At the beginning of December, I made these nut cookies again at the request of the children. I have had them on my list for a few years, tested and adapted several times. I use them especially when I have leftover roasted nuts from other recipes, and the rest of the ingredients are always at hand. They are simple, do not require a special mixer, and do not dirty many dishes. Over time, I have slightly modified the ratio of flour to nuts and the filling, but the base is always the same.
Quick Info
Total time: 55 minutes (15 preparation, 15-18 baking, the rest shaping)
Servings: about 34-36 cookies
Difficulty: easy
Ingredients
120 g margarine or butter (cut into cubes, at room temperature)
80 g sugar
1 large egg (separated)
200-210 g white flour (sifted)
1 small pinch of baking powder
the grated zest of 1 orange (organic if possible)
1/2 teaspoon vanilla extract or essence
a pinch of salt
150 g roasted and coarsely ground nuts
Filling: jam, fruit preserves, spreadable chocolate (orange, strawberries, plums, etc.)
Preparation method
1. Preheat the oven to 170°C, static.
2. Place the cubed margarine/butter in a small dish at the edge of the warm oven, just until softened, it should not melt.
3. Mix the softened margarine with the sugar, using a whisk or mixer, for 2-3 minutes until light in color.
4. Add the yolk, vanilla extract, and grated orange zest, and mix with a spatula.
5. Sift the flour, baking powder, and salt directly over the mixture. Quickly knead just until a soft dough forms that does not stick to your hands. Sometimes I need 200 g of flour, other times up to 210, depending on the size of the egg.
6. The dough should not be refrigerated; shape it immediately: break off small pieces (about the size of a small walnut), roll them into balls.
7. Whip the remaining egg white lightly with a pinch of salt, just enough to foam (it should not be meringue).
8. Quickly dip each ball in the egg white, then in the ground nuts.
9. Place them on a baking sheet lined with parchment paper, leaving 2 fingers of space between them.
10. Make a small indentation in the center of each ball with your index finger (or the handle of a wooden spoon if you want a more regular shape).
11. In each indentation, place half a teaspoon of jam, fruit preserves, chocolate spread, or whatever you have on hand.
12. Bake the cookies for 15-18 minutes on the middle rack. The edges should set slightly, and the dough should not remain raw.
13. Let them cool directly on the tray for 10 minutes, then carefully transfer them to a rack.
Why I make this recipe often
These are tender cookies that keep well in a box for several days, they do not harden and do not crumble. The filling can vary depending on what I have in the fridge. I like that I can also make them with butter if I don't have margarine, and they are ready in an hour altogether. For someone who wants something sweet without much effort, they turn out well every time.
Tips
- Do not melt the margarine/butter, just let it soften.
- Roasted nuts give more flavor than raw ones.
- Do not overdo the filling, otherwise it will leak during baking.
- If you find that the dough is sticking, add a little more flour.
Substitutions
- You can use butter instead of margarine, the texture will be a bit more crumbly.
- Nuts can be replaced with hazelnuts or almonds.
- Orange extract can be used instead of grated zest.
- For vegan versions, the egg can be replaced with 50 g of soy yogurt; they turn out a bit softer.
Variations
- You can fill with chocolate cream, sour jam (sour cherries, apricots), or even pistachio paste.
- For a more pronounced flavor, add 1/2 teaspoon of cinnamon.
- They can also be made without filling, just with nuts on top.
Serving ideas
- I place them on a platter for coffee or send them in a package on busy days.
- They are suitable for edible gifts, they do not stick together after cooling.
- They go well with milk or tea.
Frequently asked questions
How long do they last?
They keep at room temperature in a metal box for up to 6 days without hardening.
Can I use only butter?
Yes, the texture will be a bit more tender, and the flavor richer. I do not recommend 100% salted butter.
Can the cookies be frozen?
The shaped dough can be frozen for up to 2 months, bake directly from the freezer (with an additional 2-3 minutes). Baked cookies do not turn out the same after freezing.
What type of nut is best?
I recommend classic Romanian walnuts, lightly roasted. They can be mixed with hazelnuts or almonds.
Nutritional values (per cookie, estimated)
Energy: 70-75 kcal
Carbohydrates: 8 g
Protein: 1.5 g
Fats: 4 g
Fiber: 0.5 g
It’s not exactly a diet dessert, but they are more balanced than many store-bought cookies.
