Walnut pizzicotti are wholesome, nutritious cookies made without flour and with only three ingredients.
Yes, it’s hard to believe, but trust me: once you try them you’ll never stop. With a rustic look, they are crunchy and energy-packed.
Crispy on the outside and soft inside, these walnut cookies have a distinctive shape because they are pinched with the fingers to form the irregular shape from which they get their name, pizzicotti.
They are gluten-free cookies, ideal even for those following specific diets, suitable for breakfast, snacks, or to take with you when you need a boost.
You make them in no time with only walnuts, egg whites and sugar—a truly powerful energy mix.
Walnuts are rich in healthy fats (especially omega-3), antioxidants and fiber which help improve heart health by lowering “bad” cholesterol and reducing inflammation in the body.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare walnut pizzicotti
- 2 cups (about 8.8 oz) shelled walnuts
- 2 egg whites
- 2/3 cup (about 4.6 oz) unrefined cane brown sugar
- as needed powdered sugar
Tools
- 1 Food processor
- 1 Bowl
- 1 Baking sheet
- Parchment paper
- 1 Whisk
Steps to make walnut pizzicotti
To prepare these delicious walnut pizzicotti WATCH THE VIDEO RECIPE
Put the shelled walnuts into a food processor or a blender. Pulse until finely chopped.
In a bowl add the egg whites and the unrefined cane sugar and whisk with a hand whisk without whipping. Fold in the chopped walnuts and mix until all ingredients are combined; the mixture will be slightly sticky, which is normal. Take a tablespoonful and, with slightly damp hands, shape it into an oval. Roll them in powdered sugar and pinch them in the center with your thumb and forefinger.
Place them, spaced apart, on a baking sheet lined with parchment paper. Bake in a conventional oven at 338°F (170°C) for 12–15 minutes until the edges are lightly golden but the center is still soft.
Preheat the air fryer at about 320°F (160°C) for 3–5 minutes before placing the cookies inside. This helps obtain even cooking without burning the outside.
Line the basket with parchment paper (or an air fryer mat) to prevent the pizzicotti from falling through the holes.
Arrange the pizzicotti without overlapping them.
Place a single layer of cookies, leaving some space between each so the hot air can circulate well.
Because the air fryer cooks faster, set it to about 320–338°F (160–170°C).
Cooking time: about 7–9 minutes.Once cooked, let them cool completely and serve.
Storage for walnut pizzicotti
Place the pizzicotti in a airtight container (glass, plastic with a tight lid, or a well-sealed tin).
Store them in a cool, dry place, away from direct light and heat sources. They will keep for about 4–5 days. To keep them longer, store in the refrigerator.
If you want to freeze them, let them cool completely.
Place the pizzicotti in a freezer-safe container separated by parchment paper (to avoid sticking).
Seal well and mark the freezing date.
In the freezer they can be kept for about 2–3 months
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FAQ (Questions & Answers)
What can I use instead of egg whites?
You can replace the egg whites with a ripe banana.
