Biscuit with walnuts

For the preparation of walnut biscuit, we will need the following ingredients: wheat flour (of the highest or first grade), medium -sized chicken eggs (45-55 grams each), sugar, peeled walnuts (120 grams is a complete glass with top, a capacity of 250 milliliters), natural honey, vanillin (for aroma), and a loser The dough, as well as very little oil to lubricate the shape. You can use any refined plant or take cream (then sprinkle with flour a little).

First of all, we sort out the peeled walnuts (carefully examine the presence of partitions, pieces of the shell and remove them, since even one small fragment, getting to the tooth, ruins all the pleasure of dessert) and chop them. Nuts do not need to be turned directly into the crumb — tangible pieces should remain.

You can chop the nuts with a knife or use a blender (pulsating mode is best suited).

In a separate bowl, connect crushed nuts, as well as sifted wheat flour mixed with baking powder and pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). Mix everything thoroughly so that all components are evenly distributed along the dry mixture.

Following you need to beat egg whites with sugar. To do this, at first we wash the chicken eggs and wipe them with a towel or napkins dry. Then we separate the proteins from the yolks — it is most convenient to carefully break the eggs into a bowl, and then reach the yolks with your hand. Just break the eggs on a flat surface, and not about the edge of the bowl — so you will not damage the yolks. Beat 5 egg proteins with 50 grams (take from the total amount specified for the biscuit) sugar to stable, so -called solid peaks. That is, the protein mass should be perfectly kept in shape even when the bowl is turned over. I wrote in great detail about how to whip the proteins with sugar in the recipe for the French Meringue, therefore, if interesting, I am mercy here.

We transfer the egg yolks into another dish, add the remaining 130 grams of sugar and two tablespoons of natural honey to them. If you are allergic to this product, you can not use honey, but thanks to it, the finished biscuit gets an amazing aroma, taste and color.

Beat everything with a mixer or a whisk until the thick and completely uniform mass is obtained, which will increase in the amount of 4 times from the initial, and the sugar in it will dissolve almost completely. By consistency, it resembles condensed milk with sugar or sour cream 20% fat.

Add a dry mixture from a step 4 (flour, nuts, baking powder and vanillin) to a yolk base and about a fifth of whipped proteins. Tip: so that all dry ingredients evenly and easily intervene in the yellow mass, add them in parts, alternating with part of whipped proteins.

We mix everything thoroughly until smooth — at this stage it is allowed to use even a mixer, although with the help of the spatula everything turns out quickly and easily. Then, in 4 calls, we introduce whipped proteins into the dough, interfering them with a spoon or spatula with folding circular movements. That is, starting from the center of the bowl, we draw a spatula along the bottom, go to the wall of the dishes and repeat the movement again. In no case do not use the mixer, otherwise besiege proteins and lush biscuit you definitely can’t see. By the way, some cooks advise to mix the biscuit dough with my hand, but I tried it a couple of times and I did not like it.

The result is a airy and stable biscuit dough with small pieces of walnut.

The baking dish (with diameter is preferably 20-22 centimeters) lubricate with a small amount of any culinary fat. We lay out a biscuit dough into it and level it with a spoon or spatula. I am traditionally a biscuit bee in a slow cooker. I have Scarlett (Scarlett SC-411). The power of this multicooker is 700 watts, the volume of the bowl is 4 liters.

In the preheated oven, we prepare a biscuit with walnuts at 180 degrees for about an hour (focus on your oven and check on a dry beam). In a slow cooker, I cook this biscuit for 75 minutes in baking mode. The finished biscuit will rise perfectly and will not fall.

We take it out of the bowl using an insert for cooking steam and completely on it and cool the baking. In general, for the preparation of cakes, the biscuits are customary to withstand at least 8-10 hours so that they cut well, do not crumble, and when impregnating the dough is not grinding and does not turn into porridge. For cakes, I can withstand my biscuit for a day (at room temperature I just covered it with gauze), but you can let him stand 3-4 hours if you hurry.

A biscuit with walnuts is perfectly cut along 3-4 cakes. To do this, it is most convenient to make cuts on the sides of the biscuit with a knife, and then cut the biscuit itself with a thread or fishing line. It turns out absolutely evenly and very carefully.

It seems that household fans will appreciate this simple recipe for a fragrant and delicious biscuit with nuts. It can be served just for tea or coffee, it is not a cake that is not based on it — for example, with sour cream and chocolate icing (recipe here). Enjoy appetite, friends!