Crispy Walnut Wafers

By joylicious

Ode to the walnut! A light and flaky cookie that will surely please a crowd

Ingredients

• Ingredients for Walnut Wafers:
• 2 1/2 * 2 1/2 cups of walnuts
• 1/4 * 1/4 cup cornstarch
• 1 1/2 * 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1/4 * 1/4 teaspoon salt
• 3/4 * 3/4 cup (1 1/2 sticks) unsalted butter, softened at room temperature
• 1 * 1 cup of granulated sugar
• 1 * 1 large egg yolk
• 2 * 2 tablespoons brandy
• Ingredients for Toffee:
• 2 * 2 tablespoons unsalted butter
• 2 * 2 tablespoons granulated sugar
• 2 * 2 tablespoons dark brown sugar
• 1/4 * 1/4 cup light corn syrup
• 1/4 * 1/4 cup heavy cream
• 1 * 1 tablespoon brandy

Details

Servings 16

Preparation

Step 1

To make the walnut shortbread dough, grind 2 cups of walnuts with the cornstarch in either a coffee grinder or food processor to form a flour consistency. (Do not over process the walnuts into a paste, this causes the nuts to release all their oils.) Toss the ground walnut mixture with the flour and salt and set aside. Grind the remaining walnuts to use for garnish until you bake the cookies.

If you are using a stand mixer, use the paddle attachment, or an electric hand mixer will be work. Cream the butter for 1 minute. Add the sugar and cream with the butter until it is light and fluffy. Add the egg yolk and mix for 1 minute. Add the brandy and beat on medium speed until incorporated. (30 seconds)

Remove the dough from the bowl and divide into two long logs. Wrap the logs in a piece of parchment or wax paper and continue to roll until a near perfect cylindrical shape is achieved, 1 to 1 1/2 inches in diameter. Chill the dough in the refrigerator until firm enough to cut slices that will hold their shape. The time will vary on the temperature of your refrigerator. You are also able to freeze this dough for up to a week.