Crispy Walnut Sugar Balls
Walnut Sugar Balls
Enjoy these delightful walnut sugar balls, crafted without butter for a pure, nutty, and subtly sweet flavor. They offer a wholesome and satisfying treat with a wonderfully crunchy texture.
Cookie Dough- 130g cake flour
- Walnuts (approx. 50-60g)
- 1 egg
- 50cc grapeseed oil (approx. 50ml)
- 40g almond flour
Sweet Topping- 50g granulated sugar
- Powdered sugar, for dusting
- 50g granulated sugar
- Powdered sugar, for dusting
Cooking Instructions
Step 1
In a mixing bowl, combine 50cc of grapeseed oil, 50g of granulated sugar, and 1 egg. Whisk thoroughly until the sugar is well dissolved and the mixture is smooth and emulsified.
Step 2
In a separate bowl, sift together 130g of cake flour and 40g of almond flour. Add the sifted dry ingredients to the wet mixture and gently fold them together with a spatula or your hands until just combined into a dough. Be careful not to overmix.
Step 3
Lightly toast about 50-60g of walnuts in a dry, ungreased pan over low heat for 2-3 minutes until fragrant. Be careful not to burn them. Once cooled slightly, crush the toasted walnuts into smaller pieces by hand.
Step 4
Divide the dough into 10-12 equal portions. Roll each portion into a ball, then flatten it slightly. Place a few pieces of the crushed toasted walnuts in the center and carefully enclose them with the dough, reforming into a smooth ball. Arrange these on a baking sheet lined with parchment paper, leaving some space between them.
Step 5
Bake in a preheated oven at 170°C (340°F) for 11 minutes. Then, reduce the oven temperature to 160°C (320°F) and continue baking for another 8 minutes. This two-stage baking process helps achieve a crispy exterior and a tender interior. (Baking time and temperature may vary depending on your oven.)
Step 6
Once the sugar balls have completely cooled, dust them generously with powdered sugar using a fine-mesh sieve. This adds a lovely finish and a touch of sweetness, while also helping to absorb any slight stickiness on the surface.
