Walnut Cocoa Nib Cookies

Yesterday, just before going to bed I saw this photo saying “Let's find some beautiful place to get lost”. This was exactly what I was dreaming about the last few days, or maybe even months. Wouldn't it be just great if we were able to go wherever our imagination takes us. With no fears for tomorrow, no thoughts for today, neither regrets for yesterday.

If you can't find a beautiful place to get lost in, you could surely get lost in those cookies. They are on top of our "cookies, we love" list.

Walnut Cocoa Nib Cookies Recipe:
Makes around 28 cookies.

• 100 gr walnuts;
• 150 gr cake flour;
• 150 gr confectioners' sugar;
• ¼ tsp salt;
• 90 gr cold butter(cut into 1cm cubes);
• ¼ vanilla pod;
• 15 ml rum;
• 35 gr cocoa nibs.

Place flour, sugar, salt and walnuts in food processor (equipped with the metal blade) and pulse till walnuts are ground to a fine meal. Scrape the seeds of the vanilla pod and pulse them in. Add in butter and pulse till crumbles form, then pulse in the rum. Add the cocoa nibs and pulse just to distribute them evenly.

Gather the dough - it should be crumbly and sandy but it should hold together when pressed with hands. Touch the dough just to gather it, do not overwork it. Form the dough into a boudin (4 cm in diameter). Wrap the boudin in plastic wrap and refrigerate for two hours.

Preheat the oven to 180ºC. Line a baking pan with paper or silpat. Unwrap and slice the boudin into 1-1,2 cm thick rounds. Arrange the rounds onto the silpat leaving enough space between them, since during the baking they will become flatter and will spread a little. Bake for around 14 minutes. Cool on a wire rack. Keep the cookies in an air tight container. They are better if eaten on the next day (like almost all kind of cookies).