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The Ultimate Walnut Caramel Cookie
The Ultimate Walnut Caramel Cookie

Before you jump to The Ultimate Walnut Caramel Cookie recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons for this. There are many health conditions related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that lots of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, just making a couple of modest changes can positively affect everyday eating habits.

If you want to see results, it is definitely not essential to drastically modify your eating habits. Even more crucial than totally modifying your diet is just substituting healthy eating choices whenever possible. As you become accustomed to the taste of healthy foods, you will discover that you’re eating more healthily than before. Like many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

To sum up, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to the ultimate walnut caramel cookie recipe. To cook the ultimate walnut caramel cookie you need 15 ingredients and 28 steps. Here is how you cook that.

  1. You need Walnut Cookie Dough
  2. Provide 110 grams Cake flour
  3. Provide 40 grams Walnuts
  4. Prepare 40 grams Powdered sugar (granulated sugar is ok)
  5. You need 80 grams Butter
  6. Take 1 Egg yolk
  7. Prepare 1 small amount Vanilla essence (or something similar) according to your taste (I used a small amount of almond essence)
  8. Take Recipe ID: 1004211 "Cinnamon-Scented Caramelized Walnuts"
  9. Provide 60 grams Walnuts
  10. Get 10 ml Water
  11. Prepare 20 grams Granulated sugar
  12. Use 1 medium teaspoon Butter
  13. Get 1 medium teaspoon Honey
  14. Prepare 1 tbsp Granulated sugar (for the topping)
  15. Provide 1 Cinnamon (if you dislike cinnamon please omit)
  1. Make the caramelized walnuts from "Cinnamon-Scented Caramelized Walnuts". If you dislike cinnamon, please omit it.
  2. As we are including walnuts in the cookies this time, go ahead and break the walnuts into smaller pieces. Please follow the amount listed in the ingredients.
  3. The walnuts used in the cookie dough should be ground into powder using a food processor or pestle & mortar. Instead of "almond powder" we are using "walnut powder".
  4. Walnut powder will turn out like this. Because we are using raw walnuts, it will turn a bit paste-like when using a food processor, but it smells great!
  5. Walnut powder can be purchased from "Tomizawa Shop" or from other baking specialty stores. You should also be able to find it available for sale online.
  6. If Step 3 is too much effort, then you may substitute 40 g of store-bought almond powder and go straight to Step 10.
  7. Combine the cake flour and the walnut powder and sift 2-3 times. The particles from the walnut powder are large so it's better to sift at least twice.
  8. Because the walnut powder will be somewhat paste-like in consistency with large particles, it is easier to use a rubber spatula and push the walnut powder through the sifter with the cake flour.
  9. After sifting 3 times, the walnut powder will turn into a beautiful fine powder together with the flour as in the photo.
  10. If you are using almond powder, combine it with the cake flour and sift once. Sift the powdered sugar separately for both almond and walnut powder.
  11. Separate 1 egg yolk from the whites. The egg whites can be stored in the freezer.
  12. Whip the butter, which was left at room temperature or microwaved, until creamy in texture.
  13. Add the sifted powdered sugar to the butter and whip until creamy.
  14. Add the egg yolk into the butter and whip some more.
  15. Add the walnut or almond powder in 2 batches to the butter mixture, and then add the essence. Switch to a rubber spatula and mix as though you are cutting the dough each time.
  16. Once the dough looks like this you may stop. The texture will be slightly crumbly. Remove the dough on the rubber spatula as you mix.
  17. Add the caramelized walnuts from Step 1 into the mixture and an essence of your choice. Mix thoroughly with a rubber spatula as though you are cutting through the dough.
  18. Knead the dough together firmly into an oblong shape and place it on top of some plastic wrap. (I put the dough together quickly by hand in order to avoid over-kneading.)
  19. Roll into a stick about 3 cm in diameter and wrap tightly with plastic.If not wrapped tightly here, it will be difficult to cut out the cookies later.
  20. Place in a freezer for 2 hoursto solidify. Remove from the freezer and cut the cookies a little less than 1 cm thick. Place them on a baking sheet.
  21. If the dough is too hard in Step 20, it may crumble while slicing. Check every 5-10 minutes to see if the dough has softened.
  22. I have a cheap knife that can be scorched over a flame. If you scorch your knife over the stove and slice at once from the top without going back and forth, the result will be a clean cut.
  23. Bake in an oven pre-heated to 180°C for 15-20 minutes. The time will vary according to your oven.
  24. If you over-bake, the texture will not come out well. Freshly baked cookies are BEST when you softly press the top and they are slightly soft to the touch. They will harden momentarily.
  25. The combination of the ingredients will result in a very crispy and crumbly texture. Freshly baked cookies are very fragile, so please take care!
  26. I have ended up with this combination of ingredients after experimenting with tart dough. The dough is very crispy and crumbly to the point that, as a tart, it would break apart and not work.
  27. The caramel that oozes from the dough is delicious. It's the ultimate for someone like me who loves walnuts.
  28. The cookies will maintain the crispy crumbly texture for days when stored in an air-tight container. If you include silica gel, they'll keep even longer! They're great as a present!

These decadent bars have a crisp walnut base followed by a rich caramel layer that's all topped off with chocolate walnut fudge. Sink your teeth into a thick and fudgy bar that's gluten-free, vegan, and oh so delicious! In a medium bowl, toss the walnuts with the caramel sauce. Using two spoons, drop clusters of caramel-coated walnuts on prepared baking sheets. Cookies, brownies, and bars are always crowd-pleasers—and great handmade gifts for friends and family during the holidays or for other special occasions.

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