I usually make these nut and chocolate cookies around the holidays or when I have leftover nuts in the cupboard and a nearly finished pack of margarine. The first time I made them was on a December afternoon because I needed something simple yet substantial that would last a few days on the platter. What I loved from the start is that I don't need a mixer or complicated techniques, just a large bowl and a little patience with the softer dough. They are quite adaptable once you get the texture right.
Quick Info
Total time: about 1 hour (including dough cooling)
Servings: 40-50 pieces, depending on how big you cut them
Difficulty: easy-medium, the dough is soft but manageable
Ingredients
1 egg
250 g margarine (Rama Maestro or another baking margarine)
200 g sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (or to taste)
350-400 g flour (plus extra for rolling and shaping)
½ packet baking powder (about 5 g)
2 handfuls of ground walnuts (about 70-80 g)
50 g plain chocolate (you can also use chocolate with nuts)
A pinch of nutmeg
Powdered sugar for decoration
Instructions
1. Take the margarine out of the fridge and let it sit at room temperature for at least 30-40 minutes to soften. In a large bowl, combine the margarine, sugar, extracts, and a pinch of nutmeg. Mix everything with a wooden spoon or spatula until you get a lighter-colored cream.
2. Add the egg and mix well until fully incorporated. If you have a mixer with beaters, you can use it, but it's not necessary.
3. Sift the flour together with the baking powder directly over the mixture above. Start with 350 g and keep the rest for later.
4. Add the ground walnuts and the chocolate cut into small cubes or chopped with a knife. Mix everything with a spatula or by hand, but don't overdo it.
5. The dough will be quite soft. If it seems too sticky to shape, gradually add more flour, but don't add too much: you will need a little more for rolling. The goal is to keep it soft, not firm like playdough.
6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. You can also leave it overnight if you're in a hurry or want to bake fresh the next day.
7. Dust your work surface well with flour. Take the dough out and roll it out into a sheet about 0.5 cm thick. If it sticks, sprinkle flour on the surface and on the rolling pin.
8. Cut out the cookies with shapes of your choice. Gather the scraps, knead them gently, roll them out again, and continue until you finish the dough.
9. Place the cookies on baking sheets lined with parchment paper, leaving 2-3 cm between them.
10. Bake in a preheated oven at 180°C, on the middle rack, for 12-15 minutes or until the edges turn slightly golden. Don't leave them too long, or they will become hard after cooling.
11. Remove the tray and let the cookies cool for 2-3 minutes, then carefully transfer them to a wire rack.
12. When they are almost cool, dust them with powdered sugar mixed with a pinch of nutmeg.
Why I Make This Recipe Often
They are quick, inexpensive, and can be adjusted based on what I have at home. The cookies last 5-6 days without any issues in a sealed container, making them great to prepare ahead of the holidays or if I have guests. The dough rolls out easily if I chill it well, and I can work with any shapes I have on hand. For flavor, the combination of nuts and chocolate is hard to beat.
Tips and Variations
Tips
- If you have time, bake them in batches; don't overcrowd the tray to prevent sticking or deforming.
- Keep an eye on the oven after 10-12 minutes; some models bake more intensely at the edges.
- You can also use butter, but the texture will be slightly different and more crumbly.
- The dough can be made a day in advance and stored in the fridge, but take it out 10 minutes before rolling.
Substitutions
- Margarine can be replaced with butter (same weight) for a richer flavor.
- Walnuts can be substituted with ground almonds or hazelnuts if you have an allergy or want a different flavor.
- Almond extract is optional; it can be omitted or replaced with grated orange or lemon zest.
- Chocolate can be replaced with raisins or small pieces of dried fruit.
Variations
- Add 1 tablespoon of cocoa powder to the flour if you want darker cookies.
- For extra crunch, sprinkle whole walnut pieces on top of the cookies before baking.
- Instead of powdered sugar, you can glaze with melted chocolate.
Serving Ideas
- They pair well with coffee or tea, especially for breakfast or as a snack between meals.
- On holiday platters, they hold up well alongside other pastries.
- They can be packaged in small bags for Christmas gifts.
Frequently Asked Questions
1. The dough is too soft, what should I do?
Add flour gradually, but don’t overdo it. Ideally, it should be soft but workable with flour on the surface. If it's very warm in the kitchen, chill it for another 20-30 minutes.
2. Can they be made with butter?
Yes, but the texture will be slightly more crumbly. The same weight, 250 g, works.
3. How far in advance can I prepare the cookies?
They last at least 5-6 days in a sealed container at room temperature. You can prepare the dough a day in advance and bake when you have time.
4. Can they be frozen?
Yes, both the dough and the baked cookies can be frozen. The dough can be kept in the freezer for up to 1 month; thaw it in the fridge before use.
5. What if I don’t have cookie cutters?
You can cut them with a glass, knife, or even a pizza cutter for simple shapes.
Nutritional Values
Approximately, per serving (1 cookie, 20-25 g):
Calories: 90-100 kcal
Protein: 1.2 g
Carbohydrates: 10-12 g
Fat: 5-6 g
Sugar: 5 g
The values depend on how big you make them and if you add extra chocolate or nuts. They are moderately sweet and not overly fatty per piece.
Storage and Reheating
They are best stored in a metal or plastic container with a lid at room temperature for up to 6 days. If you want to keep them longer, you can freeze them and take out small portions as needed; they thaw quickly at room temperature. There's no need to reheat them, but if you want them softer after 3-4 days, you can keep them in a lightly warmed oven (max. 100°C) for 2-3 minutes.
