Walnut and cinnamon biscuits
I don't know why, but every time I bake these walnut and cinnamon cookies, I end up with a half-empty tray because someone always hangs around the oven "just to taste if they are done." The first time I added too much flour, and they turned out a bit hard; no worries, I grated them into yogurt, and they were eaten that way. Since then, I've learned to add flour patiently, not all at once, and I don't rush the kneading, as it makes everything more tender. And yes, I admit, sometimes I use half walnuts and half coconut, just to get rid of the open bags in the cupboard.
It takes about 25 minutes to bake them, plus another 20 minutes for mixing, rolling, cutting, and glazing (if you want to bother with the glaze). From the ingredients below, you can make about 2 large trays, which means around 30-40 cookies, depending on how finely you cut them and how greedy everyone is at home. You don't need to have much experience in the kitchen; even if you aren’t patient with baking, they will still turn out fine.
INGREDIENTS (for two large trays of cookies)
5 tablespoons sour cream (regular, fatty, not light, to bind the dough well and make it tender)
1 egg (binds and gives a bit of a "crust" when baked)
5 tablespoons sugar (I use granulated sugar, but brown sugar works too if you want a caramel flavor)
3 tablespoons oil (any neutral oil works, don't use olive oil)
1-2 teaspoons cinnamon (this is to taste, but don't overdo it as it can become bitter)
3 tablespoons ground walnuts (coconut works too if you don't have walnuts)
1 teaspoon baking powder (helps them become fluffy, not flat)
flour as needed (usually around 300-350 g, but add it gradually, see preparation)
For the glaze:
1 egg white (the base, to bind all the sugar)
170 g powdered sugar (gives consistency, don’t skimp here)
lemon essence (a drop, just enough so the glaze isn't bland)
PREPARATION METHOD
1. In a large bowl, I put the sour cream, egg, and sugar. I mix them well with a whisk for a few minutes until I no longer feel sugar granules when I scrape the bottom of the bowl with a spoon. It doesn't need to be frothy, just enough for the sugar to dissolve.
2. I pour in the oil, mix again for 30 seconds, then add the cinnamon. About a teaspoon and a bit, you don't want the smell to be too sharp, just a subtle fragrance when they go into the oven.
3. Next comes the ground walnuts. If you're feeling adventurous, you can add a bit of coconut or ground almonds. It's not mandatory, but it gives a better texture.
4. I add 2-3 tablespoons of flour mixed beforehand with the baking powder (not directly into the bowl, as it can clump, and you don’t want to bite into those in the cookies). I start incorporating the flour with a spoon, then add 2 tablespoons at a time. When it gets too hard to mix with a spoon, I use my hands and knead gently.
The dough should be slightly sticky but should come off your hands. Don’t overload it with flour, as it will harden when baked. If you want tender cookies, stop when you can roll it out on a floured surface without it running or sticking too much. If you added too much flour and see it’s not binding, sprinkle a spoonful of sour cream to fix it.
5. I dust the countertop with flour, tear off pieces of dough, and roll them out to about the thickness of a pinky finger. It doesn't have to be perfectly rolled out, and not too thin, or else they will burn quickly on the edges.
6. I cut the cookies with shapes (or directly with a knife into squares if I'm in a hurry; that works just as well), and place them on a baking tray lined with parchment paper, not too crowded.
7. I preheat the oven to 180°C (medium heat, so they don’t burn on the bottom). I put the tray in the oven for 20-25 minutes until they get a bit of color on the edges but remain light on top. If you dry them out too much, they won’t be as good, so be careful not to forget them in the oven.
8. For the glaze, I beat the egg white until frothy with a mixer, add 2-3 tablespoons of sugar, a drop of lemon essence, then more sugar, and keep beating until all the sugar is incorporated. The glaze should hold stiff peaks on the whisk and not run. If it’s not thick enough, I add more powdered sugar.
9. I spread the glaze on the cooled cookies however I feel like: with a brush, a teaspoon, or even with my finger (if they are for home and not for guests). They can also be decorated with crushed walnuts or some sprinkles if you feel like it.
WHY I MAKE THEM OFTEN
I make them often because they don’t require expensive ingredients, I don’t need a mixer or food processor, and there’s not much hassle with kneading. They are good plain, go well with tea, coffee, or even as a snack at work. And one more thing: I can personalize them based on what I have on hand; for example, I can swap out the walnuts for coconut or grated chocolate, and they are always eaten, no one leaves them on the table. Plus, they last several days without losing their texture; they don’t get soggy or dry out if stored properly.
USEFUL TIPS, VARIATIONS, AND SERVING IDEAS
USEFUL TIPS:
Don’t add all the flour at once. Flour absorbs differently depending on how fatty the sour cream is or how large the egg is. For me, with thinner sour cream, I can use more flour.
Don’t knead too much, or they will become hard. Just enough to bind and make them rollable.
