Yield: Yields about 4 dozen 1-1/2-inch coins.
These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts.
Make Ahead Tips
The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These are a hit with everyone who tries them! I have to bake a batch now every time we see my mom ( since she won't make them herself for a lack of a food processor that makes it so easy). I try to have a roll ready in the freezer to bake up when I need to bring an appetizer somewhere. Yummy with wine!
These are so tasty... after baking they will store great in a well sealed container. In fact I almost like them better 3 or 4 days later. Another bonus is they are very quick and super easy to make. Regarding the cayenne, I used the full measurement and did not find them too spicy at all, just the right amount of kick to make them interesting and really nice with a well chilled glass of pinot grigio. I might try rolling the log in a few sesame seeds before slicing and baking.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.