Leave It To The Italians—Just Walnuts, Eggs, Zest, And Sugar To Make This Surprising Cookie
I’m all in for having a couple of cookies with afternoon tea or coffee. This cookie is moist, chewy with little nuggets of nuts. What a cookie mate this will make and a classic renewal cooking recipe: little effort = big reward!
INGREDIENTS: Makes 18-20 cookies
- walnuts- 3-1/2 cups, raw, coarsely chopped
- egg yolks- 4
- salt- 1/4 tsp.
- sugar- 7 TBS.
- zest- from one small lemon or lime
- poppy seeds- 1 TBS. optional
- Pulse the walnuts in a food processor for about 5-7 times to yield a coarse texture.
- In a separate bowl combine sugar and yolks using a hand mixer until almost white, about 5 minutes. It’s important to make light and fluffy.
- Preheat the oven to 325 degrees.
- Fold in the nuts, salt, zest, and poppy seeds [if using].
- Spoon a rounded tablespoon of batter onto a lightly oiled baking sheet. Dough will spread so leave an inch or so between cookies.
- Bake for about 10 minutes. Rotate the pan about halfway through. Bake until dough looks dry. Be careful not to over bake, they will burn quicker than most cookies.
Lemon-Poppy Walnut Cookies: For a classic flavor, add 1 TBS. of poppy seeds [featured].
– NYTimes recipe reference Interesting note: this is based on Italian-Jewish cuisine