Walnut Crescent Cookies (Bredele)
Today, I’m sharing a recipe for buttery crescent-shaped walnut cookies. Perfect for the holiday season, these cookies are ideal for filling cookie tins and preparing gourmet gifts because they contain no eggs or dairy, allowing them to stay fresh for a long time.
Moreover, these cookies are not overly sweet as the dough contains no sugar. The sweetness comes from the dusting of powdered sugar, while the rich flavor of walnuts shines through. Nut enthusiasts will love these! Feel free to substitute walnuts with hazelnuts or almonds as desired.
Ingredients
-
Flour
380 g
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Baking powder
1.5 tsp
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Salt
0.25 tsp
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Beef tallow at room temperature (or lard, or butter)
150 g
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Finely chopped walnut halves
150 g
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Water
100 g
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Vanilla extract
1 tsp
Preparation
- 1Prepare the dough
In a bowl, mix together the flour, baking powder, and salt. Add the tallow and mix with your fingertips to incorporate it as much as possible into the flour. Add the chopped walnuts and mix again. Finally, add the water and vanilla extract. Knead by hand until you obtain a smooth, non-sticky, uniform dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- 2Preheat the oven
Preheat the oven to 180°C (350°F), static heat.
- 4Bake
Place in the oven and bake for about 20-25 minutes (24 minutes for me) or until they are lightly golden. The cookies should not brown too much, just a little.
- 5Finishing
As soon as they are out of the oven and still warm, roll the cookies generously in powdered sugar.
- Storage
They can be stored for a long time (several weeks) in a cookie tin.
