Walnut Frosties THM-S (2024)

Two English Walnut trees grace the front yard of the old home place where my parents live and my grandparents before them. These trees were planted by my grandparents who prized the nuts for baking. Many memories were made picking up the walnuts with my grandmother and spreading them in the attic to dry. Over the winter months my grandfather would sit at the kitchen table shelling them.

Did you know there are two kinds of walnuts? English walnuts and Black walnuts. English Walnuts are the typical walnut you will see in most stores. They have a delightful nutty taste. They are easy to crack open and remove the meat. Black Walnuts are much harder to shell and remove the meat. They are covered in a hard green outer shell that turns black and stains everything black. The inner shells are extremely hard to crack and the meat needs to be picked out with a small pick. They also have a dark strong taste. I much prefer English walnuts over Black Walnuts which have a more bold earthy taste.

You will find many more recipes in the spiral bound 600+ pageAround the Family Table Cookbookand the hard cover spiral bound(preorder)It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more.Buy It Now. Follow my blog, Facebook, and Instagram pages.

Walnut Frosties THM-S

• Cookie dough:
• 1 1/2 cups almond flour
• 1 cup THM Baking Blend
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup Brown Sugar Sweetener Substituteor THM Gentle Sweet
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup butter, softened
• Filling:
• 1 cup chopped English Walnuts*
• 1/3 cup sour cream
• 1/4 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
• 1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Combine almond flour, baking mix, baking powder, and salt together. In mixer bowl, cream butter and preferred sweetener for 2 minutes. Add vanilla and egg. Mix well. Add almond flour mixture and mix for 3 minutes. Shape dough into balls and flatten to ½ in thick. Press an indentation in the center. Combine filling ingredients. Fill indentation with walnut filling, mounding slightly. Bake for 6-8 minutes or until very lightly browned. Store in refrigerator. 30 cookies.

*English walnuts are the typical shelled walnut you will find in most grocery stores across the US. They have been cultivated to produce a large, easy to shell, mild tasting walnut. These are what most people prefer. However, there is another walnut called the California Black Walnuts that is native to the US. They have a bold, earthier flavor with very hard shells that are tough to crack and will stain your hands black. My family prefers the English walnut as the Black Walnut seems to be an acquired taste.

*cookies will be very soft when baked but will set as they cool. These are the best not over-baked.

*Brown Sugar Sweetener Substitute is a homemade sweetener mix that tastes just like brown sugar. You can use THM Gentle Sweet if you prefer.

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You will find many more recipes in the spiral bound 600+ pageAround the Family Table Cookbookand the hard cover spiral bound(preorder)It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more.Buy It Now. Follow my blog, Facebook, and Instagram pages.