Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, traditional walnut horseshoe cookies (orasnice) #gluten-free #flourless #dairy-free #vegetarian. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Traditional Walnut Horseshoe Cookies (Orasnice) #gluten-free #flourless #dairy-free #vegetarian is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Traditional Walnut Horseshoe Cookies (Orasnice) #gluten-free #flourless #dairy-free #vegetarian is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook traditional walnut horseshoe cookies (orasnice) #gluten-free #flourless #dairy-free #vegetarian using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Traditional Walnut Horseshoe Cookies (Orasnice) #gluten-free #flourless #dairy-free #vegetarian:
- Make ready 3 eggs (egg whites only)
- Make ready 100 g finely chopped walnuts
- Prepare 250 g ground walnuts
- Prepare 1/2 small lemon - juice only
- Get 100 g walnut or almond flour (finely ground) - you may need less or a bit more depending on size of the eggs and lemon
- Take 250 g sugar
Instructions to make Traditional Walnut Horseshoe Cookies (Orasnice) #gluten-free #flourless #dairy-free #vegetarian:
- Separate egg whites from yolks. Whisk the egg whites with a mixer or fork until they are foamy and the foam is fluffy and firm.
- Slowly add sugar while whisking and whisk until it has blended with the egg whites. Here they used brown sugar.
- Add ground walnuts and mix with a spatula. If the consistency is too runny, add more ground walnuts or ground almonds until the mix is like a dough and can be easily made into small sausage-like logs
- Take a ball of the mixture and make into a sausage - you can make them bigger or smaller, to taste. If your hands get to sticky to work with the mix, dip them in the bowl of water you prepared.
- Roll the cookie sausage in finely chopped walnuts until covered at all sides. Shape into a horseshoe and lay on baking paper in the baking pan or cookie sheet.
- Turn on the oven to 200C. Once the oven has reached the temperature, lower to 100c and put the baking tray in the oven, uncovered for 15-20’. The cookies are more drying than baking.
- After 15’, check take a knife and tap on the cookies. The cookies should have a harder putter crust where knife doesn’t leave a mark but not be so dried out that the inside has dried up - it should remain soft and chewy. If it looks like it needs more time, add time in the overly at 3-5’ increments checking frequently until consistency is just right.
- Lay out to cool and further dry - they can be left out at room temperature and served over the next few days. If they are not covered (eg in a cookie tin) they will further dry out - still tasty but will lose the chewiness.
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