If you don’t have cookie cutters, use the rim of a glass or cut with a knife. It doesn’t matter for the taste.
For the glaze, don’t stop beating until it holds firm. If it remains soft, it will run and won’t dry nicely on the cookies.
If you don’t want glaze, just sprinkle a bit of powdered sugar while they are warm.
INGREDIENT SUBSTITUTIONS:
Walnuts can be fully replaced with coconut, ground almonds, or even ground sunflower seeds (if you want to make them nut-free for allergy reasons).
Sugar can also be brown or coconut sugar, but don’t reduce it too much, or they won’t be tender.
Sour cream can be replaced with thicker yogurt if you don’t have it, but the texture won’t be exactly the same.
For a gluten-free version, use a special gluten-free flour mix, but again, be careful with the quantity; you may need a bit more or less, see how it kneads.
The egg can be omitted for allergies, but then add a bit more sour cream to bind, and they will turn out a bit crumblier.
VARIATIONS:
If you want them crunchier, add a few tablespoons of oats to the dough.
You can add grated orange zest for an extra flavor.
Instead of cinnamon, try a pinch of cardamom or anise if you like to experiment.
SERVING IDEAS:
They are great with tea or coffee in the morning, or even as a simple dessert alongside a glass of milk.
They pair wonderfully with apple or pear compote.
If you glaze them, you can also pack them for kids, as they won’t stick together when the glaze dries.
You can dip them in melted chocolate for something more festive, or sandwich two together with jam.
FREQUENTLY ASKED QUESTIONS
What do I do if my dough is too soft and I can’t roll it out?
Add more flour, but carefully, one tablespoon at a time. Don’t pour it all at once, as you risk making it too dense. If it still doesn’t bind, leave it in the fridge for 10-15 minutes; it will firm up from the fat in the sour cream.
Do I have to use walnuts?
No. You can replace them with coconut, ground almonds, peanuts, or crushed sunflower seeds. I’ve also tried using pumpkin seeds; they turn out okay, just with a more "rustic" taste.
Can I make the glaze without a mixer?
Yes, if you have patience and strength in your arm, but it takes longer and won’t be as airy. Use a whisk and beat vigorously, adding sugar gradually.
If I don’t have parchment paper, can I bake directly on the tray?
Yes, but grease the tray well with oil or butter, and sprinkle a bit of flour so they don’t stick. Still, using parchment paper is safer; they won’t burn on the bottom.
How long do the cookies last after I make them?
In a sealed container, in a dry and cool place, they can easily last a week without hardening or losing their taste.
Can I make them without an egg?
Yes, they can be made without an egg; just add a bit more sour cream to bind the mixture. They will be a bit crumblier, but the taste won’t differ much.
NUTRITIONAL VALUES (estimated)
Per serving (2-3 cookies without glaze): about 90-110 calories, of which 5-7 g carbohydrates, 3-4 g fat, 1-2 g protein. With glaze, you’ll add another 30-40 calories for each, due to the extra sugar. These cookies aren’t exactly diet food, but they won’t throw you off if you have 2-3 with a coffee. The good part is that they contain "good" fats from walnuts and sour cream, and they don’t contain margarine or artificial colors or things. If you want to cut calories, skip the glaze and use brown sugar, but they won’t be quite as flavorful.
HOW TO STORE AND REHEAT
The cookies store very well in a metal tin or a jar with a lid, at room temperature, in a dry place. They don’t need refrigeration. If you find them a bit hard after 3-4 days, you can leave them in an open paper bag overnight or keep them in a warm oven (already turned off) with the door open for a few seconds. I don’t recommend reheating them in the microwave, as they get unpleasantly soft. If you want them crunchy again, bake them for 3-4 minutes at 170°C directly on the rack, not in a tray, and they will refresh without losing their taste. If you’ve added glaze, keep in mind that it will dry out over time, but that’s okay; they still taste great.
Sour cream, sugar, and egg are placed in a bowl and mixed until the sugar dissolves. Oil and cinnamon are added. The mixture is homogenized, then ground walnuts are added, followed by 2-3 tablespoons of flour mixed with baking powder at the end. Continue mixing, adding 2 tablespoons of flour at a time until a dough is formed that can be rolled out. Dust the surface with flour, roll out a not too thin sheet, cut into shapes, and place them on a baking tray lined with parchment paper. Bake in the oven at a moderate temperature for 20-25 minutes. Glaze: The egg white is beaten with 2-3 tablespoons of sugar and lemon essence. Sugar is added again, beaten again, and this is repeated until all the sugar is incorporated. Decorate the cookies as desired. Instead of ground walnuts, shredded coconut can be used.
Ingredients: 5 tablespoons sour cream, 1 egg, 5 tablespoons sugar, 3 tablespoons oil, cinnamon, 3 tablespoons walnuts, 1 teaspoon baking powder, flour as needed. DECOR: ROYAL GLAZE, 1 egg white, 170g sugar, lemon essence.
