Ingredients

Caramelized Walnuts

1. Put sugar and water in a saucepan and heat over medium-high until just before it turns caramel color.
2. Add the walnuts, remove from heat, and stir continuously with a spatula.
3. When the syrup crystallizes and turns white and powdery, return to medium-high heat and keep stirring.
4. Once it melts back into a glossy caramel, remove from heat, add the butter, and coat well.
5. Spread thinly on a tray to cool.
6. Mix the sugar and cinnamon powder in a bag.
7. Break the cooled walnuts into bite-size pieces, put them in the bag, and shake well to coat (be careful not to hurt your hands).

Cookie Dough

1. Bring butter to room temperature and sift the flours. If almond flour or cake flour is coarse, process until fine.
2. In a bowl, cream the butter with a spatula until smooth.
3. Add powdered sugar (or granulated sugar) and mix evenly, then add milk and combine.
4. Add cake flour and almond flour, folding gently without kneading.
5. Before the flour is fully mixed in, add the caramelized walnuts and fold in.
6. Shape into a log, wrap, and chill in the refrigerator for 30 minutes to overnight.
7. Slice into 1.3 cm thick pieces and arrange on a baking tray.
8. Bake at 160 °C (320 °F) for about 25 minutes. Cool completely before serving.