This walnut and chocolate cookie recipe from Emily Luchetti will satisfy any chocolate-lover’s cravings. Bake up a batch and then sit back, relax and enjoy!
Melt chocolate and butter together in a double boiler. Whisk until smooth.
Mix together the cocoa powder, flour, baking powder, and salt.
In an electric mixer, whisk together the eggs and sugar for 2 minutes. Reduce to low speed and stir in the melted chocolate, coffee and vanilla. Stir in the dry ingredients. Refrigerate the dough until firm, about an hour.
Preheat the oven to 350°F.
Scoop or form the cookies into balls, each about 1 tablespoon.
Put the confectioners (or powdered) sugar in a bowl and roll each of the balls in the sugar. Place on parchment lined baking sheets several inches apart. Bake for 13-15 minutes until crackled on top. Remove from the oven and gently press a walnut half in the middle of each warm cookie.
These mini apple pies are filled with fresh apples and dried cranberries, making them a perfect holiday dessert. Cooking them in an air fryer makes the pastry crisp and flakey.
Flakey squares of puff pastry are baked with Brie, walnuts and dried cranberries. A drizzle of honey and fresh thyme and basil leaves finish this appetizer.
Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat.
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.