Flavored biscuits glazed with powdered sugar

Name: Flavored biscuits glazed with powdered sugar - Carina M.
Ingredients: 1 package of butter 2 eggs from the farm 1 tablespoon (heaped) carob powder 200 g granulated sugar 200 g roasted walnuts (coarsely chopped) kefir (150 ml) a pinch of salt 1/2 pack; 800 g) about 150 g powdered sugar for decoration

Dessert - Flavored biscuits glazed with powdered sugar by Carina M. - Recipia

When I want festive-looking cookies, but without complicated shapes and cutouts, I make these carob, walnut, and powdered sugar cookies. The dough comes together quickly, but it needs at least two hours in the fridge to firm up and be easily shaped. The balls are rolled in powdered sugar before baking, and in the oven, they take on that marbled appearance, resembling little stones. Quick Info Total time: approximately 2 hours and 25 minutes minimum, not including shaping time and potential baking batches Preparation time: not specified exactly; includes mixing ingredients and forming the balls Dough chilling time: at least 2 hours Baking time: approximately 25 minutes for each tray Servings: the number is not fixed, as it depends on the size of the balls Difficulty: easy Recipe type: cookies for holidays, including Christmas Ingredients 1 package of butter, at room temperature 2 farm-fresh eggs 1 heaping tablespoon of carob powder 200 g granulated sugar 200 g lightly roasted and coarsely chopped walnuts 150 ml kefir 1 pinch of salt 1/2 packet of baking powder 1 tablespoon of candied orange peel powder 700–800 g flour, or as needed for the dough approximately 150 g powdered sugar for rolling and decoration Preparation steps 1. Take the butter out in advance so that it is soft at room temperature. Place it in a large bowl. 2. Add the granulated sugar, baking powder, carob powder, coarsely chopped roasted walnuts, eggs, kefir, salt, and candied orange peel powder. 3. Mix the ingredients until the mixture is homogeneous. A perfectly smooth cream is not necessary, especially since the walnuts remain in pieces. 4. Start adding the flour gradually. Use some of the amount first, then continue until you get a sticky but firm dough. Depending on the size of the eggs and how thick the kefir is, you may need more or less flour from the indicated range. 5. Cover the dough and place it in the fridge for at least two hours. Chilling is important because the dough needs to firm up enough to be shaped into balls. 6. After chilling, take the dough out and form balls. There is no exact size recommended, but it is good to keep them as uniform as possible for even baking. 7. Place the powdered sugar in a bowl and roll each ball in it until well coated. 8. Arrange the cookies on parchment paper in the tray, leaving a little space between them. 9. Bake the tray in a preheated oven at 180 degrees Celsius, at moderate temperature, for about 25 minutes. The cookies are ready when they have a marbled stone-like appearance. 10. Remove them from the oven and transfer them to a platter. Let them cool before serving. Why I make this recipe often I love this recipe because it doesn’t require rolling out the dough and cutting cookies. The balls are formed directly, and the powdered sugar gives them a nice appearance after baking. The walnuts and carob powder provide a richer taste than simple cookies, and the flavor of candied orange peel pairs well with holiday desserts. It’s also a practical recipe when I want to prepare a larger quantity of cookies. The dough can be kept in the fridge while I prepare the tray, without needing complicated steps. Tips The butter should be at room temperature before mixing. If it’s too cold, it will incorporate more slowly, and the mixture won’t be homogeneous. Add the flour gradually and stop when the dough is sticky but firm. The exact amount may vary, so it’s safer not to pour all the flour at once. Respect the minimum chilling time of two hours. Insufficiently chilled dough can be harder to shape. The walnuts are only lightly roasted before use, then allowed to cool and coarsely chopped. Larger pieces feel nice in the cookies. The powdered sugar must coat the balls well before placing them in the tray. It contributes to the marbled appearance of the cookies. Substitutions Carob powder is the ingredient used in the basic recipe and should not be confused with cocoa. If replaced, the taste and color of the cookies will change, so the original proportions are preferred. Kefir is part of the mixture, and it is not advisable to eliminate it without adjusting the amount of flour. If a thinner or thicker kefir is used, the dough may require a slightly different amount of flour. The walnuts can be chopped finer or coarser, depending on the desired texture, but the original recipe uses them lightly roasted and coarsely chopped. Variations For a more uniform appearance, all the balls can be made the same size. If they vary, the smaller ones will bake faster than the larger ones. The amount of powdered sugar used for rolling can be adjusted based on how well you want the cookies to be covered. The basic recipe uses about 150 g. The candied orange peel powder can be evenly distributed in the dough by mixing it together with the ingredients listed at the beginning. This way, the flavor spreads more evenly throughout the mixture. Serving ideas The cookies are served after they have completely cooled, plain, on a platter. They are suitable for holiday tables, alongside coffee, tea, or other homemade desserts. The powdered sugar on the outside is sufficient for decoration, without needing a separate glaze. Frequently asked questions Why must the dough be kept in the fridge for at least two hours? The dough is sticky due to the butter, eggs, and kefir. Chilling firms it up and makes it easier to shape into balls. If it’s too soft, forming the cookies becomes difficult. Can I use less flour than 700 g? The amount is added gradually, depending on the consistency of the dough. The recipe indicates approximately 700–800 g, but it’s not necessary to use the entire amount. Stop when the dough is sticky but firm. How should the cookies look when baked? In the end, the cookies should have a marbled stone-like appearance. The indicated time is about 25 minutes at 180 degrees Celsius, but their appearance is the main guideline in the recipe. Is it mandatory to roast the walnuts beforehand? The recipe uses lightly roasted walnuts. This step is part of preparing the ingredient and contributes to the final taste, so it’s best to follow it. How many servings does it yield? The exact number is not specified, as it depends on the size of the balls and the amount of dough used for each. The smaller the balls, the more cookies you will get. Nutritional values The values are estimates. An exact value cannot be calculated without the weight of the butter package and the final number of cookies. The amount of flour is also variable, between approximately 700 and 800 g. For 100 g of cookies, the approximate estimate is: Calories: approximately 430–500 kcal Protein: approximately 7–10 g Carbohydrates: approximately 65–78 g Fats: approximately 15–20 g The values may vary depending on the exact amount of flour, the weight of the butter package, how much powdered sugar remains on the cookies, and water loss during baking. Sugar, butter, walnuts, and flour contribute the most to the energy value of the recipe. Storage and reheating After cooling, store the cookies in a closed container at room temperature in a dry place. It’s better to let them cool completely before storage to avoid moisture buildup in the container. These cookies are served at room temperature and do not need reheating. If stored for the following days, the powdered sugar may become less visible, but the cookies can still be consumed.

Flavored biscuits glazed with powdered sugar

Tags

Categories