Spiced Apple & Walnut Cookies Copy


  • 100g butter, softened
  • 125g caster sugar
  • 1 medium egg, beaten
  • 1 small red apple, peeled, cored and finely diced (120g diced weight)
  • 50g dried cranberries
  • 50g California walnuts, chopped
  • 300g self-rising flour
  • 2 teaspoon mixed spice


  1. Preheat the oven to 180°C. Line 1-2 large baking trays with baking parchment.
  2. Whisk the butter and sugar together until pale. Whisk in the egg and stir in the apple, cranberries and walnuts. Stir in the flour and mixed spice to give a stiff dough.
  3. Divide into 20 balls and flatten slightly, place on the baking trays and bake for 15-20 minutes until golden. 4. Allow to cool slightly on the tray before transferring to a cooling rack.

California Walnut Oatmeal Raisin Cookies


  • 1 1/2 cups California walnuts, divided
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 12 tablespoons butter, softened
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg, at room temperature
  • 1 1/2 cups rolled oats (not quick or instant)
  • 3/4 cup raisins


  1. Roughly chop 1 cup walnuts in a food processor. Add remaining walnuts and pulse 2 to 3 times to coarsely chop.
  2. Mix together flour, baking soda, cinnamon and salt in a medium bowl.
  3. Cream together butter, brown sugar and granulated sugar until light and fluffy, in a stand mixer fitted with paddle attachment (or a hand mixer), scraping down sides of the bowl once or twice. Add vanilla and egg; beat on low until just combined.
  4. Add dry ingredients and beat on low until just combined. Stir in oats, then stir in walnuts and raisins. Cover and chill for 30 minutes.
  5. Preheat oven to 180°C and line 2 large baking sheets with parchment paper. Scoop batter into 1/4 cup size balls using an ice cream scoop and place on prepared baking sheets leaving plenty of room for dough to spread.
  6. Bake for 15 to 17 minutes, turning tray halfway through baking, or until lightly browned on the sides and top. Cool for at least 5 minutes before transferring to a wire rack to finish cooling. Store in an airtight container.

Note: To make ahead, scoop the batter once it is done and store in an airtight container in the refrigerator for up to 7 days, or freeze for up to a month. Place frozen dough on tray and let stand at room temperature for 10 to 20 minutes before baking.

Walnut Christmas Loaf Cake


  • 100g dried mixed fruit
  • 50g dried cranberries
  • 50g California walnuts, chopped +12 walnut halves to garnish
  • 1 teaspoon mixed spice
  • 3 tablespoons brandy
  • 200g butter, softened
  • 200g light brown soft sugar
  • 3 medium eggs
  • 200g self-rising flour
  • 50g marmalade


  1. Preheat the oven to 180°C. Line a 900g loaf tin with baking parchment.
  2. Place the dried fruits, walnuts, mixed spice and brandy in a small saucepan and cook for 1-2 minutes until the liquid has been absorbed. Allow to cool slightly.
  3. Whisk together the butter and sugar in a large bowl until pale and fluffy, whisk in the eggs 1 at a time. Stir in the flour and then the soaked fruits, spoon into the prepared tin and bake for 50-55 minutes or until a skewer comes out clean. Allow to cool before removing from the tin.
  4. Warm the marmalade with 1 teaspoon water and brush over the cake, top with the walnut halves to decorate.

Walnut Cake with Date Paste and Walnuts


For the dough

  • 3 egg whites (whipped till it forms stiff peaks)
  • 1 egg
  • 50g of oat flour
  • 30g of ground walnuts
  • 60ml of skimmed milk
  • 1 pinch of pink salt
  • Stevia or liquid saccharin

For the filling

  • 100g unsweetened dates
  • 60ml water
  • 10g California walnuts
  • 2 tablespoons cocoa powder


