Nut Surprise Cookies Baker

Noci-Filled-with-Chocolate-IceCream-Rolled-in-CognacBakes cookies in the shape of nut shell halves, which are beautiful and delicious, and suitable for filling with all kinds of desserts, appetizers, and whatever else.

#25955 Nuts Surprise Cookies Stove Top BakerThe Nuts Surprise Cookies Stove Top Baker has large 7.25″ diameter plates with 19 cavities (1.2″ x 0.9″ x 0.5″ deep). It features quality cast aluminum construction, steel hinge pins, and screw-on thick steel handles with beechwood hand holds. Made in Italy, imported directly from the manufacturer.

Biscotti nella Forma di Noci
Cookies in the Shape of Nuts

Noci (Nut) Cookies are surprisingly easy to make and the possibilities of fillings are only limited by your imagination.

Noci-Filled-with-Raspberry-Whipped-CreamMy warm weather treat will be to fill them with ice cream and roll them lightly in Cognac or Amaretto. Or maybe I’ll fill them with raspberry whipped cream cheese for a delicate fresh twist. Yum!        -Nadia

Prepare your recipe before working with the iron.

Plain Noci

Makes about 225 Noci halves

The Plain Noci recipe uses simple ingredients and the dough is relatively easy to roll and cut into ¾” pieces, for shaping into a ball.

The neutral taste of this cookie goes well with any filling. Consider also using the shells as caps on sorbets and ice creams, and as texture enhancing garnishes on cakes, and so many other foods.

Plain Noci with Raspberry Whipped Cream Filling

1 Cup Salted Butter, Softened
½ Cup Sugar
4 Large Eggs
2 Teaspoons Pure Vanilla Extract
2 Teaspoons Baking Powder
3 Cups All-Purpose Flour

Combine the flour and baking powder together. Set aside.

In a separate mixing bowl:
1. Cream the softened butter, add the sugar, and mix well.
2. Add eggs 1 at a time, mixing well in between.
3. Add the vanilla extract, mix well.

Gradually add the flour and baking powder mixture a cup at a time to the batter, until a soft dough is achieved. Cover and refrigerate for 15 minutes, as this will make the dough less sticky and easier to roll. Roll dough into a ¾” log, then cut into ¾” pieces, roll into balls.

Delicate Noci with Ground Walnuts

Makes about 85 Noci halves


The recipe for Delicate Noci With Ground Walnuts results in a lighter and crumblier textured shell, and requires a bit more attention to detail to get excellent results. I ground the walnuts with a food processor. The dough is soft, similar to the consistency of shortbread dough, and you can easily form the balls by hand. The dough also spread a bit more than the plain recipe, during baking. This is normal and the cookie can be cut apart using a blunt dinner knife before lifting them from the iron, or can be trimmed afterwards.

1 cup Salted Butter, Softened
¾ cup Granulated Sugar
¼ cup Confectioners Sugar
1 large egg
2 ½ Cups All-Purpose Flour
1 Cup Ground Walnuts
½ tsp Baking Powder

In a bowl combine flour, ground walnuts, and baking powder. Set aside.

In a separate mixing bowl:
1. Cream the softened butter; add the granulated and confectioners sugars, and mix well.
2. Add the egg.
3. Gradually add the flour mixture a cup at a time until well combined.
4. The dough should be soft, wrap in plastic wrap and refrigerate for 20 minutes.
5. Remove from the refrigerator and take pieces of dough and form into 3/4″ balls.

Some Filling Options for Noci

Raspberry Whipped Filling:
Fills about 48 shells.

1/2 pint heavy Whipping Cream
1 packet (0.35 oz) Whip-It Stabilizer for Whipping Cream
2 Tablespoons Super Fine Sugar
2 Tablespoons Seedless Red Raspberry Jelly
2 ounces of Softened Cream Cheese

Mix the cream cheese and raspberry jelly until well blended and smooth. Set aside.

Using a whisk attachment and mixer, beat ½ pint of heavy cream and 1 (0.35oz) packet of Whip-It stabilizer until stiff peaks form. Mix the sugar with the cream cheese, and incorporate into the mixture.

Frozen Bites:

Filled Noci CookiesCan be made in advance and stored for several days in an airtight container in freezer.

– Fill with Chocolate Ice Cream and roll Noci lightly in Cognac.
– Fill with Vanilla Ice Cream and roll Noci lightly in Amaretto.
– Fill with your favorite flavor of Ice Cream or Frozen Yogurt.

After filling, keep Noci Cookies refrigerated.

Using your Nut Surprise Cookies Stove Top Baker

CBE Nuts Surprise Cookies Stove Top BakerThe wafer baker will be easiest to use on a grate over a gas flame, however it will work over electric elements as well. Consider using a heat diffuser between flat elements and the baker.

Prepare your recipe before working with the iron.

● To season the iron, place it on a dishcloth and lightly coat the inside of both plates of the iron with Canola Oil. I use a 1” boar bristle brush, which works quite nicely. You should only need to season it the first time you use it.

● Preheat the iron over Medium-to-High heat for 10 to 15 minutes. Should smoking occur during this process, lower your burner’s heat setting.

● Once the iron is heated, open and quickly place a dough ball (no larger than ¾”) in each cavity. Gently close the iron to press the dough into the forms. Heat for about 10-15 seconds, and then rotate to heat the other side of the iron. Repeat this rotation several times to bake the cookies evenly.

● Dispose the first couple batches of cookies baked, to insure maximum cleanliness of the new plates.

● The cast aluminum plates of the iron hold and distribute heat remarkably well. Medium heat should be sufficient throughout the cooking process. If the plates are too hot, you’ll notice browning and uneven coloring.

● After a couple rotations, slightly open to see if the nuts are sticking to the upper projections; a good indication of being fully cooked. Then you can brown them a bit, if you like. Taste test batches for desired texture.


● To remove the cookie shells, turn the burner off, open the iron, and carefully lift out the cookies using small tongs or a dinner knife. Place them on a cooling rack to cool completely.

● Work quickly to keep the iron hot.

● You can easily trim rough edges with a dinner knife while they’re still hot.

● Unfilled Noci pastry shells can be baked in advance and stored in an airtight container in the refrigerator for up to a couple of weeks.

● Use a small spoon to insert filling such as preserves or caramel based fillings into the shell. A pastry bag with a large round tip works especially well for dispensing whipped cream and other soft fillings.

● When you’re done baking, make sure the surfaces of the baker are completely cooled, then wipe with paper towels. Close and store for your next use.

#25955 Nut Surprise Cookies Stove Top Baker Detail of Plates #25955 Nut Surprise Cookies Stove Top Baker #25955 Nut Surprise Cookies Stove Top Baker View of Plates#25955 Nut Surprise Cookies Stove Top Baker View of Underside

How to Order the CBE Nut Surprise
Cookies Stove Top Baker