Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Squares: Walnut Squares




Source of Recipe


"Dessert University" by Roland Mesnier with Lauren Chattman


Recipe Introduction


The recipe instructs you to cut the squares 1/4-inch thick. Make sure that you follow this directive as they will taste much better if they are not cut thicker.


List of Ingredients




1 1/2 cups walnut pieces

2 large egg whites, in separate bowls

14 tablespoons (1 3/4 sticks) unsalted butter, softened

1 1/2 cups confectioner's sugar

1 teaspoon ground cinnamon

Pinch salt

2 cups all-purpose flour



Recipe



Place the walnut pieces in a medium bowl and stir in 1 tablespoon of one of the egg whites, just moistening the nuts. Discard what is left of the egg white.

Combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment, and cream together until light and fluffy. Stir in the remaining egg white until well combined. Stir in the cinnamon and salt. Stir in the flour until the dough just comes together. Stir in the walnuts.

On a lightly floured surface, shape the dough into a rectangle measuring 12- by 3-inches, about 1-inch-thick. Wrap it in plastic wrap and let it rest for 2 hours in the refrigerator. (The dough can be frozen for up to 3 months and thawed briefly on the countertop before using.)

Preheat the oven to 375 degrees. Line several baking sheets with parchment paper or Silpat pads. Cut the dough rectangle into 2 pieces, each one measuring 12- by 1 1/2-inches. Slice each piece into individual cookies about 1/4-inch-thick. Bake until the cookies just begin to color around the edge, about 10 minutes. Slide the parchment onto a wire rack and let the cookies cool completely. Walnut Squares will keep at room temperature in an airtight container for up to 5 days.