How to Use Walnut Shells to Make Irresistible Cookies

If you’re a fan of creative and eco-friendly baking, this walnut shell cookie recipe is for you! These cookies are not only visually stunning but also incredibly fun to make. By using walnut shells as molds, you can create perfectly shaped treats filled with your favorite spreadable creams or dulce de leche. It’s a clever way to give walnut shells a second life instead of tossing them away.

Is It Safe to Put Walnut Shells in the Oven?

One of the first questions you might have about this recipe is whether it’s safe to bake with walnut shells. The answer is yes, but with a few considerations. Walnut shells are naturally heat-resistant and won’t burn or release harmful substances in a standard baking environment, provided they are clean and dry.

To ensure safety:

• Clean Thoroughly: Rinse the shells under warm water to remove any residue and let them dry completely before use.
• Avoid Coatings: Don’t use shells that have been coated with oils, chemicals, or dyes, as these could release toxic fumes when heated.
• Monitor Baking: Keep the oven temperature within the recipe’s guidelines (180°C/350°F). Walnut shells can withstand this heat without issue.

By following these precautions, you can confidently use walnut shells to mold your cookies while keeping your kitchen safe.

Can You Use Other Types of Nutshells for This Recipe?

While walnut shells are ideal because of their size and shape, readers might wonder if they can substitute other nutshells, like pecans or hazelnuts. You can explore which shells might work and how to adjust the recipe accordingly.

How Do You Split Walnut Shells Without Breaking Them?

Splitting walnut shells cleanly is a critical step in this recipe. Here's a little hack though: soaking walnuts in warm water for 15-20 minutes softens the shells, making them easier to crack. Once soaked, use a nutcracker or knife to open them. This method reduces the chance of the shells shattering.

How to Make the Perfect Walnut Shaped Cookies

Prepare the dough and let it rest in the fridge for 30 minutes.

Split the walnuts in half, trying not to break the shell.5. Cover the walnut shell with pieces of dough and use a knife to create grooves, making them look realistic.

Bake at 180°C for about 20 minutes, until they are slightly colored. Remove the walnut shell while the cookies are still hot.

Once cooled, fill the shells with your favorite cream and pieces of walnuts inside, then close with another cookie, forming a whole walnut ready to eat.

How to Store and Preserve Walnut Shell Cookies

Here are the best practices for storing these delightful treats:

• Choose an Airtight Container: Store the cookies in an airtight container to protect them from air and moisture, which can make them lose their crunch.
• Separate Layers: Place a sheet of parchment paper between cookie layers to prevent sticking, especially if the filling is creamy.
• Refrigeration for Creamy Fillings: If you’ve filled the cookies with cream, dulce de leche, or any perishable ingredients, store them in the refrigerator. Consume within 3-4 days for optimal freshness.
• Freezing Option: For longer storage, freeze unfilled cookies in a zip-top freezer bag. When ready to enjoy, thaw them at room temperature and fill them fresh.