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Ingredients:
FOR THE WALNUT MACARONS:

• 260 g California walnuts
• 260 g  sugar, powdered
• 170 g egg whites, divided
• 250 g sugar, granulated
• 1/4 cup water, filtered

FOR THE WALNUT PRALINE PASTE:

• 230 g sugar, granulated
• 1/4 cup water, filtered
• 250 g California walnuts
• 20 g butter, unsalted

FOR THE WALNUT GANACHE:

• 2 tablespoons sugar, inverted*
• 2/3 cup milk, whole
• 370 g 46% milk chocolate
• 1/4 cup Walnut Praline Paste
• 1/4 cup walnut liqueur

*Inverted sugar is sweeter and helps products retain moisture and be less prone to crystallization. Inverted sugar may be made by mixing two parts granulated sucrose and one part water, and simmering for 5 to 7 minutes.

Preparation:
FOR THE WALNUT MACARONS:

1. Preheat the oven at 180°C. Grind walnuts in food processor into fine powder. Sift the powdered sugar and walnut powder. Add 85 g of egg whites into flour mixture and beat until incorporated.
2. Combine granulated sugar and water in a pot over medium-high heat to make a sugar syrup. In a standing mixer on high speed, whip 85 g of egg whites to stiff peaks. When sugar syrup mixture reaches 120°C, slowly pour it to the beaten egg whites. Reduce speed to medium after 1 to 2 minutes until the meringue is cooled.
3. Fold the meringue into the flour mixture. Scoop the mixture into a pastry bag and pipe the batter in 1.5-inch circles onto a silicone baking mat. Leave them to dry at room temperature for 15 minutes, then move them into the oven and bake for 12 minutes.

FOR THE WALNUT PRALINE PASTE:

1. Combine sugar and water in a saucepan and heat to 120°C. Add walnuts and cook, stirring continuously, until sugar begins to turn a light brown caramel colour.
2. Remove from heat and add butter. Spread the mixture on a sheet tray to cool to room temperature.
3. Place cooled walnuts in a food processor and process until they form a paste consistency. Use ¼ cup of this paste in the Walnut Ganache.

FOR THE WALNUT GANACHE:

1. In a medium saucepan, heat milk and inverted sugar to 60°C.
2. In the top of a double boiler, melt the chocolate. Add the milk mixture and blend until smooth with an immersion blender.
3. Add Walnut Praline Paste and walnut liqueur. Stir to combine and cook until mixture reaches 35°C. Remove from heat and let cool.
4. To assemble, sandwich ganache between 2 macarons.

Ingredients:

• 1 cup plain flour
• ¼ teaspoon salt
• 2 eggs, beaten
• 1 tablespoon melted butter
• Oil or butter for greasing

For the sauce:

• 1 ¼ cup milk
• ½ cup jaggery
• 1 cup milk
• ½ cup walnuts, halves

Garnish:

• Honey to drizzle
• Edible flowers

Preparation:

1. In a bowl, add all the ingredients and mix well.
2. Heat a non stick pan and add a few drops of oil or butter.
3. Take a ladle and pour out into the pan to make a pancake.
4. Cook on both sides. Take out and cool.
5. In a separate pan, melt jaggery and milk to make the sauce.
6. Pour the sauce onto the pancakes in a pan and mix in the walnuts.
7. Garnish with more walnut halves, honey, edible flowers and serve.

Ingredients:

• 100g dried figs
• 120g California walnuts, plus 16 whole walnuts to garnish
• 150g oats
• Zest of 1 orange
• 50g flaxseed
• 100g medjool dates
• 40ml maple syrup
• 60ml melted coconut oil
• 60g dried cranberries

Preparation:

1. Grease a small, square, deep sided baking tray with a little coconut oil and line with baking parchment.
2. Place the figs in a small bowl, pour over enough hot water to cover them and leave to soak for 20 minutes, then drain.
3. Meanwhile, place the 120g of walnuts and half the oats into a food processor and blitz until they are the texture of course sand.
4. Add the orange zest, flaxseed, medjool dates, maple syrup, coconut oil and drained soaked figs to the food processor. Process until the mixture comes together into one lump.
5. Tip the mixture into a mixing bowl and add in the remaining oats and cranberries, kneading them in with your hands.
6. Tip the mixture into your prepared tray and smooth down with the back of a spoon, pushing the mixture into the corners.
7. Place into the fridge to set for around 1 hour, or until firm to the touch.
8. Cut into 16 squares using a sharp knife and place a walnut on top of each square to serve.

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup finely chopped California walnuts
• 1/2 cup finely chopped crystallized ginger
• Cinnamon Glaze (recipe follows)

For the Cinnamon Glaze:

• 2 cups powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon cinnamon

Preparation:

1. Beat butter and sugar together in a large bowl until fluffy; stir in eggs and vanilla.
2. Stir together flour, cinnamon, baking soda, and salt; add to butter mixture, mixing until thoroughly combined. Stir in walnuts and ginger. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. (May be prepared up to a week ahead.)
3. Preheat oven to 200°C and line 2 baking sheets with parchment paper. Using a portion of the dough, roll out 1/4-inch thick on a lightly floured board and cut into stars or other desired shapes.
4. Place on prepared baking sheets and bake for 8 to 10 minutes, or until lightly browned around the edges.
5. Transfer cookies to a baking rack to cool before coating with a thin layer of Cinnamon Glaze. Store cookies in an airtight container.

For The Cinnamon Glaze:

• Stir together 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon cinnamon in a small bowl until smooth.