Time: 30 minutes
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Ingredients
200g California walnuts
80g rice flour
100g caster sugar
½ tsp ground cardamom
Pinch of salt
1 egg yolk
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Mix the dough
Heat the oven to 160°C and line a large baking tray with parchment. Finely grind 200g walnuts and combine with 80g rice flour, 100g sugar, ½ tsp ground cardamom and a pinch of salt in a large mixing bowl. Add 1 egg yolk and mix to a soft, slightly crumbly dough that holds together when pressed.
Shape and bake
Roll the dough into small balls, about 15g each, and flatten slightly onto the tray.
Bake for 12-15 minutes until just set and pale golden at the edges — they should remain pale on top.
Cool and serve
Leave the cookies to cool completely on the tray before moving — they're very delicate while warm and firm up as they cool.
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