Cocoa and Walnut Biscuits

posted in: recipe, vegetarian | 0

Flaky, buttery biscuits with crunchy pieces of walnuts and a subtle chocolate taste.

Cocoa is practically irreplaceable in my kitchen. I use it in porridge, in smoothies, in making nut spreads, and all sorts of baked goods, including cookies.

Since I decided to make two plates of cookies this Christmas – healthier and less healthy one – to keep everybody satisfied (it is Christmas, after all!), I started making lists. And biscuits with cocoa and hazelnuts are on my list for such a long time.

These biscuits are inspired by the Italian “Fettine Langarole”, but I subbed hazelnuts with walnuts and gave them this distinctive long shape, because that is how I picture “fettine” – meaning (little) slices – should look like.


Besides, it makes it really easier for me to eat “just one” 😉

If you like your cookies flaky and butter, but at the same time not too greasy, you will love this recipe. Use any kind of nut you have on hand and these biscuits will be delicious!

Let the “cookie-ing” time begin 😉


–makes 15 biscuits 4 inches long* –

prep time: 10 min + cooling >> baking time: 20 min

Recipe creator: Iva Savić – brought to you by Moja čokolada 


1 stick + 1 Tbsp (125g) butter at room temperature

3/8 cup (50g) homemade vanilla powdered sugar**

2 Tbsp double cream

3 Tbsp milk

1/8 cup (15g) cocoa (I used this one)

1 1/4 cup (150g) unbleached all purpose flour

1/2 cup (50g) wholewheat flour

3/4 cup (70g) toasted, roughly chopped walnuts (you can replace with hazelnuts or pecans)

pinch of salt

*you can make 30 of them, just by slicing them smaller – see the explanation below (Method)

**if you do not have, use regular powdered sugar but add 1/2 tsp of vanilla extract when making biscuits



  1. Combine flours and cocoa in a smaller bowl (like breakfast bowl) and set aside.
  2. Mix butter and sugar in a big bowl, for a few minutes until creamy.
  3. Add salt, double cream and milk (and vanilla if you used regular powdered sugar), mixing on low speed. Then add dry mixture and combine, just lifting i easily.
  4. The dough will seem a bit wet, but it is how it should be. Now add walnuts.
  5. Line a rectangular shallow dish approx. 4×6 inches  (10x15cm ) with plastic wrap or baking paper. Transfer the dough in it and flatten it. Put in the fridge for a couple of hours, or even overnight.
  6. Preheat your oven to 380F (175C). Take the dough out then slice it using a sharp knife, like you would slice the bread. Let the biscuits be approx 1/2 inch thick. If you wish to have your biscuits smaller, first cut the dough to get two pieces approx 2×6 inches (5x15cm) and then slice into 1/2 inch thick biscuits.
  7. Line a baking tray with parchment paper and arrange biscuits on it, leaving some space between them. Bake for about 20 min on 380F (175C).
  8. Take the biscuits out of the oven, let them cool on a wire rack then store in a container at least up to one week.
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