When I first came across these walnut cookies, I wasn't planning to make anything special. I had some leftover roasted walnuts and some half-used plum jam in the fridge. They are not too sweet and remain quite tender, even after a few days. The recipe is simple and made with common ingredients, without complicated steps. If you have a mixer and a little patience, it doesn't take long.
Quick info
Total time: 40-45 minutes (including everything)
Servings: about 25 small cookies
Difficulty: easy
Ingredients
120 g butter at room temperature (ideally 82% fat)
80 g granulated sugar
1 egg (separate the egg white from the yolk)
1 packet of vanilla sugar (8 g)
150 g all-purpose flour
1 pinch of baking powder (about 1/3 teaspoon)
100 g roasted walnuts, chopped coarsely
zest of a small lemon (optional, but adds a subtle flavor)
jam for filling (plum, apricot, or whatever you have on hand)
Preparation method
1. Take the butter out of the fridge and let it sit at room temperature while you prepare the other ingredients. It should be soft, not melted.
2. Place the butter in a large bowl, add the granulated sugar and vanilla sugar. Mix for 2-3 minutes until you get a light-colored cream. You don’t need to mix too much, just enough for the sugar to partially dissolve in the butter.
3. Add the yolk and the lemon zest, if using. Mix briefly until incorporated.
4. Sift the flour together with the baking powder and add it to the butter cream. Initially mix with a spatula or wooden spoon, then knead very lightly by hand, just until you get a homogeneous, slightly sticky dough. Don’t overwork the dough.
5. Beat the egg white with a fork in a small bowl, just until it’s combined. Place the chopped roasted walnuts on a flat plate. Preheat the oven to 180°C, top and bottom heat.
6. Form balls from the dough about the size of a small walnut (approximately 15-17 g each). Work quickly, the dough can be slightly sticky, but do not add extra flour.
7. Dip each ball in the beaten egg white, then in the walnuts, pressing lightly so the walnuts stick to the surface. Arrange them on a baking tray lined with parchment paper, leaving a small distance between them (they don’t rise much).
8. With your finger or the end of a wooden spoon, gently press the center of each ball to form a dent.
9. Fill each dent with a little jam (about 1/2 teaspoon for each cookie). The jam should not overflow.
10. Bake the cookies in the middle of the oven for 20-25 minutes, until they are lightly browned at the edges. The walnuts will brown as well. Don’t bake them too long; they will stay more tender if not completely dried out.
11. Let the cookies cool on the tray for 5 minutes, then transfer them to a rack or another tray to cool completely.
Why I make this recipe often
They keep well for a few days and do not become soft if stored in a dry place. The cookies do not crumble during transport and can easily be made with other types of nuts or jams. They are great as a quick snack, not just with coffee or tea. If you have kids, you can let them shape the balls and make the dents for the jam.
Tips and variations
Tips
- Use roasted walnuts, not raw, for a more intense flavor.
- Do not overbake, so they don’t become hard.
- If the dough is too soft to shape, keep it in the fridge for 10 minutes.
- For uniform dents, use the rounded end of a wooden stick.
Substitutions
- All-purpose flour can be replaced with whole wheat flour, but they will turn out denser.
- If you don’t have walnuts, roasted hazelnuts or almonds work too.
- You can use brown sugar, although the texture will change slightly.
- The jam can be any type, as long as it’s not too liquid.
Variations
- Add a little cinnamon to the dough for a different flavor.
- You can add small pieces of chocolate instead of jam (it melts in the oven).
- The walnuts can be partially replaced with shredded coconut for a slightly different taste.
- You can make the cookies smaller or larger; the baking time will vary.
Serving ideas
- They are suitable for school or work lunchboxes.
- They pair well with coffee or tea, but also as a simple dessert at the end of a meal.
- They can be placed on platters for celebrations, looking nice among other cookies.
Frequently asked questions
Can the cookies be frozen?
Yes, they can be frozen without problems, both baked and raw (without jam). If freezing raw, shape the balls and place them in the freezer on a tray. When you want to bake them, let them thaw slightly, roll them in egg white and walnuts, fill with jam, and bake as per the recipe.
Can I use margarine instead of butter?
Yes, but the texture will be slightly different and the taste not as rich. If you only have margarine, choose one meant for baking.
Does the dough need to be refrigerated?
Usually not, if the butter is at room temperature and it’s not too hot in the kitchen. If you notice the dough is too soft to shape, you can keep it in the fridge for 10-15 minutes.
What jam works best?
I’ve tried with plums, apricots, quinces, and sour cherries. Thicker jams, not too liquid, hold better in the dent and do not overflow when baking.
Can they be made without walnuts?
Yes, you can omit the walnuts or replace them with almonds or coconut. Without any topping, they turn out simpler but still tender.
Nutritional values (per small cookie, approximately 18-20g)
Calories: 82 kcal
Carbohydrates: 9 g
Protein: 1.2 g
Fat: 5 g
Fiber: 0.6 g
The values are indicative and may vary depending on the type of jam or nuts used.
Storage and reheating
The cookies can be stored at room temperature in a metal box or a container with a lid for up to 7 days. If it’s very hot or humid at home, keep them in a cool place, not in the fridge (they become hard). They do not require reheating, but if you want them warm, you can put them in the oven at 120°C for 2-3 minutes.
