The WALNUT PIZZICOTTI are small treats with an irregular shape and an intense flavor, perfect for lovers of rustic and wholesome cookies. Made with a few simple ingredients — walnuts, sugar and egg white — they capture the aroma and goodness of the nuts, offering a crunchy outside and a slightly soft inside.
These cookies, with an authentic, handcrafted character, are ready in minutes and require no flour or butter, making them naturally gluten-free and suitable for everyone. Ideal to enjoy with coffee, an herbal tea or as an after-meal treat, walnut pizzicotti are a little autumnal comfort that charms with their simplicity and full, natural taste.
A traditional dessert that smells like home, perfect for enriching a tray of handmade cookies or to give as gifts during the holidays.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 171.70 (Kcal)
- Carbohydrates 15.42 (g) of which sugars 14.97 (g)
- Proteins 2.43 (g)
- Fat 11.38 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.69 (g)
- Sodium 44.98 (mg)
Indicative values for a portion of 36 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz (about 2 cups chopped) walnut kernels
- 4.2 oz (about 1/2 cup + 2 tbsp) granulated sugar
- 1 pinch salt
- 1 egg white (at room temperature)
- 2 tablespoons powdered sugar (for finishing)
You will need to make the walnut pizzicotti
- 1 Chopper
- 1 Bowl
- 1 Small bowl
- 1 Spoon
- 1 Baking sheet
- Parchment paper
Preparation of walnut pizzicotti
Place the walnuts in the food processor and blend until you obtain a fine flour that is not overly oily.
Transfer them to a bowl and add the sugar and a pinch of salt. Mix the dry ingredients together.
Add the egg white and work everything with a spoon until you obtain a compact but sticky mixture.
With slightly damp hands, form small balls and then shape them into little logs. Roll them in the powdered sugar and pinch both ends with your fingers.
Transfer the walnut pizzicotti to a baking sheet lined with parchment paper.Bake in a conventional oven at 338°F for 12-15 minutes, until the cookies are golden at the edges but still soft in the center.
Remove from the oven and let them cool completely.
Storage
At room temperature:
Place the cookies completely cooled in a tin box or an airtight container with a tight seal.
They keep perfectly for 7-10 days, remaining crisp and aromatic.
Avoid humidity:
Keep them away from heat sources and humidity, which would make the surface sticky and less crunchy.
