ITALIAN WALNUT COOKIES (NOCE COOKIES) RECIPE - (4.3/5)
Provided by ctozzi
Number Of Ingredients 15
Steps:
- Cookies: Mix all ingredients together. Add enough flour so that dough is not sticky. Roll dough into small balls and place balls into the refrigerator for one day. Remove from refrigerator and shape dough into the nut forms. Cook for 15-20 minutes at 350 degrees, cool. Filling: Mix together, then place into cooked walnut forms.
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
WALNUT COOKIES
These easy walnut cookies from scratch are made with only a handful of simple ingredients: walnuts, brown sugar, jam, just a touch of nut flour and vanilla then rolled in powdered sugar before baking into perfection. It's like Italian snowball cookies and European horn cookies got married.
Provided by Florentina
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- To the bowl of a food processor add the walnut pieces together with the brown sugar, lemon zest and a pinch of salt. Use the pulse button and process until the mixture resembles wet sand.
- In a medium mixing bowl combine the apricot jelly with the water and vanilla extract. Add the walnut mixture. Use a spatula and combine everything until a dough is formed. Sprinkle in the walnut or almond flour and combine again until incorporated. Cover the bowl and refrigerate the cookie dough for 20 minutes.
- Preheat your oven to 375"F.
- Prepare a small bowl with powder sugar and have a cookie sheet lined with parchment paper ready.
- Use a tablespoon and scoop out the cookie dough, shape into a round ball. Alternatively use your finger to help push the dough out of the spoon straight into the powder sugar bowl. Toss to coat lightly then transfer to the cookie sheet. (The powder sugar coating is optional but yields nice crinkle snowball cookies). Repeat with the remaining cookie dough and make sure to leave plenty of space between the cookies.
- Bake the cookies for 13 minutes, turn off the heat and allow cookies to sit in the oven for 2 extra minutes. Transfer to a cooling rack and allow to cool off completely.
Nutrition Facts : ServingSize 1 cookie, Calories 142 kcal, Carbohydrate 9 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 9 g
POLVORONES: GROUND WALNUT COOKIES
Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child.
Provided by Marcela Valladolid
Time 2h8m
Yield about 4 dozen
Number Of Ingredients 6
Steps:
- Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
- Preheat the oven to 325 degrees F.
- Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.
- Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.
ITALIAN WALNUT-RAISIN COOKIES
These are bakery-quality cookies! The yield is only estimated depending on the size of cookies. Plan ahead the dough needs to chill for about 1-1/2 hours, prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h13m
Yield 50 cookies (approx)
Number Of Ingredients 9
Steps:
- Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
- In a medium bowl sift together flour and baking powder.
- In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
- Beat in vanilla and eggs until well combined (about 1 minute).
- Add in flour/baking powder mixture; mix until combined.
- Stir in raisins (the dough will be very soft!).
- Chill the dough for about 1-1/2 hours to firm slightly.
- Set oven to 300°.
- Line one or more cookie sheets with foil, then butter the foil.
- Coarsley grind the walnuts in a processor.
- Mound the ground walnuts on a work surface.
- Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
- Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
- Transfer to baking sheet/s spacing 2 inches apart.
- Bake until cookies spread, and are golden brown (about 18-20 minutes).
Nutrition Facts : Calories 142, Fat 8.6, SaturatedFat 2.9, Cholesterol 22.4, Sodium 53, Carbohydrate 15.5, Fiber 0.8, Sugar 9.7, Protein 2.2
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