Toast the walnuts in a dry pan, let them cool, and then finely crush them. Mix the walnuts with the CREMIO whipping cream, baking soda, salt and cinnamon. Add the sugar and gradually incorporate flour until a moderately thick dough forms. Roll out the dough on a floured surface and cut out various shapes using cookie cutters. Arrange the cookies on a baking tray lined with parchment paper. Bake in a moderately heated oven until golden brown. You can optionally decorate the cinnamon cookies with piping. Option 1 - White Sugar Glaze Sift the powdered sugar into a saucepan. Add the water and the vanilla. While stirring with a wooden spatula, heat to 40°C (104°F). If the glaze is too thick, add a little water, and if it's too thin, add more powdered sugar. Option 2 – CREMIO whipping cream Whip about 200 ml with a mixer for 2-3 minutes until ready.
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