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Walnut-Espresso-Cookies

Indulge in the festive spirit with our Walnut Espresso Cookies, a delightful treat that brings together the rich, robust flavors of espresso and the sweet, fruity notes of California raisins. The raisins add a natural sweetness and a chewy texture, contrasting with the crunch of walnuts. The espresso adds depth and complexity, making these cookies a sophisticated treat, perfect for a cozy holiday evening.

Featuring California Raisins.

Ingredients

75 g	Walnut kernels
100 g	California raisins
75 g	Chocolate mocha beans
175 g	Softened butter
1	Egg
125 g	Brown sugar
225 g	Flour
1 tsp	Baking powder
50 ml	Strong, cooled Espresso
1	pinch of salt

Step 1
Roughly chop the walnuts and mix with the raisins and chocolate mocha beans.
Step 2
Beat the butter until very creamy, then beat in the egg. Mix the sugar, salt, flour and baking powder.
Step 3
Beat the espresso into the butter mixture and combine with the flour mixture. Fold in the raisin mixture.
Step 4
Using two spoons, scoop walnut-sized portions of the dough onto baking trays lined with baking paper, leaving a little space between them.
Step 5
Bake the trays in a preheated oven at 175 °C for approx. 20 minutes until the edges of the cookies are golden brown and crispy. Remove and leave the cookies to rest on the tray for 10 minutes, then leave to cool on a cooling rack.
Step 6
Store in an airtight container.
Step 7
Tip: You can also bake several trays at the same time in a fan oven: To do this, preheat the oven to 160 °C and swap the trays once after half the baking time if necessary. For mini cookies, place teaspoon-sized portions on the trays and only bake for approx. 15 minutes.

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Walnut-Espresso-Cookies

Ingredients

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