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Amaranth-Walnut Cookies with Brandy

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Introduction

Discover the delightful fusion of nutty flavors and rich texture in Amaranth-Walnut Cookies with Brandy. These cookies offer a unique twist on traditional treats, blending ancient grains and premium nuts to create an indulgent experience for your taste buds.

Tips for this Recipe

  • Ensure all ingredients are at room temperature before mixing to achieve the perfect consistency.
  • For the best texture, use softened butter as specified in the recipe.
  • Gently fold walnuts into the dough to distribute them evenly throughout each cookie.

Why You Will Love This Recipe

This Amaranth-Walnut Cookie recipe is more than just a tasty treat; it’s an adventure for your palate. With the subtle earthiness of amaranth and the satisfying crunch of walnuts, these cookies are designed to please connoisseurs and novices alike.

Ingredients

  • 4 ounces toasted walnut pieces
  • 1/2 cup sugar
  • 3/4 cup white whole wheat flour
  • 1/4 cup amaranth flour
  • 1/4 teaspoon fine sea salt
  • 7 tablespoons unsalted butter, softened
  • 1 large egg yolk, room temperature
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • (Optional) About 6 tablespoons amaranth seeds for rolling

Advised Equipment

  • Stand Mixer: A crucial tool for efficient mixing of ingredients.
  • Measuring Cups and Spoons Set: Ensures precise measurements, a cornerstone in baking success.
  • Silicone Baking Mat: For even cooking without sticking issues.
  • Oven Thermometer: Verifies the oven’s temperature accuracy for perfect cookies.
  • Cooling Rack: Promotes uniform cooling and prevents sogginess.
  • Digital Scale (optional): Provides precise ingredient measurements for weight-conscious bakers.
  • Parchment Paper Sheets: Non-stick lining ideal for transferring cookies.
  • Jumbo Ice Cream Scoop (optional): Ensures even cookie dough portions and uniform cooking sizes.
  • Wooden Spoon Set: Efficient mixing and folding utensil set.
  • Cutting Board (for optional walnut chopping): Helps with finely chopped nuts if desired.
  • Spatula or Wooden Spoon: Used for ingredient handling during the preparation stages.

History of the Recipe

The origin of Amaranth-Walnut Cookies with Brandy traces back to ancient civilizations that revered amaranth as a sacred grain. This recipe revives these historical flavors, incorporating modern baking techniques and global influences.

Fun Facts About this Recipe

Did you know? Amaranth is one of the oldest cultivated crops in Mexico. Walnuts were not only a staple food source for early civilizations but also held symbolic importance, often representing wisdom and protection.

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Amaranth-Walnut Cookies with Brandy

Amaranth-Walnut Cookies with Brandy

amanda

Equipment

  • - Stand Mixer: Essential for combining ingredients efficiently, particularly when mixing dough or batter.

  • - Measuring Cups and Spoons Set: Accurate measurements are crucial in baking for consistency and success.

  • - Silicone Baking Mat: Perfect for evenly-baked cookies without sticking to the baking sheet.

  • - Oven Thermometer: Ensures your oven is at the correct temperature, which is critical for perfectly cooked cookies.

  • - Cooling Rack: Allows air to circulate around the hot cookies, ensuring they cool down evenly without becoming soggy on the bottom.

  • - Digital Scale (optional): While not mandatory, a digital scale can help in precise ingredient measurement for those who prefer baking by weight.

  • - Parchment Paper Sheets: Non-stick lining that makes it easier to transfer cookies onto the cooling rack without breaking them.

  • - Jumbo Ice Cream Scoop (optional): For portioning cookie dough evenly, which can contribute to uniform cooking sizes.

  • - Wooden Spoon Set: Useful for mixing and folding ingredients together; includes various sizes of spoons useful in different stages of recipe preparation.

  • - Cutting Board (for optional walnut chopping): If you prefer to chop walnuts finely before incorporating them into the dough, a cutting board can be handy.

  • - Spatula or Wooden Spoon: Useful for mixing ingredients and spreading cookie batter onto baking sheets.

Ingredients

  • 4 ounces toasted walnut pieces (about 1 slightly heaped cup)

  • 1/2 cup sugar

  • 3/4 cup white whole wheat flour (3 1/8 ounces)

  • 1/4 cup amaranth flour (1 ounce)

  • 1/4 teaspoon fine sea salt

  • 7 tablespoons unsalted butter (3 1/2 ounces), softened

  • 1 large egg yolk, at room temperature

  • 1 tablespoon brandy

  • 1 teaspoon vanilla extract

  • About 6 tablespoons amaranth seeds, for rolling (optional)

  • About 32 toasted walnut halves or pieces

Instructions

1

Instruction 1

Place the 4 ounces of walnuts and 2 tablespoons of the sugar in the bowl of a food processor fitted with the metal blade. Process until the mixture looks sandy and the nuts are finely ground, about 15 seconds.
2

Instruction 2

Whisk together the white whole wheat flour, amaranth flour, and salt in a medium bowl. In a large bowl, beat the butter with an electric mixer at medium speed until smooth, about 30 seconds. Gradually add the remaining sugar and beat until fluffy and smooth, 1 to 2 minutes, scraping the sides with a rubber spatula as needed. Add the egg yolk, brandy, and vanilla and beat until well blended, about 30 seconds. Reduce the speed to low and beat in the nut mixture, then gradually add the flour mixture until it is just incorporated. Cover the bowl with plastic wrap and chill until the dough is firm, at least 3 hours or overnight.
3

Instruction 3

Place a rack 1 notch below the center of the oven and preheat to 350°F. Line 2 large rimless baking sheets with parchment paper. Place the amaranth seeds in a small bowl.
4

Instruction 4

Pinch off walnut-size pieces of the firm dough and roll them between your palms into smooth 1-inch balls. Roll each ball in amaranth seeds, gently pressing to adhere if needed, and place on the baking sheet, leaving 2 inches between pieces. Make an indentation with your thumb in the center of each ball, gently pressing it down about a third of its height, and then lightly press a walnut half into the center.
5

Instruction 5

Bake, 1 sheet at a time, until the cookies just turn golden brown around the edges and firm up but still yield to gentle pressure, 17 to 18 minutes. Remove from the oven and carefully slide the parchment paper with the cookies onto a wire rack to cool. The cookies will crisp as they cool.
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