How to Prepare Perfect Traditional Walnut Horseshoe Cookies (Orasnice) #gluten-free #flourless #dairy-free #vegetarian
Traditional Walnut Horseshoe Cookies (Orasnice) #gluten-free #flourless #dairy-free #vegetarian.
You can cook Traditional Walnut Horseshoe Cookies (Orasnice) #gluten-free #flourless #dairy-free #vegetarian using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of Traditional Walnut Horseshoe Cookies (Orasnice) #gluten-free #flourless #dairy-free #vegetarian
- Prepare 3 of eggs (egg whites only).
- You need 100 g of finely chopped walnuts.
- Prepare 250 g of ground walnuts.
- You need 1/2 of small lemon - juice only.
- You need 100 g of walnut or almond flour (finely ground) - you may need less or a bit more depending on size of the eggs and lemon.
- You need 250 g of sugar.
Traditional Walnut Horseshoe Cookies (Orasnice) #gluten-free #flourless #dairy-free #vegetarian instructions
- Separate egg whites from yolks. Whisk the egg whites with a mixer or fork until they are foamy and the foam is fluffy and firm..
- Slowly add sugar while whisking and whisk until it has blended with the egg whites. Here they used brown sugar..
- Add ground walnuts and mix with a spatula. If the consistency is too runny, add more ground walnuts or ground almonds until the mix is like a dough and can be easily made into small sausage-like logs.
- Take a ball of the mixture and make into a sausage - you can make them bigger or smaller, to taste. If your hands get to sticky to work with the mix, dip them in the bowl of water you prepared..
- Roll the cookie sausage in finely chopped walnuts until covered at all sides. Shape into a horseshoe and lay on baking paper in the baking pan or cookie sheet..
- Turn on the oven to 200C. Once the oven has reached the temperature, lower to 100c and put the baking tray in the oven, uncovered for 15-20’. The cookies are more drying than baking..
- After 15’, check take a knife and tap on the cookies. The cookies should have a harder putter crust where knife doesn’t leave a mark but not be so dried out that the inside has dried up - it should remain soft and chewy. If it looks like it needs more time, add time in the overly at 3-5’ increments checking frequently until consistency is just right..
- Lay out to cool and further dry - they can be left out at room temperature and served over the next few days. If they are not covered (eg in a cookie tin) they will further dry out - still tasty but will lose the chewiness..