WALNUT & COFFEE GATEAU
MasterChef judge Gregg Wallace shares his recipe for a classic cake - it's much easier than it looks
Provided by Gregg Wallace
Categories Afternoon tea, Treat
Time 1h15m
Number Of Ingredients 16
Steps:
- Heat the oven to 190C/170C fan/ gas 5. Grease and line 3 x 20cm round sandwich tins. For the sponge use an electric whisk to beat the eggs and sugar in a large bowl until light and thick like semi-whipped cream. Gently fold in the flour, then the oil and finally the chopped nuts. Divide mix between the tins and bake for 15 mins or until cooked through. Turn cakes out onto a wire rack and leave to cool.
- To make the cream filling, whip the cream with the sugar and vanilla, then set aside. For the butter icing, beat the butter with half the sugar until smooth. Add remaining sugar, stir in the milk and coffee essence, then continue to beat until everything is combined.
- To assemble, spread a third of the cream filling on top of one of the cakes, put another cake on top, spread another third of the cream over and lay the final cake on top. Put remaining cream in a piping bag fitted with a star-shaped nozzle.
- Use a palette knife to spread the butter icing all over the top and sides of the cake. Lightly press the finely chopped walnuts into the sides and scatter the top with the roughly chopped walnuts. Pipe 8 swirls of cream on top, one for each slice, and top with a walnut half. The cake will now sit happily in a cool place for a couple of hours but is best enjoyed on the day it is made.
Nutrition Facts : Calories 971 calories, Fat 69 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 69 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.17 milligram of sodium
COFFEE & WALNUT CREAM COOKIES (BISCUITS)
These are more of a special occasion treat than an everyday cookie. Also, these are probably more for older tastes than for kids. (A big hit with adults at a recent engagement party.) Don't be scared that it looks like a lot of work - they really aren't that bad! You will need a 5.5cm round cookie cutter. Australian measurements used. Taken from Australian Women's Weekly: Cookies.
Provided by auntchelle
Categories Dessert
Time 1h41m
Yield 18 cookies
Number Of Ingredients 16
Steps:
- Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg.
- Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes.
- Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper.
- Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream.
- When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing.
- Spread the top of each cookie with icing and top with a walnut half.
- Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts.
- Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.
Nutrition Facts : Calories 325.6, Fat 20.5, SaturatedFat 9.7, Cholesterol 49.2, Sodium 47.2, Carbohydrate 33.4, Fiber 1.2, Sugar 18.6, Protein 3.8
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.
WALNUT COFFEE COOKIES
These delicious cookies have a wonderful texture -- somewhat sandy, like a rich shortbread cookie, but a little more crunchy-firm, almost like biscotti. The walnuts play a starring role, appearing in the dough and as a rolled-in coating. Frankly, these are perhaps more of an adult cookie than one kids will clamor for, because they're a tad less sweet than many cookies. But that's not necessarily a bad thing, is it?
Provided by Annacia
Categories Dessert
Time 37m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
- Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
- Set aside.
- Finely chop the remaining nuts by hand and set them aside in a small bowl.
- Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
- Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Adjust one oven rack so it is in the center position.
- Preheat the oven to 350°F.
- Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
- Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
- Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
- Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
- Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.
Nutrition Facts : Calories 149.1, Fat 10.5, SaturatedFat 3.1, Cholesterol 17.9, Sodium 59.9, Carbohydrate 12.6, Fiber 0.8, Sugar 6.5, Protein 2.5
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.
OATMEAL WALNUT COOKIES
These yummy cookies, from Marjorie Ferrin of Colorado Springs, Colorado, are perfect with an afternoon cup of coffee or glass of milk.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14 cookies.
Number Of Ingredients 10
Steps:
- In a small bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl, combine the oats, flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts., Drop by tablespoonfuls 3 in. apart onto an ungreased baking sheet. Bake at 350° for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts :
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COFFEE-WALNUT COOKIES RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 66Estimated Reading Time 5 minsCategory DESSERTS, BAKETotal Time 1 hr
- Combine the flour, walnuts, sugar and salt in the bowl of a food processor and pulse until the walnuts are finely ground. Add the ground coffee and pulse to mix. Add the butter (cut in several pieces if firm) and pulse until the mixture looks damp and crumbly. Drizzle in the brandy and vanilla extract and pulse until the dough begins to clump up around the blade. Remove the dough, press it into a ball and knead it by hand a few times to complete the mixing.
- Form the dough into a 12-inch log about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably, overnight, or up to 3 days. The dough can also be frozen for up to 3 months.
- Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Use a sharp knife to cut the cold dough log into one-fourth-inch-thick slices. (If the dough crumbles when you cut into it, let it soften for several minutes.) Place the cookies at least 1 inch apart on silicone-lined baking sheets. Press a coffee bean into the center of each cookie.
- Bake the cookies until light golden brown at the edges, 12 to 15 minutes, rotating the sheets from top to bottom and front to back halfway through the baking. Let the cookies firm up on the pans for about 1 minute, then transfer them to a rack with an offset spatula. Cool completely. These cookies are delicious fresh but are even better the next day. They can be stored in an airtight container for at least a month.
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