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Savory Walnut Biscuits

Savory Walnut Biscuits Related:   bread & savory pastries, Shabbat, Shavuot, snacks

Prep time: 10 mins + 2 hours refrigeration

Cook time: 13 mins

Yield: 2 logs (about 45 per log)

Recipe from Now for Something Sweet by the Monday Morning Cooking Club, contributed by Adam Wolfers:
These biscuits are inspired by the sweet nut kipferl Adam’s Viennese grandmother used to make. They are really all about the walnuts, so use the best quality you can find. Walnuts have a short shelf life and turn rancid easily—taste and check before you start cooking.


  • Walnut Biscuits
  • 100 g (1 cup/3½ oz) walnuts
  • 125 g (1 scant cup/4½ oz) plain (all-purpose) flour, plus extra
  • ¾ teaspoon salt
  • 125 g (4½ oz) cold unsalted butter, chopped
  • 1 egg
  • 1 tablespoon molasses (treacle)
  • To Serve (Per 1 log/45 biscuits)
  • 250 g (9 oz) cream cheese, at room temperature, chopped
  • 150 g (5⅓ oz) Atlantic salmon roe
  • 1 bunch chives, snipped


  • Preheat the oven to 150°C (300°F/Gas 2). Put the walnuts on a baking tray and cook for 6 minutes or until light golden. Remove from the oven and allow to cool on the tray.
  • Using a food processor, finely chop the walnuts, taking care not to over process or purée. Tip the walnuts into a large mixing bowl. Add the flour, salt and butter to the food processor and pulse until it resembles coarse breadcrumbs. Add this to the walnuts and use your fingertips to combine. In a small bowl, whisk the egg and the molasses together, then add to the walnut mixture. With your hands, combine until you have a soft dough.
  • Divide the dough in 2. With lightly floured hands and using a piece of baking paper, roll each piece into a log approximately 20 cm (8 inches) in length, using the baking paper to help with rolling. If the dough is too soft, place it in the fridge for a little while to firm up, then roll again.
  • Seal each log in the baking paper, twist the ends to close, then place in the freezer for at least 2 hours or overnight. You need a log that is firm enough to slice.
  • When ready to bake, preheat the oven to 150°C (300°F/Gas 2). Line a baking tray (these are best baked in batches). Remove the first log from the freezer and allow to soften for a couple of minutes so it is just soft enough to slice. Slice as thinly as possible (2–3 mm/ ⅛ inch) and place on the prepared tray. Once you have sliced enough biscuits to fill up the tray, return the remaining dough to the freezer. Bake immediately for 13 minutes or until golden brown and smelling of toasted walnuts. Cool on the oven tray. Repeat with the remaining dough and the other log, or store in the freezer for another time.
  • To serve, beat the cream cheese with an electric mixer for 5 minutes or until light and fluffy. Serve the biscuits with the cream cheese, salmon roe and snipped chives.
  • Reprinted with permission from Now for Something Sweet by the Monday Morning Cooking Club (HarperCollins, 2020)

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