Walnut & Kamut Cookies

I feel like a lone soldier baking my way through Tartine No. 3, the latest book released by the co-chef and co-owner of Tartine Bakery in San Fransisco, Chad Robertson.

The Tartine method of making naturally leavened breads requires very moist dough and a long fermentation period. I've had success with a few recipes from the second book, Tartine Bread, but these new recipes with even wetter doughs and less glutenous flours is really pushing the loaf.

In this day and age of information sharing, I find it very surprising to find a lack of chatter from homebakers and chefs regarding the recipes from the book. This book was two years in the making and its release was well anticipated but besides a few sites promoting one or two recipes just before the launch, the intertubes are mostly quiet about Tartine No. 3.  (I'm job hunting and have had time to sift through the bread baking forums, a lot.) And that is why I feel like a lone soldier - not all the recipes are clear on the specific ingredients and there isn't anyone with insider insight to steer me in the correct direction.

After baking no less than 5 challenging batches of breads from this cookbook that focuses on using more whole grains and flours in its recipes, I needed to attempt something I knew I could achieve in order to save my baking-esteem: cookies. Break making isn't my forte but cookies - now that's something I can champion. Sure, the quantity of cookies didn't match (original recipe says 5 dozen, I got 23) and I needed to add a few tablespoons of water to the dough to bring it together, but I happily ate cookies for lunch today and I no longer feel alone.

Walnut & Kamut Cookies - Recipe

Recipe adapted from Tartine No. 3 - Peanut Butter Cookies

Makes approx. 12 large sandwich cookies, 24 small

1 cup walnuts, toasted and cooled
1 cup Kamut flour
1/2 tsp baking powder
1 tsp kosher salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 c unsweetened smooth peanut butter
1 tsp vanilla extract
1-2 Tbsp cold water
1/2 cup preserves

• Preheat the oven to 350°F.

• In a food processor, pulse the nuts and flour together until finely ground. Stir in baking powder and salt.

• In another bowl with a hand mixer or using a stand mixer, cream butter and sugar until light coloured; add in peanut butter and vanilla and mix to combine.

• Stir in nut/flour mixture until just combined adding 1 tablespoon of cold water at a time if necessary to hold the dough together.

• Using a 1 tablespoon scoop or spoons, portion out dough onto parchment lined cookie sheets. You may need to squeeze the portioned dough together with your hands into a round shape. Flatten cookies using a heavy glass with a small piece of parchment paper in between the dough and the glass.

• Bake for 15-20 minutes or until the edged begin to brown slightly, rotating halfway.

• Allow cookies to rest 5 minutes before transferring to a cooling rack. Place a spoonful of preserves onto half of the cookie bottoms and top with remaining cookies. Store in a sealed container at room temperature. The cookies will soften as they sit.