On the Line: Diane Yoon of Merely Sweets, Part Three

Our favorite thing about interviewing a baker: guaranteed dessert recipes! Make a batch of Diane Yoon's signature walflours for someone special (or someone you need a favor from). To learn more about our sweet subject, catch up on our coffeehouse interview with Yoon in parts one and two, and try not to leave any crumbs.

Merely Sweets' Walflours

Makes around 2 dozen cookies

2 cups walnuts (measure before grinding)
2/3 cup all-purpose flour
2 cups golden-brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
4 large eggs
2 teaspoons vanilla extract
Powdered sugar for decoration


Preheat oven to 350 degrees Fahrenheit.

Grind up the walnuts really well in the food processor. You shouldn't see big chunks of walnuts [Editor's Note: Yoon clarified that small chunks are okay.]

Mix flour, brown sugar, baking soda and salt with the walnuts.

Add in butter and incorporate until the mixture has a sandy texture.

Add in eggs and vanilla. Whisk all together until incorporated

If your pan is not nonstick, spray some bake-release spray onto a madeleine pan.

Scoop batter into pans and bake for 10 to 12 minutes.

Remove the cookies and let them cool.

Optional: Dust on some powdered sugar with a small tea strainer or sifter for decoration.

Merely Sweets is located at 260 W. Birch St., Brea, (714) 529-9909. As of this posting, its website is under construction.

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