Try these light walnut biscuits if you can’t face another mince pie or chunk of Christmas cake but still want something sweet with your coffee or alongside a fruity or creamy dessert. They went down well with clementine salad and clementine semifreddo at a friend’s New Year’s Eve dinner.
This started as a recipe for Hazelnut Crescents given to me many years ago by the Hungarian mother of a Canadian friend. The original hazelnut biscuits are possibly even more delicious than this walnut version, but I had ground walnuts that needed eating and the substitution was a success. I increased the amount of ground nuts and reduced the quantity of flour to make them nuttier, which improves the taste at the expense of making them slightly more fragile. I think this is an acceptable trade off (especially as the cook gets to ‘tidy-up’ any broken ones) but if you prefer a more robust biscuit, then revert to the original ½ cup of nuts to 1 cup of flour (US cups, so 60g and 140g respectively). I’ve dialled down the sugar and vanilla a bit too – use the larger quantity of vanilla if you are fond of it. The original recipe used half-and-half butter and lard as the fat, which makes for a shorter biscuit, but I never have lard in the house these days so have defaulted to using only butter.
These are half the original quantities and, as you can see, still made around 36 biscuits – enough to feed a crowd, especially as I think the biscuits are supposed to be smaller and more crescent shaped, so this could make more: I clearly need to perfect my shaping technique. The biscuits keep well in an airtight tin, though they are very more-ish.
½-1 tsp vanilla
110g ground walnuts (or hazelnuts)
90g plain flour
¼ tsp salt
icing sugar to serve
Line two baking trays with greaseproof paper, and heat the oven to 150° F. Cream the butter with the sugar until it is light and fluffy. Making these is quickest in a stand mixer but easy enough with a hand-held mixer or a good old wooden spoon too. Add the ground walnuts (or hazelnuts) and then the flour bit by bit. Finally add the salt and vanilla and mix until it all comes together. Turn out the mixture onto a floured bench and knead into a fat log.
Then divide the biscuit dough, first into four and then cutting each quarter into 9 or even 12 pieces. Shape each little piece into a crescent by rolling it into a thin torpedo shape between your palms and then curving the ends together as you place it on the prepared baking tray. Leave space between the biscuits as they expand in the oven.
Bake for 20-25 minutes until they are golden brown, switching the trays round after ten minutes so that they cook evenly. Leave them to cool a little on their trays before moving them to a cooling rack and dusting with icing sugar.