  1. Soak the dates in hot water.
  2. In a bowl, mix the egg, milk, and flour. Stir well and add a pinch of salt to the sweetener. You can also add a pinch of oregano and black pepper.
  3. Incorporate the whipped egg whites, mixing with encircling movements until no lumps appear.
  4. Preheat the oven to 180°C. Pour the mixture on the baking tray, lined with a non-stick base (parchment paper, a silicone sheet, etc.)
  5. In 8-10 minutes, with heat up and down, the dough will be ready.
  6. Take it out of the oven, let it cool a little, and remove it from the silicone base slowly so that it does not break.
  7. Chop the walnuts finely
  8. Crush the dates with a little water until you obtain a smooth dough. Add the cocoa powder and continue to grind so that it is well integrated. Finally, add the walnuts.
  9. Spread the mixture on top of the sponge cake sheet and roll carefully to form a roll.
  10. Wrap in plastic and let stand in the refrigerator for a few hours.
  11. Decorate with melted chocolate and walnuts and serve.

California Walnut Apple Pie



  • 3 cups all-purpose flour
  • 20 tablespoons cold butter, cut into 1/2-inch cubes
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup ice water


  • 3 pounds granny smith apples, peeled, cored and sliced 1/2-inch thick
  • 1/4 cup butter
  • 1 cup California walnuts, coarsely chopped
  • 1/2 cup brown sugar
  • 3 tablespoons corn starch
  • 1 tablespoon cinnamon
  • 1/8 teaspoon salt


  • 1 egg white, beaten
  • 1 tablespoon granulated sugar


  1. To prepare crust, place 1 cup flour, butter, sugar, and salt in a stand mixer fitted with paddle attachment. Cream together on low speed until a stiff paste forms. Add remaining flour and ice water and mix beat until a stretchy dough forms that pulls away from sides of bowl.
  2. Divide dough in two pieces and shape each into a 6-inch disc; wrap with plastic and refrigerate for at least 1 hour or until firm.
  3. To prepare filling, preheat oven to 220°C.Place walnuts on a baking sheet and toast for 5 to 7 minutes or until they’re lightly browned; remove from oven.
  4. Place apple slices on a large rimmed baking sheet and dot with butter. Bake for 10 minutes, then stir and cook for 5 minutes more. Let cool.
  5. Place walnuts in a large bowl with apples, brown sugar, corn starch, cinnamon and salt.
  6. Roll dough 1/8-inch thick between two pieces of parchment or on a lightly floured clean work surface, Drape 1

California Walnut Sugar Cookies



  • 2 cups flour
  • 1 1/2 cups California walnuts, very finely chopped
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 2/3 cup vegetable shortening, room temperature
  • 1 1/4 cups granulated sugar
  • 1 egg, at room temperature
  • 1 1/2 teaspoons vanilla extract


  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • Decorative sugar (optional)


  1. Preheat oven to 180°C and line 2 large baking sheets with parchment paper.
  2. Stir together flour, walnuts, baking powder, and salt in a medium bowl.
  3. In a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, cream together butter, shortening, and sugar until pale and fluffy, scraping down sides and bottom of bowl once in between. Beat in egg and vanilla, mixing just until combined.
  4. Add dry ingredients in two batches, stirring at low speed until the dough just comes together.
  5. Divide dough into two equal pieces and flatten each into a 1-inch-thick disc. Place between two pieces of parchment paper and roll out 1/4-inch thick. Transfer to a baking sheet and refrigerate for at least one hour.
  6. Working with one sheet of dough at a time, remove the top layer of parchment and cut with desired cookie cutter shape.
  7. Place cookies an inch apart on prepared baking sheets. Press any scraps together, reroll between parchment paper and repeat cutting. Bake for 10 to 12 minutes or until cookies are firm when gently pressed in the center. Let cool completely.
  8. To prepare icing, whisk egg whites and vanilla with a mixer until light and foamy. Reduce to low speed and slowly add powdered sugar. Increase speed to high and whisk until well mixed.
  9. Fill a disposable pastry bag with icing. Cut a small hole in the end and decorate cookies. Sprinkle with decorative sugar, if desired.

