 |
Apart from tasting great, making these cookies is so simple, the dough can even be made ahead of time, there are just a few ingredients, there is nothing complex in the recipe. Leftover egg yolks beg for a making a custard or brioche!
- 6-8oz (170g - 225g)shelled walnuts
- 3/4 cup (170ml) sugar or honey (feel free to reduce to 1/2 cup - 120ml)
- 4 egg whites
- 1/2 cup flour (120 ml)
- 1 tsp (5 ml) vanilla extract
- pinch of salt
In a food processor grind the walnuts and 1/2 cup sugar, or 1/4 cup if reducing the sugar.
Beat egg whites to a soft peak, add 1/4 cup sugar, and beat some more to get firm peaked meringue.
In a bowl mix, gently, egg whites, the ground walnuts, pinch of salt, vanilla extract, and the flour.
Store in a air-tight container in a fridge for at least an hour, up to a day - this is a very simple make-forward kind of a cookie.
Preheat the oven to 375F. When the oven is hot, line a baking sheet with parchment paper or a silicone baking mat a-la Silpat, and arrange heaping tablespoon sized dollops of cookie dough. I like to use an ice cream scoop to measure equal quantities of dough.
Bake for 15-18 minutes, until cookie edges and tops start becoming brown. Cool on a rack, consume right away, or store in an air-tight container for up to three days.
