The document provides a collection of recipes for various nutty baked goods, including chocolate chunk macadamia nut cookies, walnut bread, and zucchini nut bread. Each recipe outlines the ingredients and step-by-step instructions for preparation and baking. The recipes emphasize the use of nuts, such as macadamia, walnuts, and hazelnuts, along with other ingredients for a variety of desserts and breads.

1. NUTTY SNACKS

2. CHOCOLATE CHUNK MACADAMIA NUT
COOKIES
 1 ¼ cup all purpose flour
 ½ teaspoon baking powder
 1 egg
 ½ cup Toasted macadamia nuts
 ¼ cup white sugar
 ½ cup brown sugar
 ½ teaspoon vanilla essence
 ¼ cup butter
 Pinch of salt
 1 In a pan, mix together all the ingredients. Add the toasted
macadamia nuts last.
 2 Form the dough into small rounds balls and place them on
the glazed baking dish.
 3 Bake in a 370 degree F. preheated oven for about 8 -12
minutes.

3. SOFT CAKE WITH WALNUTS
 3 ½ tablespoons flour
 6 tablespoons butter
 6 tablespoons sugar
 3 egg yolks
 5 ¼ oz. (about 2/3 cup) chopped walnuts
 15 egg whites
 1 .76 oz. dark chocolate
 0.7 oz. (about 1 ½ tablespoons) cream
 1 Crack the eggs and separate yolks from whites. Whisk yolks with sugar.
Gently melt the butter over the heat and mix in with the yolk and sugar
mixture. Add the flour. Blend in chopped walnuts. Continue whisking at a
constant rate and speed, to get an even consistency. Add walnut alcohol
and continue whipping.
 2 Whip up the egg whites until foamy. Gently add to the yolk mixture,
folding it in with a spatula. The mixture will be ver y runny, which is normal.
 3 Brush cake mold with melted butter and sprinkle with some flour. Place
the cake mixture in the mold. Flatten it with a spatula and pop it in the
oven for about thir ty -five minutes at a hundred and eighty degrees.
 4 Remove the mold placing the cake on a tray or piece of cardboard. Coat
the cake with melted chocolate. Decorate with walnuts and ser ve.

4. CRANBERRY NUT BREAD
 2 cup flour
 1 1/2 tsp. baking powder
 1 cup granulated sugar
 1/2 tsp. salt
 1/4 cup butter or margarine
 3/4 cup orange juice
 1 egg, beaten
 1/2 cup chopped walnuts
 2 cup chopped cranberries
 1 Preheat oven to 350 degrees. Lightly grease and flour a 9 -inch loaf pan.
 2 Measure flour, baking powder, sugar and salt into mixing bowl. Use a
pastr y blender to cut butter or margarine into dr y ingredients until mixture
resembles breadcrumbs.
 3 Mix in orange juice and egg. Fold in nuts and cranberries.
 4 Pour batter into loaf pan. Bake for 1 hour or until toothpick inser ted into
center comes out clean.
 5 Remove from oven. Let cool for about 5 minutes and then run a butter
knife around the edges of the pan to loosen the loaf. Ser ve warm or allow
to cool completely before ser ving.

5. TART SOUFFLE WITH CHESTNUTS
 For the dough:
 9 ¾ tablespoons butter
 10 ½ tablespoons powdered sugar
 2 cups flour
 ½ cup almond powder
 2 eggs
 1 pinch salt
 For the main mixture:
 5 ½ tablespoons butter
 5.28 oz. chestnut flour
 3 1/2 tablespoons sugar
 2 egg yolks
 1 egg
 For the ice cream:
 1 pint (2 cups) milk
 6 egg yolks
 7 tablespoons sugar
 1/2 cup cream
 1 ½ tablespoons preserved ginger
 2 vanilla pods
 1 To make the tart dough, preheat the oven to 356 degrees F. In an electric mixer place the butter and sugar.
Use a flat beater attachment then start the mixer. Add eggs and powdered sugar. Bring the mixer to a slow
speed and add the flour and almond powder. When everything is mixed, increase the speed of the mixer.
Slightly knead the dough to smoothen, cover with plastic and refrigerate for 20 to 30 minutes. On a tart pan
coated with butter, flatten and mold the dough. Put the tart back to the pan and chill for another 20 minutes.
Bake the tart for 10 to 15 minutes.
 2 To make the filling, melt the butter and chestnut flour in a bain -marie pan. Separate the egg yolks from the
egg whites. Stir with a mixer until pale and add the egg yolks. Blend until smooth. Whisk the egg whites and
sugar until foamy. Fold in the egg yolk mixture. Stir the butter -chestnut mixture using a spatula at lukewarm
temperature. Use the resulting mixture for filling the bottom of the tart. Cook in oven for 7 -6 minutes.
 3 To make the ice cream, split the vanilla pods in half then scrape the inner caviar or paste. Boil the milk and
vanilla pods. Mix the egg yolk and the sugar using a mixer. Pour the hot milk on top of this. Transfer into a
pan then cook over the stove top, gently stirring with a spatula. While the cream thickens, be careful not to
let it boil. Strain and refrigerate. When cooled down, add the cream and mix very well. Churn in an ice cream
maker and freeze gain. Cut the preserved ginger into very small dice and add these to the ice cream.
 4 To assemble, serve the chestnut soufflé tarts with the vanilla ice cream.

