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1
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes.
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2
Let cool, then transfer to a food processor and pulse until finely ground.
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3
Whisk the ground walnuts, 1/2 cup confectioners' sugar, the flour, baking powder and salt in a medium bowl.
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4
Beat the butter in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes.
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5
Beat in the egg yolk, maple syrup and maple extract until incorporated.
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6
Reduce the mixer speed to medium low; add the flour mixture and beat until the dough comes together, about 2 minutes.
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7
Line 2 baking sheets with parchment paper.
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8
Form teaspoonfuls of dough into balls and arrange about 1 inch apart on the prepared baking sheets.
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9
Bake, switching the pans halfway through, until golden, 18 to 20 minutes.
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10
Remove from the oven and brush the cookies with maple syrup; let cool 2 minutes on the baking sheets.
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11
Put the remaining 2 cups confectioners' sugar in a shallow bowl; add the cookies in batches and toss to coat, then transfer to racks to cool completely.
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12
Photograph by Andrew Purcell