Storage and reheating
They should be kept at room temperature in a sealed box. They are not reheated, consumed cold, just as tender after two or three days. If the house gets warm in winter, I keep them away from direct heat to prevent them from drying out. If you want to keep them longer, it’s better to freeze the raw dough, not the baked cookies.
Quick Info
Total time: 55 minutes (15 preparation, 15-18 baking, the rest shaping)
Servings: about 34-36 cookies
Difficulty: easy
Ingredients
120 g margarine or butter (cut into cubes, at room temperature)
80 g sugar
1 large egg (separated)
200-210 g white flour (sifted)
1 small pinch of baking powder
the grated zest of 1 orange (organic if possible)
1/2 teaspoon vanilla extract or essence
a pinch of salt
150 g roasted and coarsely ground nuts
Filling: jam, fruit preserves, spreadable chocolate (orange, strawberries, plums, etc.)
Preparation method
1. Preheat the oven to 170°C, static.
2. Place the cubed margarine/butter in a small dish at the edge of the warm oven, just until softened, it should not melt.
3. Mix the softened margarine with the sugar, using a whisk or mixer, for 2-3 minutes until light in color.
4. Add the yolk, vanilla extract, and grated orange zest, and mix with a spatula.
5. Sift the flour, baking powder, and salt directly over the mixture. Quickly knead just until a soft dough forms that does not stick to your hands. Sometimes I need 200 g of flour, other times up to 210, depending on the size of the egg.
6. The dough should not be refrigerated; shape it immediately: break off small pieces (about the size of a small walnut), roll them into balls.
7. Whip the remaining egg white lightly with a pinch of salt, just enough to foam (it should not be meringue).
8. Quickly dip each ball in the egg white, then in the ground nuts.
9. Place them on a baking sheet lined with parchment paper, leaving 2 fingers of space between them.
10. Make a small indentation in the center of each ball with your index finger (or the handle of a wooden spoon if you want a more regular shape).
11. In each indentation, place half a teaspoon of jam, fruit preserves, chocolate spread, or whatever you have on hand.
12. Bake the cookies for 15-18 minutes on the middle rack. The edges should set slightly, and the dough should not remain raw.
13. Let them cool directly on the tray for 10 minutes, then carefully transfer them to a rack.
Why I make this recipe often
These are tender cookies that keep well in a box for several days, they do not harden and do not crumble. The filling can vary depending on what I have in the fridge. I like that I can also make them with butter if I don't have margarine, and they are ready in an hour altogether. For someone who wants something sweet without much effort, they turn out well every time.
Tips
- Do not melt the margarine/butter, just let it soften.
- Roasted nuts give more flavor than raw ones.
- Do not overdo the filling, otherwise it will leak during baking.
- If you find that the dough is sticking, add a little more flour.
Substitutions
- You can use butter instead of margarine, the texture will be a bit more crumbly.
- Nuts can be replaced with hazelnuts or almonds.
- Orange extract can be used instead of grated zest.
- For vegan versions, the egg can be replaced with 50 g of soy yogurt; they turn out a bit softer.
Variations
- You can fill with chocolate cream, sour jam (sour cherries, apricots), or even pistachio paste.
- For a more pronounced flavor, add 1/2 teaspoon of cinnamon.
- They can also be made without filling, just with nuts on top.
Serving ideas
- I place them on a platter for coffee or send them in a package on busy days.
- They are suitable for edible gifts, they do not stick together after cooling.
- They go well with milk or tea.
Frequently asked questions
How long do they last?
They keep at room temperature in a metal box for up to 6 days without hardening.
Can I use only butter?
Yes, the texture will be a bit more tender, and the flavor richer. I do not recommend 100% salted butter.
Can the cookies be frozen?
The shaped dough can be frozen for up to 2 months, bake directly from the freezer (with an additional 2-3 minutes). Baked cookies do not turn out the same after freezing.
What type of nut is best?
I recommend classic Romanian walnuts, lightly roasted. They can be mixed with hazelnuts or almonds.
Nutritional values (per cookie, estimated)
Energy: 70-75 kcal
Carbohydrates: 8 g
Protein: 1.5 g
Fats: 4 g
Fiber: 0.5 g
It’s not exactly a diet dessert, but they are more balanced than many store-bought cookies.
Storage and reheating
They should be kept at room temperature in a sealed box. They are not reheated, consumed cold, just as tender after two or three days. If the house gets warm in winter, I keep them away from direct heat to prevent them from drying out. If you want to keep them longer, it’s better to freeze the raw dough, not the baked cookies.