Start by preheating the oven at 180°C and lining a baking tray with baking paper.

Spread the walnuts and roast for 8-10 minutes, until they are darker and smell nutty. 

Let the walnuts to cool slightly, then blitz in a food processor until they turn into a flour.

In a bowl, cream the vegan butter and sugar until the mix is light. We have used our KitchenAid as it makes less mess, but a hand-held mixer will do the trick too.

Add the vanilla paste, salt and ground walnuts, while the machine is still going and let it mix until everything is well incorporated.

Now add the flour and let it mix until is about to come together, then move it to a clean surface and knead until smooth. 

Shape the dough into a ball, then place it on some cling film and flatten it out in a disc. Place it in the fridge to rest for 30 minutes at least.

Once the dough has had enough resting time, divide it into 20g pieces and roll them into balls.

Spread on the baking tray and bake for 15 minutes, or until golden.

Once they come out of the oven, let the cookie rest for a minute, then start rolling each single one in a bowl with icing sugar, to cover it completely.

As you are done with the first coat, start again and roll every single cookie into the icing sugar again. 

Let the cookies cool down on the baking tray, then move into an airtight container.