Known in Italy as dolci di noci, these delicious cookies have a crisp exterior and soft, chewy centre. They are quick and simple to make – and also happen to be gluten- and dairy-free.
- 300g shelled walnuts
- Zest of half a lemon
- 150g granulated sugar
- Whites of 2 large eggs
- Pinch of salt
- 2 tablespoons icing sugar
- Preheat the oven to 180˚C. Line a couple of baking trays with parchment paper.
- Put the walnuts, lemon zest and and granulated sugar into the bowl of a food processor. Pulse until the mixture is broken down to a texture similar to that of coarse sand.
- Put the egg whites into a large mixing bowl and add the salt. Whisk until just frothy, then pour in the walnut mixture. Mix well to give a slightly sticky dough. Take about a level tablespoon of the dough and roll it into a smooth, even ball. Set aside on a plate or board and repeat until the dough is used up – you should end up with about 16.
- Put the icing sugar into a shallow bowl. Roll each ball in the icing sugar, passing it from palm to palm to dust off any excess, then place on a baking sheet, spacing them about 4cm apart.
- Bake in the centre of the preheated oven for about 20 minutes, or until the sides of the cookie are dry and firm to the touch. Allow the cookies to cool on their baking trays for about five minutes, then transfer them to a wire rack to cool completely. The cooled cookies will keep in an airtight container for up to a week.
Recipe and photos by Otherwise for Wild Food UK