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Soft Walnut Cookies (Biscotti Morbidi alle Noci)

Soft Walnut Cookies (Biscotti Morbidi alle Noci)

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: about 18 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian

Description

Soft Walnut Cookies (Biscotti Morbidi alle Noci), a delicious gluten-free cookie, typical of the holidays, made with just four ingredients and a dusting of icing sugar. Quick and easy to make, you just can’t stop eating them!


Ingredients

  • 1 large egg white, organic, free range
  • 100 g coconut sugar or raw cane sugar
  • 230 g walnuts, ground
  • 1 tsp pure vanilla extract
  • icing sugar

Instructions

  1. Grind the walnuts in a blender. Set aside.
  2. Preheat the oven to 340° F (170° C) and line a baking sheet with parchment paper or the Cookina reusable baking sheet.
  3. In a small bowl beat the egg white with a hand blender until soft peaks are obtained.
  4. Add the sugar and keep beating at medium/low speed.
  5. Add the ground walnuts, the vanilla extract, and mix with a spatula until combined.
  6. Roll little balls of dough between your hands, that are about 20 grams each (use a scale or just eye-ball it).
  7. Line them on the prepared baking sheet, press the top gently with your index and medium fingers, sprinkle icing sugar on top.
  8. Bake in the preheated oven for about 15 minutes or until golden. Do not overbake or they tend to harden.
  9. Let them cool a bit on the baking sheet, then cool completely on a rack.

Notes

These cookies stay soft for a couple of days, then they tend to harden, but are still very good. Store them in an airtight container to keep them moist. We usually do not freeze cookies so I don’t know how they freeze.

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