6. WALNUT BREAD
 1 t b s p . b u t te r
 1 1 / 2 c u p wa l n u t s , c o a r s e l y c h o p p e d
 1 cup granulated sugar
 2 tsp. cinnamon, ground
 3 cup flour
 4 1 / 2 t s p . b a k i n g p ow d e r
 1/2 tsp. salt
 1 / 4 c u p v e g e t a b l e s h o r te n i n g
 1 egg
 1 1/4 cup milk
 1 M e a s u r e b u t te r i n to a s m a l l m i x i n g b ow l . P l a c e b ow l i n a m i c r owav e o v e n o n h i g h f o r a
f e w s e c o n d s , u n t i l b u t te r i s m e l te d . Re m ov e f r o m m i c r owav e .
 2 A d d wa l n u t s a n d to s s t h e m i n t h e b u t te r to c o a t . Ad d 1 / 4 c u p s u g a r a n d c i n n a m o n . M i x
to g e t h e r u n t i l t h e wa l n u t s a r e we l l - c o a t e d . S e t a s i d e .
 3 I n a n o t h e r m i x i n g b ow l , s i f t to g e t h e r fl o u r, b a k i n g p ow d e r, a n d s a l t . C u t t h e s h o r te n i n g
i n to t h e f l o u r.
 4 I n a s m a l l b ow l , b e a t t h e e g g l i g h t l y. Ad d m i l k a n d s t i r.
 5 Po u r e g g m i x t u r e ov e r fl o u r m i x t u r e a n d s t i r j u s t u n t i l fl o u r i s m o i s te n e d . Re s e r v e 1 / 4
c u p o f wa l n u t s a n d a d d r e m a i n i n g wa l n u t s to t h e b a t te r. M i x l i g h t l y.
 6 Po u r b a t te r i n to a g r e a s e d 9 - i n c h l o a f p a n . S p r i n k l e to p o f b a t te r w i t h r e s e r v e d
wa l n u t s . L e t s t a n d 1 5 m i n u te s .
 7 P r e h e a t ov e n to 3 5 0 d e g r e e s .
 8 B a ke f o r 1 h o u r a n d 10 m i n u te s o r u n t i l to ot h p i c k i n s e r te d i n to c e n te r c o m e s o u t
c l e a n . Re m ov e f r o m ov e n a n d l e t s t a n d 10 m i n u te s , t h e n t u r n o u t o n to w i r e r a c k . L e t
cool.

7. ZUCCHINI NUT BREAD
 3 eggs
 1 cup olive oil
 2 tsp. vanilla
 3 cup flour
 2 cup sugar
 2 cup grated zucchini
 1/4 tsp. salt
 1/4 tsp. baking powder
 1 tsp. baking soda
 3 tsp. ground cinnamon
 1 cup chopped nuts
 1 Preheat oven to 325 degrees. In a large bowl, beat together eggs, oil and
vanilla.
 2 Measure and stir in all the remaining ingredients expect the chopped
nuts. Mix until just blended, the batter will be lumpy. Stir in nuts.
 3 Pour batter into lightly greased and floured 9 -inch loaf pans. Bake for 55
minutes, or until a toothpick inser ted into the center comes out clean.

8. FOR MORE DELICIOUS NUT-FILLED
DISHES, VISIT GOURMANDIA.CA OR
GOURMETRECIPE.COM