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Melissa Dallas

Cardamom Walnut Cookies (Mutekke)

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4331 posts
Joined: Jan 8, 2006


Posted to Thread #30590 at 8:51 pm on Nov 15, 2018

This lady has the most interesting recipes:

These Cardamom-Walnut Cookies are just right – tender, not overly sweet, and with enough cardamom to perfume the crunchy walnuts in the filling. Mutekke (also known by their Russian name, mutaki) are popular in Azerbaijan, especially during the spring holiday Novruz.
Author: Feride Buyuran
Recipe type: Desserts, Sweet Bakes
Serves: 24

2¾ cups all-purpose flour
4 ounces cold unsalted butter, cut into chunks
1 cup sour cream
2 large egg yolks
¾ - 1 cup walnuts, coarsely ground
¼ cup granulated sugar (increase to taste, up to ½ cup)
½ teaspoon ground cardamom (or to taste)
¼ cup powdered sugar, for coating
First, prepare the dough. Put the flour and butter in a large mixing bowl. Rub them together between your fingers until you obtain fine crumbs and no lumps remain. Add the sour cream and egg yolks. Stir with your hands until you obtain a loose dough. Knead until the dough comes together nicely and is tender, 5 to 7 minutes. Divide the dough into 3 parts and shape each into a ball. Wrap the balls in plastic wrap and refrigerate for 30 minutes.
Prepare the filling. In a medium mixing bowl, combine the ground nuts with sugar and cardamom. Stir to mix. Set aside.
Preheat the oven to 380˚F. Line 2 baking sheets with parchment paper (or 1 large baking sheet to fit all the cookies).
Work with one ball at a time and keep the rest covered with a kitchen towel. Using a rolling pin, roll the ball into a thin 11-inch circle. Using a sharp knife, cut the circle into quarters, then cut each quarter into 2 wedges, making 8 wedges total.
Sprinkle about 1 teaspoon of the filling on each wedge, leaving a ¼-inch border along the edges. Roll the wedges up toward the pointed end. Continue with the remaining dough balls in the same manner. Place the roll-ups on the baking sheets, pointy side down, spacing them about 1 inch apart.
Bake on the middle rack of the oven for 20 minutes, or until the roll-ups are light golden around the edges. Remove from the oven.
Allow to cool completely, then dust with powdered sugar.
Adapted from "Pomegranates and Saffron: A Culinary Journey to Azerbaijan" by Feride Buyuran.


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