1 cup walnuts
1 cup almonds
2/3 cup sugar
1 egg plus 1 yolk
grind the nuts finely. Mix in sugar and egg, cover with plastic wrap and let rest in the fridge for 2 hours.
roll into the size of small walnuts, coat in confectioners sugar. You're supposed to place them in tiny paper thingies, but I don't have any, so I put them on parchment paper and bake for 14 minutes or so at 375. The cookies are ready when they crack on top and are golden brown (though I can't see the color through the sugar, so I just wait till they crack a little). They'll look soft, but they're ready. Leave them in the oven, open the oven door, and let them cool in the cooling oven.
8 ounces chopped walnuts (2 1/2 cups)
2 cups confectioners' sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon coarse salt
4 large egg whites
- Make the meringues: Raise oven temperature to 375 degrees. Pulse walnuts, sugar, cinnamon, and salt in a food processor until nuts are finely ground.
- With a mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold walnut mixture into whites in 2 additions.
- Using 2 teaspoons, scoop small rounds of dough on 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. (Meringues can be stored in an airtight container for up to 2 days.)