Walnut Cookies 2 ways.
Originally uploaded by aviva_hadas
Both are gluten free.
The recipe for the ones on the right is:
2.5 cups ground walnuts
2 cups confectioners' sugar (I used the Kosher for Passover variety that uses potato starch instead of corn starch)
3/4 teaspoon ground cinnamon
1/4 teaspoon coarse salt
4 large egg whites
preheat to 375 degrees. Pulse walnuts, sugar, cinnamon, and salt in a food processor until mixed well. (If you have to use pieces, pulse until finely ground - but avoid making walnut butter.)
Beat egg whites until stiff peaks form. Fold walnut mixture into whites in 2 additions.
Using 2 teaspoons, spoon onto parchment-lined baking sheets, spacing them 1 inch apart.
Bake, rotating sheets halfway through, until deep gold, 14 to 16 minutes. Let cool completely on sheets on a wire rack. The Meringues can be stored in an airtight container for up to 2 days, but I have never had them last that long.
(You can move onto the second recipe without cleaning your food processor.)
Recipe for the cookies on the left.
2 cups ground walnuts
½ cup sugar
¼ teaspoon ground cinnamon
Preheat the oven to 325 F
Process all of the ingredients in a food processor until it forms a firm paste.
With wet hands, form the mixture into 1 inch balls. Arrange on parchment lined baking sheets. Flatten each ball with your moist fingers.
Bake for 15-20 minutes, until they just begin to brown. Remove them from the baking pan and cool on a wire rack.
It is a toss up because the second recipe is easier to make, but I think that I prefer the first recipe...