Walnut recipe collection

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Chocolate espresso macaroons with coconut, walnuts, and almond extract, held together by sweetened condensed milk. No flour, no eggs, chewy and intensely coffee-flavored.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

Lighter berry coffee cake made with egg whites, applesauce, and canola oil instead of whole eggs and butter. Fresh raspberries and blueberries with a crunchy crumb topping. Adaptable for dairy-free diets.

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Famous Bundt rum cake made with yellow cake mix, vanilla pudding, and dark rum in both the batter and a buttery rum glaze. A boozy, moist party cake with chopped pecans.

Sauteed green beans with garlic, mint, and white vinegar topped with crumbled feta cheese and chopped walnuts. A Mediterranean-style side dish that turns frozen green beans into something special.

Individual walnut brownies from a mix, flipped upside-down and coated in powdered sugar glaze with a walnut half and chocolate drizzle. Bakery-style presentation made easy.

Ice box cookies are make-ahead slice-and-bake walnut shortbread with deep brown sugar caramel flavor. Chill the dough log, slice thin, bake fast for 60 crisp golden cookies in batches as needed.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Chilled avocado soup blends ripe avocados with a lime-and-serrano-spiked stock into a silky, no-cream base, topped with cilantro cream and crisp julienned radishes. A cool, elegant Mexican-inspired starter.

Lady Baltimore cake is a tender white layer cake filled with boiled frosting studded with walnuts, currants and figs. The famous Southern Charleston confection from 1906.

Favourite morning coffee cake: a buttermilk-rich, brown sugar batter topped with cinnamon-walnut crumble and baked in a single pan. The kind of breakfast cake that vanishes by lunch.

Smoked turkey salad with grapes, water chestnuts, walnuts, and celery in a curried hickory mayo dressing. The leftover-turkey salad with crunch in every bite.

Favourite sour cream apple pie tosses tart apples in a vanilla sour cream custard, then crowns it with a crunchy walnut-cinnamon sugar topping. No butter in the topping means a cleaner, crispier nut crust.

Favourite walnut cake: a flourless, ground-walnut sponge held together with whipped eggs and a whisper of breadcrumbs. Tall, tender, and naturally gluten-free.