That’s it. If you have the ingredients at home, it’s worth trying. They come together quickly, don’t dirty many dishes, and can be adapted to taste.
Quick info
Total time: 40-45 minutes (including everything)
Servings: about 25 small cookies
Difficulty: easy
Ingredients
120 g butter at room temperature (ideally 82% fat)
80 g granulated sugar
1 egg (separate the egg white from the yolk)
1 packet of vanilla sugar (8 g)
150 g all-purpose flour
1 pinch of baking powder (about 1/3 teaspoon)
100 g roasted walnuts, chopped coarsely
zest of a small lemon (optional, but adds a subtle flavor)
jam for filling (plum, apricot, or whatever you have on hand)
Preparation method
1. Take the butter out of the fridge and let it sit at room temperature while you prepare the other ingredients. It should be soft, not melted.
2. Place the butter in a large bowl, add the granulated sugar and vanilla sugar. Mix for 2-3 minutes until you get a light-colored cream. You don’t need to mix too much, just enough for the sugar to partially dissolve in the butter.
3. Add the yolk and the lemon zest, if using. Mix briefly until incorporated.
4. Sift the flour together with the baking powder and add it to the butter cream. Initially mix with a spatula or wooden spoon, then knead very lightly by hand, just until you get a homogeneous, slightly sticky dough. Don’t overwork the dough.
5. Beat the egg white with a fork in a small bowl, just until it’s combined. Place the chopped roasted walnuts on a flat plate. Preheat the oven to 180°C, top and bottom heat.
6. Form balls from the dough about the size of a small walnut (approximately 15-17 g each). Work quickly, the dough can be slightly sticky, but do not add extra flour.
7. Dip each ball in the beaten egg white, then in the walnuts, pressing lightly so the walnuts stick to the surface. Arrange them on a baking tray lined with parchment paper, leaving a small distance between them (they don’t rise much).
8. With your finger or the end of a wooden spoon, gently press the center of each ball to form a dent.
9. Fill each dent with a little jam (about 1/2 teaspoon for each cookie). The jam should not overflow.
10. Bake the cookies in the middle of the oven for 20-25 minutes, until they are lightly browned at the edges. The walnuts will brown as well. Don’t bake them too long; they will stay more tender if not completely dried out.
11. Let the cookies cool on the tray for 5 minutes, then transfer them to a rack or another tray to cool completely.
Why I make this recipe often
They keep well for a few days and do not become soft if stored in a dry place. The cookies do not crumble during transport and can easily be made with other types of nuts or jams. They are great as a quick snack, not just with coffee or tea. If you have kids, you can let them shape the balls and make the dents for the jam.
Tips and variations
Tips
- Use roasted walnuts, not raw, for a more intense flavor.
- Do not overbake, so they don’t become hard.
- If the dough is too soft to shape, keep it in the fridge for 10 minutes.
- For uniform dents, use the rounded end of a wooden stick.
Substitutions
- All-purpose flour can be replaced with whole wheat flour, but they will turn out denser.
- If you don’t have walnuts, roasted hazelnuts or almonds work too.
- You can use brown sugar, although the texture will change slightly.
- The jam can be any type, as long as it’s not too liquid.
Variations
- Add a little cinnamon to the dough for a different flavor.
- You can add small pieces of chocolate instead of jam (it melts in the oven).
- The walnuts can be partially replaced with shredded coconut for a slightly different taste.
- You can make the cookies smaller or larger; the baking time will vary.
Serving ideas
- They are suitable for school or work lunchboxes.
- They pair well with coffee or tea, but also as a simple dessert at the end of a meal.
- They can be placed on platters for celebrations, looking nice among other cookies.
Frequently asked questions
Can the cookies be frozen?
Yes, they can be frozen without problems, both baked and raw (without jam). If freezing raw, shape the balls and place them in the freezer on a tray. When you want to bake them, let them thaw slightly, roll them in egg white and walnuts, fill with jam, and bake as per the recipe.
Can I use margarine instead of butter?
Yes, but the texture will be slightly different and the taste not as rich. If you only have margarine, choose one meant for baking.
Does the dough need to be refrigerated?
Usually not, if the butter is at room temperature and it’s not too hot in the kitchen. If you notice the dough is too soft to shape, you can keep it in the fridge for 10-15 minutes.
What jam works best?
I’ve tried with plums, apricots, quinces, and sour cherries. Thicker jams, not too liquid, hold better in the dent and do not overflow when baking.
Can they be made without walnuts?
Yes, you can omit the walnuts or replace them with almonds or coconut. Without any topping, they turn out simpler but still tender.
Nutritional values (per small cookie, approximately 18-20g)
Calories: 82 kcal
Carbohydrates: 9 g
Protein: 1.2 g
Fat: 5 g
Fiber: 0.6 g
The values are indicative and may vary depending on the type of jam or nuts used.
Storage and reheating
The cookies can be stored at room temperature in a metal box or a container with a lid for up to 7 days. If it’s very hot or humid at home, keep them in a cool place, not in the fridge (they become hard). They do not require reheating, but if you want them warm, you can put them in the oven at 120°C for 2-3 minutes.
That’s it. If you have the ingredients at home, it’s worth trying. They come together quickly, don’t dirty many dishes, and can be adapted to taste.