Caramel Apple Pie Bars


  • 1 3/4 cups California walnuts
  • 1 cup oat flour
  • 1/3 cup cold vegan butter, cubed
  • 1/4 cup coconut sugar
  • 3 tablespoons pure maple syrup
  • 1/8 teaspoon salt

Vegan Caramel:

  • 3/4 cup coconut cream
  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  • 3 1/2 cups honey crisp apple slices (3 medium apples)
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt


  1. Preheat oven to 180°C and line an 8-inch square baking dish with parchment paper.
  2. Place all crust ingredients to a food processor and pulse for 30 seconds or until only small pieces of walnuts remain and the mixture sticks together when pinched. Set aside 1/3 of the mixture. Press the remaining into the prepared pan. Bake for 20 minutes or until the edges have started to brown.

Walnut Banana Bread


  • 1 2/3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3/4 cup chopped California walnuts
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/3 cup packed light brown sugar
  • 11/2 teaspoons vanilla extract
  • 3 eggs
  • 2 tablespoons granulated sugar for topping


  1. Preheat the oven to 180°C, and grease a 9 x 5-inch loaf pan and coat with flour.
  2. Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
  3. Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
  4. Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
  5. Spread batter in prepared pan and sprinkle sugar evenly over the top.
  6. Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.

Walnut Chocolate Bundt Cake



  • 1 cup water
  • 1 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 2 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup California walnut halves and pieces

Chocolate Truffle Glaze

  • 1/3 cup dark chocolate chips
  • 3 tablespoons butter
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  • 1/2 cup coarsely chopped California walnuts


  1. Preheat oven to 180°C. Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess.
  2. Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool.
  3. Transfer to the bowl of a mixer and lightly beat in sugar, extract and eggs.
  4. Mix together flour, baking powder, salt and baking soda in a medium bowl. Add about 1/3 of the dry ingredients to the chocolate mixture and beat on low speed to combine. Add half the buttermilk and beat again. Repeat steps ending with the flour mixture, mixing only until combined. Fold in walnuts.
  5. Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool, then invert onto a serving plate or platter.
  6. While cake bakes, melt chocolate, butter, milk and extract together until smooth. Let cool slightly to thicken, then drizzle over the cake. Immediately sprinkle with walnuts.
    Tips – To keep the walnuts from sinking, coat with a little flour or cocoa powder before adding to the cake batter.
    Cake will cook more quickly when baked in a dark coated pan.

California Walnut Praline Bread Pudding


Walnut Pralines:

  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons butter
  • 113g California walnuts, roughly chopped and lightly toasted

Bread Pudding:

  • 500g French bread, cut into 3/4-inch cubes
  • 3 cups milk
  • 2 cups heavy whipping cream
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups sugar
  • 2 teaspoons vanilla extract

Nocello Sauce:

  • 1/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup Nocello (walnut liqueur)
  • 1 teaspoon vanilla extract


  1. To prepare pralines, stir together sugar, brown sugar, evaporated milk and vanilla in a large heavy bottomed pot. Cook over medium-high heat until mixture reaches 120°C, stirring occasionally. Remove from heat and stir in butter. When butter is melted, stir in walnuts.
  2. Let cool until slightly thickened, then scoop onto a parchment-lined baking sheet using a 24-inch scoop. Let cool completely until firm, then coarsely chop.
  3. To prepare Bread Pudding, preheat oven to 180°C. Place bread cubes on a large baking sheet and bake for 5 to 7 minutes until lightly toasted but not brown. Transfer to a large bowl.
  4. Bring the cream, milk, butter, cinnamon and salt to a simmer in a large pot. Cook over medium heat until mixture reaches 100°C.
  5. Whisk together eggs, sugar and vanilla in a large bowl until sugar is mostly dissolved. Whisking constantly, slowly add hot milk mixture a ladle at a time. Continue to use all the milk mixture. Pour over bread cubes and let stand for 1 hour.
  6. Lightly grease a half hotel pan and pour in bread mixture. Sprinkle with half the pralines and lightly tuck under the surface. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes more or until puffed and golden brown.
  7. While pudding is baking, prepare Nocello Sauce. Melt butter in a small pot; add brown sugar, cream and vanilla. Cook for about 2 minutes to dissolve sugar, stirring frequently. Remove from heat and slowly stir in Nocello. Return to burner and let simmer over low heat for several minutes. Let cool completely, stirring occasionally.
  8. Serve squares of bread pudding in small bowls with about 1 1/2 to 2 tablespoons of sauce. Sprinkle with remaining pralines.