Looking for flourless walnut cookies that are cheap, quick and look like they came from a luxury bakery? These need only 3 basic ingredients and are naturally gluten-free. They are irresistibly crisp outside and soft as a cloud inside.
Do you have leftover egg whites from baking Linzer cookies? Do not throw them away! Make this frugal treasure that will impress every guest. It is an ideal cookie for the holiday table, and it fills the house with the scent of nuts and vanilla.
Quick Overview
- What it is: Traditional egg white cookies with walnuts (gluten-free).
- Secret trick: The dough is rolled in nuts before shaping, so it does not stick.
- Cost: A whole baking sheet for just a few cents.
At a Glance
- Prep time: 15 minutes
- Drying time: 60 minutes
- Servings: 40 to 60 cookies
- Difficulty: Easy
- Calories: about 50 kcal per cookie
- Trend: Gluten-free holiday cookies
Ingredients
(US cups, with grams in brackets)
- For the dough:
- 2 egg whites (from medium eggs)
- 2/3 cup minus 1 tablespoon (125 g) vanilla sugar (homemade is best)
- 1 1/4 cups (120 g) finely ground walnuts
- For coating:
- 1 1/4 to 1 2/3 cups (150 to 200 g) coarsely chopped walnuts
Instructions
- Whip the meringue: Beat the egg whites in a bowl for about 40 seconds until foamy. Then gradually add the sugar and whip until you have a firm, glossy, elastic mass (as for meringue cookies).
- Add the walnuts: Fold the finely ground walnuts (120 g) into the meringue. Work them in gently with a spatula (not the mixer!) so you do not break the air bubbles. You will have a sticky dough.
- Shape: Put the coarsely chopped walnuts in a bowl. Drop two teaspoons of dough straight into the nuts, coat them and shape small crescents with your hands.
- Arrange on the sheet: Place the crescents on a baking sheet lined with parchment, leaving space between them (they puff up slightly as they bake).
- Dry, don’t bake: Place in an oven preheated to 210°F (100°C, convection). Bake (more precisely, dry) for exactly 1 hour. They must stay pale.
- Cool: Do not move them after baking until they are completely cool and firm.
Video Recipe
Tips for Perfect Flourless Walnut Cookies
- Patience pays off. Do not open the oven while baking. The low temperature is key so the cookies do not crack and stay soft inside.
- Storage. These cookies stay fresh in a closed tin for up to two weeks.
Easy Variations
- Hazelnut: Swap the walnuts for toasted hazelnuts for a flavor like Nutella.
- Festive spice: Add a pinch of ground cinnamon or grated orange zest to the dough.
Frequently Asked Questions (FAQ)
- Why is the dough sticky? That is normal, because it has no flour. That is exactly why we coat it in chopped walnuts right away: it makes the dough easy to handle.
- Can I use granulated sugar? Yes, but vanilla sugar (ideally homemade with real vanilla bean) gives the cookies a much better scent and finer texture. If you use plain granulated sugar, add a little vanilla extract.
- Are the cookies hard? No. Drying makes the surface crisp like a meringue, but the inside should stay slightly chewy and soft.
- Can I freeze them, or make them ahead for Christmas? They keep for two weeks in a tin, so you can bake them early. For longer storage, freeze them in an airtight container for up to 2 months.
- Are they really gluten-free? The recipe contains no flour, but check the labels on your nuts and sugar if you are baking for someone with celiac disease.
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