The walnut pinch cookies are delicious, fragrant, and incredibly soft pastries. You are probably familiar with Sicilian almond pastries or almond paste cookies, and because I love walnuts, I made these treats using walnuts. How wonderful! The walnut pinch cookies are so soft they melt in your mouth, prepared in less than 10 minutes without flour, baking powder, butter, oil, milk, or whole eggs, just 3 main ingredients for some truly amazing gluten-free treats. The walnut pinch cookies are perfect even to give as gifts at Christmas, as they keep for a long time, up to a month, and will be a delightful holiday gift appreciated by those who receive them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 17-20 walnut pinch cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz walnut halves
- 3/4 cup sugar
- 2 egg whites
- to taste vanilla
- to taste powdered sugar
Steps
The walnut pinch cookies are super easy and quick to prepare. First, grind the walnut halves until they become flour-like and place them in a bowl. Add the sugar, egg whites quickly beaten with a fork, the vanilla, and mix all the ingredients well using a fork. The dough should be soft and homogeneous.
Using a spoon, take some of the mixture and form a ball, slightly elongate it, and roll it in the powdered sugar, then “pinch” it using your thumb and forefinger.
Place the walnut pinch cookies thus obtained on a baking sheet lined with parchment paper and bake them in a preheated oven at 355 degrees Fahrenheit for 15 minutes. Do not overbake, or they will dry out; they should remain very soft.
Notes:
The walnut pinch cookies can be stored at room temperature, in a container or airtight box, for up to a month.
Other dried fruit pastry recipes HERE
