Easy to make and bake walnut flour/meal biscuits have only 3 ingredients in the batter – an egg, glucose powder and toasted walnut meal/flour. The last ingredient can’t be replaced by ground fresh or toasted walnuts, as fat content in them significantly differs. Walnut meal/flour is a product where part of the walnut oil is already extracted from walnuts. Fat content in this product is 31%, with enriched protein content 27%, thus making this product more like a flour, compared to whole nut meal. Biscuits baked from the whole egg, glucose powder and walnut flour are hard and crunchy, provided they kept in air-tight container. Their texture and taste remind of Amaretti biscuits and brandy snaps simultaneously, with more distinct toasted nuts and caramel taste.
- 1 whole egg, 55-58g without shell
- 60g glucose powder
- 50-52g of walnut meal/flour, sifted
- pinch of baking soda
- pinch of pure vanilla powder
- line baking tray with baking paper
- put walnut flour through a sieve, use larger particles left in the sieve for other projects
- preheat fan forced oven to 175C
- whisk an egg for 1-2 minutes
- add glucose powder gradually by a serving spoon
- whisk until triple in volume and pale
- add walnut flour, gently fold it in with spatula, batter will deflate a little
- transfer batter into piping bag
- pipe long biscuits
- reduce oven temperature to 140C
- place the tray into a middle self bake for 20 minutes
- reduce temperature once more to 130C
- bake for another 10 minutes
- leave biscuits to cool down in the oven
- they will become hard and dry
- you can take still warm biscuits from the oven, they will harden at room temperature
- peel biscuits from baking paper when completely cooled down and became hard
- store in air-tight container
Biscuits with grow in volume initially during baking, but later will deflate and become flat.
The colour of biscuits will be lighter when baked without baking soda. Vanilla flavour is practically not identifiable, caramel-nutty flavour is dominating the taste. Both baking soda and vanilla powder make no difference in biscuit size and taste and can be omitted from the batter as ingredients.
Using regular or caster sugar to replace glucose powder (I would use 50g) will make more runny batter and I can only guess that to achieve the same texture for the bake another 5-7 g of walnut flour/meal have to be used.