Thick hand-flattened butter rounds with chopped walnuts and orange zest throughout an uncoated crumb.
Walnut Orange Butter Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 131 minutes: 35 hands-on, 30 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Fine citrus grater
- Cutting board and knife for walnuts
Thick hand-flattened butter rounds with chopped walnuts and orange zest throughout an uncoated crumb.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Release the orange flavor
- 1Release the orange flavorRub orange zest into sugar. Stir with butter until smooth, then mix in yolk, milk, vanilla and salt. Fold in flour and finely chopped raw walnuts. Stop once the dough comes together; the nuts need no separate roasting step.
Portion and flatten
- 2Portion and flattenDivide into 24 portions, about 24 g each. Roll into balls, then press into 1 3/4-inch-wide rounds about 1/2 inch thick. Smooth the edges by hand; keep the walnuts mixed throughout rather than placing whole nuts on top. Arrange 12 per lined sheet and chill for 30 minutes.
Bake two batches
- 3Bake two batchesHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Bake sheets separately on the middle rack for 16–18 minutes each, allowing 36 minutes total. The rims and bases should become pale golden and the centers look set.
Cool the fragile cookies
- 4Cool the fragile cookiesLeave each batch on its sheet for 10 minutes, then transfer carefully to a rack for another 20 minutes. Allow the full 30-minute cooling period after the last batch before packing.
Chef’s Science & Pro Tips
Ingredient science
Chop walnuts into roughly 1/8-inch pieces so they distribute through every round.
Technique & texture
Rub zest into sugar to disperse its oils without adding orange juice.
Finishing & serving
Keep the rounds equally thick for even baking.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store fully cooled cookies airtight in a cool dry room, away from moist cookies. |
| Refrigeration | Not needed for baked cookies | Avoid condensation that softens the crumb. |
| Raw freezing | Up to 1 month | Freeze wrapped dough airtight; thaw in the refrigerator before shaping and baking. |
| Baked freezing | Up to 1 month | Freeze fully cooled cookies airtight with parchment between layers. |
| Restoring | Before serving | Thaw baked cookies inside the closed container at room temperature. |
Notes
- Chop walnuts into roughly 1/8-inch pieces so they distribute through every round. Rub zest into sugar to disperse its oils without adding orange juice. Keep the rounds equally thick for even baking. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Are these orange biscotti?
No. They are once-baked thick butter rounds, not twice-baked sliced logs.
Should I roast the walnuts first?
This formula uses raw shelled walnuts; their small pieces toast lightly during baking.
Why are the rims jagged?
Large nut pieces can interrupt the edges. Chop finely and press the shaped rims smooth before chilling.
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