Learn how to make gorgeous and delicious walnut snowball cookies. Crunchy on inside and light on outside, with an incredible citrusy flavour.
125 g (1 metric cup) of sifted all purpose flour or plain flour
60 g (1/4 cup or 4 tbsp) of softened coconut butter
15 g (1 tbsp, packed) of brown sugar
1 g (1/8 tsp) of fine sea salt
2 g (1 tsp) of cinnamon powder
1/2 tsp of freshly ground nutmeg
120 g (1 metric cup) of coarse blended walnuts
10 g (1 tbsp) of orange zest or the zest of one medium size orange
5 ml (1 tsp) of orange blossom water
125 g (1 metric cup) of icing sugar
This recipe will make 18 cookies, 5 cm (2 inches) in diameter.
Wash the walnuts in cold water to remove the impurities, then toast them lightly on a dry pan or in the oven.
Transfer the nuts into a blender and blend them until coarse.
In a mixing bowl, combine all the ingredients and form a smooth dough*.
Using an ice cream or measuring spoon 5 cm (2 inches) in diameter, scoop the dough, then place it on a baking tray. If needed, shape it into a ball.
Refrigerate the cookies before baking for 15-30 minutes.
Preheat the oven at 190C (375F).
Bake the cookies for 10-12 minutes or until lightly golden.
Freshly baked cookies have a soft texture, and will solidify once they are cold.
Let the cookies cool down completely.
Coat each cookie with icing sugar. For a more appealing look, you might have to coat them twice.
*This cookie dough could be made ahead of time and kept in the fridge up to 3 days before baking.
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