Middle Eastern · Dessert
Honey Walnut Diamond Cookies
A Levantine-style shortbread cookie, cut into small diamonds, studded with chopped walnuts and finished with a warm honey drizzle and a whisper of cinnamon. Buttery, nutty and lightly spiced, these are a teatime staple across the Eastern Mediterranean.
$0
15 minsPrep
14 minsCook
49 minsTotal
MediumLevel
Nutrition per serving
220Calories
3.7gProtein
13.8gFat
22.4gCarbs
9.9gSugar
1.4gFiber
100mgSodium
48mgChol
4.6gSat Fat
75mgPotassium
26mgCalcium
1.1mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Arabic Coffee (Qahwah)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter with the sugar in a bowl until pale, about 2 minutes.
2
Mix in the flour, baking powder, cinnamon and half the chopped walnuts to form a stiff, slightly crumbly dough.
3
Press the dough together into a ball, wrap, and rest in the fridge for 20 minutes to firm up.
4
Roll the dough out on a lightly floured surface to about 5mm thickness using the rolling pin.
5
Cut the dough into small diamond shapes with a sharp knife and transfer to a lined baking sheet.
6
Brush each diamond lightly with the beaten egg yolk and scatter over the remaining chopped walnuts, pressing gently to adhere.
7
Bake at 170°C (340°F) for 13-15 minutes until the edges are golden brown.
8
Remove from the oven and, while still warm, drizzle the honey evenly over the diamonds.
9
Leave to cool completely on the tray so the honey sets slightly before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g All Purpose Flour
- 14g14g Butter, softened
- 6g6g Sugar White
- 22g22g Walnut, finely chopped
- 16g16g Honey, 1
- 1g1g Cinnamon Ground
- 6g6g Egg Yolk, beaten, for glazing
- 1g1g Baking Powder
