These scrumptious cookies were inspired by the traditional pecan sandies, light, delicate and crisp! Grinding up nuts has never been this easy, just a few pulses and you've got a fine walnut flour. The biscuits are perfect for tea time, with an utterly irresistible nutty flavour and a hint of naartjie, yum!
Preheat the oven to 180 degrees. Pick out about 30 walnuts from the two cups and set aside. Toast the rest of the walnuts 8-10 minutes until fragrant and browned. Remove from the oven and allow to cool to room temperature.
Place the toasted walnuts, brown sugar and icing sugar (make your own icing/powdered sugar by blending granulated sugar) in your OmniBlend jug and pulse until the nuts are finely ground. Add the flour and salt and process to combine.
In a bowl mix the butter, naartjie zest and egg yolk, then add the dry mix and fold in until combined.
Cut a long piece of cling wrap and transfer half the dough onto the cling wrap roll into a log shape, roll up to seal in the cling wrap. Repeat the same with the remaining dough. Place the dough into the refrigerator and chill until firm.
Line two baking sheets with baking paper. Remove the dough from the cling wrap, and slice 1 cm slices, place the round slices onto the baking sheet. Gently press the walnuts into the center of each biscuit.
Bake for 10-12 minutes until browned and crisp. Allow the biscuits to cool, store in an airtight container or enjoy immediately!
For this recipe we used the OmniBlend I - 2ltr Pro. The 2 liter jug is the recommended jug for grinding dry ingredients, and the OmniBlend I allows for variable speed control with the turn dial.