- 6 cups (1.5 L) (approx.) walnut halves
- 1-1/2 cups (375 mL) maple flakes or maple sugar
- 1-2/3 cups (400 mL) all-purpose flour
- 1/4 cup (60 mL) rice flour
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) unsalted butter, softened
- 2 tbsp (30 mL) maple syrup
- 1 tsp (5 mL) vanilla
- 2 tbsp (30 mL) maple sugar or Demerara sugar
1. Toast 4 cups/1 L of the walnuts on baking sheet in centre of 350°F/180°C oven until fragrant and lightly toasted, about 5 minutes; transfer to rack and let cool completely. In food processor, whir toasted walnuts with maple flakes until in powder, being careful not to overprocess into paste.
2. Transfer to bowl; whisk in all-purpose and rice flours and salt. In separate bowl, beat butter with maple syrup until light and fluffy; beat in vanilla. Slowly beat in walnut mixture until thoroughly blended; knead into soft dough, then form into ball. Halve and form each half into disc; wrap and refrigerate until well chilled, at least 1 hour.
3. On lightly floured surface, roll out each disc to about 1/4-inch/5 mm thickness. With 2-inch/5 cm round cookie cutter, cut cookies; place, 1 inch/2.5 cm apart, on parchment-lined rimless baking sheets. Top each with 1 of the remaining walnut halves and sprinkle with pinch maple sugar. Reroll scraps and repeat with remaining dough.
4. Bake in centre of 300°F/150°C oven until light golden, about 25 minutes. Let cool on pans on racks for 2 minutes; transfer to racks and let cool completely.