Crunchy twice baked cookies flavored with maple and studded with walnuts.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.
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- Yield:makes approximately 24 cookies
- Active time: 30 minutes
- Total time:3 hours
- 4 ounces butter, softened
- 2 ounces granulated sugar
- 2 eggs
- 15 ounces grade A maple syrup, reduced to 11 ounces over low heat and cooled
- 21 ounces all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 6 ounces whole shelled walnuts
- Egg wash (1 egg whisked with a pinch of salt)
- Granulated sugar for sprinkling
Preheat oven to 350°F. In the bowl of a stand mixer, cream butter and sugar with the paddle attachment for 6-8 minutes on high speed or until very light and fluffy.
Add eggs one at a time, mixing well after each addition. Add maple syrup, beat until well combined, then stop the mixer.
Whisk together the dry ingredients. Add the dry ingredients to the mixer bowl and set the mix on low speed until incorporated, avoid over-mixing.
Add the walnuts and mix until incorporated.
Line a sheet pan with parchment. Divide the dough into two and shape into two logs that are slightly flat on top and tapered at the base. Brush with egg wash and sprinkle with sugar. Bake for 30 - 35 minutes, until you can feel a substantial crust has formed on top (they should still be somewhat soft in the center). Turn the oven down to 300°F.
Allow the logs to cool for several minutes, then transfer them to a cutting board and cut on the bias into slices of uniform thickness. Place the slices, cut side up, on a metal cooling rack set over a sheet pan. Return the cookies to the oven for an additional 10 - 15 minutes or until the cookies are firm to the touch. Remove from the oven and allow them to cool completely. Store in an airtight container.