These cookies are practical, adaptable, and useful for any busy period or when you want something substantial without too much effort. If you respect the dough's texture, they turn out just as good every time.
Quick Info
Total time: about 1 hour (including dough cooling)
Servings: 40-50 pieces, depending on how big you cut them
Difficulty: easy-medium, the dough is soft but manageable
Ingredients
1 egg
250 g margarine (Rama Maestro or another baking margarine)
200 g sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (or to taste)
350-400 g flour (plus extra for rolling and shaping)
½ packet baking powder (about 5 g)
2 handfuls of ground walnuts (about 70-80 g)
50 g plain chocolate (you can also use chocolate with nuts)
A pinch of nutmeg
Powdered sugar for decoration
Instructions
1. Take the margarine out of the fridge and let it sit at room temperature for at least 30-40 minutes to soften. In a large bowl, combine the margarine, sugar, extracts, and a pinch of nutmeg. Mix everything with a wooden spoon or spatula until you get a lighter-colored cream.
2. Add the egg and mix well until fully incorporated. If you have a mixer with beaters, you can use it, but it's not necessary.
3. Sift the flour together with the baking powder directly over the mixture above. Start with 350 g and keep the rest for later.
4. Add the ground walnuts and the chocolate cut into small cubes or chopped with a knife. Mix everything with a spatula or by hand, but don't overdo it.
5. The dough will be quite soft. If it seems too sticky to shape, gradually add more flour, but don't add too much: you will need a little more for rolling. The goal is to keep it soft, not firm like playdough.
6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. You can also leave it overnight if you're in a hurry or want to bake fresh the next day.
7. Dust your work surface well with flour. Take the dough out and roll it out into a sheet about 0.5 cm thick. If it sticks, sprinkle flour on the surface and on the rolling pin.
8. Cut out the cookies with shapes of your choice. Gather the scraps, knead them gently, roll them out again, and continue until you finish the dough.
9. Place the cookies on baking sheets lined with parchment paper, leaving 2-3 cm between them.
10. Bake in a preheated oven at 180°C, on the middle rack, for 12-15 minutes or until the edges turn slightly golden. Don't leave them too long, or they will become hard after cooling.
11. Remove the tray and let the cookies cool for 2-3 minutes, then carefully transfer them to a wire rack.
12. When they are almost cool, dust them with powdered sugar mixed with a pinch of nutmeg.
Why I Make This Recipe Often
They are quick, inexpensive, and can be adjusted based on what I have at home. The cookies last 5-6 days without any issues in a sealed container, making them great to prepare ahead of the holidays or if I have guests. The dough rolls out easily if I chill it well, and I can work with any shapes I have on hand. For flavor, the combination of nuts and chocolate is hard to beat.
Tips and Variations
Tips
- If you have time, bake them in batches; don't overcrowd the tray to prevent sticking or deforming.
- Keep an eye on the oven after 10-12 minutes; some models bake more intensely at the edges.
- You can also use butter, but the texture will be slightly different and more crumbly.
- The dough can be made a day in advance and stored in the fridge, but take it out 10 minutes before rolling.
Substitutions
- Margarine can be replaced with butter (same weight) for a richer flavor.
- Walnuts can be substituted with ground almonds or hazelnuts if you have an allergy or want a different flavor.
- Almond extract is optional; it can be omitted or replaced with grated orange or lemon zest.
- Chocolate can be replaced with raisins or small pieces of dried fruit.
Variations
- Add 1 tablespoon of cocoa powder to the flour if you want darker cookies.
- For extra crunch, sprinkle whole walnut pieces on top of the cookies before baking.
- Instead of powdered sugar, you can glaze with melted chocolate.
Serving Ideas
- They pair well with coffee or tea, especially for breakfast or as a snack between meals.
- On holiday platters, they hold up well alongside other pastries.
- They can be packaged in small bags for Christmas gifts.
Frequently Asked Questions
1. The dough is too soft, what should I do?
Add flour gradually, but don’t overdo it. Ideally, it should be soft but workable with flour on the surface. If it's very warm in the kitchen, chill it for another 20-30 minutes.
2. Can they be made with butter?
Yes, but the texture will be slightly more crumbly. The same weight, 250 g, works.
3. How far in advance can I prepare the cookies?
They last at least 5-6 days in a sealed container at room temperature. You can prepare the dough a day in advance and bake when you have time.
4. Can they be frozen?
Yes, both the dough and the baked cookies can be frozen. The dough can be kept in the freezer for up to 1 month; thaw it in the fridge before use.
5. What if I don’t have cookie cutters?
You can cut them with a glass, knife, or even a pizza cutter for simple shapes.
Nutritional Values
Approximately, per serving (1 cookie, 20-25 g):
Calories: 90-100 kcal
Protein: 1.2 g
Carbohydrates: 10-12 g
Fat: 5-6 g
Sugar: 5 g
The values depend on how big you make them and if you add extra chocolate or nuts. They are moderately sweet and not overly fatty per piece.
Storage and Reheating
They are best stored in a metal or plastic container with a lid at room temperature for up to 6 days. If you want to keep them longer, you can freeze them and take out small portions as needed; they thaw quickly at room temperature. There's no need to reheat them, but if you want them softer after 3-4 days, you can keep them in a lightly warmed oven (max. 100°C) for 2-3 minutes.
These cookies are practical, adaptable, and useful for any busy period or when you want something substantial without too much effort. If you respect the dough's texture, they turn out just as good every time.