Cornmeal cookies with nuts and prunes
4 servings
45 minutes
Cornmeal cookies with nuts and prunes are a fragrant treat that embodies a wealth of flavors and textures. The base is cornmeal, giving it a special crumbly quality, while nuts and flaxseeds add a crunchy note. Prunes bring a pleasant sweetness with a hint of tartness, perfectly complementing the honey aroma of the dough. This recipe recalls traditional European home baking made for cozy tea times. It can be served alongside coffee, tea, or even dessert wine, creating an atmosphere of comfort and warmth. The sesame crust and subtle spices like cinnamon and nutmeg enhance the flavor even further. A great choice for those who appreciate natural ingredients and harmony of tastes.
1
Melt the butter in a water bath, mix with vanilla sugar, add honey, cinnamon, nutmeg, ground walnuts and almonds, and flax seeds.
- Butter: 50 g
- Vanilla sugar: 50 g
- Honey: 100 g
- Cinnamon: to taste
- Nutmeg: to taste
- Walnuts: 50 g
- Peanut: 50 g
- Flax seeds: 10 g
2
In a large bowl, mix corn flour, wheat flour, and oat flour, add some warm water and an egg, and mix well.
- Corn flour: 150 g
- Wheat flour with bran: 100 g
- Oatmeal: 50 g
- Chicken egg: 1 piece
3
Combine both mixtures, add cocoa powder, chopped prunes, and mix well until a homogeneous consistency is achieved.
- Cocoa powder: 10 g
- Prunes: 100 g
4
Preheat the oven to 170–180 degrees, spoon the mixture into separate pieces (using a water-dipped spoon), sprinkle with sesame on top, and bake for 20–30 minutes.
- Sesame: 10 g
5
Let it cool and serve with tea, coffee, ice cream, or wine.