Based on the recipe of a craft shop making walnut oil
At Domérat in Auvergne
250 g flour
125 g butter
160 g sugar
½ teaspoon cinnamon
½ package baking powder
80 g of walnut flour*
Work the flour, baking powder and butter making buttered crumbs. Then add the sugar, cinnamon and walnut flour. If necessary, add a little water.
Make a thick dough and let rest 20 minutes (at room temperature). Then roll it out into a thin sheet about 4-5 mm thick. Cut out biscuits of preferred form with cookie cutters. Arrange them on a baking sheet lined with parchment paper and bake at 170°C until golden brown. It takes about 20 minutes, but it’s good to monitor them from the 10th minute.
Let cool before serving. Store in a cookie jar or in a paper bag.
* The original recipe uses walnut flour, obtained from the production of walnut oil. The craft store that produces this oil, keeps the walnut residue, dries and aerates it, making a great light flour. It smells the freshly ground walnuts and is as fluffy as the normal wheat flour, thus is ideal for bread or cakes. In the absence of such a flour, finely grind walnuts in a coffee grinder or chopper.