I first learned this recipe from a friend in Portugal 35 years ago. But to my amazement, when I went to live and work in a restaurant in Florence (Italy) these same cookies were made in the afternnon to be served to customers with coffee and I was told they were typical from Florence!!.
I can't imagine corn flakes being part of Florentine culture so I'll take a guess that this is a modern recipe adapted to European taste.
But who really cares if it's so good, crunchy and irresistable!
Although I make them all year round these are typical Christmas cookies. The recipe doubles and triples very well.
They should be small and made the size of a teaspoon so they crunch up easily in the oven, but if you like big cookies you can make them larger. —Maria Teresa Jorge
What You'll Need
butter at room temperature
whole egg at room temperature, lightly beaten
all purpose flour
fresh walnuts, chopped in small pieces
cornflakes for the batter
cornflakes to roll biscuits
Cream the butter with the sugar until white and fluffy.
Add the lightly beaten egg and beat until very well incorporated and batter is very fluffy.
Sift the flour with the salt and add to the batter. Beat until incorporated, scraping down the sides and bottom.
Add 1 cup of walnuts and 1 cup of cornflakes and beat just until mixed, to divide the ingredients in the batter. Scrape down the sides, make into a ball and chill for 20 minutes.
Pre-heat the oven to 350º F with rack 1 shelf up from middle. Line 2 baking trays with parchment paper.
In a large bowl add 2 cups cornflakes and lightly press on them just to break the bigger flakes.
With 2 teaspoons, make little balls of dough and put in the cornflakes. Roll them around to stick the cornflakes to the dough. Put them on the baking tray, separating them about 1 inch from each other.
Bake in the oven for 8 minutes and then lower the rack to the middle and continue baking until they are golden and crispy.
Allow them to cool on the baking tray and store them in an airtight jar.