Ingredients
Method
Toast the Walnuts
- Spread the walnuts on a baking sheet and warm them in the oven for a few minutes until they smell nutty. Let them cool, then grind them into fine crumbs. Don’t turn them into paste.
Whip the Egg Whites
- Add the egg whites to a bowl and beat until they become foamy. You don’t need stiff peaks—just a loose foam.
Mix the Dough
- Stir in the sugar, then add the ground walnuts and vanilla. Mix until you get a sticky, soft dough.
Shape the Cookies
- Take small pieces of dough and roll them into short logs or slight crescents. Place them on a baking sheet lined with parchment paper.
Bake
- Bake at 300°F (150°C) for 20–25 minutes. They should feel firm on the outside but still soft inside. Don’t overbake them.
Cool and Serve
- Let the cookies cool on the baking sheet. Dust with powdered sugar if you like.
Notes
- These cookies firm up as they cool, so don’t move them right out of the oven.
- Toasting the walnuts makes the flavor stronger, so don’t skip that step.
- If the dough feels too dry, add a tiny splash of egg white. If too sticky, add a spoonful of ground walnuts.
- They taste even better the next day.