Cookies with persimmon and walnuts
10 servings
60 minutes
Cookies with persimmon and walnuts are an exquisite dessert that combines the warm aromas of Italian cuisine with the delicate sweetness of persimmon. Its history is linked to traditional autumn treats when persimmons reach their peak ripeness and become soft, juicy, and honey-sweet. In this recipe, persimmon is turned into puree, adding moisture and a rich fruity flavor to the dough that pairs wonderfully with subtle notes of cinnamon and nutmeg. Walnuts add a pleasant crunchy texture, enriching the cookies with a nutty aroma. Perfect for cozy evenings with a cup of tea or coffee and as a refined addition to the festive table.
1
Wash the persimmon, cut it in half, carefully scoop out the pulp with a spoon, and remove all the seeds. Mash the pulp with a fork or blend it in a food processor. Mix the flour with the baking powder and add spices — cinnamon and nutmeg. Chop the butter into pieces and beat it together with sugar and an egg. Add the persimmon puree to the butter and mix thoroughly.
- Persimmon: 2 pieces
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1.5 teaspoon
- Cinnamon: 0.5 teaspoon
- Ground nutmeg: pinch
- Butter: 100 g
- Sugar: 1 glass
- Chicken egg: 1 piece
2
Chop the walnuts finely with a knife or in a food processor. Add flour and nuts to the mixture of oil, sugar, and persimmon. Mix everything together.
- Walnuts: 130 g
- Wheat flour: 2 glasss
3
Preheat the oven to 180 degrees. Place a sheet of parchment on the baking tray. Put the dough in a piping bag and squeeze it onto the tray in neat circles. Bake the cookies in the oven for 15 minutes.
- Persimmon: 2 pieces
