INGREDIENTS
250 g flour
200 g sugar
150 g walnut
kernels 3 eggs
180 g salted butter at room temperature
1/2 sachet baking powder
2 tablespoons coffee extract
INSTRUCTIONS
Preheat the oven to 160°C.
Line a cake tin with parchment paper and buttered on both sides.
Set aside in a cool place.
Lightly roast the nuts in a non-stick frying pan.
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