Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 5.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 33.7 mg, Sugar 2.9 g

25 EASY WAYS TO USE WALNUTS



25 Easy Ways to Use Walnuts image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

5 Minute Candied Walnuts
Cinnamon and Walnut Porridge
Vegan Walnut Cheese Sauce
Basil Walnut Pesto
Apple Walnut Salad
Walnut Pasta Sauce
Chocolate Chip Walnut Pumpkin Bread
Best Ever Banana Nut Muffins
Cranberry and Walnut Stuffing
Carrot Slaw with Cranberries, Toasted Walnuts u0026amp; Citrus Vinaigrette
No-Bake Walnut Granola Bars
Blanched Kale With Walnuts and Raisins
Walnut Meat
Zucchini Walnut Fried Rice
Walnut Crusted Salmon Sheet Pan Dinner
Unbelievable Walnut Crusted Chicken
Walnut Brownie Protein Balls
Lemon-Walnut Quinoa u0026amp; Chickpea Salad
Coffee and Walnut Cake
Walnut Brownies
French Walnut-Caramel Tart
Chinese Walnut Cookies
Deliciously Moist Banana Bread Recipe
Salted Maple And Toasted Walnut Brittle
Applesauce Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a walnut recipe in 30 minutes or less!

Nutrition Facts :

WALNUT THINS



Walnut Thins image

Categories     Cookies     Mixer     Nut     Dessert     Bake     Walnut     Spring     Gourmet

Yield Makes about 80 small cookies

Number Of Ingredients 7

1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/8 teaspoon salt
1 large egg
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1 cup walnuts (4 ounces), minced, lightly toasted , and cooled

Steps:

  • Preheat oven to 425°F.
  • Beat together butter, brown sugar, and salt in a bowl with an electric mixer until light and fluffy, about 3 minutes, then beat in egg and vanilla until just combined. Sift flour over batter, then fold in. Fold in walnuts.
  • Drop level 1/2 teaspoons batter about 2 inches apart onto well-buttered baking sheets and pat into 1 1/2-inch rounds with back of a fork. (To keep fork from sticking to batter, dip fork in water, then tap off excess water onto a paper towel.)
  • Bake cookies in batches in middle of oven until pale golden around edges, 5 to 7 minutes. Carefully loosen hot cookies with a metal spatula and transfer to a rack to cool. (If cookies become too firm to remove without breaking, return to oven for a few seconds to soften.)

NUT THINS



Nut Thins image

These are my alltime favorite cookies. My mother has been making these since I was little. I am not much of a sweets person but I'll make an exception for these tasty treats. They have a sweet buttery flavor that is to die for and I love the combination of textures with the golden crispy edges and moist middle. I'm sure you will be a fan as well after one bite.

Provided by Brew City Chef

Categories     Drop Cookies

Time 30m

Yield 36 cookies, 6 serving(s)

Number Of Ingredients 7

1 cup butter or 1 cup margarine
1 cup sugar
2 eggs
1 1/2 cups flour (sifted)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees Farenheit.
  • Grease a large cookie sheet.
  • Soften butter and combine with sugar (mixing well).
  • Beat the eggs and then add to them to your butter/sugar mixture.
  • Add the vanilla extract and continue mixing well.
  • In a separate bowl sift together your dry ingredients (flour, chopped walnuts and salt).
  • Finally add your dry ingredients and mix thoroughly until batter is smooth.
  • Using a tablespoonful, drop batter unto your cookie sheet leaving a couple inches space in between each cookie as they will spread while baking.
  • Bake for about 10-12 minutes until edges are slightly browned.
  • Let cool for two minutes before removing.
  • Remove with a spatula and carefully loosen edges on all sides so cookies will not fall apart.
  • These are best served right out of the oven with a large glass of milk. Enjoy!

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