How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Walnut-Lemon Packets?

You need 10 ingredients. The key ingredients include: 2 1/2 cups walnuts, 2 large eggs, separated, 2 teaspoons lemon juice, 1 cup granulated sugar, and more.

Is Walnut-Lemon Packets suitable as general?

Yes, Walnut-Lemon Packets falls under the General category and is a great choice for this type of meal.

How do I store leftover Walnut-Lemon Packets?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Walnut-Lemon Packets Recipe

Name: Walnut-Lemon Packets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups walnuts; 2 large eggs, separated; 2 teaspoons lemon juice; 1 cup granulated sugar; 1 cup (1/2 lb.) butter, at room temperature; 1 package (8 oz.) cream cheese, at room temperature; 3/4 cup powdered sugar; 1 teaspoon grated lemon peel; 1/2 teaspoon vanilla; 2 1/2 cups all-purpose flour

Walnut-Lemon Packets

Eats Now Editorial Team · 1684 kcal · General

1
In a food processor, whirl walnuts until finely ground. In a bowl, with an electric mixer on high speed, whip the egg whites and lemon juice until foamy. Gradually add granulated sugar, beating until whites hold stiff peaks, 8 to 10 minutes. Stir in walnuts. In a small bowl, with a fork, beat the egg yolks to blend.
2
In a bowl, with an electric mixer on high speed, beat butter, cream cheese, and 1/2 cup powdered sugar until very smooth. Beat in lemon peel and vanilla. Stir in flour until well blended.
3
Divide dough into four equal portions. On a lightly floured board, with a floured rolling pin, roll each portion of dough into a 10- by 12 1/2-inch rectangle, turning dough over and flouring board occasionally to prevent sticking. Press edges to smooth out.
4
With a sharp knife or a fluted cutter, cut dough into 2 1/2-inch squares. Place 1 teaspoon of the walnut mixture in the center of each square. Lift diagonally opposite corners of each square to the center over filling. Brush the corners with beaten egg yolks and press together to secure.
5
With a spatula, place packets about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
6
Bake cookies in a 300u00b0 oven until golden, 25 to 30 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
7
With a wide spatula, transfer cookies to racks. If hot cookies start to break, slide a thin spatula under them to release, let stand on sheets to firm up, about 5 minutes, then transfer to racks. Sift remaining 1/4 cup powdered sugar over cookies, then cool completely.
8
Note: Nutritional analysis is per cookie.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

Walnut-Lemon Packets

Tips for the best results

Variations & substitutions

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